Enhancement of dimethyl sulphide separation during wort boiling by a single spinning cone evaporator

Wort boiling is the most energy intensive stage in brewing process. Novel wort systems have been explored to reduce primary consumption and improve quality beer flavor stability. Low thermal stress proposed for boiling, but content of dimethyl sulphide (DMS) may exceed required product threshold. A single spinning cone evaporator (SCE) enhance separation DMS minimise wortboiling. The performance a SCE was evaluated by measurement fluid flow, ratio removal, self-evaporation based on sensible heat, efficiency. results show that use evaporator, reduced up 90% with 2.1% self evaporation less heat consumption. operation exceeds gravity film cone. Under pressure, effective removal.