年产20万吨啤酒厂糖化车间的设计.pdfVIP

年产20 万吨啤酒厂糖化车间地设计 摘要 本设计为一个年产20 万吨啤酒厂地糖化车间设计，该设计采用三锅三槽体系并重点介 绍一种名为MERLIN 地新技术. 以下所述地德国斯坦尼克公司煮沸系统可以保证，即使总蒸发率为 4%左右也可得到 很好地麦汁分析值.为此人们首先设计了实验设备，然后用它对新工艺进行了详尽地测试.本 文将介绍这种工艺. 新地煮沸系统结构十分简单，主体设备是名为MERLIN 地煮沸锅，在锅底安装一个锥 形加热面，对麦汁进行煮沸和蒸发，回旋沉淀槽安装在MERLIN 煮沸锅地下面，作为麦汁 收集槽，另外还需要象传统打出麦汁泵一样根据功率安装一个循环泵，酒花添加使用传统 设备. 该设计方案使糖化车间地热能得到了较为充分地利用，与传统糖化设计相比节能在 60% 以上，由于采用了热冷凝水作为热媒，既节省了水源，为企业赢得了经济效益，又保 护了环境，因而具有现实意义. Abstract This design is a design of a brewerys mashing workshop which can produce 200,000t beer i a year . It is a system of three-copper-three-tank and the most important points are energy saving. With the natural circulation system, some energy is saved and the wort quality is improved . The energy saving system can recover the vapor by condensation and use the energy for wort preheating via energy storage. The boiling process described as follows ensures very good analytical values with a total evaporation rate of about 4 %. First of all a pilot plant was conceived, with which the new process was fully tested. The new process will be first of all described and the results of the pilot plant presented. The construction of the new boiling system is simple. The main component is the MERLIN, a vessel, in which a conical heating surface is placed to serve for boiling and evaporation of the wort. The whirlpool, below the MERLIN vessel, serves as a collector for the wort. In addition, a circulation pump is required of the same size as the casting pump. For hop addition, the usual equipment is used. In all, the design can make the best use of the energy of mashing workshop .The total saving of energy compared to conventional boiling can be up to 60%.Now, its the key period for most breweries to make innovations. So, to design a mashing workshop of a brewery with the capacity of 200,000t per year in a new idea is