Compact Beer Pasteurization Holding Unit
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing thermal treatment systems for beer pasteurization require large and complex heat-holding devices, leading to excessive thermal load and material usage, which can negatively impact the taste and stability of beer, especially for wheat beers.
Innovation Solution
A compact thermal treatment device with a short pipe coil (4-10 meters long) and a method that involves heating beer to high temperatures (above 75°C) for a short duration (less than 20 seconds) to achieve effective pasteurization and stabilization without increasing thermal load.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional holding units with long pipe coils (20m, 30m or more) are used to achieve desired PE values for beer pasteurization, then microbiological stability is ensured, but material usage and device complexity increase significantly
Solution Approach 1:
The patent changes the temperature parameter in the holding unit from conventional lower temperatures (requiring long holding times and long pipe coils) to higher temperatures (above 75°C, particularly 80-95°C). This parameter change allows achieving the required PE values with significantly shorter holding times (5-20 seconds) and consequently shorter pipe coils (4-10 meters), reducing both material usage and device complexity while maintaining microbiological stability
Solution Approach 2:
The patent implements dynamic temperature control in the holding unit, adjusting the holding temperature based on the specific beer type and desired PE value. The system can operate at different temperature levels (e.g., 80-95°C for wheat beers requiring turbidity stabilization, or lower temperatures for filtered beers), allowing flexible adaptation to different pasteurization requirements without needing different physical holding unit configurations
2Reliability
If conventional holding units with long pipe coils are used to achieve desired PE values, then germ reduction is achieved, but space requirements and material costs increase
Solution Approach 1:
By implementing high-temperature holding (80-95°C) combined with short holding times (5-20 seconds), the patent achieves the required germ reduction and PE values within a compact holding unit volume. The short pipe coil length (4-10 meters) directly results from the high temperature parameter, which accelerates microbial death kinetics, thereby reducing the space required for the holding unit while maintaining effective pasteurization
3Stability of the object's composition
If high holding temperatures (80°C minimum) are maintained to achieve reliable turbidity stabilization in wheat beers, then turbidity stability is improved, but thermal load on the beer increases excessively
Solution Approach 1:
The patent implements dynamic temperature control that adapts to different beer types and processing requirements. For wheat beers requiring turbidity stabilization, the system dynamically sets the holding temperature above 80°C (up to 95°C) but maintains this high temperature only for short durations (5-20 seconds). This dynamic approach achieves the necessary thermal effect for protein denaturation and turbidity stabilization while minimizing cumulative thermal stress compared to conventional long-duration holding at lower temperatures
Solution Approach 2:
The patent applies the principle of rushing through the thermal process by using very high temperatures (80-95°C) for extremely short durations (5-20 seconds). This approach achieves the required PE values and turbidity stabilization effect quickly, skipping through the thermal processing phase before excessive thermal stress can accumulate. The short residence time in the high-temperature zone prevents over-heating and excessive thermal load on the beer
4Ease of operation
If sliding control for variable PE values is omitted to maintain constant temperature above 80°C, then temperature control simplicity is improved, but thermal load doubles at half power output
Solution Approach 1:
The patent implements dynamic power adjustment in the heating element of the holding unit, allowing the system to operate at different power levels (30%-100% of nominal power) depending on the required PE value and beer flow rate. This dynamic control enables achieving variable PE values (e.g., 20-100 PE) without requiring sliding temperature control, maintaining simple constant temperature operation (above 75°C, particularly 80-95°C) while optimizing energy consumption and avoiding excessive thermal load
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 reduces material and space requirements, minimizes product losses, and enhances microbiological safety and taste quality by optimizing the length and temperature of the hot-holding process, ensuring reliable germ reduction and stabilization without excessive thermal stress.
Implementation Method 1
heating the beer in a short-time heater
Implementation Method 2
holding the beer at temperature in the holding unit with a coil of pipe
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
The present invention relates to a device for thermally treating beer, comprising a flash pasteuriser and a holder device connected to the flash pasteuriser, the holder device having a serpentine pipe for holding the beer at a high temperature, wherein the serpentine pipe has a length of no more than 12 m, more particularly 4 m to 10 m. The present invention also relates to a method for thermally treating beer, comprising the steps of heating the beer in a flash pasteuriser, piping the heated beer into a holder device and holding the beer at a high temperature in the holder device, wherein the beer is held at a high temperature in a serpentine pipe of the holder device, the serpentine pipe having a length of no more than 12 m, more particularly 4 m to 10 m.