Beer Filtration via Sinusoidal Vibration
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Solution Overview
Problem
Existing beer filtration methods using diatomaceous earth as a filter aid face issues with quick clogging and disposal problems, while membrane filters have lower capacity and clog quickly, necessitating a more efficient filtration method that reduces filter aid usage and prevents clogging.
Innovation Solution
A method involving a shaking process before filtration, using a vibration element to modulate frequencies between 30 and 220 Hz, particularly between 90 and 120 Hz, to reduce polysaccharides and proteins, thereby reducing pressure increase and extending filter lifespan without frequent cleaning and reducing diatomaceous earth usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If diatomaceous earth is used as filter aid in precoat filters, then filtration can be performed, but the filter clogs quickly and disposal problems arise
Solution Approach 1:
The patent applies preliminary action by subjecting the beer to a shaking process before filtration to reduce polysaccharide and protein content that cause clogging. This pre-treatment modifies the beer composition in advance, preventing the rapid clogging that would otherwise occur during filtration, thereby extending filter lifespan and reducing cleaning frequency
Solution Approach 2:
The patent changes physical parameters by applying mechanical vibration at specific frequencies (30-220 Hz, preferably 90-120 Hz) to the beer before filtration. This parameter change affects the physical state of polysaccharides and proteins, reducing their ability to cause clogging, thus improving filtration capacity and reducing the need for frequent filter cleaning
2Object-affected harmful factors
If membrane filters are used as alternative to diatomaceous earth, then disposal problems are avoided, but filter capacity is reduced and clogging occurs quickly
Solution Approach 1:
The shaking process is applied as a preliminary action before membrane filtration to reduce the content of polysaccharides and proteins that would otherwise quickly clog the membrane filter. This pre-treatment preserves the environmental advantages of membrane filters while preventing their main drawback of rapid clogging, thereby maintaining both high filter capacity and avoiding disposal issues
Solution Approach 2:
By applying mechanical vibration at frequencies of 30-220 Hz to the beer before membrane filtration, the patent changes the physical parameters of the beer matrix, reducing the clogging potential of dissolved substances. This enables membrane filters to maintain high capacity for longer periods while retaining their environmental benefits
3Duration of action of stationary object
If shaking process is applied before filtration, then filter clogging is reduced and filter lifespan is extended, but additional process step is required
Solution Approach 1:
The patent employs mechanical vibration at frequencies of 30-220 Hz as the shaking mechanism, which can be implemented using relatively simple vibratory devices. This mechanical vibration effectively reduces clogging and extends filter lifespan without requiring complex equipment, thus achieving the goal with minimal increase in device complexity
Solution Approach 2:
The shaking process is applied as a periodic action before filtration, using vibration frequencies of 30-220 Hz for a controlled duration. This periodic mechanical stimulation effectively reduces polysaccharide and protein aggregation that causes clogging, extending filter lifespan while maintaining a relatively simple and efficient process
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 method enhances filtration performance by maintaining high flow rates, reducing filter clogging, and lowering diatomaceous earth consumption by approximately 20%, addressing toxicity and disposal issues while ensuring effective yeast and solid separation.
Implementation Method 1
a container (2) in which waves can be generated mechanically with the aid of a vibration element (3)
Implementation Method 2
the vibration frequency f(t) of the vibration element (3) is modulated between a lower frequency fmin and an upper frequency fmax
Data Source
Figure 1
Figure 2~3
Figure 4
AI summary
The method for filtering beer, comprises subjecting the beer to be produced to a shaking process in a container by producing mechanical waves through three or four vibration elements, and then guiding into a filter as unfiltrate. The vibration frequency of the vibration element is modulated in sinus form into frequency range between lower frequency of 90 Hz and upper frequency of 120 Hz or modulated with a phase duration of 3 minutes. The frequency range lies within a total frequency range of 30 to 220 Hz. The difference between the upper and lower frequency is 10-50 Hz. The method for filtering beer, comprises subjecting the beer to be produced to a shaking process in a container by producing mechanical waves through three or four vibration elements, and then guiding into a filter as unfiltrate. The vibration frequency of the vibration element is modulated in sinus form into frequency range between lower frequency of 90 Hz and upper frequency of 120 Hz or modulated with a phase duration of 3 minutes. The frequency range lies within a total frequency range of 30 to 220 Hz. The difference between the upper and lower frequency is 10-50 Hz. The unfiltrate is filtered by a candle filter (1) or a membrane filter. The beer as unfiltrate is filtered after the fermentation process for beer clarification. The unfiltered beer is exposed to shaking process during the brewery process, before the fermentation process or after the brewery process.