Wort Stripping: Thermodynamic aspects of evaporative processes – Part 2
In the first part of this publication (BRAUWELT International no. 1, 2014, pp. 45-48), thermodynamic interrelationships of evaporation in a continuous vaporisation process were presented. Results of an investigation into the evaporation characteristics of various wort aroma substances during a continuous vaporisation process, published in this second part, were obtained with a Boreas counter-flow unit from Krones AG. Investigations were carried out with conventional beer wort and with model solutions. These model solutions were prepared by dissolving the aroma substances listed in table 1 of Part 1 in water in order to be able to illustrate the influence exerted by the viscosity of the liquid in a direct comparison.
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