Fermentation Tank Mixing Element for Yeast Suspension
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Solution Overview
Problem
Current methods for accelerating fermentation in beer production either require high energy input, disrupt natural convection flows, or pose hygiene and contamination risks due to moving parts, while also being inefficient in maintaining temperature homogeneity and yeast suspension.
Innovation Solution
A method involving a circulation pump that suctions fermentation medium from a tank, introduces it into a mixing element installed in the tank cone, and generates an upwardly directed jet to maintain yeast suspension, combined with a device featuring a mixing element, circulation pump, and specific circulation lines to enhance convection flow and mixing without moving parts, reducing energy consumption and contamination risks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If jet cleaners or nozzle devices are used to mix tank contents, then mixing effect is improved, but energy input increases and natural convection flow is disturbed
Solution Approach 1:
The circulation pump draws fermentation medium from the tank and passes it through a heat exchanger, where the medium is cooled. The cooled medium then returns to the tank, creating a self-sustaining circulation pattern that enhances mixing without requiring additional energy input beyond what the pump already consumes for temperature control.
Solution Approach 2:
The invention changes the temperature parameter of the fermentation medium by cooling it in the heat exchanger. This temperature change creates density differences that drive natural convection currents in the tank, improving mixing效果 while avoiding the high energy input associated with mechanical mixing devices.
2Ease of operation
If moving parts are installed in the tank for mixing, then mixing effectiveness is improved, but hygiene risk and contamination increase
Solution Approach 1:
The invention replaces mechanical mixing devices with moving parts with a thermal convection-based mixing system. By cooling the fermentation medium in an external heat exchanger and returning it to the tank, natural convection currents are generated that mix the contents without requiring impellers, propellers, or other mechanical mixing components inside the tank.
Solution Approach 2:
The heat exchanger serves as an intermediary device that enables mixing functionality without introducing moving parts into the tank. The thermal energy transfer in the external heat exchanger creates the driving force for convection currents, acting as a mediator between the cooling system and the mixing requirement.
3Productivity
If fermentation parameters are optimized to accelerate the process, then productivity increases, but flavor profile and beer character change
Solution Approach 1:
The invention introduces dynamic circulation of the fermentation medium through the heat exchanger system, creating continuous movement and mixing. This dynamic thermal convection enhances mass and heat transfer within the tank, accelerating fermentation kinetics without requiring extreme temperature or pressure changes that would alter the flavor profile.
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 energy input, maintains yeast suspension, and improves temperature homogeneity, allowing for more efficient fermentation and increased tank capacity without the need for additional equipment, while minimizing shear stress on yeast cells and foam formation.
Implementation Method 1
generating an upwardly directed jet, which exits through an outlet opening of the mixing element, so that the yeast cells remain in suspension longer due to the thus improved convection flow in the tank
Implementation Method 2
generating an upwardly directed jet, which exits through an outlet opening of the mixing element
Data Source
Figure 1
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AI summary
The application relates to a method for accelerated fermentation in a fermentation tank (2), in particular for producing beer, comprising at least one tank cone (2a) and a connecting flange (4). The method comprises the following steps: a) withdrawing, by means of a circulation pump (30), the fermentation medium (Mj) from the tank (2) via a first circulation line (40); b) introducing the leaven (Mj) now being pumped by the circulation pump (30) via a second circulation line (50) into a mixing element (10) which is installed in the tank cone (2a) at a height (L) of 350 mm - 1800 mm between the lower edge of the connecting flange (4) and the lower edge of the mixing element (10); and c) generating an upwardly directed jet which exits through an outlet (18) of the mixing element (10) such that the yeast cells remain suspended in the tank (2) for a longer period as a result of the thus improved convection flow. The application further relates to a corresponding device.