EFFECT OF THERMAL ENERGY ( Heat Transfer ) APPLICATION IN FOOD PROCESSING OPERATIONS USING EXTERNAL OR INTERNAL BOILER. ( A brewer’s perspective)

…@ Wufas Agronet, we dont know more than Food.
( We earned “FAO” Top Fan barge).

The application of thermal energy in food processing is very important if the desired assimilation of the essential nutrients is to be achieved for body metabolic activities .nutrients are broken down to simpler form such as:

CARBOHYDRATES

Most carbohydrates in food substances occur as polysaccharides, these are broken down by HYDROLYSIS into simpler sugars of mono or di- saccharides ( saccharification or geletization) this process is attained at higher temperatures of 45 – 78 degree centigrade (using enzymes).

• PROTEIN
  More intensive nitrogen coagulation is achieved at higher temperatures. In brewing, greater ( DMS – dimethly sulphide) precursor decomposition is achieved. Native proteins are denatured at higher temperatures to release essential amino acids for assimilation eg . boiling of an egg.
• LIPIDS – (Oils and Fats)
  Almost all naturally occurring lipids yield fatty acids on hydrolysis .at higher temperatures eg
  Fat+water = fatty acid +glycerol.
  Hydrogenation is an industrial process of margarine production .where hydrogen is introduce into available double bond of unsaturated fat at high temperature in presence of a catalyst (finely divided ) nickel or platinum.
  Pls note that the difference between — SATURATED fatty acid is a covalent bond or single bond chain. while
  UNSATURATED FATTY ACID has multiple bonds.
• Thermal elimination of microorganisms (sterilisation or pasteurization) for prolong shelflife of products .
  — In brewing wort boiling has achieved complete air and foam-free boiling .
  — Increased utilisation of the hops bitter substances and therefore a reduction of the necessary boiling time and lighter wort colours.
  The above explain the vital roles of heat energy in food processing.

EXTERNAL AND INTERNAL BOILERS

This information is from a Brewer’s view point taken in to cognisance brewing operations
External and Internal boilers are alternative modern heating system for brewing vessels , Internal boilers being latest technology ,while external boiler have been in operations for awhile. Features of the Internal boilers with a control unit for maintaining the boiler discharged temperature, taken all relevant factors into consideration is equally as technologically successful as external boiler.

DISADVANTAGES OF THE EXTERNAL BOILER

• Necessary use of circulation pump and therefore demand for electrical energy.
• Additional cost of pipes fittings and control units ,these come along with claddens of insulating materials increasing cost of Installation.
• Radiation losses through free standing bodies and increasing cost of insulation.
• Problematic CIP cleaning.
• Susceptibility to faults as a result numerous wearing parts.

ADVANTAGE OF EXTERNAL BOILER

• Possibility of using one heating unit for heating two wort kettles .
  — Most technically appropriate solution when using a vapour condenser for eliminating Brewhouse obnoxious vapour.

TECHNICAL FEATURES OF INTERNAL BOILER – (Construction and method of operations.)

The essential feature is a compact bundle of tubes arranged vertically in the center of the wort kettle, tubes acting as heating surfaces, they are so arranged in the kettle such that they are completely covered with wort .the heating Medium – steam or hot water passes around the outside of the kettle’s individual tubes while the wort to be heated flows inside the tubes.. A conical baffle with wort discharge nozzles and deflection screen is arranged over the bundle of tubes .

The wort heat up on the heating tubes and rapidly flows upwards due to thermo convection from where counter pressure can build up due to the construction of the conical baffle. The counter pressure is effective on the wort just as in the external boiler is discharged from the boiler system at over 100© the positive technological effect mentioned earlier is also achievable in internal boiler due to the position of the boiler in the kettle excellent circulation and mixing of the wort occurs. Designers are consistently improving on the working operations for efficient delivery.

TEMPERATURE CONTROL

In internal boiler, the issue of burning of wort by (Millard reaction substance of taste )is controlled by the control room that controls the in-feed of the heating Medium (steam or hot water) so that the discharge temperature from the boiler remains always at 104©. The controlled unit is regularly adjusted for a decrease in the heat transfer coefficient by increasing gradually heating surface temperature at this rate boiler discharge temperature and evaporation rate are equal for each brew while constant product quality is guaranteed .
In order to avoid Caramelization on the heating surface in good Internal boilers design, the residence time of the wort in the boiler measured in seconds must equal what is obtained in external boiler .It should be noted that the internal boiler is designed positioned and arranged in the kettle so that the entire kettle contents are circulated approximately 6-10 times per hour.

FACTOR THAT GUIDES GOOD INTERNAL BOILER

• Heating surfaces.
• Wort speed in boiler
• Material (tubes) thickness
• Boiler position as described above.

AT WUFAS AGR0Net, ( BrewMaster North Brewery Ltd Kano ) We are Competent and Reliable Food Processing Technologists . Into HUMAN CAPITAL DEVELOPMENT CONSULTANCY IN FOOD PROCESSING TECHNOLOGY.

UNIT OPERATIONS in Food Processing Technology are the applications of engineering quantities, parameters and dimensions needed in the industrial Food Processing. One of the core outline of our Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY. Others are : Mixing, Filtration, Distillation, Drying, Plate Heat Exchanger, Pasteurisation (PU), Centrifugation, Fluid flow etc.

— Diagrammatic flow chart of various Processing operations are involved.
— We are into Establishment of Micro, Small and Medium scale food processing plants. using 80% local content and other food grade appliances.
— We facilitate Food Security Conferences and Summits.
— We are into Entrepreneurial./ Empowerment Demonstrative Seminars in Food Processing Technology.
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