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首页> 外文期刊>Technical Quarterly >Wort Boiling―Evaporating the Myths of the Past
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Wort Boiling―Evaporating the Myths of the Past

机译：麦汁煮沸-蒸发过去的神话

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Commercial beers have been brewed by employing nucleate boiling with kettle heater surface areas up to five times larger than that of the typical internal heater. This work was designed to establish the optimum kettle heater surface area that achieves the minimum evaporation compatible with required flavor and colloidal stability. Results demonstrate that nucleate boiling with a larger heater surface area can achieve major reductions in evaporation and energy consumption with no reduction in wort quality. This also allows a much lower steam/ wort temperature difference, and the number of brews between heater cleaning-in-place (CIP) cleans can be increased from the normal 4-6 to more than 30. Retrofitting this large-surface-area heating technology to existing kettles is straightforward.
机译：商用啤酒是通过采用核沸腾技术来煮制的，其壶式加热器的表面积是典型内部加热器的表面积的五倍。这项工作旨在确定最佳的水壶加热器表面积，以实现与所需风味和胶体稳定性兼容的最小蒸发量。结果表明，具有较大加热器表面积的核沸腾可以在不降低麦芽汁质量的情况下实现蒸发量和能耗的大幅降低。这还可以降低蒸汽/麦芽汁的温度差，并且可以将加热器就地清洗（CIP）清洗之间的冲泡次数从通常的4-6增加到30以上。改造这种大表面积加热现有水壶的技术非常简单。

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