Direct Steam Injection Wort Heating System
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional beer making systems face issues with cleaning due to the caramelization of sugars and buildup of sticky materials when using direct flame heating or recirculating systems, leading to off-flavors and difficult maintenance, especially in consumer-level devices.
Innovation Solution
A beer making system utilizing direct steam injection during the wort manufacturing process, where steam is injected into the wort to provide heat, eliminating direct contact with high-temperature heat sources and incorporating a controller to manage temperature and dilution, thereby reducing cleaning challenges and maintaining flavor quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If direct flame heating or recirculating systems are used, then heating efficiency is improved, but cleaning difficulty increases due to caramelization of sugars and buildup of sticky materials
Solution Approach 1:
The patent introduces steam as an intermediary heating medium that indirectly heats the wort through a heat exchanger, preventing direct contact between the heat source and the wort. This eliminates caramelization and sticky material buildup on heating surfaces, making cleaning much easier while maintaining effective heating.
Solution Approach 2:
The patent extracts the heating function from the direct contact system by separating the heat source from the wort. The heating element is removed from direct contact with the wort, and only the thermal energy is transferred through the heat exchanger, eliminating the cleaning problems associated with direct heating surfaces.
2Speed
If direct flame heating is used, then heating speed is improved, but flavor quality deteriorates due to caramelization of sugars
Solution Approach 1:
Steam acts as an intermediary that transfers thermal energy to the wort without causing direct thermal decomposition of sugars. The steam condenses on the heat exchanger surface, transferring heat efficiently while maintaining wort temperature below the caramelization point, thus preserving flavor quality.
Solution Approach 2:
The patent controls the heating parameters by using steam temperature and heat exchanger surface area to regulate heat transfer rate. This allows rapid heating while maintaining the wort temperature within a range that prevents sugar caramelization, typically below 160°C (320°F).
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
The steam injection system effectively heats the wort without caramelizing sugars, simplifies cleaning, and allows for precise temperature control and dilution management, improving the overall beer making process across various scales.
Implementation Method 1
Steam may be added directly to the wort... The steam may be the primary mechanism for adding heat to the system
Implementation Method 2
The steam may be the primary mechanism for adding heat to the system... effectively heats the wort without caramelizing sugars
Data Source
AI summary
A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps. A controller may monitor temperature and other parameters, and may calculate the dilution of wort based on the water added through the steam injection and allow a brewing system to compensate for said dilution and still produce desired results.