Dynamic low-pressure boiling - optimised energy and process engineering
The decision of a brewery to use a particular optimum process is dependent on a number of important criteria. These include purchase costs, space requirements, process flexibility, operational and consumption costs, energy usage and environmental protection as well as achievable technological brewing conditions for optimum wort and beer quality. Wort boiling processes which are uncomplicated in use and operate with a high degree of functionality have significant advantages. This paper describes the operational characteristics and selection criteria from an energy point of view.
Classic low-pressure boiling (LPB) where wort is boiled at a constant evaporation pressure of 1.08 bar (tb = 102° C) to 1.21 bar (tb = 105° C) has been used worldwide in breweries as of 1979.g.
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