MBAA TQ http://dx.doi.org/10.1094/TQ-53-3-0723-01 |
VIEW ARTICLE
David Kapral. Brewing Consulting Services, LLC, Boise, ID, U.S.A.
Abstract
Thermostatic air vents and vacuum breakers are essential for proper heat transfer and for vessel protection during operation. Air must be driven out at the beginning of heating because it negatively affects heat transfer more than other factors. At the end of heating, steam vapor condenses to water, forming a vacuum; the vacuum breaker protects the vessel jacket from crushing forces. Formerly in very manual brewhouses the air venting and vacuum breaking tasks were manually controlled by brewers. Modern equipment without any venting or vacuum breaking devices has been seen in production. Evidence of poor heat transfer has been seen in the field.
