Modernization and output increasing of the present equipment for wort production.
2000
P. DODT
The present level of theoretic knowledge of wort production and attainable level of food industry, incl. measuring and control engineering, makes possible to made a complete solution of whole range of particular parts of the process. The result can promote increasing of brewhouse yield, improving the product quality or increasing of operational efectivity. Demonstrated innovations of the machinery can control and optimize pH, lowering undesirable influence of oxygen and improving redox potencial of mash. Multifunctional application of measuring technique optimizes lautering, which can be further accelerated by sophisticated way of drawing of the first wort. Knowledge of hydromechanic process and heat transfer as well as construction modifications can shorten the wort boiling and made it more efficient, without unfavorable influence on wort quality. Mostly there is the possibility to use proposed modification during modernization of the present machinery.(In Czech, English summary only)
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