Abstract: A beverage dispensing apparatus is provided which includes a housing (1) having a chamber (3) in which a beverage container (5) can be placed, the container having at least one deformable wall (16) and an outlet (8) to which a beverage delivery line (7, 34) and a tapping device (6) can be connected, a locking and sealing mechanism (10, 12, 13) for closing a pressure space (17) in an airtight manner, which pressure space is situated between an outer wall (16) of the beverage container (5) and an inner wall (15) of the chamber (3), and a pressurizing device (16) for pressurizing the pressure space (17) to force beverage out of the container via the outlet. To improve the sealing and locking and to make the apparatus convenient to operate for the user the locking and sealing mechanism (10, 12, 13) is arranged between the outer wall (16) of the beverage container and a wall of the chamber.

Abstract: The invention relates to a package for foods on the basis of green colored, ultraviolet radiation absorbing soda-lime glass that is permeable to visible light and has a dominant wavelength of 500 to 575 nm, which glass, as compared with the weight of the glass, contains at least 1.5% by weight of iron, calculated as Fe.sub.2 O.sub.3, and at least 0.10% by weight of chromium, calculated as Cr.sub.2 O.sub.3.

Abstract: This invention relates to a process for the continuous boiling of wort, comprising feeding the unboiled wort to a wort heater, wherein it is heated to a temperature between 75 and 125.degree. C., introducing the heated wort in a plug flow reactor, preferably a rotating disc holding column, followed by treating the wort obtained from said reactor in countercurrent with steam in a stripping column.

Abstract: The invention relates to a packing for foods on the basis of green colored soda-lime glass absorbing UV radiation and transmitting visible light, which glass consists of: at least 2.5 wt. % iron, calculated as Fe.sub.2 O.sub.3, at least 12 wt. % sodium, calculated as Na.sub.2 O, and at most 4 wt. % aluminum, calculated as Al.sub.2 O.sub.3.

Abstract: The invention relates to a method for determining foaming behavior of a liquid by use of a gas, which includes supplying the gas to an amount of the substantially gas-free liquid to form a foam and analyzing one or more properties of the foam, wherein the gas is supplied through a grid provided with holes having a diameter of 25 to 100 .mu.m, which holes are located at a mutual distance of 5 to 15 times the diameter of the holes.

Abstract: A carbonated beverage container (10, 35, 40) including a hollow insert (1, 20). The insert (1, 20) has one one-way valve (7, 29, 31, 32) and one orifice (6, 28, 33, 34), one of which is arranged to allow gas from a headspace above beverage (11) to enter the insert (1, 20), and the other is arranged to jet gas from inside the insert (1, 20) into the beverage (11) upon opening the container (10, 35, 40). The 20 gas jetting into the beverage (11) causes nucleation of fine bubbles in the beverage (11) which separate out to form a close-knit creamy head.

Abstract: The invention relates to a process for the pasteurization of liquid contained in containers, such as beer in bottles or cans, in a tunnel pasteurizer comprising at least a pre-heating zone (1), a pre-pasteurization zone (2), a pasteurization zone (3) and a cooling zone (4), each zone comprising a plurality of sprayers (11, 12, 13, 14), containers being heated up and cooled down through spraying with water which is received in a plurality of separate receiving means (7, 8, 9, 10), the containers in a cooling zone being sprayed with water received in a pre-heating zone. The process is characterized in that during the normal, continuous feed-through of the containers through the pasteurizer, the supply of water to the sprayers in the pasteurization zone is prevented.

Abstract: An insert (20) for use in a container (40) such as a bottle. The insert (20) has a deformable portion, so that in its non-deformed state it is too large to pass through an opening of the container (40) such as the neck of a bottle, yet in its deformed state, the insert (20) may pass through the opening of the container (40). This prevents the insert from being accidentally dentally dispensed with the contents of the container (40).

Abstract: A carbonated beverage container (10, 35, 40) including a hollow insert (1, 20) which floats in the beverage (11). the insert (1, 20) has two one-way valves (6, 7, 28, 29), one (6, 28) of which allows gas from a headspace above the beverage (11) to enter the insert (1, 20), the other (7, 29) allowing gas from the insert (1, 20) to be jetted into the beverage (11) upon opening the container (10, 35, 40). This jet of gas into the beverage (11) causes shear, and the liberation of gas bubbles which form a close-knit creamy head on the beverage (11) once dispensed.

Abstract: This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from mash in a separation unit. Further, a process for the continuous preparation of wort, including the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.

Abstract: When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. To achieve this a container (1) includes a separate closed hollow insert (5) containing substantially no oxidising gas and means (6) responsive to opening of the container (1) to provide communication between the inside of the insert (5) and beverage (7) contained in the body of the container (1) upon opening it to jet gas from the insert (5) into the beverage (7). The means (6) preferably has the form of a pressure responsive valve. The insert (5) may be arranged so that its internal pressure is increased after the container (1) is sealed or the means (6) may have a different relief pressure when initially inserted into the container (1) from that upon opening the container (1).

Abstract: An insert (10, 12) for use in providing a creamy head on a carbonated beverage dispensed from a beverage container (50) comprises a restricted orifice (20) for providing communication between its inside and outside, and a pressurized gas contained inside. The restricted orifice (20) is separated from the pressurized gas by a closure (22) which is arranged to be permanently and irreversibly opened on being subjected to a temperature above a predetermined threshold, or on being subjected to a pressure difference in which the pressure outside the insert (10, 12) exceeds that within. This enables the insert to be pre-pressurized and completely closed and stable during insertion into the container (50) and during filling. Then the closure (22) is permanently and irreversibly opened during a subsequent pasteurization step to ensure that all of the gas is vented from the insert (10, 12) on opening the container (50).

Abstract: This invention relates to a process for the continuous preparation of wort, comprising the continuous enzymatic conversion of malt in at least one rotating disc contactor and separation of spent grain from mash in a separation unit, as well as a process for the continuous preparation of wort, comprising the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.