Static magnetic field was applied to high gravity beer in three different stages of the process, from a multivariate D-optimal design for three factors (current, residence time and type of beer). The response variable turbidity, was determined by difference of absorbance at 580 nm. Linear model was obtained in the ranges tested relating the absorbance to the pattern of magnetic treatment, with significant effect on the binding of colloidal particles in suspension which favors clarification. The best combination of factors ranged from 0.40 to 0.55 A (100-120 mT) and time 10 s in non-diluted and diluted beer, without affecting the physical-chemical and sensory properties.
Static magnetic field; High-gravity beer; Physico-chemical and sensory properties
