WO2002002733A1 - Procede de cuisson de mout de biere et recipient de brassage de mout de biere - Google Patents

Procede de cuisson de mout de biere et recipient de brassage de mout de biere Download PDF

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Publication number
WO2002002733A1
WO2002002733A1 PCT/EP2001/007455 EP0107455W WO0202733A1 WO 2002002733 A1 WO2002002733 A1 WO 2002002733A1 EP 0107455 W EP0107455 W EP 0107455W WO 0202733 A1 WO0202733 A1 WO 0202733A1
Authority
WO
WIPO (PCT)
Prior art keywords
wort
inlet
mass flow
evaporator tubes
heating
Prior art date
Application number
PCT/EP2001/007455
Other languages
German (de)
English (en)
Inventor
Friedrich Banke
Volker Richter
Josef Kain
Original Assignee
Anton Steinecker Maschinenfabrik Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anton Steinecker Maschinenfabrik Gmbh filed Critical Anton Steinecker Maschinenfabrik Gmbh
Priority to AU2001281922A priority Critical patent/AU2001281922A1/en
Publication of WO2002002733A1 publication Critical patent/WO2002002733A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
    • C12C13/02—Brew kettles
    • C12C13/08—Brew kettles with internal heating elements

Definitions

  • the invention relates to a method according to the preamble of claim 1, a method according to the preamble of claim 8, and a wort brew container according to the preamble of claim 9.
  • a constant wort temperature at the outlet of the storage space is set and maintained by regulating the pressure in the storage space above the evaporator tubes and also by adjusting the heating steam supply.
  • the wort is circulated in the natural circulation using the thermosiphon principle. Under the heating, vapor bubbles form in the evaporator tubes R, which reduce the average density of the wort and cause an upward conveying component m *.
  • different phases Z1 to Z5 or zones of heat transfer occur between successive zone boundaries Z B , Z C , Z D , Z E and Z F. (see Fig. 1).
  • the formation of the phases over the length of the tube also depends on geometric conditions such as de r installation height, the type and arrangement of Würzelleitvoriquesen and the like. And has been influenced by varying heating medium parameters such as the steam pressure.
  • the heating-up phase in which the wort has not even nearly reached its boiling temperature, is particularly critical. In the heating phase there is no stationary natural circulation, but so far there have usually been undesirable pulsations in the circulating mass flow.
  • the wort in the evaporator tubes heats up until steam bubbles form. This reduces the average density of the two-phase mixture within the pipes.
  • the density difference to the surrounding geodetic level pressure causes the mixture to accelerate upwards.
  • fouling Another undesirable effect of this operating behavior is excessive thermally precipitated deposits from the wort on the pipe heating surface, the so-called fouling.
  • the fouling effect significantly reduces the heat transfer between the pipe heating surface and the wort.
  • the mass flow rate through the inner cooker can be influenced essentially only by changes in the heating medium supply or heating output, and only to a very limited extent, in the case of saturated steam as the heating medium, for example by changing the saturated steam pressure.
  • the apparent height h 0 is defined as the ratio of the pressure column h c of the total pressure under the tube bundle to the length of the individual evaporator tube LR (FIG. 2).
  • the pressure column of the total pressure is the height of a liquid column hp, which would occur in a fictitious liquid standpipe ST, which is to be imagined communicating with the evaporator pipes R between the evaporator pipe inlet and the vapor space B.
  • the apparent liquid level can be shown in the form of a percentage from the ratio of the liquid level in this fictitious standpipe ST to the length of the evaporator pipes LR.
  • the apparent height or the apparent liquid level h s is an additional parameter for influencing the formation of the individual heat transfer zones
  • the optimal operating behavior of inner stoves with different geometries or with certain driving temperature differences is determined by a corresponding value of this apparent height.
  • the optimum operating behavior can also be achieved for different geometries and different driving temperature differences, with which there is a maximum total heat transfer and short heating times are obtained through a defined mass circulation. This ensures gentle thermal treatment of the product despite optimal heat transfer.
  • the invention has for its object to provide a method of the type mentioned and a beer wort brewing container which can be operated by the method and with which stable heating and cooking operating states with defined dwell times of the wort in the inner boiler can be achieved with regard to high product quality and overall shortened cooking times.
  • the stated object is achieved with the features of claim 1, claim 9 and with regard to fouling with those of claim 8.
  • a setpoint value for the apparent liquid level is set for the inner cooker with regard to the known geometric conditions, at which the heat transfer (k value) is at or at the maximum.
  • the setpoint is selected so that a quasi-steady operating state with stable circulation of the mass flow is established in the heating and cooking phases.
  • pulsations are avoided or greatly reduced during heating by a defined throttling of the inlet.
  • the feed is initially throttled to such an extent that when supercooling wort flows into the evaporator tubes, a quasi-steady state occurs with respect to the formation of the phases described above and a continuous circulating mass flow through the tubes.
  • Throttling ensures that the wort flowing in is heated to boiling temperature in a single pass and a mass flow fraction of the wort necessary for circulation is evaporated.
  • the degree of throttling is selected depending on the apparent height or a representative pressure and the driving temperature difference between the wort and the heating medium or a representative wort temperature.
  • the degree of throttling is continuously reduced as the wort temperature rises to the boiling temperature.
  • the mass steam flow in the cooker pipes also increases continuously until the stationary cooking mode is reached, at which the wort reaches boiling temperature, since the heating power required to heat the supercooled wort to boiling temperature decreases continuously with increasing heating of the total seasoning in the brewing vessel.
  • the actual value of the driving temperature difference is assigned a target value of the apparent height as a control variable. Due to the dependency on the driving temperature difference, the control can be adjusted so that a constant transition from the heating phase to the boiling phase is guaranteed and continuous circulation behavior with defined dwell times of the wort in the boiler tubes is always ensured.
  • the actual value is adjusted to the target value, so that the desired quasi-stationary operating behavior is established.
  • the pulsation in the heating phase can be largely mitigated or even eliminated and, despite the short heating time, a deterioration in the quality of the wort due to thermal overloads can be avoided.
  • the stable cooking phase also runs through a defined design of the desired heat transfer zones with an optimally high heat transfer.
  • the apparent liquid level is used as an operating parameter of the inner cooker in order to operate the inner cooker in the heating phase and in the cooking phase at a largely stable operating point or with a quasi-stationary operating state in the evaporator tubes.
  • the stable circulation during heating has a positive influence on the cooking time, since important technological processes such as B. cleavage of the DMS precursor, expulsion of the free DMS and Isome sation of the hops and evaporation of water can be accelerated to the boiling temperature by heating the circulating wort and already occur in the heating phase. As a result of these accelerated effects, the cooking time can be shortened overall.
  • a product-friendly but intensified heating phase and a stable and short cooking phase are achieved.
  • the actual value of the apparent liquid level is monitored continuously or in steps using at least the pressure and / or with temperature measurements of the wort and / or in the heating medium.
  • the target value of the apparent liquid level is determined empirically and / or mathematically on the basis of the geometric requirements of the inner cooker and the driving temperature difference between the wort and the heating medium.
  • a controlled variable for the target value / actual value adjustment is permanently available, which is used to regulate the adjustment of the throttle device.
  • the target value for at least one selected driving temperature gradient between the heating medium and the wort.
  • the target value can be determined for at least one selected saturated steam pressure or temperature value.
  • the setpoint is expediently even determined on the basis of a plurality of selected driving temperature gradients in order to achieve high security with regard to maximum heat transfer or the maximum k value.
  • the target value or the actual value are determined indirectly on the basis of parameters correlating therewith. Suitable parameters are the total pressure at least on the inlet side of the evaporator tubes or also on the outlet side of the evaporator tubes.
  • the sol st value adjustment can be carried out in a control loop on the basis of stored and continuously monitored pressure values.
  • the setpoint value of the pressure depends on the driving temperature difference between the wort and the heating medium.
  • the temperature of the wort is expediently used at a representative point in the brewing container.
  • additional temperature measuring devices can be installed in the brew pan and their measured values can then be used for the calculation.
  • the main influencing factors in this determination are the height distance of the evaporator tubes from the bottom of the brewing container, the length and diameter of the evaporator tubes, their wall thickness and their material. In addition, depending on the type of inner cooker, other characteristic values can also be taken into account.
  • the inner boiler can also be used for rapid heating without auxiliary preheating of the wort.
  • the feared pulsation can simply be avoided or reduced to a harmless level.
  • the heating up phase takes up very little time.
  • the incoming mass flow rate with regard to the target value of the apparent liquid level even in the boiling phase.
  • selected pressure values are stored in tabular form or stored, which are predetermined for the inner cooker and represent the target value or target value range of the apparent liquid level. Then the comparison required for deriving the controlled variables with the pressure or temperature values determined during operation, which represent the actual value, can be carried out simply.
  • the mass flow rate can be regulated so that the operating state becomes quasi stationary or the heat transfer from the heating medium into the wort remains at least largely at a maximum.
  • Pressure gauges are particularly suitable as measuring devices for the pressures in the stove inlet, because they are reliable and can be easily positioned in terms of apparatus so that they actually represent representative pressures e.g. determine in the inlet area and deliver meaningful signals.
  • the measuring device which is installed before and after the boil for measuring the geodetic fill level, can also be used for this purpose.
  • other suitable pressure or temperature measuring devices can also be used for the heating medium and / or the wort.
  • the throttle device can be a height-adjustable ring apron in the lower region of the inner cooker. By adjusting the ring apron, the passage cross section is changed, which determines the incoming mass flow rate per unit of time.
  • the ring apron can be designed as an extension on the outside or inside of the wort guiding plate of the inner cooker and can be arranged in such a way that it can be lowered from a fully raised open position to a shut-off position on the bottom of the brewing container.
  • the throttle device could have a cover which tightly separates the inlet space from the outer interior of the brewing container and which has inlet openings or an inlet pipe, each with an adjustable throttle valve.
  • the position of the throttle valve (s) determines the mass flow that reaches the evaporator tubes per unit of time.
  • the throttle section could have two annular aprons which are set one inside the other and are adjustable relative to one another and which contain openings which can be released or throttled in the manner of an aperture. This enables a very sensitive control of the mass flow to be achieved.
  • the throttle device has a lifting plate, which is expediently adjustable in height up to a shut-off position at the inlet openings of the evaporator tubes.
  • the preferably electronic control device is connected to an adjusting drive of the throttle device and to the temperature and pressure measuring devices.
  • the target value or target value range of the apparent liquid level or a correlating value can be entered and displayed on an input and display section, which serves as a reference for the control.
  • the control device could be designed for a fixed target value or target value range.
  • the evaporator tubes can advantageously be twisted or corrugated for gentle heating. This creates eddies with which the laminar boundary layer, which is particularly at risk of overheating, is effectively reduced, particularly in the convective heating zone.
  • Fig. 1 known tube phases in a flow through an evaporator tube
  • FIG. 3 shows a schematic vertical section of a brewing container according to the invention with a tube inner cooker
  • Fig. 7 is a diagram of the k value over the apparent level h s .
  • Fig. 8 is a diagram for setting a throttling depending on the
  • a brewing container P for example a brewing pan, has in its interior a tube inner cooker K in FIG. 3, which is operated with a heating medium H, for example saturated steam.
  • the inner cooker K contains vertical evaporator tubes R, for example in the form of a tube bundle, which are located in a jacket space M, which is defined by a circumferential wort baffle 2.
  • a conical or arched structure 3 with baffles or the like is provided on top of the inner cooker K (storage or deflection space).
  • the inner cooker K stands on feet (not shown) or on heating medium supply and discharge pipes 1 with a predetermined height distance above an inner floor 8 of the brewing container P.
  • the brewing container P is the wort W with a predetermined fill level 4, which extends into a vapor space B.
  • An inlet space Z to the lower ends of the evaporator tubes R is delimited by an adjustable throttle device D, which in FIG. 3 is a height-adjustable ring skirt 5 in the lower region of the inner cooker K.
  • the ring apron 5 has approximately the size of the area surrounding the evaporator tubes R. Würzeleitblechs 2 and can be moved up and down, for example via tension elements 6 by means of an actuator 7, expediently up to a shut-off position seated on the inner floor 8. Other actuators common in this technology are also conceivable.
  • the inner cooker K is operated in natural circulation according to the thermosiphon principle.
  • the mass flow or the mass flow quantity of the wort to the evaporator tubes R is set or regulated with the throttle device D.
  • at least one further measuring device S2 expediently also a pressure measuring cell, is provided in the vapor space B located above the evaporator tubes R in order to measure the static dynamic pressure there.
  • a temperature measuring device T1 at the heating medium inlet e.g.
  • the corresponding saturated steam pressure can be determined using a pressure measurement P1 instead of the temperature measurement and the heating medium temperature can be calculated therefrom.
  • a, preferably electronic, control device V is provided, to which the measurement results of the temperature measuring device T1 and T2 or only T2 and the pressure measuring device S1 and / or S1 and S2 can be continuously transmitted.
  • the control device V can have an input and display section 9 for a target value or target value range of the apparent liquid level of the inner cooker K. This target value could also be entered in the form of target values for the pressure in the inlet area at the position of the measuring device S1 and / or S1 and S2.
  • the apparent liquid level h s of the inner cooker K arranged in the brewing container P depends (FIG. 2) on the height of the liquid column hp, which would occur in the fictitious standpipe ST between the cooker inlet and the vapor space B, and which is related to the length LR the evaporator tubes R.
  • the apparent liquid level h s of the inner cooker K arranged in the brewing container P depends (FIG. 2) on the height of the liquid column hp, which would occur in the fictitious standpipe ST between the cooker inlet and the vapor space B, and which is related to the length LR the evaporator tubes R.
  • Liquid level is meaningful for the phase division of the wort in the steam pipes and also for the speed of entry into the evaporator pipes R.
  • the apparent liquid level results, among other things, from the density difference in the wort between the inlets and outlets Z B , Z v of the evaporator pipes, the driving temperature difference dT, which is between the heating medium H and the wort shows the cross-section at the inlet side of the evaporator tubes R and also the outlet cross-section in a possibly.
  • nozzle-like area in the vapor space as h s is empirically fixed to the respective internal boiler and, among other things dependent on the geometric conditions in the internal boiler, and reflects the pressure conditions in the evaporator tubes during operation.
  • the target value h s of the apparent liquid level which is taken into account in accordance with the method, is determined in relation to at least one selected driving temperature difference dT such that the heat transfer (k value) from the heating medium H into the wort is a maximum or at a maximum.
  • the driving temperature gradient dT is, for example, the difference between the temperature of the saturated steam used as heating medium H and the mean wort temperature between the evaporator tube inlet and outlet Z B , Z F.
  • the internal cooker K is operated in natural circulation according to the thermosiphon principle.
  • the throttling device D regulates the wort mass flow through the evaporator tubes R in such a way that the pressure to be assigned to the actual value of the apparent liquid level, for example the static dynamic pressure, for example measured by the measuring device S1, is adjusted to the predetermined value -Value or the pressure in the stove inlet that is representative of the target value.
  • the pressure value of the measuring device S2 can also be taken into account.
  • the inner boiler K is thus operated in the heating phase in such a way that pulsation is avoided or at least largely suppressed, and the wort W rises in the evaporator tubes R with a relatively precisely defined dwell time and only in zone Z4 (FIG. 1) of the strongest heat load lingers for as long as is necessary for optimal heating.
  • the mass flow rate is controlled so that the apparent liquid level does not become too high, ie the feed rate is throttled.
  • the mass flow is regulated analogously, in which case the actual value is brought to the desired value with a larger degree of opening of the throttle device D and is held in the process.
  • the throttle device D has a permanently installed, annular cover 5 'around the inlet space Z of the inner cooker K.
  • openings 11 shown on the right
  • a throttle valve 12 or a slide
  • actuators 7 which is or are set by actuators 7 'in accordance with the specification of the control device V, or are (FIG. 4, left). If necessary, a complete shut-off can be effected.
  • the throttle device D has two nested ring aprons 5 'and 14, in each of which through openings 11, 11' are formed.
  • the ring apron 14 can be rotated relative to the cover 5 ', which is likewise designed as a ring apron, in order to bring the openings 11, 11' to cover (full open position), or to be offset relative to one another (shut-off position).
  • the throttle device D has a lifting plate 16 which can be moved by means of the actuator 7, for example a pneumatic or hydraulic cylinder or an electrical actuator, from the position shown near the inner bottom 8 of the brewing container P to the shut-off position shown in dashed lines.
  • the lifting plate 16 can be guided on the feet or saturated steam pipes and, in the shut-off position, can be sealingly applied to the lower openings 15 of the evaporator pipes R.
  • the brewing container P equipped with the inner cooker K is designed with a throttle device D and the control device V in such a way that the quantity of beer wort flowing in during operation can be regulated in such a way that the heat transfer (k value) during heating and during the cooking phase is a maximum is or is at a maximum.
  • the heat transfer (k value) during heating and during the cooking phase is a maximum is or is at a maximum.
  • the target value is determined empirically or by calculations according to the geometric conditions of the inner cooker.
  • the actual value or parameters correlating therewith are continuously determined during operation (continuously or at a predetermined frequency) and are brought to the target value by regulating the mass flow rate.
  • the method can also be applied to an external cooker in which the inflowing mass flow rate is regulated with regard to the target value of the apparent height h s in such a way that, in the heating and cooking phase, quasi-steady operating states occur.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne un procédé servant à chauffer et à cuire du moût de bière, au moyen d'une chaudière de cuisson interne tubulaire. A la chaudière de cuisson interne est associée, en fonction de sa structure, une valeur théorique du niveau de liquide apparent pour laquelle est respectivement atteinte une circulation stable lors du chauffage et de la cuisson, pour laquelle la transmission de chaleur dans le flux de masse se trouve à proximité du maximum, ladite valeur étant déterminée, durant le fonctionnement, au voisinage de la valeur réelle du niveau de liquide apparent, et comparée à la valeur théorique. Lorsqu'une différence est constatée, une grandeur de régulation est déduite, et la quantité de flux de masse de moût (W) en circulation est modifiée grâce à la grandeur de régulation et la valeur réelle est adaptée au moins dans une large mesure à la valeur théorique. Dans un récipient de brassage de moût adapté à la mise en oeuvre du procédé, doté d'une chaudière de cuisson interne (K), se trouve un dispositif de restriction d'alimentation réglable (D) mis en place côté alimentation (Z) des tubes de vaporisation (R), et dans l'espace d'alimentation et éventuellement dans l'espace à vapeur (B) se trouve au moins un dispositif de mesure (S1, S2). Le dispositif de restriction et le dispositif de mesure sont reliés à un dispositif de régulation (V) servant à modifier la quantité de flux de masse en circulation.
PCT/EP2001/007455 2000-06-30 2001-06-29 Procede de cuisson de mout de biere et recipient de brassage de mout de biere WO2002002733A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001281922A AU2001281922A1 (en) 2000-06-30 2001-06-29 Method for boiling wort and wort boiling kettle

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10031860.6 2000-06-30
DE2000131860 DE10031860C2 (de) 2000-06-30 2000-06-30 Verfahren zum Kochen von Bierwürze und Bier-Würze-Sudbehälter

Publications (1)

Publication Number Publication Date
WO2002002733A1 true WO2002002733A1 (fr) 2002-01-10

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PCT/EP2001/007455 WO2002002733A1 (fr) 2000-06-30 2001-06-29 Procede de cuisson de mout de biere et recipient de brassage de mout de biere

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AU (1) AU2001281922A1 (fr)
DE (1) DE10031860C2 (fr)
WO (1) WO2002002733A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104560476A (zh) * 2013-10-14 2015-04-29 宁波乐惠食品设备制造有限公司 一种内加热器

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202004000835U1 (de) * 2004-01-21 2005-01-05 Fooding Gmbh Einlaufkonfuser für Rohrbündelwärmetauscher

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2707963A1 (de) * 1977-02-24 1978-08-31 Steinecker Maschf Anton Braupfanne mit kocher
DE3504500C1 (de) * 1985-02-09 1986-07-17 August 8710 Kitzingen Lenz Innenkocher, insbesondere Röhrenkocher zum Einbau in eine Würzepfanne für die Biererzeugung
DE3914778A1 (de) * 1989-05-05 1990-11-08 Bernhard Lenz Einbau-roehrenkocher fuer wuerzepfannen zur biererzeugung
DE19747106C1 (de) * 1997-04-08 1998-07-02 Steinecker Maschf Anton Verfahren und Vorrichtung zum Aufheizen und atmosphärischen Kochen der Würze bei der Bierherstellung

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2707963A1 (de) * 1977-02-24 1978-08-31 Steinecker Maschf Anton Braupfanne mit kocher
DE3504500C1 (de) * 1985-02-09 1986-07-17 August 8710 Kitzingen Lenz Innenkocher, insbesondere Röhrenkocher zum Einbau in eine Würzepfanne für die Biererzeugung
DE3914778A1 (de) * 1989-05-05 1990-11-08 Bernhard Lenz Einbau-roehrenkocher fuer wuerzepfannen zur biererzeugung
DE19747106C1 (de) * 1997-04-08 1998-07-02 Steinecker Maschf Anton Verfahren und Vorrichtung zum Aufheizen und atmosphärischen Kochen der Würze bei der Bierherstellung

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104560476A (zh) * 2013-10-14 2015-04-29 宁波乐惠食品设备制造有限公司 一种内加热器

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AU2001281922A1 (en) 2002-01-14
DE10031860C2 (de) 2002-11-07
DE10031860A1 (de) 2002-01-17

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