Beer Fermentation Control via Online Spectroscopy
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Solution Overview
Problem
Current beer fermentation processes in cylindroconical tanks face inefficiencies due to heterogeneous yeast distribution and reliance on manual sampling for monitoring extract and vicinal diketones levels, leading to suboptimal mixing and extended fermentation times.
Innovation Solution
Implementation of on-line sensors using attenuated total reflection mid-infrared spectroscopy for real-time measurement of extract and yeast consistency, enabling automatic control of mixing devices to optimize fermentation parameters such as cropping initiation, mixing cessation, and cooling processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual sampling and laboratory analysis are used to monitor extract and VDK levels, then measurement cost and device complexity are reduced, but fermentation time increases and productivity decreases
Solution Approach 1:
The patent replaces manual sampling and laboratory analysis with an automated optical sensor system that uses attenuated total reflection mid-infrared spectroscopy to measure extract and VDK levels in real-time, eliminating the need for mechanical sampling operations and manual laboratory procedures
Solution Approach 2:
The patent introduces an intermediary optical sensor system that indirectly measures fermentation parameters (extract and VDK levels) through spectroscopic analysis, allowing remote monitoring without direct contact with the fermentation medium and enabling automated control decisions
2Productivity
If no forced mixing is applied, then energy consumption and device complexity are reduced, but yeast distribution becomes heterogeneous and fermentation efficiency decreases
Solution Approach 1:
The patent implements a feedback control system where optical sensors continuously monitor extract and VDK levels, and the mixing device operation is automatically adjusted based on these measurements, ensuring optimal yeast distribution only when fermentation parameters indicate it is necessary
Solution Approach 2:
The patent makes the mixing process dynamic by controlling it based on real-time fermentation state measurements, transitioning from static continuous mixing to dynamic conditional mixing that adapts to the actual fermentation progress and yeast distribution needs
3Productivity
If timed sequence control is used for mixing and cropping operations, then device complexity and automation requirements are reduced, but fermentation process optimization is insufficient and productivity is limited
Solution Approach 1:
The patent replaces timed sequence control with feedback-based automatic control where optical sensors continuously measure fermentation parameters and the control system automatically adjusts mixing and cropping operations based on actual process state, enabling real-time optimization rather than pre-programmed timing
Solution Approach 2:
The patent enables the fermentation process to self-regulate through automatic control systems that use real-time sensor data to make autonomous decisions about mixing and cropping operations, eliminating the need for manual intervention or complex timed sequencing while optimizing fermentation efficiency
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach automates the beer fermentation process, reducing fermentation time and improving yeast distribution, thereby enhancing the efficiency and consistency of beer production by allowing for precise control of mixing and cooling based on real-time data.
Implementation Method 1
measuring, with an on-line measuring device, a first extract value that is representative of an extract level of the vessel content
Data Source
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Figure 3~4
AI summary
A method for beer fermentation, comprising the steps of: - inserting (31) wort and yeast into a vessel (2) to initiate a fermentation process, the wort and yeast forming a vessel content (3); - measuring (32), with an on-line measuring device (100), a first extract value (A) that is representative of an extract level (E) of the vessel content (3); - automatically controlling (35) a mixing device (6, 7) dependent on the first extract value (A), to withdraw vessel content (3) from the vessel (2) and reinject it into the vessel (2) for effecting mixing of the vessel content (3).