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首页> 外文期刊>Brauwelt international >Subjet wort boiling - physical phenomena and technology during heating and boiling phase
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Subjet wort boiling - physical phenomena and technology during heating and boiling phase

机译:麦汁煮沸的主题-加热和煮沸阶段的物理现象和技术

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摘要

Observations of the classical system in commercial operations at the usual starting temperatures of about 71℃ demonstrate that quite severe pulsations sometimes occur during the heating phase. This leads to thermal damage in wort and to mechanical damage in equipment. Possible solutions to eliminate pulsation hitherto include installation of a pump used for creating flow through the internal boiler, or pre-heating wort to temperatures over 90℃. Both methods involve increased equipment expenditure. This paper deals with mechanisms and origins of pulsation, using a single-tube vaporiser. A comparison is made between the heating characteristics of the conventional system and the subjet system using a pilot-scale wort copper.
机译:在通常的起始温度约71℃的商业运行中对经典系统的观察表明,在加热阶段有时会出现非常剧烈的脉动。这会导致麦汁中的热损伤和设备中的机械损伤。迄今为止,消除脉动的可能解决方案包括安装用于产生通过内部锅炉的流量的泵,或将麦芽汁预热至90℃以上的温度。两种方法都涉及增加设备支出。本文使用单管蒸发器探讨了脉动的机理和起源。在常规系统和使用中试规模麦汁铜的子喷射系统的加热特性之间进行了比较。

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