啤酒厂麦汁煮沸的热能回收及利用

啤酒厂糖化工段的麦汁煮沸需消耗大量的热能，而回收煮沸过程中产生的二次蒸汽的热能并进行再利用，其节能效果相当显著。本文提出了几种热能回收的方法并进行了量化比较，结果表明，带热能回收的低压煮沸比常压煮沸节能56％，比低压煮沸节能43％，比带热能回收的常压煮沸节能23％。建议啤酒厂新建麦汁煮沸系统宜采用带热能回收的低压煮沸装置，而对于目前大多数常压煮沸系统的啤酒厂来说，可以通过技术改造来实现。     

糖化车间节能技术探讨

我们知道,糖化车间的能量消耗约占啤酒厂总能量的50%。如何降低糖化车间的能耗,目前已经成为各啤酒厂的中心议题。本文主要从追加热水、回收乏汽、采用新型煮沸技术、麦汁一段冷却等四个方面对节能技术作了探讨。     

推广应用麦汁间歇煮沸工艺，节能降耗

麦汁煮沸消耗的热量约占整个啤酒厂消耗热量的30％。40％，可以通过回收使用二次蒸汽节能，采用麦汁间歇煮沸方式也能实现降低能耗。     

乏汽冷凝水的回收利用

蒸汽冷凝水的回收和有效利用,是蒸汽系统中节约能源的重要组成部分。现国内制油企业采用的冷凝水回收方法多种多样,主要有离心泵输送式、利用蒸汽残压输送式、喷射泵负压吸送式3种。回收的冷凝水一般用作精炼车间水化工段的软化水和锅炉用水,提高了热利用率,有效地节约了能源。目前,市场上所售的乏汽冷凝水回收系统价格昂贵,为了降低中小型企业的投资成本,这里介绍一套投资费用低、制造简单、安装方便的乏汽冷凝水回收系统。该系统性能稳定可靠,乏汽冷凝水回收率达98%以上,节能效果好。1乏汽冷凝水回收系统的工作原理该系统是依靠乏汽的自身…     

低压麦汁煮沸

节能是各个领域中的一个共同重要课题。啤酒工厂之40%的能量消耗在麦汁煮沸过程。探讨合理的麦汁煮沸,以节约啤酒厂的能耗,提高效益,具有重大的现实意义。目前,啤酒厂采用的麦汁煮沸有3大类型:(1)传统的常压煮沸;(2)麦汁釜外煮沸;(3)带能贮系统的低(表)压麦汁煮沸。本文对低(表)压麦汁煮沸做较详细的介绍,并与传统常压煮沸做比较。一麦汁常压煮沸系统常压麦汁煮沸系统由煮沸锅(带加热夹套或内加热器)、搅拌装置、排汽管等所组成。蒸发量每小时约10%。煮沸时间至少需90分钟。因为煮沸锅是敞口的,产生的二次     

低压动态煮沸的应用与维护

1低压动态煮沸的应用 1．1预加热、间歇加热及常压预煮阶段 热能回收罐上层的水经过蒸汽换热器，由95～100℃升高到103℃，103℃的热水与麦汁进行热交换，使麦汁升温到85℃以上进入煮沸锅，麦汁满锅后进行间歇加热升温。二次蒸汽冷凝器排空阀和旁通阀全开（也可设定控制开关时间和开关幅度），排尽蒸汽冷凝器中温度较低的空气。     

麦汁煮沸中相关问题的探讨

麦汁煮沸是啤酒酿造中糖化工段的一项重要的操作过程。该文通过对煮沸热传导原理及几种不同麦汁煮沸设备的介绍,提出了麦汁煮沸控制措施和结垢处理方法,以及使用麦汁煮沸装置时的注意事项。     

麦汁分段煮沸工艺的应用探讨

在确保产品保质期和风味稳定性的前提下,采用新的煮沸工艺,减少麦汁蒸发量,是麦汁分段煮沸工艺的要点。1麦汁分段煮沸的过程原理麦汁动态低压煮沸需要增加二次蒸汽回收设备和调节系统,分段煮沸工艺在一般啤酒厂中不需要增加设备即可执行。本公司在电器设备论证后得到了实际应用,取得了较好的成绩。麦汁煮沸只有麦汁不良气味需要挥发,其他     

麦汁低热负荷煮沸技术与装备研究

为阐明麦汁煮沸过程中特征组分与热负荷的关系，从蒸馏的视角综述低压动态煮沸技术、塔提馏技术、薄膜闪蒸技术、膜蒸发技术和湍流膜自蒸发技术等麦汁低热负荷煮沸技术，并在传统热能回收技术的基础上，探讨热电联产技术在低热负荷煮沸系统中回收其所产生的低品位余热的应用前景。结果表明，通过新技术的应用，使得总煮沸蒸发率低于4.5%，甚至不足1%，远低于传统常压煮沸的8%；热电联产技术将成为采用低热负荷煮沸技术的啤酒厂回收低品位热能的第3种选择。研究为麦汁低热负荷煮沸技术的研究与开发提供全新视角。     

啤酒厂的三项节能技术

本文叙述麦汁煮沸二次蒸汽回收、麦汁冷却系统和发酵罐冷却系统三项节能技术，可节电、节煤、节水、节约酒精、减少污染等，具有十分明显的经济效益和社会效益。     

甘蔗糖厂热力系统节能改造工程技术

分析甘蔗糖厂传统蒸发系统存在问题及热力方案节能潜力,对热力方案进行优化并提出技改实施方案,减少蒸发末效二次蒸汽进入冷凝器,减少制糖一次蒸汽消耗量。本文以某糖厂节能技改为例,提出节能技术改造方案。通过采用低真空蒸发热力方案,提高各效汁汽压力,使蒸发系统各效汁汽抽取尽量推后;增加物料加热级数及用汽种类,Ⅴ效汁汽用于混合汁加热,回收利用汽凝水预热混合汁;提升供煮糖的Ⅲ效汁汽温度等节能措施,达到了降低全厂耗汽的目的。     

采用经济煮沸技术降低啤酒TBA值

麦汁在煮沸过程中过度受热会产生啤酒焦糊味，采用经济煮沸技术，充分脱除DMS，调整蒸发量，降低麦汁局部过热程度，降低啤酒TBA值，不仅可以改善啤酒质量，而且可以节约大量的能源。实验表明，传统煮沸与经济煮沸的TBA差值为4．2，TBA值显著降低；可凝固性氮差值为0．9mg，也明显得到降低，改善了啤酒的口味和风味稳定性；同时节约蒸汽20％左右。     

PERFORMANCE OF A STEAM EDUCTOR IN A PILOT BREWERY

Steam eductors have the potential for reducing the demand for steam during the evaporation of wort by up to 50% with low capital expenditure and without affecting the process of wort boiling or the flavour of beer. The theory describing the operation of eductors is discussed together with sample calculations for the prediction of performance. A small unit was installed on a kettle in the Holyrood pilot brewery to demonstrate the practicality of the principle and to obtain experience in operation. The unit performed in a manner in keeping with theory and had an efficiency of 90%. There is a great likelihood that the economic advantage of steam eductor systems will be very close to theoretical prediction.     

机械蒸汽再压缩系统的流程模拟及性能研究

为使得整个机械蒸汽再压缩(MVR)蒸发系统的稳定性、节能性更好,借助Aspen Plus软件学习版,根据MVR运行原理,构建了MVR性能分析模型,并通过改变MVR节点的参数,模拟研究了蒸发量、补充新鲜蒸汽量与进料温度、蒸发压强的关系;蒸发量、沸点与进料浓度(NaCl质量分数)、蒸发压强的关系;蒸发器换热量、COP与蒸发压强、压缩机压力升的关系。通过分析模拟结果得出:适当减小压缩比,可以提高蒸发系统的COP;原料液应该加热到沸点后,再进入蒸发器中进行换热;从节能效果看,MVR蒸发系统更适合在低温低压下运行;在蒸发前,应对浓度较大的原料液进行适当的稀释。     

浅谈麦汁加压煮沸

介绍了一种新颖的麦汁煮沸方法———低压煮沸法。阐述了低压煮沸的工艺条件及其流程，探讨了煮沸温度、时间、压力对煮沸效果的影响     

A new proposal for the quantification of homogeneity in the wort boiling process

For an efficient wort boiling process, a homogenous wort treatment is important. In this publication a new method for quantifying wort homogeneity is proposed. A differential equation for wort heating was formulated, which was validated by temperature measurements during the heating process. The ratio between calculation and measurements quantifies wort homogeneity. Knowing this parameter leads to a better prediction of the different reactions and processes of wort boiling. Copyright © 2015 The Institute of Brewing & Distilling     

The effects of three mash separation systems on the isomerisation of hop alpha-acids

This study investigates the effects of wort composition from three lautering systems on hop utilisation at different hop boiling and dosing times. A response surface methodology was applied with 60 single tests at a 5 litre scale. The parameters, which were varied, were lautering system, boiling time without hops, boiling time with hops and α-acid dosage. It was shown that the wort composition from the different lautering systems requires different boiling times or enables the reduction in boiling time with hops. Although the pH and original gravity of the lauter tun and mash filter worts were similar, different boiling times were necessary to achieve the same concentration of iso-α-acids. Further, there were variations in fatty acid composition of the worts. In order to be able to assess the effects on a larger scale, six brews were performed in a 10 hL pilot brewery. The utilisation of hop bitter substances differed despite the same boiling time and the same α-acid dosage in relation to the total quantity of wort. In addition, no significant losses of hop bitter substances were observed in the wort from a continuous mash filtration system due to the process related higher dosage of α-acid. Both sets of experiments showed that the boiling times depend on the wort composition and increased as follows: novel continuous mash filtration system < mash filter < lauter tun. The results lay the foundation for calculating the optimal parameter settings for each brewery to optimise the hop isomerisation rate. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling     

浆纱设备能耗分析与节能措施探讨

探讨浆纱过程中的节能措施。分析了当前浆纱设备的电能消耗和蒸汽消耗情况,论述了蒸汽压力、烘房排风状态和烘筒冷凝水排风状态与烘燥效率的关系,总结了浆纱过程中的节能措施,指出浆纱中的烘燥过程为浆纱设备的节能减排重点,适当提高蒸汽压力、改善烘房排风状态和烘筒冷凝水排放状态有助于提高烘燥效率;采用高压上浆工艺、充分利用好烘筒冷凝水、选择适宜的冷凝水疏水阀、合理安排浆纱生产及加强浆纱操作和浆纱机状态管理都具有节能效果。认为:重视浆纱设备节能,树立节能意识才能保证达到良好的节能效果。     

The Impact of Low Heat Load and Activated Carbon Treatment of Second Wort on Beer Taste and Flavour Stability

There is a vast repository of knowledge regarding improving beer taste stability via wort boiling. However, as far as we are aware, there are few reports dealing with taste stability improvement in terms of quality characteristics by boiling, under proper conditions, the first wort and second worts separately. In this study, more than 50 brews in a pilot scale brewing facility were conducted to investigate suitable boiling conditions for first and second worts. When the second wort (i.e., the last 10% of the total filtered wort) was kept under a low heat load atmosphere (78°C), casted to the boiling first wort, and then re‐boiled for 10 min, the produced beer exhibited no significant differences compared to that of the general beer in terms of taste stability. However, when an adsorbent (bentonite, silica gel, activated carbon or PVPP) was individually added to the second wort and the same boiling procedure was performed, the oxidized flavour of the forced aged beer, treated with activated carbon, significantly decreased, compared to that of the general brew (level of significance α = 0.01). The data from the chemical analysis and fermentation behavior are presented.     

麦汁混浊原因及主要解决措施

麦汁产生混浊的原因主要有原料（麦芽、大米、玉米、酒花）质量、原料粉碎度、糖化工艺、过滤条件（入醪刀速、阀门开度、耕糟刀高度）、煮沸条件（煮沸强度、麦汁pH、煮沸时间）、回旋沉淀效果等。解决麦汁混浊的主要措施：包括提高麦芽、辅料以及酒花的质量;控制麦芽和辅料的粉碎度;控制糖化工艺、麦汁过滤洗糟和麦汁煮沸条件及沉淀冷却效果。（孙悟）