| 摘要 |
1,134,718. Continuous alcoholic fermentation apparatus. FALSTAFF BREWING CORP. March 2, 1966 [April 5, 1965], No.9231/66. Heading C6E. In the production of potable alcoholic liquids such as beer, yeast and wort are continuously and progressively passed within a fermenter 1 through a trub setting zone I wherein trub and dead yeast cells are separated and taken off through valve 9, an aeration zone II wherein air is injected through a sparger 14 and unused air, carbon dioxide and brandhefe are removed, a fermentation zone III and a yeast setting zone IV, and the baffles are placed and dimensioned to give a fast rate of entry into the aeration zone, and also a fast rate of entry into and slow rate of withdrawal from the fermentation zone whereby recirculation of the yeast is achieved. Baffles 3, 21 and 22 typically close off two-thirds of the column cross-section while all the other baffles close off four-fifths. Each baffle is provided with a heat exchange coil (3a, 4a, 13c, 17a, 21a, and 22a) for heating or cooling, according to requirements. Gas and brandhefe, which collect under the baffles, are removed through lines 11, 15 (controlled by a float 16), 18, 23 and 26, and lines 12, 19, 20 and 24, respectively. Beer is taken off through a valve 28. The apparatus may be fabricated in acrylic resin, stainless steel, glass or plastics lined steel. Dimensions are given. |
