Lesson 5 - Wort Boiling Technology and Process Control SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Wort Boiling and Process Control) and determine the level to which you have attained the expected outcomes.
Self-Assessment Questions
1. *What are the three modes of wort boiling? Which mode is the best? Explain your reasoning.
2. *Please indicate whether the following statements are true or false. If false, please say why you think this.
a) A low difference in temperature between the wort and the steam reduces fouling.
b) A larger heating surface area for the same rate of steam supply means a larger temperature difference between the steam and the wort.
c) Increased fouling reduces the overall heat transfer coefficient.
d) It is vital to evaporate water during wort boiling, to reduce DMS.
e) Wort stripping with steam increases thermal load.
3. **Your brewery uses an internal calandria for wort boiling. Your current wort boiling total evaporation is eight percent. What changes to the process and equipment could you make to reduce the energy used in wort boiling without affecting wort quality?
4. **Your brewery has two kettles. The heat transfer data for each are shown below. Which kettle will produce the most stable beer?
Kettle 1
Rate of heat transfer is 4630 kW/hL
Heat transfer coefficient is 1.3 kW/m2/K
Heater surface area is 100 m2
Kettle 2
Rate of heat transfer is 4630 kW/hL
Heat transfer coefficient is 1.0 kW/m2/K
Heater surface area is 180 m2
5. ** In terms of design and operation, how can internal and external calandrias be optimised? Use examples of commercially available technologies to illustrate your answer.