TIANTAI brewery equipment tell you how to find your commercial brewery equipment -What is the reason for the slow dehydration rate in the early stage of malt drying? How to improve it?
A lot should be considered when you plan to find your commercial brewery equipment like brew tech,commercial brewery equipment configuration,brewery equipment cost and price,find a location for commercial brewery equipment, license and regulation of commercial brewery equipment. This article column is specially to answer some common question during brewing.
What is the reason for the slow dehydration rate in the early stage of malt drying? How to improve it?
The main reasons for the slow dehydration rate in the early stage of malt drying are analyzed as follows.
① The dehydration speed of wheat layer is directly related to the air volume and temperature passing through the wheat layer. If the air volume is large and the air temperature is high in unit time, the evaporation speed of moisture on the surface of wheat grain will be fast; otherwise, the evaporation and discharge speed of moisture in wheat layer will be slow, and the dehydration speed can not meet the requirements. In this case, attention should be paid to the selection of matching fans, the cross-sectional area of drying grate tuyere, the area of air heat exchanger and the heating condition, and the process control parameters should be adjusted in time to meet the requirements of dehydration speed in the early stage of drying.
②. Due to the poor airtight condition of air duct or drying furnace, part of the air does not pass through the heater and wheat layer, so there is no dehydration effect on wheat layer. If the air duct area is small, that is to say, reducing the amount of hot air passing through the wheat layer per unit time, the air temperature and air volume will be reduced accordingly, which will slow down the dehydration speed of wheat layer. In this case, attention should be paid to improving ventilation mode and sealing performance, increasing air volume and air temperature to meet the requirements of process conditions.
③. Because of the overload drying of malt, that is, because of the excessive feeding amount, the wheat layer is too thick, and the evaporation moisture of the wheat layer exceeds the corresponding exhaust facilities, so that the moisture content in the air passing through the wheat layer is supersaturated, but the air flow through the exhaust outlet is limited, resulting in the corresponding slow down of the dehydration speed of the wheat layer. In this case, we should pay attention to reduce the feeding amount, control the wheat layer thickness, and ensure that the hot air quality through the wheat layer meets the requirements of process conditions.
④ Because of high temperature and high humidity, the air entering the wheat layer has high temperature and high humidity, and the moisture in the wheat layer is less and the dehydration speed is slow; otherwise, the moisture in the wheat layer is more and the dehydration speed is fast. In this case, the air volume and temperature should be adjusted according to the temperature and relative humidity of the outside air, and the wheat layer thickness should be controlled to ensure a faster dehydration speed.
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