A novel method for the monitoring of wort boiling performance, using particle size distribution

摘要

A method is described for the measurement of particle size distribution, as a means of monitoring wort boiling. The occurrence of a minimum level of particles of c. 1 μm may be used to determine the end point of the boil. Two means of modification to the process, improving wort mixing during the boil are described. These enable a reduction in boil time and energy consumption. The costs associated with modifying the wort kettle could be recouped within 1-2 years, in terms of energy savings from reduced boiling times.