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
source: http://www.biologie-schule.de/img/diamant-schmuck.gif EBC Symposium 2016, Wroclaw, Poland 2
a brewer s best friend EBC Symposium 2016, Wroclaw, Poland 3
10.000 Brewing and the content of dimethylsulphide (ppb) source: https://da.wikipedia.org/wiki/dimethylsulfid 1.000 100 10 1 DMS-P DMS free DMS total EBC Symposium 2016, Wroclaw, Poland 4
Brewer s desire 160 140 Key flavour components in beer undesirable okay empty 120 100 80 60 40 20 0 FROM MALT - DMS (ppb)? FROM HOPS - LINALOOL (ppb) EBC Symposium 2016, Wroclaw, Poland source: http://www.brauer-bund.de 5
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General solution EBC Symposium 2016, Wroclaw, Poland 7
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
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
Distribution factor K [-] Volatiles 0,7 0,6 0,5 DMS Linalool 0,4 0,3 0,2 0,1 0 0 10 20 30 40 50 60 70 80 90 100 Temperature [ C] EBC Symposium 2016, Wroclaw, Poland 10
Coolship source: Lohberg, R.: Das große Lexikon vom Bier, Stuttgart, 1984 EBC Symposium 2016, Wroclaw, Poland 11
Static coolship Static reduction [%] -15-10 -5 0 5 10 15 20 25 30 35 20 15 EBC Symposium 2016, Wroclaw, Poland 12
Columns EBC Symposium 2016, Wroclaw, Poland 13
Vacuum evaporation BILD DAU EBC Symposium 2016, Wroclaw, Poland 14
Innovation EBC Symposium 2016, Wroclaw, Poland 15
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Dynamic coolship EBC Symposium 2016, Wroclaw, Poland 17
Dynamic coolship Reduction [%] by using low stripping gas -5 0 5 10 15 20 15 25 25 30 EBC Symposium 2016, Wroclaw, Poland 18
CFD Simulation EBC Symposium 2016, Wroclaw, Poland 19
Dynamic coolship - optimized EBC Symposium 2016, Wroclaw, Poland 20
Dynamic coolship - optimized Reduction [%] by using a low film of cooling water 0 5 DMS total Linalool 2 10 15 20 25 30 31 35 EBC Symposium 2016, Wroclaw, Poland 21
DMS-P [ppm] in malt as is Beer by nature 10 9 8 7 6 5 4 3 2 1 0 2000 2002 2004 2006 2008 2010 2012 2014 YEAR Kreisz, S., Hartmann, K. und Back, W. 2003. Mälzungs- und Malzqualitätsdaten der Frühvermälzung der Ernte 2002. BRAUWELT. 2003 EBC Symposium 2016, Wroclaw, Poland Gastl, Martina, et al. 2015. Frühvermälzung: Ernte 2015 deutlich besser als erwartet. BRAUWELT. 2015 22
Desired process EBC Symposium 2016, Wroclaw, Poland 23
Solution EBC Symposium 2016, Wroclaw, Poland 24
source: http://www.brauer-bund.de
Literature o o Becker, Thomas und Tippmann, Johannes. 2014. "Formalkinetische Beschreibung der Umsetzraten wesentlicher Prozessmarker bei brautechnologischen Kochprozessen zur Kontrolle und Optimierung von Kochsystemen. Bonn : Forschungskreis der Ernährungsindustrie e.v., 2014. AiF 16968 N http://www.chemgapedia.de/vsengine/media/vsc/de/ch/7/tc/rektifikation/praktikum/einfuehrung/bilder/col1daf.gif o Wasmuht, Klaus and Becher, Tobias. 2014. 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. 2014. Formalkinetische Beschreibung der Umsetzraten wesentlicher Prozessmarker bei brautechnologischen Kochprozessen zur Kontrolle und Optimierung von Kochsystemen. Bonn : Forschungskreis der Ernährungsindustrie e.v., 2014. AiF 16968 N. Feilner, Roland. 2013. Forciertes Austreiben von unerwünschten Aromastoffen aus der Bierwürze. Disseration. Berlin : TU Berlin, 2013. o Feilner, Roland, et al. 2013. Würzestripping: Thermodynamische Betrachtungen des Ausdampfverhaltens. Brauwelt. 2013, 24. o Hertel, Marcus, et al. 2007. Die Würzekochung: Ausdampfvorgänge korrekt betrachtet. Brauwelt. 2007, 3. o Mezger, Ralf. 2005. Betrachtung moderner Würzekochsysteme bezüglich ihres Einflusses auf technologisch und physiologisch bedeutende Würzeinhaltsstoffe. Disseration. Freising : TU München, 2005. o Sander, R. 2015. Compilation of Henry's law constants for water as solvent. Mainz : Max Planck Institute for Chemistry Mainz, 2015.
ZIEMANN HOLVRIEKA GmbH Ludwigsburg Germany Tobias Becher Senior Manager Research & Development tobias.becher@ziemann-holvrieka.com Phone: +49 7141 408-244 www.ziemann-holvrieka.com ZIEMANN HOLVRIEKA EBC Symposium 2016, Wroclaw, Poland