Hop Aroma Extraction Using Turbulent Vortex Brew Flow
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Solution Overview
Problem
Existing methods for extracting aromatic substances from solid hops products in beer production, such as dry hopping and mechanical milling, face inefficiencies due to sedimentation issues and reduced substance transfer, especially in larger scales.
Innovation Solution
A method and device utilizing a process container where brew liquid flows through in a turbulent vortex flow, preventing plug formation and enhancing mixing with solid aroma bearers, such as hops pellets, by introducing brew liquid in counter-rotating flows and employing a sieve device to manage particle flow.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If hops pellets are introduced into a storage tank for dry hopping, then aromatic substances are extracted into the brew liquid, but resins quickly form deposit and degrade material transition
Solution Approach 1:
The patent introduces a rotating mixing element that dynamically agitates the hops pellets and brew liquid, transforming the static extraction process into a dynamic one. This continuous motion prevents resin deposition by keeping particles suspended and promotes consistent aromatic substance extraction throughout the storage tank.
Solution Approach 2:
The patent employs a fluid delivery system that introduces pressurized brew liquid into the storage tank, creating hydraulic flow patterns that circulate the liquid through the hops pellets. This hydraulic action enhances mass transfer of aromatic substances while preventing resin accumulation through continuous fluid motion.
2Quantity of substance
If sacks or baskets filled with hops pellets are suspended in the storage tank, then aroma is introduced into the beer, but the method becomes inefficient with increasing tank size due to degraded surface to volume ratio and longer diffusion paths
Solution Approach 1:
The rotating mixing element creates dynamic circulation patterns that actively transport aromatic substances from the hops pellets to the bulk beer, overcoming the limitations of passive diffusion. This dynamic approach maintains extraction efficiency regardless of tank size by continuously renewing the liquid-hops contact interfaces.
Solution Approach 2:
The patent transitions from a static, geometry-dependent extraction approach to a dynamic three-dimensional circulation system. The rotating element creates radial and axial flow patterns that distribute brew liquid throughout the entire tank volume, effectively utilizing the third dimension to enhance mass transfer and overcome surface-to-volume ratio limitations.
3Quantity of substance
If hops pellets are mechanically milled in a mixer, then substance transmission of hops aromas into beer is excellent, but fine milled solids can only be precipitated with great difficulty in subsequent filtration
Solution Approach 1:
The patent extracts only the essential function of mechanical milling (aroma transmission) while eliminating its harmful consequence (fine particle generation). The rotating mixing element provides gentle agitation that promotes aromatic substance release without the intense mechanical shearing that creates difficult-to-filter fine particles.
Solution Approach 2:
The patent replaces the mechanical milling system with a gentler rotational mixing system. Instead of using high-speed impellers that grind hops into fine particles, the design employs a slower rotating element that promotes mass transfer through milder hydrodynamic forces, maintaining aroma extraction while avoiding particle size reduction that complicates filtration.
4Quantity of substance
If hops pellets are stored in a container and flowed through by brew liquid, then extraction occurs, but swollen hops fragments can clog the outlet or be carried out and quickly sediment
Solution Approach 1:
The rotating mixing element creates continuous dynamic motion that prevents hops fragments from settling or clogging the outlet. The constant agitation keeps particles suspended and directed toward the inlet, preventing blockages and ensuring reliable operation even as hops pellets swell during extraction.
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 ensures effective extraction and transfer of aromatic substances without mechanical devices, preventing agglomeration and sedimentation, and maintaining reliable operation even at larger scales.
Implementation Method 1
flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow
Implementation Method 2
the hops aromas are transported from the solid matrix of the hops pellets through diffusion and a negative concentration gradient into the brew liquid
Data Source
AI summary
A method for extracting aromatic substances from solid plant based aroma bearers in a brew liquid, in particular in beer, having the steps: receiving a supply of aroma bearers in a process container, and flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow.