Sistematização dos conhecimentos para o projeto de um reator de cavitação hidrodinâmica para beneficiamento de cerveja durante o processo dry hopping

Abstract

The expanding craft beer market requires the entrepreneur to constantly improve products to differentiate it. Therefore, some research has emerged regarding the process called Dry hopping, considering how more hop flavors and aromas could be extracted from beer. Thus, it was discovered that the cavitation process combined with dry hopping helps in these matters, as it generates impact waves promoting the agitation of the liquid with the hops and an increase in temperature due to the collapse of the bubbles, this is done to increase the extraction of the hop resins and aromas in beer. However, the generally used cavitation is ultrasonic, which in turn has a high cost, only justifying its application to companies that produce large amounts of beer, which is not the case of craft breweries, mainly in special beers such as those manufactured by this process. The main objective of this work was the synthesis of knowledge for the design of a hydrodynamic cavitation generation reactor for application in beer processing in the dry hopping process. For this, a systematic review of the literature and a review of previous patents on the subject were carried out, where through these it is possible to base all the necessary knowledge for the development of this work. After going through the design phase, a design was found that met the requirements to efficiently generate cavitation during the dry hopping process, then all existing boundary conditions were considered for adapting this design to the water industry. beer. With this, a test bench and 2 rotors, one with 12 orifices and one with 24 orifices, were developed for adaptation in a peripheral pump and construction of a cavitation reactor. Thus, temperature increase tests and visual tests, of the products obtained through the passage of beer with and without the dry hopping process, were used to validate the adapted design of the hydrodynamic cavitation reactor. With the results of the tests, the increase in temperature generated due to the phenomenon of cavitation and the visible difference between the beer during and after passing through the reactor were proved.