麥汁進口的結構改進及工藝效果：

麥汁進口的速度優化設計及進口位置與鍋壁切線的夾角改進設計，對麥汁旋流的推動力保持、顆粒狀蛋白質凝固物的完整保留及旋流分離效果有很大的改進提高；

酒花糟的干排改進及工藝效果：

旋流槽底干排糟裝置的設計，實現了蛋白質凝固物及酒花糟的干排放及自清洗，大大地節約了用水量，更好的回收此蛋白質凝固物及酒花糟作為飼料，同時減少了污水的排放。

地球柯氏力影響的理論研究：

地球自轉而產生的柯氏力，對麥汁凝固物顆粒的旋流分離效果有一定的影響，通過我們的研究，要求麥汁進口的旋轉方向與柯氏力的方向要一致疊加，才能將更微小的顆粒分離出來。

 

 

Structural improvement of wort inlet andtechnological effect: 

The speed optimized design of the wort inlet and the improved design of the included angle between the inlet point and pot wall tangent are very helpful for the improvement of the retention of wort whirlpool driving power, full retention of granular protein coagulation and whirlpool separation effect.

 

Improvement of dry removal of spent grains and technological effect: 

The dry removal device at the bottom of the whirlpool tank is designed to realize dry removal of protein coagulation and spent grains and selfcleaning, which greatly saves water consumption, recycles the protein coagulation and spent grains as feedstuff and reduce emission of sewage at the same time.