GENTLE AND SMART FINAL WORT TREATMENT BY MEANS OF A DYNAMIC COOLSHIP

Transkript

1 GENTLE AND SMART FINAL WORT TREATMENT BY MEANS OF A DYNAMIC COOLSHIP Tobias Becher, Senior Manager R+D ZIEMANN HOLVRIEKA GmbH, Ludwigsburg / Germany EBC Symposium 2016, Wroclaw, Poland

2 source: EBC Symposium 2016, Wroclaw, Poland 2

3 a brewer s best friend EBC Symposium 2016, Wroclaw, Poland 3

4 Brewing and the content of dimethylsulphide (ppb) source: DMS-P DMS free DMS total EBC Symposium 2016, Wroclaw, Poland 4

5 Brewer s desire Key flavour components in beer undesirable okay empty FROM MALT - DMS (ppb)? FROM HOPS - LINALOOL (ppb) EBC Symposium 2016, Wroclaw, Poland source: 5

6 EBC Symposium 2016, Wroclaw, Poland 6

7 General solution EBC Symposium 2016, Wroclaw, Poland 7

8 Volatiles Distillation / evaporation heating up to boiling temperature or lower pressure down to boiling point gas phase results from a gas mixture composition of vapour defined by pressure and temperature (Raoult-Dalton) evaporation efficiency according to Mezger EBC Symposium 2016, Wroclaw, Poland AE c GV evaporation efficiency concentration of the compound evaporation rate 8

9 Volatiles Stripping temperature below boiling point partial pressure in the gaseous phase is lower than the saturated vapor pressure mass transfer is limited to the surface, kinetic separating factor vaporization enthalpy r is the same evaporation efficiency = energy efficiency EBC Symposium 2016, Wroclaw, Poland H cp c p Henry coefficient [mol/(m³*pa)] concentration [mol/m³] partial pressure [Pa] 9

10 Distribution factor K [-] Volatiles 0,7 0,6 0,5 DMS Linalool 0,4 0,3 0,2 0, Temperature [ C] EBC Symposium 2016, Wroclaw, Poland 10

11 Coolship source: Lohberg, R.: Das große Lexikon vom Bier, Stuttgart, 1984 EBC Symposium 2016, Wroclaw, Poland 11

12 Static coolship Static reduction [%] EBC Symposium 2016, Wroclaw, Poland 12

13 Columns EBC Symposium 2016, Wroclaw, Poland 13

14 Vacuum evaporation BILD DAU EBC Symposium 2016, Wroclaw, Poland 14

15 Innovation EBC Symposium 2016, Wroclaw, Poland 15

16 EBC Symposium 2016, Wroclaw, Poland 16

17 Dynamic coolship EBC Symposium 2016, Wroclaw, Poland 17

18 Dynamic coolship Reduction [%] by using low stripping gas EBC Symposium 2016, Wroclaw, Poland 18

19 CFD Simulation EBC Symposium 2016, Wroclaw, Poland 19

20 Dynamic coolship - optimized EBC Symposium 2016, Wroclaw, Poland 20

21 Dynamic coolship - optimized Reduction [%] by using a low film of cooling water 0 5 DMS total Linalool EBC Symposium 2016, Wroclaw, Poland 21

22 DMS-P [ppm] in malt as is Beer by nature YEAR Kreisz, S., Hartmann, K. und Back, W Mälzungs- und Malzqualitätsdaten der Frühvermälzung der Ernte BRAUWELT EBC Symposium 2016, Wroclaw, Poland Gastl, Martina, et al Frühvermälzung: Ernte 2015 deutlich besser als erwartet. BRAUWELT

23 Desired process EBC Symposium 2016, Wroclaw, Poland 23

24 Solution EBC Symposium 2016, Wroclaw, Poland 24

25 source:

26 Literature o o Becker, Thomas und Tippmann, Johannes "Formalkinetische Beschreibung der Umsetzraten wesentlicher Prozessmarker bei brautechnologischen Kochprozessen zur Kontrolle und Optimierung von Kochsystemen. Bonn : Forschungskreis der Ernährungsindustrie e.v., AiF N o Wasmuht, Klaus and Becher, Tobias Process inovations of the new brewhouse of the Kameliten Brauerei in Straubing Part 4 The dynamic coolship Diamond. Brauwelt international. 2014, 3. o o Becker, Thomas und Tippmann, Johannes Formalkinetische Beschreibung der Umsetzraten wesentlicher Prozessmarker bei brautechnologischen Kochprozessen zur Kontrolle und Optimierung von Kochsystemen. Bonn : Forschungskreis der Ernährungsindustrie e.v., AiF N. Feilner, Roland Forciertes Austreiben von unerwünschten Aromastoffen aus der Bierwürze. Disseration. Berlin : TU Berlin, o Feilner, Roland, et al Würzestripping: Thermodynamische Betrachtungen des Ausdampfverhaltens. Brauwelt. 2013, 24. o Hertel, Marcus, et al Die Würzekochung: Ausdampfvorgänge korrekt betrachtet. Brauwelt. 2007, 3. o Mezger, Ralf Betrachtung moderner Würzekochsysteme bezüglich ihres Einflusses auf technologisch und physiologisch bedeutende Würzeinhaltsstoffe. Disseration. Freising : TU München, o Sander, R Compilation of Henry's law constants for water as solvent. Mainz : Max Planck Institute for Chemistry Mainz, 2015.

27 ZIEMANN HOLVRIEKA GmbH Ludwigsburg Germany Tobias Becher Senior Manager Research & Development Phone: ZIEMANN HOLVRIEKA EBC Symposium 2016, Wroclaw, Poland