Difference between revisions of "Cooling, chilling and cold stabilization in beer production"
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{| border="1" | {| border="1" | ||
| − | | align="left" style="background:yellow"|''' | + | | align="left" style="background:yellow"|'''Beer products''' |
| align="center" style="background:orange"|'''Temperature [°C]''' | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
| align="center" style="background:orange"|'''Pressure (bar)''' | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
Revision as of 14:05, 9 November 2010
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 |
