摘要
啤酒生产过程的热能消耗除CIP和热水制备外,主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。实现麦汁煮沸工段节能降耗的技术措施有:回收煮沸乏汽节能,包括采用乏汽冷凝器回收乏汽和采用乏汽压缩机节能;采用新型煮沸系统节能,可采用M erlin煮沸系统节能,或采用柔和煮沸系统节能,或采用Strom boli煮沸系统节能。(孙悟)
In addition to CIP and hot water preparation, mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing. The technology to achieve energy-saving in wort boiling mainly covered the following aspects： recovery of exhaust boiling steam including exhaust steam recovery by exhaust steam condenser and energy-saving by exhaust steam compressor; energy-saving by the use of new boiling system such as Merlin boiling system or soft boiling system or Stromboli boling system etc.
出处
《酿酒科技》
北大核心
2005年第10期48-50,共3页
Liquor-Making Science & Technology
关键词
啤酒
麦汁
煮沸
节能技术
beer
wort
boiling
energy-saving technology
