Investigation of Process and Design Changes in Horizontal Tank Outlet Pipes During Main Fermentation
MBAA TQ vol. 44, no. 4, 2007, pp.
281-285 |
VIEW ARTICLE Kristina Boee (1) and Dr.-Ing. Christoph Tenge (2). 1. Tuchenhagen Brewing
Systems GmbH, Am Industriepark 2-10, 21514 B�chen, Germany. 2. Technical
University of Munich at Weihenstephan, Alte Akademie 3, 85354
Freising-Weihenstephan, Germany.
Abstract
After a fermentation vessel is filled, the product remains in the long outlet
pipes of the vessel during the entire fermentation period. We observed the
processes that take place in these pipes during the fermentation period.
Different developments were observed in the pipes compared with the tank.
Product in the pipes fermented much faster than in the tank and underwent
negative changes. The yeast autolyzed and released off-flavors, which also
affected the quality of the product in the tank. A possible explanation for this
development could be the separation of the pipes from the tank during
fermentation for immediate cleaning. The effect of this process is illustrated
by comparing conventional and alternative (ECO-MATRIX, a novel, patented tank
connection concept) tank systems.
Figures 3�5 and 7�9 are in color in this
online article.
S�ntesis
Despu�s que se haya llenado un tanque de fermentaci�n, las tuber�as de
suministro quedan llenas de producto durante todo el tiempo de la fermentaci�n.
Se observ� un comportamiento diferente en la tuber�a comparado con lo que ocurre
en el tanque. El producto en la tuber�a ferment� m�s r�pidamente y sufri�
cambios negativos. La levadura se autoliz� y aport� sabores desagradables, lo
que tambi�n afect� el producto dentro del tanque. Una posible soluci�n ser�a la
separaci�n de la tuber�a del tanque tan pronto este se llene, para que la
tuber�a sea lavada de inmediato. El efecto de este proceso se ilustra mediante
la comparaci�n de m�todos convencionales con este sistema alternativa
(ECO-MATRIX, un novedoso concepto, patentado, para la conexi�n de tanques).
