Abstract
A whirlpool is a commonly used separator in breweries for removing the hot trub. The separation is performed in a rotary separator, where the cup of tea effect is exercised. It is an accumulation of the hot trub in the central zone of the separator's bottom in the form of a cone. The purpose of this work is to analyze the possibility to introduce a baffle, in order to intensify the phenomenon of the cone formation. Six different shapes of baffle were experimented by placing them in three different locations relative to the inlet. Particle image velocimetry (PIV), a contact-free method for the measurement of the velocity of the flow, was used for examinations. The influence of the location of the baffle on the progress of the flow and the velocity values were determined. The baffle's shape and the location for which the best conditions of the flow appeared were selected.
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