Difference between revisions of "Cooling, chilling and cold stabilization in beer production"
From Efficiency Finder
m (Changed protection level for "Cooling, chilling and cold stabilization in beer production" ([edit=sysop] (indefinite) [move=sysop] (indefinite))) |
|||
(One intermediate revision by the same user not shown) | |||
Line 34: | Line 34: | ||
|} | |} | ||
− | + | *Case studies | |
− | + | **[[Media: Mariazell.pdf | Brauhaus Mariazell]] | |
+ | **[[Media: ToniBräu.pdf | Toni Bräu ]] | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] |
Latest revision as of 14:28, 6 December 2014
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Cooling in breweries
Literature: Case study: Murauer Brewery (Joints)
- Typical parameters of the process
Beer products | Temperature [°C] | Pressure (bar) | Heat absorbing medium | Residence Time | Details | Literature |
Beer | 98 to 7 | water | 5-15min | wort cooling | Case study: Murauer brewery (JOINTS) | |
5-10 | referigating medium | 5-10 days | fermentation cellar | |||
5 to -1 | 8-10 days | cold storage | ||||
70 to ambient | water | cold pasteurized beer |
- Case studies