Lars Erlbeck (1),
Frank-Jürgen Methner (2), Matthias Rädle (1); (1) University of Applied
Science, Mannheim, Germany; (2) Technische Universität Berlin, Berlin,
Germany
Analytical
Poster
Providing good water quality, as one of the most eminently important
educts in the brewery industry, is essential to produce constant beer
quality. Known processes are not able to work without chemicals. A
prospective alternative including the ice phase could be freeze
crystallization. Until today the process has been used in the food
industry only to concentrate juices or solutions, but it can also be
used to clean water from ions. In contrast, the crystallized solvent is
the product and does not have to be crystallized completely. This is why
the development of a technical process with variable parameters
depending on the source water is quite important. In this poster will be
shown how crystallization can be realized, which technical and
non-laboratory crystallization processes are possible, and on which
parameters water quality depends and how to determine them. Interesting
points are ice growth and ice quality with changing parameters like
temperature gradient, fluent characteristics, and crystal size. As
another important factor the past treatment will be discussed concerning
results made by centrifuging and pressing to force the included liquid
to leave the ice so higher rates of purification can be achieved. The
whole process is working to deplete magnesia, calcium, iron, and
manganese ions. Besides the positive effect on yeast, it leads to less
hardness of water and to a stable pH value, and so to a good brewery
process.
Lars Erlbeck received a B.S. degree in chemical technology and an
M.S. degree in chemical engineering at the University of Applied
Sciences Mannheim. He also received an MBA in engineering management at
the Wilhelm Büchner University in Darmstadt. Since then he has been
writing his Ph.D. thesis on freeze crystallization at the Technical
University of Berlin.
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