Monitoring the beer quality during long distance transport Dipl.-Ing. Ingo Pankoke Research institut for management and beverage logistics of VLB Berlin Agenda: Why gets transport a problem? Factors of product quality (Beer) VLB-Research project Container Sensor
German beer sales (national) Source: Bayrischer Brauer-Bund German beer sales - Exports (international) Source: Bayrischer Brauer-Bund Quelle: Zahlen Deutscher Brauer-Bund
Overview European beer exports From Source: TAL FRA BRYGGERIFORENINGEN ØL 2011 Factors influencing the product quality (Beer)
Factors influencing the product quality Humidity Dirt Temperature Motion / Vibration Light Product quality Time Factors influencing the product quality Level 1 Product quality Level 2 Beer quality Packaging quality Level 3 Sensory (smell, taste, aroma) Optical Primery packaging Secondary & tertiary packaging
Factors influencing the product quality Light (UV) Temperature Time Temperature Time Motions Sensory: Taste, smell, oxidation, CO2 content Optical: Trubidity Humidity Motions Dirt Product packaging: (label, crown cap, can, bottle) Corrosion, burst, damages Transport packaging: (carton, tray, palette, foil) Mould / fungi, damages Humidity Dirt Motion / Shock Optimization trough conditioned transport Inner temperature -20 C bis +20 C Outside temperature -30 C bis +50 C Cooling power 11.050 W, Heating power 4.110 W Coolant R 134a or R 404a, 3-Cyl. compressor, thermostat, Partlow recorder Outside: Stainless steel sheet (1,0 mm) Insulation: Hard foam (53,0 mm) Inside: Stainless steel sheet (0,7 mm) Pictures: www.hs-container.de, www.west-cs.com, www.containerhandbuch.de
Optimization trough conditioned transport Reefer Container Disadvantages: Higher investment and operational o a costs Less Volume (- 9 %) Less loading weight ( -5%) Technical failure / drop out VLBs current research project: Container Sensor
Current research project Motions and oscillations on ship transport: Roll, nod, sheer/yaw (Seas, waves and wind) Vibrations (Engine, propeller, generatore) http://upload.wikimedia.org/wikipedia/commons/8/83/rpy_angles_of_ships.png Quelle: Ship Vibration by Iwer Asmussen / Wolfgang Menzel / Holger Mumm Germanischer Lloyd - Hamburg, 2001 Current research project Different types of motions on ships Low frequency: 0,1 till 5 Hz Source: http://www.tis-gdv.de/tis/tagungen/ls/schieder/inhalt.htm
Current research project Vibration during transport (5 300 Hz) Quelle: L.A.B. Equipment, VIBRATION DATA COLLECTION: A ROAD WORTH TRAVELING? January, 2006 Quelle: ASTM D4728-06 Standard Test Method for Random Vibration Testing of Shipping Containers, www.astm.org Current research project Acceleration during transport (up to 20g with 5 500 Hz)
Current research project Measuring range for sensor system: Unit: Resolution: Temperature: -15 +60 C (+- 1 C) Humidity: 10 95 % rel. (+- 2,5 %) Air pressure: 500 1200 hpa (+- 5 hpa) Acceleration: 15g (xyz) (+- 0,1g) Vibration: 1 300 Hz (+- 1 Hz) Light: 0 50.000 Lux (+- 10 Lux) Current research project Prototype of circuit board Sensors Micro prozessor Interfaces (energy, USB, switch) Memory card
Current research project Development of prototype Current research project The working prototype
Current research project Testing in practise from Germany to Taiwan Port of loading: Rotterdam, NL Port of discharge: Kaohsiung, TW Distance: 9925 nautical miles (18.000 km) Time: 25 30 days Information flow: Current research project Recipient Sender 4. Reading Data 5. Data Transmition 6. Analysing data 7. Information 7. Information 2. Initialisation VLB server with software 1. Start of sensor system 3. Measuring and logging data
Measuring and analysing temperature data Current research project Measuring and analysing temperature data 29 27 Temperaturverlauf 1 Data 1: Average 22,4 C 25 23 21 19 17 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Data 3: Average 20,6 C 29 27 25 Temperaturverlauf 2 Data 2: Average 20,8 C 23 21 19 17 1 2 3 4 5 6 7 8 9 10 11 12 13 14 For analyzing the temperature data the exposure duration has to be recognized.
Current research project Thermal Degradation Units (TDUs) Sometimes called Flavour Degradation Units or FDUs. Sometimes called Taste Degradation Units. Thermal Degradation Units give a measure of the amount of flavour change that has been caused by the pasteurisation process. Flavour degradation is produced as a result of chemical reactions within the product. It is generally accepted that chemical reactions occur twice as fast for each increase of 10 C C. From the flavour degradation point of view it is better to achieve the PU target by using a higher temperature for a shorter time. The formula for TDUs is normally shown like this: The calculated value is divided by 10 and shown as TDU/10 or dtdu. The definition therefore becomes 01TDU/10perminuteat20 C 0.1 C. This gives better alignment with standard PU calculation. (It gives 1.6 TDU/10 per minute at 60 C, TDU = PU at approx. 62 C). No TDUs are accumulated below 20 C. The definition does not change when working in Fahrenheit:- 0.1 TDU/10 per minute at 68 F. A packaging specification may set a target TDU/10 value to ensure that even though pasteurising conditions may be correct the product flavour is not harmed. Quelle: http://www.redpostltd.com/support/science Current research project Measuring and analysing temperature data: Calculating the impact of TDUs
Current research project - Outlook Possible methods for analysing the transport prozess: Temperature peaks (Min. / Max.) Temperature changes Intensity of vibration and motion Combination of motion data and temperature data Other methods Thank you for your attention! Contact: Mr. Ingo Pankoke e-mail: pankoke@vlb-berlin.org FIM of VLB Berlin phone: + 49 / 30 / 450 80 192 Seestrasse 13 13353 Berlin Germany