Valduga, EuniceMiotto, Marlan2021-02-242021-02-242020http://repositorio.uricer.edu.br/handle/35974/289Filtration is one of the most important steps in the beer production process, aiming mainly at the removal of suspended solids and turbidity, thus promoting the clarification and maintenance of the main properties of beer, ensuring greater product durability. Among the applied filtration technologies, the membrane separation process has stood out in the beverage industry, the type of membrane and the system may vary according to the industrial scale of production. In this sense, the objective of the present work was to clarify the craft beer type Red and Pilsen malt, using a microfiltration and ultrafiltration system (10 kDa spiral type and 50 kDa hollow fiber type), evaluating the permeate flows and characteristics of the beers (alcohol content, soluble and total solids, viscosity, turbidity and color). When using the hollow fiber type membrane (MF and UF 50 kDa) the permeate flow of Pilsen malt beer was lower (MF - 46.1 L / m2h and UF -14.69 L / m2h), when compared to Red malt beer using the spiral type membrane (MF - 282.29 L / m2h and UF 10 kDa -68.5 L / m2h), this is due to the configuration of the membranes and the larger areas of the hollow fiber membrane (MF - 1, 8 m2 and UF 50 kDa - 2.2 m2). In addition, the MF 10 kDa hollow fiber membrane showed lower efficiency in removing solids (4.13%), turbidity (12%) and color (1%) from Pilsen malt beer, when compared to UF type spiral beer. 10 kDa used in Red malt beer, this is mainly due to the higher amount of solids in Pilsen fresh beer when compared to Red malt fresh beer, and also due to the greater pore opening (50 kDa) and the membrane configuration . Therefore, the microfiltration and ultrafiltration applied to craft beers proved to be an efficient process for clarification, helping positively in the development of the production process and in the final product.pt-BREngenharia QuímicaFiltraçãoCervejaMembranasTrabalho de Conclusão de Curso