Induction Heating Tank for Homogeneous Beer Saccharification
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Solution Overview
Problem
Industrial beer brewing processes face challenges in achieving precise and homogeneous temperature control during saccharification and boiling stages, leading to issues like enzymatic inactivation, caramelization, and fouling, especially when using steam-heated jacketed tanks, which result in inconsistent product quality and increased maintenance costs.
Innovation Solution
The implementation of electromagnetic induction heating, where a metallic tank or heat transmission element is heated by a variable magnetic field to induce currents and transfer heat to the brewery product, allowing for precise temperature control and homogenous heating without the need for intense stirring or steam injection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If steam-heated jacketed tanks are used for heating brewery product, then heating capability is provided, but temperature homogeneity deteriorates and hot spots appear
Solution Approach 1:
The patent replaces the mechanical steam heating system with an electromagnetic induction heating system. The induction heater generates electromagnetic fields that directly induce currents in the conductive brewery product, heating it uniformly throughout without the thermal gradients and hot spots characteristic of steam jacketed tanks. This substitution of heating mechanism fundamentally resolves the temperature homogeneity problem while maintaining reliable enzymatic activity.
2Temperature
If intense stirring is implemented to prevent hot spots, then temperature distribution improves, but product oxidation and particle abrasion worsen
Solution Approach 1:
The patent replaces mechanical stirring with electromagnetic induction heating. Since the induction heater heats the conductive brewery product directly through induced currents, intense mechanical stirring is no longer required to prevent hot spots. This eliminates the harmful effects of intense stirring including product oxidation and particle abrasion, while still achieving uniform temperature distribution.
3Productivity
If steam injection is used for heating and agitation, then heating and mixing are achieved, but product contamination with water and contaminants worsens
Solution Approach 1:
The patent replaces steam injection with electromagnetic induction heating. The induction heater provides both heating and agitation functions through electromagnetic fields without introducing water or contaminants into the brewery product. This maintains productivity by achieving efficient heating and mixing while eliminating product contamination from steam-based systems.
4Power
If jacketed tanks with steam circulation are used, then heating function is provided, but heating homogeneity deteriorates at large equipment sizes
Solution Approach 1:
The patent replaces the steam circulation system with electromagnetic induction heating. The induction heater generates electromagnetic fields that penetrate the brewery product and induce currents throughout the entire volume, providing uniform heating regardless of equipment size. This substitution maintains or increases heating capability while dramatically improving spatial heating homogeneity compared to steam jacketed tanks.
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 enables precise control of enzymatic activity, prevents caramelization and fouling, reduces maintenance, and enhances the reproducibility and stability of beer quality, while also offering energy efficiency and cost savings by minimizing the need for complex steam-based systems.
Implementation Method 1
electromagnetic induction heating, where a metallic tank or heat transmission element is heated by a variable magnetic field to induce currents and transfer heat to the brewery product
Implementation Method 2
heated by electromagnetic induction, so as to itself heat back said brewed product
Data Source
Figure 1
AI summary
The brewery process comprises placing a brewery product (2) in contact with a heat transfer element (3), heating the brewery product, in which the heat transfer element is heated by electromagnetic induction to inturn heat the brewery product, and depositing the brewery product within a tank (4). The heat transfer element includes the tank, and a heating body (5) laid out within the tank in order to be in contact with the brewery product deposited within the tank. The process further comprises: stirring the brewery product during the heating step using an agitator (6). The brewery process comprises placing a brewery product (2) in contact with a heat transfer element (3), heating the brewery product, in which the heat transfer element is heated by electromagnetic induction to inturn heat the brewery product, and depositing the brewery product within a tank (4). The heat transfer element includes the tank, and a heating body (5) laid out within the tank in order to be in contact with the brewery product deposited within the tank. The process further comprises: stirring the brewery product during the heating step using an agitator (6) laid out within the tank, where the agitator is placed in the heating body; adding an exogenic enzyme into the brewery product prior to the heating step; and saccharification of the product, where the heating step is held during the saccharification step having a boiling step, and the heating step is held during the boiling step. The heating step comprises subjecting the tank to a first magnetic field generated by a first inductor surrounding the tank. The brewery product contains enzyme when it is subjected to the heating step. The brewery product comprises non malted cereals. The brewery product is made of mash, wort, malt extract, and distillery product. An independent claim is included for a brewery installation.