Implementation of desorption kinetics in a brewery and resulting evaporation efficiency – Part 2
In the first part of this article (BRAUWELT International No. 5, 2012, pp. 274-278), the fundamentals of a process for reducing unwanted aroma substances in the hot wort, based on desorption, have been described. In this second part, implementation of these fundamentals in a commercial plant in terms of design and process engineering is presented. Verifiable operational results will be given to show the extent to which the efficiency of this process can be described. In addition, a comparison of standard evaporation processes is drawn up based on the relationships arising from calculations contained in Part 1.
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