Kvasny Prum. 1978; 24(2): 33-40 | DOI: 10.18832/kp1978006

Heat passage through the wall of wort pan.Peer-reviewed article

T. LEJSEK

The actual heat passage through the wall of a wort pan depends on the values of partial passages i. e. from the heating medium to the pan wall and from the wall to wort or mash, and also on heat conduction by the wall. Deciding is the lowest of the heat transfer coefficients. The author specifies a number of coefficients which have been already experimentally determined. It can be seen, that direct heating does not ensure higher temperature of the inner surface of the pan wall. This temperature is roughly the same regardless of the heating system. If a copper pan is used, an intensive steam heating can be more efficient than direct system, i. e. it can heat the inner surface of wall to higher temperature. The effects of high temperatures of combustion products in direct systems are restricted only to such parts of wall which are not in contacts with liquid. The efficiency of direct heating is determined by the heat passage from the combustion products. The total value of heat passage is substantially lower than that in steam heating systems and the heating surface must be therefore proportionally larger. Direct heating is, consequently, not suitable for large-capacity pans. In steam or water heating systems their efficiency is decided in the first line by the heat passage from the wall surface to wort and also by the heat passage from the wall surface to wort and also by the heat conduction by the wall. The value of heat flux is generally very high. To improve the efficiency of pans specific properties of individual heating systems must be duly taken into account.
(In Czech, English summary only)

Keywords: brewery, wort pan, heat passage

Published: February 1, 1978