【摘要】 为阐明麦汁煮沸过程中特征组分与热负荷的关系，从蒸馏的视角综述低压动态煮沸技术、塔提馏技术、薄膜闪蒸技术、膜蒸发技术和湍流膜自蒸发技术等麦汁低热负荷煮沸技术，并在传统热能回收技术的基础上，探讨热电联产技术在低热负荷煮沸系统中回收其所产生的低品位余热的应用前景。结果表明，通过新技术的应用，使得总煮沸蒸发率低于4.5%，甚至不足1%，远低于传统常压煮沸的8%；热电联产技术将成为采用低热负荷煮沸技术的啤酒厂回收低品位热能的第3种选择。研究为麦汁低热负荷煮沸技术的研究与开发提供全新视角。更多还原

【Abstract】 In order to clarify the relationship between characteristic components and thermal stress in wort boiling process, the low thermal stress boiling technologies such as dynamic low-pressure boiling technology, steam stripping technology, vacuum stripping technology, film evaporation technology and film self-evaporation technology from the perspective of distillation were summarized, and the application prospect of combined heat and power technology in recovering low-grade waste heat generated in low thermal stress boiling system was discussed on the basis of traditional heat recovery technology. The results show that the total boiling evaporation rate is lower than 4.5%, even less than 1%, which is far lower than 8% of the traditional boiling rate through the application of new technology; Combined heat and power technology will become the third choice for low-grade waste heat recovery in breweries using low thermal stress boiling technology. This study can provide a new perspective for the research and development of wort boiling technology with low thermal stress.更多还原