Experimental Investigation of Parameters, Influencing Velocity Fields during Beer Fermentation

Heiko Meironke; Kai Böttcher

doi:10.4028/www.scientific.net/KEM.597.37

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HomeKey Engineering MaterialsKey Engineering Materials Vol. 597Experimental Investigation of Parameters,...

Experimental Investigation of Parameters, Influencing Velocity Fields during Beer Fermentation

Abstract:

In the course of the research aiming on the optimisation of beer fermentation, a large number of fermentations have been performed under various boundary conditions. We carried out different measurements, including temperature and velocity investigations. Due to turbidity, the latter cannot be performed easily by using common techniques like laser Doppler anemometry or particle image velocimetry. Therefore the ultrasound Doppler velocimetry got utilised. It permits measurements in opaque fluids and provides velocity fields for any time during the fermentation.

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Periodical:

Key Engineering Materials (Volume 597)

Pages:

37-44

DOI:

https://doi.org/10.4028/www.scientific.net/KEM.597.37

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Online since:

December 2013

Authors:

Heiko Meironke*, Kai Böttcher

Keywords:

Beer Fermentation, Ultrasound Doppler Velocimetry

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References

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