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Explanation of the differences in the evaporation efficiency (AE) of common wort boiling systems

机译：常见麦汁沸腾系统蒸发效率（AE）差异的说明

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In another work in this proceedings, the authors have presented the basics of evaporation. It was explained that evaporation can principally take place in two ways, by heating or expansion of the wort. In this regard it was made clear that a flash evaporation will always have an inferior expulsion than a simple boil through heat application. The reduction of wort flavor compounds was represented for the various types of boiling in the other work with the help of equations and their resulting residue curves. A residue curve puts the reduction of a flavor compound in relationship with the evaporated amount of the wort. The correctness of these equations should be verified in this part through reduction values determined in different wort boiling systems. It can be seen that all wort boiling systems can be classified by 4 boiling principles: normal open boiling in a batch process, normal open boiling in a continuous process, flash evaporation in a continuous process and flash evaporation in a batch process. This boiling principles cause different residue curves. It should be stated here that this work engages only the evaporation efficiencies of the existing different wort boiling principles common wort boiling systems can underlie. As the wort boiling process has to fulfill also many other functions, wort boiling systems with a lower evaporation efficiency can have advantages in other fields of wort production.
机译：在此程序的另一个工作中，作者提出了蒸发的基础知识。据解释，蒸发可以通过加热或扩展麦芽汁，主要可以两种方式进行。在这方面，清楚地明确表示闪蒸蒸发总是通过热应用简单的沸腾而劣质的驱逐。在等式的帮助下，在另一作用的各种沸点中表示麦芽汁香料化合物的还原物，以及其所得残留曲线。残留曲线与蒸发麦芽汁的蒸发量的关系中的调味化合物减少。通过在不同麦芽汁沸腾系统中确定的还原值，在这部分中应验证这些等式的正确性。可以看出，所有麦汁沸腾系统都可以通过4个沸腾原理进行分类：正常开沸性在批量过程中，正常开沸在连续工艺中，在连续过程中闪光蒸发和吹塑过程中的闪光蒸发。这种沸腾原理导致不同的残留曲线。这里应该说，这项工作只参与现有不同麦芽斗沸原理的蒸发效率普通麦汁沸腾系统可以提出。由于博物沸腾过程必须满足许多其他功能，蒸发效率较低的Wort沸腾系统可以在其他麦芽汁生产领域具有优势。

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