Application of statistical methods in the control of technological beer production

Abstract

The article analyzes the factors forming the quality of beer, which is produced at one of the enterprises in the Omsk region. Their influence on the main characteristics of the manufactured product is also determined. It has been found that raw materials used and production technology are the main factors forming beer quality. Moreover, it’s been found that mash filtration is the main technological step that determines organoleptic and physical and chemical characteristics of a finished product. To determine the stability of the filtering process, one of the statistical methods – Schuchardt control charts-has been used. Analysis of the charts has shown that there are no spillovers, so the filtering process can be considered stable. Production is accompanied by the appearance of defects of various kinds and nature. It has been decided to carry out monitoring in the company in order to identify the most common defects. As a result, depressurization of a bottle has been detected. A cause-and-effect analysis has revealed the main reasons for it: bad crown cap, breakage of a capping apparatus, lack of control over the process by the filling line operators, failure of the technological instruction: measures have been proposed to prevent their occurrence.