描述
强制循环煮沸方式及内加热器结构改进及工艺效果:
该强制循环煮沸方式的采用,提高了麦汁煮沸的对流传热效率K值,降低了局部过热引起的加热管壁干壁现象的焦糖凝结;加强了麦汁煮沸循环次数,减少了煮沸死角,提高了水分和DMS类物质的加速分离,加速了蛋白质的凝聚和酒花有效成分的溶出、杜绝溢锅现象,缩短煮沸时间,提高了煮沸锅效率,提高了煮沸麦汁的质量,降低了CIP清洗成本。
内加热器特殊的列管结构使液汽二相蒸发变得更加合理,既提高了换热效率 K 值,又减轻由于焦糖干壁现象而增加的煮碱及 CIP 清洗频次。
麦汁导流罩的结构改进及工艺效果:
特殊设计结构的导流罩,使麦汁在大小蒸发过程中麦汁得以加热和分层喷射形成足够气液分离表面积的液膜,使麦汁中汽水迅速分离避免溢锅及 DMS( 二甲基硫等 ) 含硫蛋白质杂味物质的充分挥发。
热能回收系统:
蒸汽冷凝水的带压回收及二次蒸汽的换热器回收和热冷转换回收技术的应用,既能及时地将冷凝水排除又能减少其热能的损失,使得糖化系统消耗蒸汽最多的煮沸锅余热充分回收利用。糖化系统节能和热能回收,根本是减少蒸发量,然后才是余热的回收;而余热回收的关键在于回收热能量和回收热水量的二方面同时达到平衡才有效果;这就要有系统统筹的技术来系统解决,否则单点回收了热能并不代表系统就能够节能。这就要诸多的关键理论和实现的技术。这是华艺公司在啤酒行业率先做到和解决的技术。
蒸汽冷凝水的带压回收及二次蒸汽的“热冷转换技术”的应用,既能及时地将冷凝水排除又能减少其热能的损失,使得糖化系统最多消耗蒸汽的煮沸锅余热充分利用。

Structural improvement of inner heater and technological effect:
The special tubular structure of the inner heater makes the liquidstream two-phase evaporation become more reasonable, so that not only the heat exchanging efficiency value K is enhanced, but also the soda-boiling and CIP cleaning times increased due to the occurrence of caramel dry wall phenomenon are reduced.
Structural improvement of wort deflector and technological effect:
The fairing with specially designed structure enables the wort to be heated and sprayed at layers during large and small evaporation processes, so as to form sufficient liquid film on gas-liquid separation surface area, makes the steam and water in the wort rapidly separate, avoids overflowing from the pot and sufficient volatilization foreign flavor substance in sulfurcontaining protein gas such as DMS (Dimethyl Sulphide,etc).
Heat energy recycling with new principle:
The under pressure recycle of steam condensate and the application of the heat and cold converting technology of secondary steam can realize timely discharging of the condensed water and reduce the loss of its heat energy, so that the residual heat in the boiling pot that consumes the most of the steam in the saccharifying system can be fully used.

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过滤排糟单元 ( 华艺发明专利 )
麦汁旋流及冷却单元
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