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How to reduce oxygen increase in beer filling process

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How to reduce oxygen increase in beer filling process

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The oxygen content in beer directly affects the quality of beer.

The oxygen content in beer directly affects the quality of beer.

啤酒中的氧气含量直接影响啤酒的质量。

How much oxygen content in beer, directly affect the quality of the beer.

啤酒中的氧气含量多少,直接影响啤酒的质量。

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Oxygen will accelerate beer deterioration and shorten the storage period of beer.

Oxygen will accelerate beer deterioration and shorten the storage period of beer.

氧气会加速啤酒的变质并缩短啤酒的储存时间。

Oxygen will accelerate the deterioration of beer, shorten the shelf life of beer.

氧气会加速啤酒的变质,缩短啤酒的保质期。

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It is very unfavorable to beer manufacturers. Tests have shown that when the oxygen content per liter of beer reaches 0.8 mg or 0.8 mg/L, the beer begins to be damaged; when it reaches 1.5 mg/L, the beer is obviously damaged: too much 

At 2.5 mg/L, the beer is quickly damaged.

At 2.5 mg/L, the beer is quickly damaged.

...

when 2.5 mg / L, the rapid deterioration of beer.

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There are many factors that can cause beer oxygen absorption in the beer production process, such as the high concentration dilution system, the purity of the pressure gas pipeline and the pressure gas of the sake tank, the filtration system, the filling system, the air content of the bottleneck, and the unstable pressure of the bottle.

There are many factors that can cause beer oxygen absorption in the beer production process, such as the high concentration dilution system, the purity of the pressure gas pipeline and the pressure gas of the sake tank, the filtration system, the filling system, the air content of the bottleneck, and the unstable pressure of the bottle.

在啤酒生产过程中,有许多因素会导致啤酒吸收氧气,例如高浓度稀释系统,压力气体管道的纯度和清酒罐的压力气体,过滤系统,填充系统,空气等。瓶颈的含量以及不稳定的瓶子压力。

Beer production process can cause the oxygen-absorbing many factors beer, such as high concentration dilution system, the purity of the gas duct cleaning tanks and pressure preparation prepared pressure gas filtration system, filling system, the air content of the bottleneck, so instability relief bottle

啤酒生产过程中会引起啤酒吸收氧气的许多因素,例如高浓度稀释系统,气体管道清洁罐的纯度以及压力准备所准备的压力气体过滤系统,填充系统的空气含量瓶颈,因此不稳定性得到缓解瓶子

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Can cause beer to absorb oxygen.

Can cause beer to absorb oxygen.

会导致啤酒吸收氧气。

beer can cause oxygen.

啤酒会引起氧气。

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The dissolved oxygen in the filtering process is not discussed here, only the oxygen absorption and control of the beer during the filling process, in order to discuss with the peers.

1. The wine conveying pipe before filling of the wine machine leads to oxygenation control

1. The wine conveying pipe before filling of the wine machine leads to oxygenation control

1.灌装葡萄酒机前的葡萄酒输送管可控制氧合

1, the output before the wine bottling wine machine control pipe leading to oxygen

1,输出装瓶机前的葡萄酒到葡萄酒控制管引氧气

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1.1 When receiving wine, use high-purity CO2 (or N2) and deoxygenated water for receiving wine. When receiving wine with high-purity gas or deoxygenated water, it can reduce the oxygen absorption of the wine tip, which can be reduced by 2/3 compared with tap water.

3.

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1.2 Before receiving wine, use high-purity CO2 (or N2) to prepare pressure on the wine tank of the wine machine, turn on the wine machine, open the pipeline valves and drain valves, and at the same time, the wine tank, wine valve, return pipe,

1.2 Before receiving wine, use high-purity CO2 (or N2) to prepare pressure on the wine tank of the wine machine, turn on the wine machine, open the pipeline valves and drain valves, and at the same time, the wine tank, wine valve, return pipe,

1.2在接收酒之前,使用高纯度的CO2(或N2)在酒机的酒罐上施加压力,打开酒机,打开管道阀和排放阀,同时打开酒罐,酒阀,回油管,

1.2 then wine prior to use high purity of CO2 (or N2) were performed to jar pressure preparation machine wine, wine press is turned on, the respective line valves and open the drain valve, while the jar, wine valve, back to the trachea,

1.2然后在使用高纯度的CO2(或N2)的葡萄酒之前,对葡萄酒进行广口瓶压力制备机,打开葡萄酒压榨机,分别打开线路阀并打开排水阀,同时将广口瓶,葡萄酒阀返回气管,

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The residual water in the pipeline valve and the drain valve is drained, and the drainage effect is that the gas is sprayed onto the palm without water droplets.

The residual water in the pipeline valve and the drain valve is drained, and the drainage effect is that the gas is sprayed onto the palm without water droplets.

排出管道阀和排水阀中的残留水,排水效果是将气体喷射到手掌上而没有水滴。

residual water in the discharge line valves and valve excluded, drainage effect of the gas is preferably free of water droplets sprayed palm.

排出管路阀门和阀门中的残留水排除在外,气体的排水效果最好是无水滴喷洒在手掌上。

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1.3 In addition, the CIP scrubbing of the wine machine before production or the inspection of the wine valve seal when the water is under normal pressure before the production of the wine machine.

2. The excessive amount of residual water in the bottle washed by the bottle washer leads to an increase in oxygen during the filling process The last spray of the bottle washing machine is to wash with tap water or treated water (which cannot reduce the oxygen content in the water). The amount of residual water in the bottle affects the filling and oxygenation. Especially in winter, the outlet bottle temperature is high and the washing The long conveying line from the bottle machine to the wine machine will cause the residual water in the net bottle to increase. If the dissolved oxygen in the water is between 400-600μg/L, it will sometimes be higher. If the residual water in the net bottle is between 0.5-1mL, it will Add 2-6 μg/L of oxygen to the wine with a capacity of 600mL. The factors that lead to the residual water volume of the bottle before the wine machine is filled are: excessive temperature of the outlet bottle, unsatisfactory effect of the degassing fan at the outlet of the bottle washer, and excessive length of the conveying line will cause excessive residual water in the bottle. With the existing equipment, the following measures can be taken to reduce the residual water volume of the clean bottle as much as possible. 2.1 Increase the pressure and spray aperture of the last spray water to reduce the outlet bottle temperature of the bottle washer; 2.2 Shorten the pipeline of the degassing fan and use a high-power degassing fan; 2.3 Minimize the length of the conveyor line from the bottle washer to the wine machine.

 

3. Control of bottleneck air

3. Control of bottleneck air

3.控制瓶颈空气

3, the air control bottleneck

3,空气控制的瓶颈

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The bottleneck air after pressure relief comes from the gas retained in the bottleneck space after pressure relief.

The bottleneck air after pressure relief comes from the gas retained in the bottleneck space after pressure relief.

减压后的瓶颈空气来自减压后残留在瓶颈空间中的气体。

After removing the pressure of air from the bottleneck bottleneck gas relief space reserved.

从瓶颈处去除空气压力后,瓶颈处的气体释放空间得以保留。

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When the bottle comes out of the filling machine, the neck space of the bottle generally has beer foam and the foam will rise slowly. At this time, the surrounding air has enough time and space to enter the bottle neck foam and finally dissolve in the beer.

When the bottle comes out of the filling machine, the neck space of the bottle generally has beer foam and the foam will rise slowly. At this time, the surrounding air has enough time and space to enter the bottle neck foam and finally dissolve in the beer.

当瓶子从灌装机中出来时,瓶子的颈部通常会有啤酒泡沫,泡沫会慢慢上升。此时,周围的空气有足够的时间和空间进入瓶颈泡沫并最终溶解在啤酒中。

When the bottle out of alcoholism by the machine, which space generally has the neck beer foam and the foam will rise gradually, when the air surrounding sufficient time and space into the bottleneck foam was dissolved in the final beer.

当瓶子被机器中的酒精中毒时,通常脖子上的啤酒会有泡沫,而泡沫会逐渐上升,当周围空气中有足够的时间和空间进入瓶颈时,泡沫就会溶解在最终的啤酒中。

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If no corresponding measures are taken, all efforts aimed at the oxygen uptake of beer will be in vain.

If no corresponding measures are taken, all efforts aimed at the oxygen uptake of beer will be in vain.

如果不采取相应措施,所有旨在吸收啤酒中氧气的努力都将徒劳无功。

If you do not take appropriate measures against all efforts will be in vain beer oxygen uptake.

如果不采取适当措施,一切努力将白白吸收啤酒中的氧气。

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If the bottleneck air is 1mL according to the 600mL bottle type, the oxygen content in the 600mL beer is 0.21 mL. The relationship between the bottleneck air content and the oxygen increase in the production test is shown (Figure 1)

 图片1



In order to reduce the air content of the bottleneck, the wine machine generally adopts the method of foaming.

In order to reduce the air content of the bottleneck, the wine machine generally adopts the method of foaming.

为了减少瓶颈处的空气含量,酿酒机通常采用发泡的方法。

Wine press in order to reduce bottlenecks in air content, bubble excitation method generally lead to foam.

压酒机为了减少空气含量的瓶颈,通常采用气泡激发法来产生泡沫。

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In order to achieve good foaming, the jet of foaming water must be injected into the bottle in a linear and vertical manner, and the bottle must enter the capping machine for capping before the delicate and foam emerge from the bottle mouth.

In order to achieve good foaming, the jet of foaming water must be injected into the bottle in a linear and vertical manner, and the bottle must enter the capping machine for capping before the delicate and foam emerge from the bottle mouth.

为了实现良好的发泡,必须以线性和垂直方式将发泡水射流注入到瓶子中,并且在细腻的泡沫从瓶口中出来之前,瓶子必须进入旋盖机进行旋盖。

In order to be better shock lead bubble foam, it must be soaked in water jet laser line perpendicular to the incident bottle, and let into the bottle before capping machine for the capping and smooth finish foams emerge.

为了更好地震荡铅泡泡沫,必须将其浸泡在垂直于入射瓶的喷水激光线中,并在旋盖机中进入瓶中,以使泡罩和光滑的最终泡沫浮现。

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The water used for foaming must be heated to above 75-85°C. On the one hand, it can sterilize the foaming water, and on the other hand, it can also drive off oxygen in the water.

The water used for foaming must be heated to above 75-85°C. On the one hand, it can sterilize the foaming water, and on the other hand, it can also drive off oxygen in the water.

用于发泡的水必须加热到75-85°C以上。一方面,它可以对发泡水进行消毒,另一方面,它也可以驱除水中的氧气。

Aqueous foam bubbles excited primer used must be heated to 75-85 deg.] C, one can play a bactericidal effect on bowel soaked, it can also get rid of oxygen in the water.

使用的水性泡沫气泡激发的底漆必须加热到75-85℃,可以对肠液浸泡起到杀菌作用,还可以去除水中的氧气。

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It is also possible to use a double shock bubble head to reduce the content of the bottleneck air.

It is also possible to use a double shock bubble head to reduce the content of the bottleneck air.

也可以使用双重冲击气泡头来减少瓶颈空气的含量。

It may also be used to reduce the content biexciton bottleneck bubble up air.

它也可以用来减少双激子瓶颈气泡的上升。

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In addition, the water used should also pass through a micron filter to prevent some fine impurities in the water from entering the beer and affecting the quality.

In addition, the water used should also pass through a micron filter to prevent some fine impurities in the water from entering the beer and affecting the quality.

此外,所用的水还应通过微米过滤器,以防止水中的一些细小杂质进入啤酒并影响啤酒质量。

Additionally, water should be used after micron filter, to prevent water entering some minor impurities affect the quality of the beer.

此外,在微米过滤器之后应使用水,以防止水进入一些次要杂质而影响啤酒的质量。

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It is important to control the foaming water pressure. Generally, the foaming pressure is 600mL bottle type as an example. It must be above 1.8MPa to minimize the impact of the foaming water on beer oxygenation.

It is important to control the foaming water pressure. Generally, the foaming pressure is 600mL bottle type as an example. It must be above 1.8MPa to minimize the impact of the foaming water on beer oxygenation.

控制起泡水压力很重要。通常,发泡压力为600mL瓶型。它必须高于1.8MPa,以最大程度地减少起泡水对啤酒氧化的影响。

It is important to stress on the laser to be controlled soaked, the bubble pressure is generally excited to 600mL bottle type, for example, must ensure that more than 1.8MPa, to minimize the shock effect on the beer soaked amount of oxygen.

重要的是要对要浸泡的激光器施加压力,气泡压力一般是激发到600mL的瓶型,例如,必须确保大于1.8MPa,以最大程度地减少冲击对啤酒浸泡的氧气量。

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At the same time, the pressure relief system of the wine machine is unstable when the pressure is relieved. If the pressure is released too fast, it will easily cause alcohol to increase, which also causes the increase in beer oxygen content. The operation status and stability of the wine machine and capping machine also affect the increase of beer.

At the same time, the pressure relief system of the wine machine is unstable when the pressure is relieved. If the pressure is released too fast, it will easily cause alcohol to increase, which also causes the increase in beer oxygen content. The operation status and stability of the wine machine and capping machine also affect the increase of beer.

同时,当压力释放时,酿酒机的压力释放系统不稳定。如果压力释放太快,则很容易导致酒精增加,这也导致啤酒中氧气含量的增加。酿酒机和旋盖机的运行状态和稳定性也会影响啤酒的增长。

At the same time the pressure relief system in the wine press relief is unstable, prone to excessive risk in relief wine phenomenon, also contributed to the increase in the oxygen content of beer, wine state machine, capping machine running smoothness also affect the growth of beer

同时酒压释放系统中的压力释放系统不稳定,容易产生酒中过度释放危险的现象,也促成了啤酒含氧量的增加,酒态机,旋盖机的运行平稳度也影响了酒的生长。啤酒

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The amount of oxygen.

4. The influence of the stability of the wine tank on beer oxygenation

4. The influence of the stability of the wine tank on beer oxygenation

4.酒罐稳定性对啤酒氧化的影响

4, affecting stability of the wine press vats of beer aerobics

4,影响酿酒压榨机稳定性的啤酒增氧啤酒

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When testing all the wine valves of the wine machine during the production process, it was found that the oxygenation point diagram of the wine machine corresponding to the wine valve was a "V" shape, indicating that the wine tank of the wine machine was not working in a horizontal state during operation.

When testing all the wine valves of the wine machine during the production process, it was found that the oxygenation point diagram of the wine machine corresponding to the wine valve was a "V" shape, indicating that the wine tank of the wine machine was not working in a horizontal state during operation.

在生产过程中对酿酒机的所有酒阀进行测试时,发现与酿酒阀相对应的酿酒机的充氧点图呈“ V”字形,表明酿酒机的酒罐没有在操作过程中处于水平状态。

In the production process all the wine when the wine machine valve testing and found wine press point corresponding to FIG wine aerator valve into a "V" shape, working under instructions not in horizontal condition wine jar running machine, since the wine

在生产过程中对所有葡萄酒进行葡萄酒机阀门测试时,发现对应于FIG压力的葡萄酒压榨点的葡萄酒曝气阀成“ V”字形,在指示下工作时不能在水平状态下运行酒坛机,因为葡萄酒

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The pressure strip that acts on the vacuum valve during the vacuuming of the machine is fixed. The wine tank is severely uneven during operation, which will cause the high position to not fully perform the vacuuming effect. For the wine machine in operation, ensure that the wine machine

The pressure strip that acts on the vacuum valve during the vacuuming of the machine is fixed. The wine tank is severely uneven during operation, which will cause the high position to not fully perform the vacuuming effect. For the wine machine in operation, ensure that the wine machine

固定机器真空期间作用在真空阀上的压力带是固定的。酒柜在操作过程中严重不平,这将导致高位无法充分发挥吸尘效果。对于正在运行的酿酒机,请确保酿酒机

during evacuation of the vacuum plodder acting valve is fixed, severe uneven jar during operation, will cause the position of the high vacuum can not be completely play role for the operation of the wine press, to ensure that the wine press

抽真空过程中,压泥机的作用阀是固定的,在操作过程中坛子严重不均匀,会造成高真空的位置不能完全发挥作用,对酒压机的操作,要确保酒压机

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The wine tank is absolutely impossible to achieve at a level. The only way to control the wine tank is within 2mm of the horizontal position. At the same time, it is necessary to reduce the bottle type conversion of the wine machine as much as possible. The bottle type conversion process is due to various reasons.

The wine tank is absolutely impossible to achieve at a level. The only way to control the wine tank is within 2mm of the horizontal position. At the same time, it is necessary to reduce the bottle type conversion of the wine machine as much as possible. The bottle type conversion process is due to various reasons.

葡萄酒罐绝对不可能达到一个水平。控制酒罐的唯一方法是在水平位置的2mm以内。同时,有必要尽可能减少酿酒机的瓶型转换。瓶子类型转换过程是由于各种原因造成的。

in a jar absolute level is impossible, just as the wine jar machine control in a horizontal position within 2mm, at the same time to try to reduce the conversion of wine bottle machine, bottle-type conversion process for various reasons

在罐子里绝对水平是不可能的,就像将酒罐机控制在水平位置2mm之内一样,同时尝试减少酒瓶机的转换,由于种种原因,瓶型转换过程

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Will cause unevenness in the wine tank.

5. Control of the vacuum effect of the wine machine The quality of the vacuuming effect has a greater impact on the purity of the back pressure gas of the wine tank. The vacuum effect is 98%, and 2% of the isobaric filling process of the air aerator is put into the wine tank by the pressure gas in the wine tank, and the filling capacity of the wine filling machine is 20,000 bottles per hour. It is calculated that 200L of air per hour is replaced into the wine tank of the wine machine, which will cause the purity of the gas to be 100% and the purity of the gas will drop to 94.9%; if the vacuum efficiency of the wine machine is 99.5%, there will be 50L of air replacement per hour. Into the wine tank, it will cause the purity of 100% gas to drop to 98.7%. Therefore, the effect of vacuuming has a very obvious influence on the oxygenation of beer during the filling process. The main reason that affects the oxygen increase of the wine machine is the extraction capacity and effect. Based on the existing equipment, the measures to improve the vacuum effect are as follows: 5.1 While ensuring the basic wine filling time, the vacuuming time is extended by lengthening the true pressure strip; this is the increase of all the wine valves of the wine machine before and after the vacuum pressure is increased by two valve positions while the basic wine filling time is guaranteed. Oxygen situation (Figure 2)

图片2

 

5.2 Install a CO2 pre-blowing device before vacuuming. The CO2 in the wine tank replaces the air in the bottle, reducing the air content in the bottle to improve the vacuuming effect. At the same time, it can also improve the vacuuming effect.

5.2 Install a CO2 pre-blowing device before vacuuming. The CO2 in the wine tank replaces the air in the bottle, reducing the air content in the bottle to improve the vacuuming effect. At the same time, it can also improve the vacuuming effect.

5.2在抽真空之前,请安装一个二氧化碳预吹设备。葡萄酒罐中的二氧化碳替代了瓶中的空气,从而减少了瓶中的空气含量,从而提高了吸尘效果。同时,它也可以提高吸尘效果。

5.2 evacuated prior to the pre-blowing device with the installation of CO2, CO2 in the air in the jar was replaced bottle, reduce the air content of the bottle to provide improved vacuum effect, while improving the effect of vacuum, but also in certain

5.2抽空前,先在装有CO2的吹气装置中,将罐中空气中的CO2替换成瓶子,减少瓶子中的空气含量,以提供改善的真空效果,同时提高真空效果,而且在一定程度上

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On the basis of, the purity of the back pressure gas of the wine tank is improved, which more effectively reduces the oxygen increase in the beer filling process. The following figure shows the entire wine valve before and after replacing the air in the bottle with CO2 in the wine tank.

On the basis of, the purity of the back pressure gas of the wine tank is improved, which more effectively reduces the oxygen increase in the beer filling process. The following figure shows the entire wine valve before and after replacing the air in the bottle with CO2 in the wine tank.

在此基础上,提高了酒罐背压气体的纯度,从而更有效地减少了啤酒灌装过程中的氧气增加。下图显示了用葡萄酒罐中的CO2替换瓶中空气之前和之后的整个葡萄酒阀。

wine jar machine improves the purity of the gas on the basis of the back pressure, which is more effective to reduce the amount of oxygen in the beer filling process, the figure is the air in the wine bottles before and after the machine to replace the entire valve wine jar CO2

葡萄酒罐机在背压的基础上提高了气体的纯度,这更有效地减少了啤酒灌装过程中的氧气量,该数字是机器更换前后酒瓶中的空气整个阀门酒罐CO2

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Relationship of the measured oxygen increase

图片3

 

5.3 Reduce the water temperature of the vacuum pump as much as possible. Because the higher the water temperature, the solubility and saturation of the gas (especially the insoluble O2 gas) under normal pressure will be lower, and it cannot be better in the normal vacuuming process.

5.3 Reduce the water temperature of the vacuum pump as much as possible. Because the higher the water temperature, the solubility and saturation of the gas (especially the insoluble O2 gas) under normal pressure will be lower, and it cannot be better in the normal vacuuming process.

5.3尽可能降低真空泵的水温。由于水温越高,在常压下气体(特别是不溶性O2气体)的溶解度和饱和度就越低,并且在正常的抽真空过程中也不会更好。

5.3 water temperature as low as possible the vacuum pump, because the higher the temperature, at atmospheric pressure to the gas saturation (especially water-insoluble O2 gas) was dissolved to be low, can not be better in the normal evacuation process

5.3真空泵的水温越低越好,因为温度越高,在大气压下对气体的饱和度(特别是水不溶性O2气体)溶解得越低,在正常的抽真空过程中不能更好

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Take the O2 extracted from the bottle out of the real pump. Generally, the temperature of the sealing water of the vacuum pump should be controlled below 38℃. In addition, the sealing water of the vacuum pump should be used as little as possible. Recirculating water is saturated and dissolved in the recirculating water.

Take the O2 extracted from the bottle out of the real pump. Generally, the temperature of the sealing water of the vacuum pump should be controlled below 38℃. In addition, the sealing water of the vacuum pump should be used as little as possible. Recirculating water is saturated and dissolved in the recirculating water.

从瓶子中抽出的氧气从真正的泵中取出。通常,真空泵的密封水温度应控制在38℃以下。另外,应尽可能少地使用真空泵的密封水。循环水饱和并溶解在循环水中。

the extracted the bottle O2 with the true pump, but in general, the temperature of the sealing water of the vacuum pump is controlled below 38 ℃, Further, the sealing water of the vacuum pump to make use of fewer repeated cycles of water in recirculating water, saturated dissolved

用真泵抽出瓶中的氧气,但一般来说,将真空泵的密封水温度控制在38℃以下,此外,真空泵的密封水在循环中使用的重复次数少水,饱和溶解

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The O2 extracted from the bottle cannot be better taken out of the O2 from the bottle after repeated work, even if the vacuum degree displayed on the vacuum pump meter meets the requirements, it cannot be better

The O2 extracted from the bottle cannot be better taken out of the O2 from the bottle after repeated work, even if the vacuum degree displayed on the vacuum pump meter meets the requirements, it cannot be better

反复工作后,从瓶中提取的氧气不能更好地从瓶中抽出,即使真空泵表上显示的真空度符合要求,也不能更好

withdrawn from the bottle O2, in repeated operation, can no longer follow withdrawn from the bottle out of the bottle better O2, even if the vacuum degree of the vacuum pump is displayed on the instrument case to meet the requirements, it can not be better

从瓶子中抽出氧气,在重复操作中,再也无法跟随从瓶子中抽出更好的氧气,即使在仪器外壳上显示真空泵的真空度满足要求,也无法再更好

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Control the oxygenation of beer during the filling process.

5.4 Pay attention to the vacuum degree of the wine machine. At present, most wine filling machines adopt short-tube filling and secondary vacuum system. The calculation is based on a bottle with a full mouth capacity of 600mL. It is assumed that 90% of the gas is pumped each time. After evacuating twice, there is still 1% or 6mL of air remaining in the bottle, which means that there is 1.2mL of oxygen; also, assuming that 95% of the gas is evacuated each time, then only 0.15mL of oxygen is left in the bottle. . In other words, the higher the vacuum, the less oxygen will be left in the bottle. Generally, the vacuum degree during production shall not be less than 0.08MPa. If it is less than 0.08MPa, it means that the wine valve's tightness meets the requirements and there is leakage when vacuuming. If the vacuum pressure is greater than 0.09 MPa, it means that the wine valve is not evacuated, the vacuum batten on the wine machine is not pressed in place or there is no bottle and the vacuum does not work, and the vacuum pipeline on the wine valve cannot be opened. . Therefore, before production, the vacuum layering position and the layering condition of the wine machine, and the sealing condition of each seal of the wine valve are necessary operating steps to reduce the oxygenation of the wine machine filling process. 6. The influence of gas selection and gas purity on the oxygenation of beer during the filling process Many small and medium-sized beer companies still use N2 for pressure, and some of them use CO2 for pressure. No matter what kind of gas is used for pressure, the purity of the gas for pressure must be ensured first, because purity has a great relationship with beer oxygenation. The relationship between pressure gas degree and oxygen increase is shown in the table below

图片4

1

(Table 1) Data description:

(Table 1) Data description:

(表1)数据描述:

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6.1 The oxygen increase in C02 pressure backup is significantly less than the oxygen increase when N2 pressure is used:

6.1 The oxygen increase in C02 pressure backup is significantly less than the oxygen increase when N2 pressure is used:

6.1备用CO2压力中的氧气增加量明显小于使用N2压力时的氧气增加量:

6.1C02 amount of oxygen pressure preparation significantly less than the amount of oxygen with N2 pressure preparation:

6.1C02的氧气压力准备量明显少于使用N2压力准备的氧气量:

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6.2 The oxygen increase of the same pressure gas and the same equipment in Tests 3 and 4 is significantly greater than that in Tests 1 and 2, which shows that there are problems with the equipment.

6.2 The oxygen increase of the same pressure gas and the same equipment in Tests 3 and 4 is significantly greater than that in Tests 1 and 2, which shows that there are problems with the equipment.

6.2在测试34中,相同压力的气体和相同设备中的氧气增加量明显大于测试12中的氧气增加量,这表明设备存在问题。

6.2 Preparation of the same gas pressure, the same amount of oxygen in the test equipment is significantly greater than 3,4 1,2 experiment, indicating that there are problems apparatus aspect.

6.2制备相同气压,相同氧气量的测试设备明显大于3,4 1,2实验,表明设备方面存在问题。

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6.3 Judging from the N2 backup pressure and the CO2 backup pressure in experiments 5 and 6, it is obvious that increasing the purity of the backup gas can reduce the beer oxygenation during the wine machine filling process.

6.3 Judging from the N2 backup pressure and the CO2 backup pressure in experiments 5 and 6, it is obvious that increasing the purity of the backup gas can reduce the beer oxygenation during the wine machine filling process.

6.3从实验56中的N2备用压力和CO2备用压力来看,显而易见的是,增加备用气体的纯度可以减少酿酒机灌装过程中的啤酒氧化。

6.3 Preparation of pressure from the N2 pressure on a test apparatus 5, 6 and C02 of view, increase the purity of the reduced gas pressure preparation machine filling process beer wine aerator it is evident.

6.3压力的制备从N2压力对测试仪器56CO2的影响来看,提高气压的纯度降低了制备机在灌装过程中对啤酒葡萄酒充气机的充气程度。

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6.4 Judging from the oxygenation data of beer in the filling process with N2 backup pressure and C02 backup pressure, the use of C02 backup pressure is significantly smaller than the use of N2 backup pressure in the beer oxygenation data during the filling process. Therefore, beer manufacturers are filling.In the process of installation, try to use C02 to prepare pressure for the wine tank.

In the process of installation, try to use C02 to prepare pressure for the wine tank.

...

C02 far as possible the installation process for the wine jar pressure preparation machine.

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It can be seen from the above that the selection of backup gas, the sealing performance of the purity equipment of the backup gas, and the operating state are all obvious to the oxygenation of beer during the filling process.

It can be seen from the above that the selection of backup gas, the sealing performance of the purity equipment of the backup gas, and the operating state are all obvious to the oxygenation of beer during the filling process.

从上面可以看出,备用气体的选择,备用气体纯度设备的密封性能以及操作状态对于灌装过程中的啤酒充氧都是显而易见的。

As can be seen from the above, the gas pressure preparation selection, performance, and operating the sealing apparatus purity oxygen gas pressure preparation of beer filling process are obvious.

从上面可以看出,啤酒灌装过程中气压制备的选择,性能和密封装置的操作纯度氧气气压是显而易见的。

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The higher the purity of the gas, the lower the oxygen increase in beer; careful debugging before production to ensure the integrity of the equipment, and the good operation of the equipment during production can greatly reduce the oxygen increase.

7 summary

7 summary

7总结

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Carefully check the pipeline to prevent dripping, take feasible measures to reduce the water content of the net bottle, increase the purity of the pressure backup gas, select high-purity backup pressure gas, adjust the equipment calibration instrument so that each bottle is effectively vacuumed, reduce the bottleneck air, and improve the wine machine

Carefully check the pipeline to prevent dripping, take feasible measures to reduce the water content of the net bottle, increase the purity of the pressure backup gas, select high-purity backup pressure gas, adjust the equipment calibration instrument so that each bottle is effectively vacuumed, reduce the bottleneck air, and improve the wine machine

仔细检查管道以防止滴落,采取可行的措施以减少网瓶的含水量,提高压力备用气体的纯度,选择高纯度备用压力气体,调整设备校准仪器,以便有效地对每个瓶子进行真空清洁,减少瓶颈空气,改善酿酒机

Careful investigation to prevent dripping pipe, possible methods to reduce the water content of ablutions, improved purity gas pressure preparation, select an alternate high purity gas pressure, the meter calibration adjustments so that each bottle are effectively evacuated air to reduce bottlenecks and improve wine press

认真调查以防止管道滴落,可能的方法可减少洗净液中的水含量,改善纯净气体的压力准备,选择其他高纯净气体的压力,对仪表进行校准调整,从而使每个瓶子都有效地排空空气,以减少瓶颈并改善葡萄酒的压榨

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The effect of vacuuming, regular maintenance of various seals of the wine valve, less frequent shutdown of the wine filling machine, etc. can effectively reduce the oxygen increase in beer.


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