Effect of magnetic field on physical-chemical and sensory properties of beer

Abstract

Magnetic field was applied to beer three different stages of the process, from a multivariate D-optimal design for three factors (current, flow and type of beer). Response variables were determined physical-chemical and sensory analysis. Linear model was obtained in the ranges tested relating the absorbance to the pattern of magnetic treatment, which showed significant effect on the binding of colloidal particles in suspension which favors the clarification. Best combination of factors ranged from 0.40 to 0.55 A (1 000-1 200 Gauss) and flow rate 15 L/h in concentrated and diluted beer, without affecting the physical-chemical and sensory properties.