The next generation of standard duty centrifugal pumps for sanitary markets

Centrifugal pump suppliers should meet customer and application needs of both standard and premium duty pumps without compromising vital design and quality issues.

In order to cover most needs for sanitary pumping applications - pump manufacturers today need to cover a portfolio of standard duty pumps and premium duty pumps. Due to performance and costs, the split - as indicated below - between premium and standard duty pumps is important.

In general the performances of standard duty pumps can be defined accordingly:
- Inlet pressure typically up to 4 bar (59 psi);
- Temperature typically up to 120 °C (250 °F);
- Viscosity typically up to 150 cP.....

Why aerate wort?

Wort aeration is the only time during beer production that oxygen is added intentionally to the substrate. In this context, "yeast aeration" would be a more appropriate term.
It should be remembered that aeration is really intended to provide yeast with an optimal quantity of oxygen so as to improve yeast propagation and vitality. Aeration of wort as such is not the objective. Looking at research in recent years, it is obvious that, from a technological point of view, it was directed towards adopting all conceivable measures for reducing oxygen ingress. By lowering oxygen ingress, formation of precursors of staling substances should be limited on the one hand and antioxidants present should be preserved on the other hand. But simultaneously, the oxygen reacts with wort constituents.e.

Dividing wort boiling into two phases

As a result of the energy crises in the 1970’s, a lot of effort was expended in determining whether it was technologically necessary to continue carrying out wort boiling at atmospheric pressure. Shortly before the energy crises, Rennie (1) studied a possible alternative for wort preparation. He tried producing worts with a hot holding phase at 85°C for 90 min in an open copper. With this extremely gentle wort preparation, he succeeded at that time in producing attractive and comparatively taste-stable beers. This idea of gentle wort treatment is very much alive today. Modern wort boiling systems involve very low thermal stressing, as measured by the TBI, thereby contributing to improved taste stabilities (2). The "SchoKo" boiling system is examined in greater detail below. 1).

Fully integrated process control system

As sales of beer cannot be increased nowadays at will, it becomes more important to look at other areas with potential - solid automation engineering can help. The essential element: Integration at all levels of production. Only those systems with uninterrupted data transfer and batch tracking, easy to operate and facilitating comprehensive transparency in the process, guarantee an improvement in efficiency. Feldschlösschen Brewery in Rheinfelden (Switzerland) took the opportunity to install such a system, assisted by ProLeiT system specialists.

Feldschlösschen Getränke AG, a subsidiary of "Carlsberg Breweries", operates the largest brewery in Switzerland at their head office in Rheinfelden in the canton of Aargau.

Dynamic low-pressure boiling - systematically optimized for top quality

Optimum results in terms of brewing and energy technology require a comprehensive consideration of all process steps of wort boiling. Therefore Huppmann understands modern wort boiling as a package consisting of heating-up, the actual wort boiling and wort treatment during cast-out. A comparison of different systems proves the advantages of this global approach.

In the last few years important developments and improvements in wort boiling technique have been made. Due to the demand to reduce energy consumption new processes and technical solutions have been introduced in the brewing industry.

Optimum results in terms of brewing and energy technology require a comprehensive consideration of all process steps of wort boiling. 72 - 74 °C and heated up there.
2. 2).

Stromboli boils without pressure - an attractive proposition

A new wort boiling system named "Stromboli" has recently come on the market. This system produces exceptional worts and beers at total evaporation rates below 4%. The "Stromboli" principle is based on the classic internal boiler, whereby "Stromboli" does not have the disadvantages of this classic system. Furthermore, "Stromboli" can easily be retrofitted to existing plants with internal boilers.

The new wort boiling system named "Stromboli" produces exceptional worts and beers at total evaporation rates below 4%. The "Stromboli" principle is based on the classic internal boiler, whereby "Stromboli" does not have the disadvantages of this classic system. Furthermore, "Stromboli" can easily be retrofitted to existing plants with internal boilers.e.

Utilisation of brewers’ grains within a brewery complex

The following article describes a new process whereby brewers’ grains can be completely re-utilised, both in terms of energy and material.

Over the next few years, a considerable change will take place in the brewing sector by way of closing natural loops. As a result of various waste disposal regulations coming into force, dumping or open ground tipping of organic waste with a total organic carbon content (TOC) exceeding 5% will be prohibited. As a result, industry has now to look for ways in which waste substances from breweries can be efficiently used. An effort should be made in any case to have a process generating no waste.

Classical disposal routes increasingly problematic

Spent grains are a by-product of beer brewing. Moisture content is about 80%, i.e.e.

Worldwide acceptance - High gravity brewing/high gravity blending

Around 65 percent of the worldwide produced hectoliters of beer are produced using the high gravity technology - an impressive percentage for a processing method that to date has been ignored to a great extent e.g. by German brewers, in spite of its capability of fully exploiting the fermentation and storage tank area. It can also frequently have a positive effect on the efficiency of the brewhouse and filtration areas.

The main difference of the high gravity method of brewing as compared to the traditional method of producing beer is that the wort is brewed with an extract concentration greatly exceeding 11 - 12° Plato. This increased concentration of extract is maintained during fermentation and storage. A higher degree of fermentation of high gravity wort is thus attained...

Preservation of brewers yeast Part I: What role does intracellular trehalose content play?

The results presented here indicate that, of itself, intracellular trehalose content of yeast is not intimately related to the survival of cells in physiologically unfavourable situations. It can be shown, on the one hand, that trehalose acts as a reserve carbohydrate in starvation conditions. On the other hand, other parameters such as yeast strain, selection of preserving agent, composition of pre-propagation medium, the movement and aeration of cells during pre-propagation and pre-propagation age are found to be of considerable importance for successful preservation. Future investigations should thus be directed more specifically towards the composition of cell membranes.
The most commonly used yeast strain storage method is still to store them on slant agar.g.

Wort boiling today - are there alternatives?

Wort boiling on average accounts for 33 - 50% of total heat requirements in a brewery. Large energy quantities (about 55% primary energy) can be saved by adopting measures such as reducing total evaporation and using heat recovery. This is state-of-the-art.

The various boiling systems operated under atmospheric pressure or a slight overpressure, including heat recovery procedures, are meantime technologically mature. Using current practices, these concepts result in gentle boiling (coagulable nitrogen, foam), low DMS level in pitched wort, low thermal stress (TBI) and further reduction in total evaporation (energy saving). The objectives of wort boiling are well known.Altogether, this already evaporates about 1.5%. This is followed by evaporation using stripping (1%) in a column..

Wort pre-cooling and its influence on casting

The results of tests carried out in a brewery on a commercial scale are reported in this article. The whirlpool temperature was reduced from 98 to 89°C by cooling during casting, resulting in a noticeable decrease in thermal stress on the wort.

Conditions permitting thermal reactions still exist in the whirlpool during hot break separation and wort cooling. In contrast to wort boiling, due to the absence of convection movement, evaporation of volatile substances formed is minimal. Insufficient thermal cleavage of DMS precursor during wort boiling in particular may cause problems during the subsequent hot holding period. Using this method, unwanted aroma substances are expelled immediately ahead of wort cooling (1). This has been confirmed by casting in by-pass without cooling....