Since many thousands of years ago, people have been producing beer, and the ancient Egyptians even used the most basic tools to do it. Today, premium beer is produced using the most cutting-edge hygienic procedures. Beer is made using a variety of tools and ingredients, as well as understanding of the craft of beer brewing. The beverage is created by combining water, barley, hops, and yeast using a number of procedures, as required by the German beer purity law. The heated, soluble extract produced during mashing of the malt. This boiling wort is cooled. Fermentation is a crucial industrial step after that. Yeast and sterile air or oxygen is added to the cooled wort for this reason.The yeast cells are stimulated by the oxygen. The fermentation tanks are pumped with this green beer. The yeast releases heat by weakening the alcohol's extract and sugar and carbon dioxide.
Saccharomyces carlsbergens and S. varum, which are bottom yeasts, as well as S. cerevisiae, which is top yeast, are used in the making of beer.
For inoculation, yeast cells are typically recovered from a previous fermentation tank using phosphoric acid, tartaric acid, or ammonium per sulfate to lower the pH and eliminate a significant amount of bacterial contamination.
Fermentation typically takes place at 3 to 4 °C, but it can happen anywhere from 3 to 14 °C. In most cases, fermentation is finished in 14 days.
During the fermentation process, yeast mostly transforms sugar into ethanol and CO2, along with a small amount of glycerol and acetic acid.
Open tank fermenters can be used for fermentation, however closed fermenter tanks are preferred because they allow the CO2 released during fermentation to be captured for a subsequent carbonation phase
By the fifth day of fermentation, CO2 evolution reaches its peak; however, by days 7-9, there is no CO2 evolution because the yeast cells flocculate and go dormant.
Most beers have 3.5–5% alcohol content.
The fermentation tank uses two-stage cooling refrigerant control at the cone and cylinder, as well as a cooling jacket. The size of the two-stage cooling refrigerant flow is used in this design and cooling method to manage the flow of the cooling liquid state in the fermentation tank. It will increase the rate of heat transfer and cooling, speed up cooling, lower cooling costs, and enable the commercial operation of high-efficiency equipment.
| Production Capacity | Volume Effective/Total | Inner Shell Diameter (mm) | Cooling Area m2 | Working Pressure | Cooling Method | Conical Angle |
|---|---|---|---|---|---|---|
| 500 | 500/660 | 1400 | 2.2 | 0.14 | Dimple Plate Jacket | 60 |
| 1000 | 1000/1330 | 1600 | 4.4 | 0.14 | Dimple Plate Jacket | 60 |
| 2000 | 2000/2660 | 2000 | 8.7 | 0.14 | Dimple Plate Jacket | 60 |
| 5000 | 5000/6600 | 2800 | 14 | 0.14 | Dimple Plate Jacket | 78 |
| 10000 | 10000/13300 | 3000 | 25 | 0.14 | Dimple Plate Jacket | 78 |
| 20000 | 20000/26600 | 3500 | 48 | 0.14 | Dimple Plate Jacket | 78 |
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