A new proposal for the quantification of homogeneity in the wort boiling process

被引：1

作者：

Scheuren, Hans

Dillenburger, Michael ^{[1
]}

Methner, Frank-Juergen ^{[2
]}

机构：

[1] Dillenburger & Hertel GmbH, D-85354 Freising Weihenstephan, Germany

[2] Tech Univ Berlin, Fachgebiet Brauwesen, D-13353 Berlin, Germany

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2015年 / 121卷 / 02期

关键词：

homogeneity; energy; wort; wort boiling;

D O I：

10.1002/jib.222

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

For an efficient wort boiling process, a homogenous wort treatment is important. In this publication a new method for quantifying wort homogeneity is proposed. A differential equation for wort heating was formulated, which was validated by temperature measurements during the heating process. The ratio between calculation and measurements quantifies wort homogeneity. Knowing this parameter leads to a better prediction of the different reactions and processes of wort boiling. Copyright (c) 2015 The Institute of Brewing & Distilling

引用

页码：204 / 206

页数：3