Eventos Anais de eventos
COBEM 2017
24th ABCM International Congress of Mechanical Engineering
Influence of the heat transfer characteristics of a helical coil on the water consumption and cooling time of home-brewed wort
Submission Author:
Rogério Gomes de Oliveira , SC
Co-Authors:
Rogério Gomes de Oliveira, Patrick Nikson Rubbo
Presenter: Rogério Gomes de Oliveira
doi://10.26678/ABCM.COBEM2017.COB17-1119
Abstract
The cooling process of home-brewed wort by a helical coil heat exchanger was mathematically modeled and simulated to identify the influence of the coil configuration on the water consumption and cooling time. The model assumed that tap water flowed inside the helical coil, which was immersed in a cylindrical vessel containing wort. The cooling process was simulated considering wort stirred or still, and coils with different diameter, tube length and tube diameter. The results indicated that shorter cooling time does not always led to smaller water consumption, as not only the heat transfer characteristics were affected by the heat exchanger configuration, but also the water flow rate, due to changes in the head loss. For similar helical coil configuration, wort agitation reduced the cooling time and water consumption in between 25 % and 63 %. The minimum cooling time and water consumption were obtained with coils that has 20 cm diameter and tube 12 m long. The coil which the tube had nominal diameter of 5/8” produced the smallest cooling time, whereas the smallest water consumption, with the wort stirred was obtained with coil which nominal diameters was 1/2”. Considering intermittent wort agitation during 1 minute for every 5 minutes without agitation, 25 L of wort can be chilled from 100 ºC to 26 ºC in about 30 minutes, using tap water at 25ºC and a 20 cm diameter helical coil with tube 12 m long and nominal diameter of 1/2”.
Keywords
Beer, cooling, Helical Coil, Heat exchanger, Wort
