Liquid-liquid equilibrium data: their retrieval,

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Índice
Introdução ---------------------------------------------------------------------- pág 3
Sobre a cerveja ----------------------------------------------------------------- pág 4
Processos de fabricação de cerveja------------------------------------------ pág 5
A filtração do mosto: etapa do processo a ser instrumentada ------------ pág 8
Bibliografia---------------------------------------------------------------------- pág 10

Introdução
A cerveja é uma bebida produzida por processos fermentativos de cereais, principalmente pela cevada maltada. Uma das primeiras bebidas alcoólicas desenvolvida pelo ser humano, já era produzida artesanalmente pelos sumérios, egípcios e mesopotâmios, desde 4 000 a.C. O uso de lúpulo para dar o gosto amargo e preservar é uma invenção medieval, mais recente, atribuída aos monges do Mosteiro de San Gallo, na Suíça. (1)
Como os ingredientes usados para fazer cerveja diferem de acordo com o local, suas características (tipo, sabor e cor) variam amplamente. Praticamente qualquer açúcar ou alimento que contenha amido pode, naturalmente, sofrer fermentação. Assim, bebidas semelhantes à cerveja foram inventadas de forma independente em diversas sociedades em redor do mundo. (1)
Difundida amplamente, a cerveja passou a ser uma bebida muito popular. Mais recentemente, com o avanço da biotecnologia, passaram a ser fabricadas em escala industrial, transformando-se em um importante setor alimentício. O Brasil está entre os quatro maiores fabricantes e um dos grandes mercados consumidores de cerveja do mundo. O setor cervejeiro nacional movimentou R$ 25,8 bilhões em 2010, segundo o Instituto de Pesquisas Canadean. São 170 milhões de habitantes/consumidores, dos quais 102 milhões com mais de 18 anos. A produção de cerveja no Brasil em litros é mostrado na figura 1. (2)

Figura 1 – Produção de cerveja em bilhões de litros do mercado brasileiro de cervejas. (2)

Em doses moderadas, o consumo de cerveja pode ser benéfico à visão,

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