Projeto de um sistema de resfriamento de mosto cervejeiro para micro cervejarias

Abstract

Beer is one of the most consumed drinks in the world, discovered by ancient civiliza tions over the years it has been perfected until the drink currently enjoyed. In Brazil, in the last years, the consumption of the drink has been increasing in a surprising scale, one of the reasons is the increase in the consumption of artisanal beers. As a result, new business opportunities have emerged in the beer industry in the country, as well as consumers' demand for a higher quality drink. Thus, as microbreweries were concerned with improving their production processes, so as not to lose space in the market. One of the crucial points for the production of a quality craft beer is the concern with the time of cooling of the must, since this is responsible for making the mixture ready for inoculation of the yeasts. In view of this, the present work sought to develop a project for a closed-loop beer must cooling system, which uses water as a refrigerant and makes better use of the resources of a microbrewery in the city of Ba gé. Therefore, the work overloads the company's productivity, with a decrease in the time for cooling the wort in just one pass through the heat exchanger. The research approach of this work is denounced as qualitative and quantitative, as it measures as variables involved in the cooling system, concerned with interpreting the environment in which a problem occurs. It is an applied research, with a process of solving a prob lem and understanding the phenomena that happen in the wort cooling process. At the end of the project, a wort cooling system was developed at a lower cost com pared to the purchase of existing equipment on the market, which made more effec tive use of company resources and increased the quality of the final product.