Wort Preparation TRIZ Cases

Angled guide strips on a raking knife prevent channel formation and dewatering while maintaining filter layer integrity.

A mobile brewing system recirculates filtered liquid through a discrete collection container to maintain compactness.

Membrane filtration concentrates wort sugar content upstream of boiling, reducing energy consumption and water treatment requirements.

A rotating disc extraction apparatus increases retention time between microalgal biomass and solvent to improve lipid solubility.

Direct enzymatic saccharification of raw starch eliminates cooking energy, achieving high ethanol yields and reducing volatile organic compound emissions.

Heat treatment with stabilisation agents binds haze precursors in wort, eliminating costly filtration steps for clear beverages.

Silicate particles bind hydrophobins and oxalic acid during brewing, preventing gushing while preserving the natural aroma profile of the beer.

A liquid composition containing iso-alpha-acids and metal oxide reduces hop requirements in brewing processes.

Heating a drawn-out mash portion in a copper tube extracts flavor components while preventing burnt taste formation in the final beverage.

Adding enzymes before wort boiling achieves haze reduction while thermal denaturation eliminates residual activity.

An external heat exchanger circulates mash to boost heating speed, solving low rates in large vessels with poor surface area ratios.

Consolidating distributed process valves into a central arrangement reduces operator movement time between brewing tanks.

Electromagnetic induction heats a conductive tank to warm brewery product, preventing hot spots that inactivate enzymes during saccharification.

Introducing an inert gas below the lauter tun false bottom prevents wort dilution and oxygen introduction, reducing evaporation energy costs.

Segmented hot water storage tanks enable direct mash heating with fresh water, reducing required heating surface area and minimizing thermal energy losses.

Site-directed mutagenesis creates high-efficiency pullulanase enzymes that reduce protein dosage while minimizing non-fermentable sugar byproducts in mashing.

A green tea beverage formulation uses controlled glutamic acid to maintain clarity and prevent sediment formation.

Plant-derived pectin replaces allergenic Isinglass to clarify beer and wine without altering taste or mouthfeel.

Controlling trisaccharide content to 0.65-1.50 w/v% resolves the contradiction between high bitterness units and taste balance.

Automated dosing system feeds hop pellets into beer precursor lines to achieve uniform flavor distribution.

Temperature-controlled oil insertion and mild homogenization prevent exudation in cheese alternatives.

An additive dispensing device introduces ingredients into a pressurized fermentation vessel via a controlled valve and chamber mechanism.

A thermal management method for liquid food production using heat transfer media to recover cold energy from filled containers.

Crossflow filtration removes wax from citrus oil using a porous membrane, ensuring consistent dewaxing efficiency and stable product quality.

A two-pot recirculation infusion mash system circulates wort through a grain bed to achieve rapid clarification and efficient sugar extraction.

Optimized CO2 extraction yields oil enriched hop extracts that preserve volatile aromas while reducing equipment issues and yield losses during brewing.

Enzyme treatment reduces wort fermentability, lowering alcohol content without increasing energy costs.

Treating edible oil with amino group active substances reduces anisidine values, removing harmful oxidation products to extend useful lifetime.

A wort kettle vapor compressor boosts exhaust pressure to enable thermal energy reuse in brewing systems.

Adjusting wort temperature enables natural enzyme activity, resolving iodine normality issues without artificial additives.

A beer-flavored beverage balances quaffability and full-bodied taste through precise control of real extract, polyphenols, nitrogen, and linalool.

Hydrolyzed proteins enrich alcohol-free beer with amino acids for muscle recovery while preventing coagulation during pasteurization.

An energy storage tank captures waste heat from pasteurization and cooling streams to reduce thermal losses during enzymatic hydrolysis.

Exogenous enzymes liquefy ungelatinized adjunct starch during malt mashing, eliminating separate gelatinization steps and reducing energy consumption.

A continuous decoction mashing method uses staged heat treatment to produce high-gravity mash extract with consistent quality.

Ultraviolet radiation sources irradiate fluids at specific peak wavelengths to prevent skunky flavor formation while achieving disinfection.

A tank system inserts hop pellets into flowing beer via a pipe connection while maintaining an oxygen-free environment through inert gas venting.

Segmenting the central refrigeration system into a dedicated ice water unit reduces piping losses and energy waste in brewery cooling operations.

A continuous mash extraction method recirculates aqueous streams from spent grain separators to enhance fermentable extract yield.

A wort evaporation device uses a hollow truncated cone wall to guide liquid in a spiral path for extended residence time.

Segmented hop boiling isolates alpha-acid isomerization from malt aroma evaporation, resolving the trade-off between bitterness extraction and foam retention.

Pichia yeast strains boost ester levels to mask worty off-flavors in low-alcohol beers.

A capacitive converter generates energy fields to accelerate redox reactions during beer brewing stages.

Inline refractometer measures spent grain extract content via time-resolved refractive index data.

Pullulanase and amylase combinations allow high adjunct ratios without separate cereal cooking, reducing energy consumption.

Adsorption resin treatment removes CYP3A4-inhibiting coumarins from clarified grapefruit juice, preventing dangerous drug absorption interactions.

Sub-boiling circulation removes raw hop odors while retaining desired aroma components, resolving the trade-off between purity and quantity.

Inert gas sparging removes volatiles and sterilizes wort at sub-boiling temperatures, cutting energy use by 80% while preserving flavor stability.