Brewery Construction Project - Diploma

Contents

Introduction

1 Feasibility study

1.1 Determination of the region of consumption of the products to be designed

enterprises

1.2 Justification of the place of construction of the enterprise

2 Selection, justification and description of hardware and process

production schemes

2.1 Selection and justification of production flow chart

2.2 Process Diagram Description

3 Product Calculation

4 Equipment calculation and selection

4.1 Equipment of grain products acceptance and sub-processing

4.2 Calculation and selection of equipment of the cooking shop

4.3 Calculation and selection of yeast compartment equipment

4.4 Calculation of equipment of fermentation and extra-fermentation shop as per

periodic diagram

4.5 Calculation of beer fermentation unit equipment in CCP

4.6 Calculation and selection of filtration compartment equipment

4.7 Calculation and selection of filling shop equipment

4.8 Cleaning and disinfectant equipment

4.9 Calculation and selection of auxiliary materials

4.10 Calculation of warehouses of brewing industry

5 Calculation of water flow rate, steam, air, carbon dioxide, cold,

of electricity for technological needs

5.1 Calculation of water flow rate

5.2 Steam flow rate

5.3 Carbon Dioxide Consumption

5.4 Compressed air flow rate

5.5 Cold flow rate

5.6 Calculation of power demand

6 Energy and resource saving

6.1 Methods and means of energy saving in enterprises

6.2 Energy-saving technologies for beer production

6.3 Resource-saving technologies in the brewery

industries

7 Architectural and construction part

7.1 General Part

7.2 Space Planning Solution

7.3 Design Solution

7.4 Finishing works

7.5 Project Plot Plan

8 Economic part

8.1 Organization characteristics and production management

8.2 Technical and economic indicators

8.2.1 Calculation of investments

8.2.2 Production Program

8.2.3 Work and wages

8.2.4 Cost of production

8.2.5 Financial Results and Economic Efficiency

project

8.2.6 Main technical and economic indicators of the project

9 Production accounting and control

10 Process Automation

10.1 Automation of beer filtration and carbonization shop

11 Occupational safety

11.1 Analysis of potential hazards and hazards

11.2 Characteristics of substances and materials used

in production

11.3 Microclimate Requirements

11.4 Requirements for lighting of premises

11.5 Vibration, noise and measures to combat their harmful effects

11.6 Electrical Safety

11.7 Safety precautions during equipment operation

11.8 Fire and explosion hazard

11.9 Fire extinguishing equipment

Conclusion

List of used literature

Introduction

Recently, the world has seen a steady increase in beer consumption, which is consistently popular among various segments of the population, due to its pleasant taste, refreshing effect and tonic effect.

Beer is a low-alcohol tonic drink with pleasant bitterness and hop aroma. Beer quenches thirst well, as it contains minerals and carbon dioxide. Carbon dioxide expands the capillary vessels of the mucosa of the digestive organs, which contributes to the rapid flow of fluid into the blood. The calorie content of beer is 300500 kcal. The amount of kilocalories depends on the content of alcohol, extractive substances and carbohydrates. Beer of high quality is practically free of sucrose (beet sugar) and fructose, which have an undesirable effect on the body. Beer contains a small amount of proteins and amino acids. The content of mineral substances ranges from 1-2 g/l. Beer contains vitamins B1, B2, PP, which distinguishes beer from other alcoholic beverages and allows it to be classified as nutritional drinks. The beer also contains organic acids that release energy in the food tract and affect acid-alkaline equilibrium, have a diuretic, laxative effect and is a building material for the formation of glucose and glycogen of the liver. The quality of beer depends on these components.

The main raw materials for beer production are: barley, hops and water. The main varietal features of beer (color, taste, aroma) largely depend on the quality of malt and the ratio of its species to the recipe.

The role of machinery in production cannot be overestimated, since it is precisely the degree of technical excellence and the option of engineering solution of a specific technological task that largely depends on the technological efficiency and cost-effectiveness of any technology.

The advanced concept of technological and technical improvement of brewing production is based on the following principles:

Use of high-quality raw materials;

Minimization of contact of process media and target product with air oxygen;

Reduction of heat load on wort;

Enhancement of biological and colloidal stability of the product;

Application of modern biological and technical yeast systems;

Guaranteed compliance with sanitation requirements;

Improving production management.

Currently, the existing plants are equipped with new technical, modern machines and automatic machines, which include sealed, malt plants, with combined processes of soaking barley, growing and drying malt in one apparatus, a batch fermentation and extra-fermentation plant, cylindrical conical fermentation machines for accelerated fermentation and after-fermentation of beer, separators, diatomite filters, hydrocyclone devices for clarifying hot beers and beer. Significant changes have occurred in the mechanization and automation of processes.

This diploma project shows a brewery where new highly efficient beer production technologies have been introduced, which has significantly intensified the beer technology, and as a result, increase its production.

Selection, justification and description of the production flow chart

2.1 Selection and justification of production flow chart

At present, various technologies and correspondingly different technological equipment can be used to produce beer, which can be very different in design.

The beer production process begins with the delivery of raw materials and auxiliary materials to the plant. Grain products are delivered to the plant by road, rail and special transport ,/1/.

In view of the fact that the main and most used raw material in the production of beer is light malt, only road transport is used to deliver it to the enterprise, from the point of view of economic feasibility and convenience of unloading. Caramel malt, sugar and rice cross-section are delivered to the plant by road, due to their packing in bags and a small amount used for the production of beer. Automotive scales are used to account for imported raw materials. To prevent theft of grain products, they are additionally weighed before loading into silos.

Cooking compartment equipment is used for production of crushed wort. It is housed in a separate specially designed housing.

The building should be located near the boiler room and the fermentation compartment so that the supply of steam, water and electricity is as short as possible and there are no complications when transporting crested wort to the refrigerators, and from them to the fermentation compartment. Near the cooking compartment there should be a place for the discharge of beer and hop crab. The sewer of the cooking compartment should be of sufficient size and equipped so that the sewer does not contain coarse particles of beer and hop crush, which degrade the quality of waste water ,/2/.

In addition, the wet grinding crushers included in the aggregate are less explosive compared to conventional roller machines (due to the fact that humidified malt is crushed, less dust-air mixture is formed that can lead to explosion in the room), the malt is completely crushed during crushing, i.e., endosperm, and moisturizing the shells of the raw materials leads to an increase in their elasticity, which allows them not to break down during crushing. T.o. shells remain intact, and this leads to a lower yield of silicic acid salts, tannins and bitter substances that reduce the quality of the finished beer. The use of a hydrocyclone compared to a settling tea makes it possible to accelerate the process of clarifying wort (i.e., separating wort from suspended particles and ground hop particles) by tangentially introducing wort into the apparatus, the use of a hydrocyclone allows not to use a hop separator. To reduce the consumption of conical hops, a plant is used to crush humidified hops (saving up to 15%).

For transportation of caramel malt and rice section from warehouse to

production is provided with an elevator for grain products.

Modern cooking units are designed to obtain a high extract yield with good wort quality. To do this, they are equipped with a number of additional devices,

Brewery cooking shops are equipped with cylindrical units designed for one-time backfilling from 2.0 and up to 10 tons. Units filled with 1 and 1.5 tons have lost their significance and are not installed at new plants.

The main equipment of the cooking shop is: conditioned milling crushers, two brewing machines, a filtration, a drying machine and a hydrocyclone. To increase turnover to 912 cooks per day, an intermediate collector for hot wort is additionally installed, as well as a collector for washing water, (3).

In this diploma project, we chose a six-apparatus cooking unit of the German company Huppmann with a one-time backfill of 3 tons (turnover is 10). It consists of two congestion apparatuses, a filtration apparatus, a drying boiler, a hydrocyclone and a wash water collector.

Digester units occupy rooms up to 14 meters high and are located on two floors. On the ground floor there is a crusher, drives and reducers of mixing and filtration apparatus mixers, all pumps and collectors of hot wort and washing water, as well as a line for wort clarification and cooling. On the second floor on the same level there is directly the main equipment of the cooking shop and the tank for the hop task. The CIP system (non-disassembly washing and disinfection of equipment) is located directly near the cooking shop,

To dispose of the crab and further use it for fodder purposes, we establish a raw beer crab processing line.

It consists of a bin for a BCTV3,3 crusher, a hammer crusher DDM, a drum dryer SB4,5, a turbo-air machine TV801/2 and a bin for flour.

Monitoring and control of all process operations is automated and carried out using a programming device from the central control panel.

The advantages of Huppman digesters are as follows:

turning capacity of the cooking unit due to the introduction of additional equipment and a special design of the crusher and filter tank is up to 12 cooks per day;

All processes, starting with Millstar crushing and ending with cooling and pumping of crushed wort, proceed without oxygen access;

the equipment is designed taking into account the possibility of connection of the disinfection non-disassembly washing system;

complete automation and control of all technological processes (including CIP) from the operator's workplace using powerful computers and specialized software;

production of high-quality crested wort with ensuring maximum extract yield in the cooking shop with minimum consumption of energy and other resources.

The main fermentation and addition of beer are one of the main processes in brewing. The most important factors affecting fermentation are the characteristics of the yeast races used and the fermentation temperature. Fermentation and post-fermentation processes can take place according to different technological schemes,.

The maintenance of the main fermentation and post-fermentation according to the periodic scheme most fully reflects all the processes taking place in beer at these stages. Beer according to the classic fermentation scheme has a good taste, foam resistance; beer quality level is increased.

The classic beer technology, along with the positive aspects from the point of view of the requirement of modern production, also has disadvantages, the main one is the duration of the processes, there is a low utilization rate of technological containers, the need for large cooled production areas, a significant amount of washing and disinfection of containers.

Fermentation tanks used for the main fermentation are made of open and closed type, the latter provide sterility of wort during fermentation and the possibility of taking carbon dioxide for its further use.

Currently, B604 tanks designed for the main fermentation of beer wort under pressure are used ,/1/.

The addition and maturation of beer takes place in hermetically sealed cylindrical metal tanks called camp tanks. They are steel, enameled, aluminum and reinforced concrete.

Camp tanks are horizontal and vertical. Each tank in the lower part has a hatch, at the top - a tongue hole. The height of the tanks should not be more than 3 m. At high height, beer is slowly clarified, and due to the large difference in pressure in different layers, beer contains a different amount of carbon dioxide .

There are transitional methods for fermenting beer wort. Accelerated periodic method consists in the fact that in cylinder-conical fermentation apparatus with quick control of sedimentation and removal of settled yeast from it the main fermentation and additional fermentation, accelerated maturation, beer clarification are combined, as well as systematic mixing of fermented wort is carried out first with a current of sterile air, and then carbon dioxide and the number of sown yeast increases to 2 l per 1 gl. Fermentation of 12% wort lasts 810 days, and then follows the ripening period of beer (3 days) with the biochemical transformation of a number of substances inherent in a bouquet of young beer. The use of such a method facilitates the work of the personnel of the fermentation department, since most processes are combined in one apparatus. You can automate processes. But this method does not give the desired quality of the finished drink.

In recent years, breweries have increasingly installed cylinder-conical fermentation machines (especially during the reconstruction of enterprises). The method of accelerated production of beer in cylinder-conical fermentation apparatuses (CCBA) consists in the fact that in one vessel of large volume (from 100 to 1500 m3 or more) with its daily filling with wort and yeast, two stages are combined: the main fermentation and post-fermentation, which take place for 14 days instead of the laid 28,

During the first two days, the fermentation temperature is maintained from 9 to 140 C, which is maintained until a visible final degree of fermentation is achieved. After 10 days from the beginning of fermentation the first removal of yeast is carried out from union of conical part of CCBA. Before beer clarification, the second yeast is removed.

Then beer is fed for separation and filtration.

CCBA is placed both outdoors and inside. Above the sets are bridges for servicing the upper part of the set.

When using CCBA, beer is obtained in a short time, the volume of one batch of beer increases. In view of the large fermentable volumes and the lack of mixing in the filling apparatus, the fermentation process is difficult to control visually. When filling the apparatus, the wort of the previous cooks is not always mixed with the wort of the subsequent ones, in the first, by the time of mixing, the fermentation process begins, (1).

Based on the methods of fermentation and post-fermentation studied, it can be said that the use of CCT is very promising, although there are a number of technological difficulties, therefore we take 75% fermentation in CCBA and 25% fermentation in a batch way.

Washing and disinfection of the fermentation and after-fermentation section of beer in cylinder-conical fermentation machines (CCBA) to the filtration section is carried out using the "CIP" installation, where all processes are fully automated.

When breeding pure yeast crops, they use the selection method. In this case, it is possible to obtain a mass of yeast from one yeast cell, which, according to their properties, corresponds to the production conditions and type of beer produced .

The Carlsberg flask yeast precipitate is transferred to a pure yeast culture apparatus.

Of the various devices designed for this purpose, consider the Hansen and Greiner devices.

The Hansen apparatus consists of a fermentation cylinder and a sterilizer. Both vessels have a cylindrical shape, are made of red copper and are carefully rinsed from the inside with tin. Each cylinder has detachable cover screwed on bolts with mutton, with gasket of rubber ring for sealing, (2).

The fermentation cylinder is equipped with a stirrer, the axis of which is passed through the center of the cover. Stirrer blades are located at the bottom itself. The agitator is manually rotated. A tap is used to release beer and yeast.

In the latest devices of pure yeast culture, not thick yeast that has settled after fermentation is transferred to fermentation tanks, but a large mass of sterile wort with pure culture yeast in the main fermentation stage.

The latest apparatus for breeding pure yeast cultures includes the Greiner plant.

The Greiner plant consists of a sterilizer, fermentation cylinders (from 1 to 4 depending on the number of yeast races propagated in the apparatus), a pre-fermentation tank and a vessel for mother yeast.

The wort sterilizer is made of copper and is rinsed inside with pure tin. It has a blade, two inspection glasses, a safety valve, a pressure gauge, a double air filter and inside two coils (one above the other), connected in series through an external flow valve. The lower coil serves for heating, boiling and cooling wort, the upper - for cooling.

The Greiner installation room is equipped with a refrigeration system to maintain an air temperature of 8-9 ° C.

Greiner plants are manufactured for breweries of various capacities, in accordance with which the capacity of individual plant elements is also changed. Before commissioning, the unit is washed and sterilized.

When designing the plant with a capacity of 3.9 million dal/year, we accept one Greiner apparatus for installation, consisting of two 720 dm3 wort sterilizers, two 360 dm3 fermentation cylinders, two 20 dm3 mother yeast vessels and two 4000 dm3 pre-propagation tanks each.

Washing yeast in baths by hand through sieves is time consuming and only suitable for small plants. However, in this method, the water consumption is relatively small (812 times the amount of washed yeast) and the losses are also low and account for about 610% of the dry matter.

When washing yeast in special apparatuses, the water consumption reaches 2030 times the volume of yeast, and the loss of dry matter - 1015%.

Vibration sieves with 0.40.6 mm holes used for cleaning yeast allow separation from liquid yeast without diluting them with water, hop resins and tannins. The vibration amplitude of these sieves is about 1 mm; at alternating current for 50 periods, the sieve makes 3000 vibrations per minute. Thick yeast with a content of 1016% dry substance moves along an inclined sieve from one end to the other. They pass through the sieve, and hop resins and other sludge particles are withdrawn to the side. The performance of sieves measuring 630 × 1250 mm is 100150 dm3 per minute. The amount of removed impurities (contaminants) is 0.40.6%.

Washers with rotary sieves are widely used, in which yeast is automatically purified from all impurities. Rotary sieves are driven by hydroturbine. Yeast is mixed in the ejector with water and through the distributor enters the rotary sieves, where they are washed with water. The contaminants are retained on the screen and washed off with a slash of water, so that the rotary screen fits the yeast distributor always clean. This water flush removes light-weight cells and foreign microorganisms. Water consumption is 4-6 times yeast volume, but yeast losses are large and may even exceed 20% dry matter, (2).

To filter beer before bottling, cardboard filter presses, alluvial diatomite filters, separators for clarifying beer are used. In filter presses, beer filtration takes place through cardboard. A filter board is used to sterilize beer.

A method of filtering beer through a layer of diatomite on frame wash filters has become widespread. Filtration through the diatomite layer while maintaining the taste, color and foam resistance of beer allows almost completely freeing beer from yeast cells and foreign microorganisms and thereby increasing its resistance; obtain a higher degree of clarification compared to clarification in separators; reduce beer losses; reduce water consumption.

Currently, separators are used to clarify beer. They are used to clarify young beer containing a large number of yeast cells. The separators are sealed to prevent loss of carbon dioxide. They have pulsating discharge of sediment, (9).

For the bottling shop, automatic bottling lines are selected in accordance with the distribution of beer bottling by type of container. Currently, beer is poured into bottles and PET bottles, kegs, tanker trucks and other containers.

The automatic line for bottling beer consists of: machines for packing crates, for removing bottles from crates, a bottle washer, a dispensing machine, a closure, a pasteurizer, a marriage machine, a labeling machine, a machine for laying crates ,/2/.

For isobaric packing and sealing of bottles, aggregates with a capacity of 3, 6, 12, 24 thousand bottles per hour are used. Their fundamental difference is only in the performance of the equipment, and otherwise they are absolutely identical.

Bottles made of transparent glass of dark green or brown color of non-transmitting light rays shall be used for beer bottling. Bottles for bottling beer should not be dirty and with marriage. For this purpose, the scheme provides a station for preparing detergents and disinfectants.

Physical-mechanical and physicochemical methods are used to wash bottles. Washing machines according to the washing method are divided into syringe, wet-hairdo and wet-hairdo with treatment with worms and brushes. Mainly, automatic chain-free conveyor washing machines are operated.

Various detergents are used for washing. Caustic soda (NaOH) dissolves residues of proteins and carbohydrates well, has a bactericidal effect, but has high adhesion. It is difficult to wash off the cleaned surface, precipitates components of water stiffness.

Trisodium phosphate (Na3PO4. 12H20) has a detergent, emulsifying effect and softens water. Sodium metasilicate (Na2SiO3. 9H2O) is hydrolyzed into sodium hydroxide and silicic acid, which protects metals from corrosion, and has a detergent effect. Sodium orthosilicate (Na4Si04. H2O) is characterized by a stronger detergent and emulsifying effect, but slightly corrodes metals. Mixtures (1:1) of both silicates (sesquisilicates) are also used for this purpose.

Sodium carbonate (Na2CO3) has a weaker detergent effect than caustic sodium, nonbactericidene. To increase wetting ability, alkylsulfonates and alkylaryl sulfonates are used, for example, lauryl sulfonate, tetrapropylene benzene sulfonate, surface-active organic detergents, which dissociate hydrophilic and hydrophobic (anion) components in an aqueous solution, have high wetting properties and emulsifying dispersing and penetrating abilities. These additives foam well and precipitate the water stiffness components (9).

To precipitate components of water stiffness, complexons (chelates) are used - organic compounds that form ethylenediaminetetraacetate with calcium, magnesium and iron ions. Polyphosphates (tripolyphosphate and hexametaphosphate) act in the same way as chelates in an alkaline medium. These substances bind the ions of alkaline earth and heavy metals and thereby prevent the formation of precipitation,

The following are widely used as disinfectants:

quaternary ammonium compounds;

alkaline and acidic agents - for greater bactericidity, they contain simultaneously corresponding salts and are called elmocides. Alkaline along with NaOH are included NaCl the feed solution. The acidic elmocide contains nitric acid (HNOz) and potassium nitrate (KNOz);

from chlorine-containing compounds - sodium hypochloride in 2-5% solutions containing 3040 mg of free chlorine per 1 g and powdered chlorine lime, is used for disinfection of particularly contaminated places; chloramine - to reduce corrosion;

sulfur dioxide in the form of sodium acid sulfate or sodium pyrosulfate;

formaldehyde (formalin) is a chemically neutral agent with high bactericidal activity, traces of it can cause clouding of beer, so it is necessary to thoroughly wash off its remains.

Quaternary ammonium compounds are highly active, greatly reduce surface tension, have high wettability and deeply penetrate the crevices, do not corrode, are non-poisonous, but easily combine with organic substances with a decrease in their activity, cause haze, worsen foam resistance, (2).

Cleaning and disinfection are combined in one operation. To do this, a preparation containing 1.5% NaOH and 0.5% pentachlorophenolate is recommended, which has a good effect, but is poorly wettable.

The disinfectant is represented by a combination of technical gluconic acid (2%) with 0.150.20% diamine. The solution can be used for four weeks, it dissolves the beer stone well and prevents its formation.

The clean bottle is sent to a dispenser, where first the bottle is filled with compressed air cleaned on a providing filter, a pressure is created equal to the one under which the poured beer is located. Further, the bottles are filled with beer to a certain height level, without an exact volume dosage. At the same time, beer forces air out of the bottle. Beer is poured into brown and green bottles. Beer temperature shall not exceed 3 ˚S. For bottling beer, isobaric continuous rotary type machines with a capacity of 3000, 6000, 12000, 24000 bottles per hour are used.

Beer poured into bottles with capacity of 0.5 dm3 is sealed with metal crown punches. To seal the bottles, machine guns are used, the main unit of which are heads with closure cartridges, (9).

Washed bottles before bottling and sealed beer bottles before sticking labels are visually inspected on light screens and marriage machines in order to establish tightness of sealing, transparency, presence of foreign inclusions, determination of fullness of filling.

For long-term storage of beer it is subjected to pasteurization. Depending on the type of bottling and the productivity of the line, the following are used: plate pasteurizers, tunnel (submerged, shower and combined) pasteurizers.

The sealed inspected bottles are delivered to the label label machine. Label machines of the types VEV, VEC and VES and many others are used.

Fully decorated bottles are placed in boxes using a labeling machine. Bottles moving along the conveyor enter the machine table and are divided into rows with guides. When the required number of bottles becomes under the head with grips, the lock is triggered, the head grabs the bottles and moves to the empty box, stops and drops the bottles into the box. After laying, the head rises and moves to the table.

For the transportation of bottles, boxes, pallets, various types of transport devices are used: belt conveyors, roller runners, etc.

To facilitate the transportation of products, boxes are laid on pallets with the help of various stowers (ZP1, PFA50, etc.) and a film is packed into a sweep using palletizers ,/2/.

Products are sent to the expedition, where it is stored at a temperature not higher than 12 ˚S.

When washing bottles, packing and sealing, the battle of glass bottles is about 2% of their amount. When storing and transporting empty glass bottles before washing, the battle is 0.8% of their amount.

The main requirements to the bottling process: tightness of the installation to avoid carbon dioxide leaks and oxidation of beer with air oxygen; isothermal and isobaric conditions; Ensure full filling and minimal bottle fighting.

Currently, many drinks are poured into plastic bottles. Beer bottling in them is associated with certain technical problems and psychological rejection, but in many countries there is a tendency to increase bottling in PET bottles. Their low mass and lack of bottle fighting make these materials attractive for bottle making, but there are some aspects that at least limit their suitability for beer bottling. PET bottles are made of performs - small thick-walled plastic in shape and size, with a shaped mouthpiece for a screw cap and with a thickening ring under it.

Bottles of amorphous frozen PET cannot be washed at temperatures above 59 ° C because they begin to deform at higher temperatures. PET, like any polymeric material, is permeable to gases, volatiles and water vapors, (2).

But there is also a negative side: beer poured into a PET bottle, eventually loses its CO2 pressure and soon its content will be insufficient, since the gas volatilizes through the walls of the bottle. The air surrounding the PET bottle (and with it oxygen) also tends to enter the bottle, and this means that the oxygen content of the beer gradually increases with all the negative consequences. Beer in PET bottles can be stored for 1-2 weeks.

Filling PET bottles with beer is associated with some problems, namely: in PET bottles, the wall thickness is different, and for drinks containing gas pressure; The PET has a weak CO2 barrier capacity, which reduces the internal pressure in the bottle over time.

Currently, devices for blowing bottles from perfumes are offered, which is beneficial when bottling into disposable PET bottles. By acquiring performances of the desired size, shape and color, it is possible to blow PET bottles directly at the enterprise.

Thus, in addition to significant investment costs for equipment, the costs of energy and heat supply, water, detergents and waste water treatment are reduced. At the same time, the cost of purchasing new bottles is increasing.

Automatic line of beer bottling in PET bottles includes a blow machine, a triblock (washing, bottling, closure), a label machine and a package in a heat shrink film ,/2/.

When bottling, one has to take into account the fact that the wall thickness of a conventional PET bottle is very uneven - plastic is thick on the bottom and at the neck, thin on the side walls. According to the standard, even in the thinnest place, the PET bottle must withstand the internal pressure of beer at 8 bar.

The disposable PET bottle is not rigid, so it is impossible to allow the filling device to drop on top of it and tightly tighten the neck, as is done with glassware. The bottle simply deforms from the additional load and the required tightness of the connection will still not be achieved. According to modern technology, everything happens "vice versa" - the PET bottle is pressed tightly against the filler. This is done by means of a special lifting ring, by which it is picked up by a relatively rigid neck.

When bottling beer in PET, the backpressure method is standard, but the volume of beer poured is more often measured by volume rather than level. Importance is attached to quick and high quality bottle closure ,/9/.

Cars of different companies differ in design, layout of nodes, degree of application of original developments and "know-how." But at the same time, there is no significant difference in the PET bottling equipment and glass. Consider together the PET bottling lines and glazing, classifying them by performance.

1. Low-productivity equipment requiring a large proportion of manual labor .

Such machines are easy to handle and maintain, easy to mount. But cheapness and simplicity are "balanced" by serious disadvantages: lack of reliable sanitation, low quality of bottling and closure.

2. Automatic bottling lines with capacity:

a) 800 to 20,000 glass bottles (0.5 dm3) or 1000 to 6000 PET bottles (1.5 dm3) per hour.

Machines of this capacity are the most mass segment, both sales and production. Human interventions require only during adjustment, preventive maintenance, repair and unforeseen failures. The level of sanitation, bottling, closure meets modern standards.

b) more than 20 thousand glass bottles or 6,000 PET bottles per hour.

This is the most complex, expensive and perfect equipment that can only be produced by a few companies. As a rule, it includes all the most modern and promising developments, such as: various types of sensor systems, gas analyzers, electronic control systems, etc.

Beverage bottles stacked in boxes or packed in shrink film are transferred to the finished product warehouse, which should contain at least two days of production, (1).

The modern line of beer bottling in kegs in a saturated configuration consists of machines or devices for depalletizing/palletizing kegs, conveyors, control devices for determining the orientation of kegs and the presence of protective covers on kegs fittings, kegs tilters, kegs external washing machine, machines for internal washing and filling kegs with beer (in stand-alone or monoblock version), marriage scales for screening off-spec or off-spec filled kegs, a labeling machine, a marking machine, a closure machine for applying protective covers, a pasteurization plant or sterile filtration of beer in the stream immediately before bottling.

Kegs began to displace ordinary wooden barrels half a century ago, since working with barrels was quite difficult for various reasons: wooden barrels are heavy and create problems with movement; it was necessary to control the coating with beer resin and the sealing of barrels; regular brushing and re-salvation; cannot automate the operation ,/2/.

Although it has become possible to solve some of these problems with the advent of aluminum barrels, the internal coating of which made salvation unnecessary, fundamental changes and especially automation of processes became possible only with the advent of keg.

Almost exclusively stainless steel is currently used as the keg material. Keg capacity is different - 50 and 30 liter keg are used, but other sizes can be used.

All stages of beer bottling in kegs are carried out automatically. Important stages are: external washing of keg (carried out with water and alkaline solution); internal washing (carried out by hot water to eliminate foreign microflora); keg filling.

Keg filling takes place at the filling station. In the first stage, the flow of beer is relatively slow to avoid foaming and reduce oxygen uptake as much as possible.

Thanks to the standardization of keg and the ability to transport them in an upright position, automation of washing and bottling processes has become possible. In accordance with the scale of beer production and the percentage of products poured into kegs, installations are designed that vary in their productivity and size ,/2/.

Beer bottling machines can be classified as follows:

Cars with one refill operating head.

The performance of these machines is 1020 kegs per hour.

Due to the heavy load, the head quickly wears out. In addition, there is a potential risk of detergent residues entering beer. Therefore, it is recommended to use such machines either for working with a small number of kegs, or for individual single operations (for example, sanitation).

Machines with two operating heads.

Their productivity is usually 3035 kegs per hour. One operating head is intended for sanitation, and the second - for filling with beer.

These are already full-fledged machines that perform the entire range of operations. Many, including large, factories of the post-Soviet space at least began with such machines and only after achieving a certain level of sales moved to more complex equipment .

Cars with 3 heads and more.

With the increase in the number of operating heads, productivity increases. The manufacturer is faced with the need to link the machine to a specific plant, a specific room, the availability of the necessary utilities, etc. In each particular case, an engineering solution for the placement of this technique, a design idea, plays a huge role.

2.2 Process Diagram Description

The project provides for 75% of beer to be fermented in the CCT and 25% according to the periodic scheme.

Vehicles bringing malt are unloaded with the help of a GUAR15 car dispenser (pos. 1). Malt is supplied from the vehicle to the receiving hopper (pos. 2), from which the screw conveyor UShCh320 (poses. 3), it is supplied to NCG20 noria (pos. 4). Norium raw material through overhang (pos. 5), weights DN100 (pos. 6) and suspension hopper (pos. 7) is supplied to R1BKSH200 screw conveyor (pos. 8), which distributes light malt to SMVU55.08.K45.B12 silos (pos.9).

Light malt from silos (pos. 9) by screw conveyor KV25 (pos. 10) is directed to the noria of NCG10 (pos. 11), then through scales DN50 (pos. 12) with KV25 screw conveyor (pos. 13) is distributed into light malt silos (pos. 14). Then light malt passes through the polishing machine MP500 (15), enters the silo of polished malt (pos. 17), passes the magnetic column DCM (pos. 18), weighed on weights DN50 (pos. 19) and goes to Millstar ML5 wet grinder (pos. 20). Waste from malt polishing is supplied to the waste bin (pos. 16) and are implemented by the population.

Caramel malt and rice cross-section from the warehouse are supplied to production using an elevator: raw materials are unloaded into a caramel malt bunker using an auger (pos. 22) and into the rice bin (pos. 23). Then caramel malt is tapped into the silo of polished malt (pos. 17), passes through the magnetic column DCM (pos. 18), weighed on weights DN50 (pos. 19) and goes to Millstar ML5 crusher (pos. 20). Fig passes the DKM magnetic column (pos. 25), weighed on weights DN50 (pos. 26), it is supplied to the mill machine VPM (pos. 27) for grinding and then goes to the previewer (pos. 28) from where by pump (pos. 29) is supplied to 2 congestion units MKTD3000V18.7 (30).

Crushed light and caramel malt by pump (pos. 21) are supplied to 2 congestion units MKTD3000V18.7 (pos. 30). From the congestion unit the congestion mass by the congestion pump (pos. 31) is supplied to filtration unit LTD4200 (pos. 32). To leach the crush, hot water is introduced into it from the collector (pos. 36). Transparent mash from the filtrational device the suslovy pump K8065160A (poses. 35) is pumped to WPRTV24 hot wort collector (p.38) or to WKTD3550V31.9 weighing unit (pos. 41). Washing waters upon termination of process of leaching of the filtrational device the suslovy pump K8065160A (poses. 35) are sent to the special wash water collector WWTV8.8 (pos.37).

The crusher is removed from the filtration machine LTD4200 (pos. 32) to BCTV4.9 bin (pos. 33).

WKTD3550V31.9 (pos. 41) wort boils with hops. Hops are supplied to the tank for the hop task NMT16 (pos.43) and, together with the wort, are supplied to the WKTD3550V31.9 worm apparatus (pos. 41). Capacity of hop task NMT16 (pos. 43) is a cylindrical container with a hermetically closed cover. The number of containers corresponds to the number of hop application portions.

Sugar comes to the plant in bags. With the help of a trolley, sugar is supplied to the hopper (pos. 39) from where using spiral conveyor ST90 (pos. 40) is supplied to the weighing machine WKTD3550V31.9 (pos. 41).

Crested wort from wort apparatus WKTD3550V31.9 (pos.41) by pump of crested wort 4KN6 (pos. 42) is supplied to Whirpool WD3000V26 hydrocyclone (pos. 44) for clarification. Part of clarified wort from hydrocyclone by 4KN6 sludge pump (pos. 45) enters the vessel for mother yeast (pos. 55), where yeast QC is also introduced. Then, the PC yeast is diluted in a Greiner apparatus, which consists of a wort sterilizer (pos. 57), fermentation cylinder (pos. 56), pre-fermentation tank (pos.58), mother yeast vessel (pos. 55). Diluted yeast HC with compressed air from the pre-fermentation tank (pos. 56) is transmitted to the wort current supplied to fermentation. The rest of a hot mash comes to the lamellar OOU25 heat exchanger (poses. 46) where it is cooled and enters the aerator (pos. 47) for oxygen saturation, from where it enters the fermentation tank (pos. 69) and in CCT (pos. 74).

Crusher from Crusher Bin BCTV4.9 (pos. 33) with K5032125 pump (pos. 34) is supplied to the hammer crusher DDM (pos. 48), crushed crusher with K5032125 pump (pos. 49) is pumped to drum dryer SB4.5 (pos. 50), after drying the flour with spiral conveyor ST90 (pos. 51) is supplied to the flour bin (pos. 52), from where it goes for implementation.

For a sink and disinfection of the equipment of the cooking shop CIPstantsiya is established (poses. 53,54).

According to the classical scheme, wort goes to fermentation tanks (pos. 69), where by dosing pump (pos. 63) set yeast. Then, the young beer is pumped by pump (pos. 70) to the tanks for afterburning (pos. 71). Finished beer through a mixing lamp (pos. 72) by CNS 6066 pump (pos. 73) is fed for filtration.

In CCBA (pos. 74) the mash cooled up to 10 wasps moves.

The filling of the apparatus is as follows: first, the apparatus is filled with 2-3% non-aerated wort, then from monge (pos. 62) by pump (pos. 63) all yeast is administered. After yeast introduction, CCBA is filled to the working volume with aerated wort.

After filling the tanks (pos. 74) medium temperature during 2 days spontaneously rises to 14 ° C. Under these conditions, the wort is kept for 3 days. Then brine supply to all shirt belts on cylindrical part of CKBA is started (pos. 74) and the temperature of the entire beer volume is reduced to 2 ° C.

On the 10th day, working yeast from CCBA (pos. 74) are sent to the yeast collector (pos. 75), from which they are pumped to the monge (pos. 62) for later use, excess yeast through monge (pos. 62) are supplied to the collection of excess yeast (pos. 64). Then by pump (pos. 65) are directed to the filter press (pos. 66) for separation from beer. Yeast through the collector (pos. 67) and beer from the filter press (pos. 66) by pump (pos. 68) are sent for implementation.

After removal of yeast, beer is washed and carbonized with carbon dioxide for a day, then beer is kept for another day at 02 ° C. The finished beer is pumped to filtration.

CKBA wash (pos. 74) is produced by a washing head mounted at the top of the apparatus.

For a sink and disinfection of fermentative devices, CKBA and the equipment of barmy office CIPmodul is used (poses. 87,88).

Working yeast from CCBA (pos. 74) and tanks (pos. 69, 71) are collected in monge (pos. 62), then the compressed air is pumped to the MTB32 vibrator (pos. 60) for cleaning. Purified working yeast is collected in monge (pos. 62) and poured with cooled water at a temperature of 1 ° C. Water for yeast filling is cooled in the collector (pos. 61).

After a sbrazhivaniye, beer arrives on the A1BCO separator (poses. 78), further pump ONC (HM) 12.5/20 (poses. 80) is supplied to frame filter Sh4VFS100 (pos. 81), then the pump ONC (HM) 12.5/20 (poses.83) moves in the AOZU6 heat exchanger (poses. 84) for cooling. For additional saturation of CO2 beer, VKP12 carbonizer is installed (pos. 85), passing through which beer is sent to a collection of filtered beer (pos. 86), from where it is fed to bottling. Intermediate beer collectors (pos. 79, 82).

The project provides for pouring 55% of the beer produced into glass bottles, 5% into kegs and 40% into PET bottles.

Process diagram of bottling beer. The line for pouring beer into the rolls begins with the delivery of bags with boxes in which the bottles are located to the bag-forming machine PRA50 (pos. 114) by electric loader (pos. 107). From the paketorasformirovochny automatic machine the boxes arrive on the automatic machine for extraction of bottles from I2AIA24 boxes (poses. 115). The boxes enter the box washing machine BZVYAM (pos.116), and the extracted bottles through the plate conveyor enter the bottle washing machine B6VMG24 (pos. 117), where washing and syringe of bottles takes place. Then the bottles pass the light screen OBT2401A (pos. 118), for final control of washed bottles. Bottles that have undergone water treatment are delivered to T1VRT24 filling and closing machine (pos. 119). To increase the stability of beer, after they are bottled, the bottles are sent for pasteurization. Pasteurization is carried out in a KEMEX tunnel pasteurizer (pos. 120). After pasteurization, the bottles pass the BAZ marriage machine (pos. 121), to check products for scrap. The products that have passed the marriage are delivered to the A1VES labeling apparatus (pos. 122). Then bottles come on the device for laying of bottles to I2AUA24 boxes (poses. 123). Then the boxes are sent to PFA50 package forming machine (pos. 124). And the finished products are sent by the electric loader to the finished products warehouses.

Cleaning and disinfectant solutions for bottle washer B6VMG24 (pos. 117) are prepared according to the following flow chart.

Alkali is supplied to the tank for concentrated alkali (pos. 108), after which it is poured by gravity into an alkali solution tank (pos. 110). Further by means of pump AH 12580250 for alkali (poses. 111) it is supplied to B6VMG24 bottle machine (pos. 117). The spent caustic is then fed from the bottling machine through a solution filter (pos. 112) to the regeneration tank (pos. 113), where it is cleaned and restored, and supplied to the disinfectant tank (pos. 109), from where it is again supplied to the bottle machine.

PET Bottles Dispensing Flow Chart. PET bottles are delivered to the plant in the form of preforms. Then the preforms are manually supplied to the heating furnace (pos. 98). Then, heated preforms are supplied to the PET MAR1 blow-down device (pos. 99), where they acquire the desired bottle shape. From the blow machine, the bottles come in a chaotic order, to arrange them in a row of bottles, the orientator OB6 passes (pos. 100). The built PET bottles in the row are delivered to the rinse PA6/20/16UKB (pos. 101). The bottles then pass an ultraviolet screen to inspect the purity of the PET bottles (pos. 102). After the screen, the bottles are delivered directly to the Rotus 60/12 dispenser (pos. 103). Since both bottling and closure occur in the tundish closure, the TRP2 plug supply conveyor (pos.104) is brought to the machine. Finished products are delivered to the label machine ESA06 (pos. 105). Finished PET bottles are delivered to TP 50AL packing machine (pos. 106). Further, packaged PET bottles are sent by electric loader to finished product warehouses.

Pasteurization is used to stabilize beer before bottling in PET. Beer from collections of finished beer (pos. 86) is supplied to P8OPO000 plate heat exchanger (pos. 95), then through the intermediate collector (pos. 96) by ONTs pump 6.3/20 (pos. 97) is supplied to the Rotus 60/12 tundish closure (pos. 103).

Process diagram of beer bottling in kegs. From the container warehouse, empty kegs are delivered through the conveyor to the external washer keg Minomat A5/5 (pos. 92) to remove dirt. Then, from the external washing apparatus, the kegs enter the internal washing and filling unit Minomat A5/5 (pos. 93). Finished kegs for filling control are supplied to automatic scales Minomat A5/5 (94).

Pasteurization is used to stabilize beer before bottling in PET. Beer from collections of finished beer (pos. 86) is supplied to HS3 plate heat exchanger (pos. 89), then through the intermediate collector (pos. 90) by ONTs 3.5/20 pump (pos. 91) is supplied to the internal washing and filling unit Minomat A5/5 (pos. 93).

Energy and resource saving

Energy-saving technologies are investments in the future. Energy-efficient and energy-efficient technologies are the most reliable way to deal with rising prices for limited energy sources. Recently, topics such as alternative energy sources and energy conservation systems have become more relevant every day.

The result of resource saving is an increase in output at constant or lower raw material consumption, a decrease in the cost of production, and more complete use of production capacities. The saving of resources and the intensification of production as a factor in increasing its efficiency can be said only if the overall specific consumption of resources for products is reduced. With the intensification of the technological process, resource-saving technologies fundamentally developing on the basis of scientific and technological progress, a more rational use of each type of resources occurs.

Resource-saving technologies are characterized by technological, environmental, and economic indicators:

- technological indicator - development of scientific works allowing to accelerate the transition to resource-saving and waste-free technologies;

- Environmental indicator - reduction of pollution of the environment by industrial waste and wastewater;

- Economic indicator - increased use of secondary raw materials.

6.2 Energy-saving technologies for beer production

The largest consumption of energy resources occurs in the production of malt and beer, much less energy is spent at non-alcoholic enterprises.

Heat is consumed to heat water used for technological needs, heat treatment of raw materials and intermediate products, drying of malt, pasteurization of beer, washing of containers and technological equipment, for sanitary and heating purposes.

In enterprises, steam and hot water are often produced in their own boiler houses, but they can also come through the thermal network of a district power system or a factory thermal power plant.

Electric power is consumed for transportation of raw materials, semi-product and finished products, purification and grinding of raw materials, mixing of semi-products, packing of finished products, generation of cold, etc.

6.2.1 Reduction of energy consumption during beer production

To reduce energy consumption during malt germination, various methods are used to reduce the loss of dry substances for breathing. To this end, growth activators are used to reduce the duration of the germination process. In addition, various techniques are used to reduce power consumption, which contribute to a decrease in the consumption and head of air during malting.

When drying malt, the electric power consumption depends on the selected drying mode, the design of the malt dryer, the climatic zone of its location, the initial humidity of the malt.

The greatest energy costs occur when preparing beer wort and bottling beer.

To obtain beer wort, open type equipment is used, which leads to significant losses of thermal energy with secondary steam entering the atmosphere. In addition, heat loss occurs through the walls of units and pipelines into the environment.

Advanced enterprises use digesters of improved design, which make it possible to intensify the process of wort preparation and reduce the consumption of thermal energy. In the cooking shop, the cost of heat energy for boiling crushed wort accounts for 58% of the total consumption of wort. Reduction of heat energy consumption in process of wort boiling is achieved due to improvement of technology and application of new equipment.

A lot of energy is spent on bottling and pasteurizing beer. An important factor in reducing the consumption of electricity during bottling is the provision of its passport capacity on each bottling line.

During pasteurization of beer, electricity can be saved by using the secondary heat of pasteurized beer to heat the beer entering pasteurization, as well as strictly observing pasteurization regimes.

6.3 Resource-Saving Technologies in the Brewing Industry

In order to reduce the consumption of raw materials and heat and energy resources as much as possible, the food processing of secondary raw materials is now possible. This is achieved by applying a method of recycling waste in the brewing industry, the essence of which is: that the beer crusher formed after extraction of ground grain is subjected to mechanical dewatering and used as a combustible material in a specialized furnace; and a filtrate with HGZh of 1000015000 mg O2/l polluted by the dissolved organic compounds is sent to treatment facilities using methane fermentation for anaerobic treatment of waste water of the enterprise. In the anaerobic treatment of the filtrate according to the known method, methane-containing gas (biogas) formed in the methane fermentation process can be reused, for example, as additional fuel in the process of burning the crab, and water can be reused in the production process. In addition to these advantages, the prior art process has the following disadvantages:

- the low degree of purification of the filtrate by methane fermentation causes, after purification, the content of high residual concentrations of organic pollutants in it that do not allow the filtrate to be dumped into the sewer; it must be subjected to further post-treatment by an expensive aerobic method or sent to filtration fields;

- low rate of methane formation (methanogenesis) results in low intensity of the whole methane fermentation process and small amount of biogas output.

The efficiency of resource saving is indicated by the improvement of the environmental situation due to the treatment of waste water.

In breweries, depending on the composition and concentration of contaminants, the following production wastewater is distinguished:

- formed as a result of the use of water in the main production (dirty);

- from auxiliary operations and processes, in case of surface cooling of equipment (conditionally even);

-from utility rooms and auxiliary workshops (not contaminated).

Currently, two-stage or multi-stage technology involving anaerobic biological treatment, in which anaerobic treatment (methane fermentation) is a preliminary stage and aerobic treatment is the final stage, is increasingly used to treat waste water with a high concentration of organic pollutants.

Biodegradation of organic substances using methane fermentation is carried out under anaerobic conditions by a complex biocenosis (association, consortium) of anaerobic bacteria, conditionally divided into carbohydrating, ammonium, sulfate-reducing and methane-forming (methanogens). The latter, depending on the conditions for conducting the methane fermentation process, are able to synthesize vitamin Bi2 simultaneously with methane. This endogenously formed vitamin can be synthesized by methanogens provided that waste water is enriched with an organic compound of cobalt, nickel or zinc, as well as a precursor to this vitamin (author's evidence SUl 133870, SU1360197, etc.). A distinctive feature of the anaerobic process of effluent treatment is a slight increase in the biomass of anaerobic bacteria and primarily methanogens. This is due to the fact that 5-7% of degraded organic substances go to the growth and development of the methane-forming bacteria themselves, and the rest turns into methane, carbon dioxide, nitrogen and ammonia. Thus, the physiologobiochemical activity of methanogens involved in the final stage of methane fermentation limits the intensity of the entire fermentation process.

Energy conservation activities may vary. One of the most effective ways to increase energy efficiency is the use of modern energy saving technologies.

Our company has high-power motors that consume up to 60% more energy than necessary. To optimize the process, electric drives with built-in power reduction functions are used. Due to the flexible change in their speed depending on the load, energy saving can be 3050%.

Energy saving is especially relevant for various types of mechanisms, often working with reduced load: pumps, fans, conveyors, etc. Energy efficiency of enterprises can also be ensured through the use of electric drives and automation tools.

Energy saving in buildings of various purposes is also achieved due to the use of thermal insulation solutions for roofs and facades. Insulation of the facades helps to halve heat loss through the outer walls.

The installation of heating batteries with automatic regulation will also be the most important energy saving event in buildings. The use of ventilation systems with the function of reusing thermal energy will save even more energy. All the above measures reduce the heat consumption for heating buildings and, accordingly, increase energy saving in them by at least 40%.

A large share of electricity costs is spent on lighting the premises, so the enterprise will install energy-saving bulbs that will reduce lighting costs to a minimum, in addition, their service life is three times longer than ordinary bulbs.

The fundamental principle of the modern enterprise is resource saving, which will significantly reduce the production process and increase the profitability of the enterprise. Our plant uses a wet grinding crusher with keyway conditioning, which allows you to finer the grain core (extraction improves) and less damage the grain shell (faster filtration). In the production of beer, cheaper grain products than malt will be used - unseated materials (rice, barley), since unseated materials are used, then enzyme preparations are used to improve mashing, which at medium temperatures have a high reaction rate. To increase the extract yield, the enterprise softens water because in hard water the extract yield is significantly reduced.

Our enterprise uses a number of measures for energy and resource saving - one of the priority areas of the enterprise's economic policy, oriented towards dynamic development, both in terms of reducing the costs of production of basic products, and in accordance with the general direction of reducing loads on generating capacities.

Architectural and construction part

7.1 General Part

The construction part of the project was developed in accordance with the design task taking into account the current regulatory and departmental policy documents for the design of the food processing enterprise.

The construction district is the city of Baranovichi, Brest region.

Natural and climatic conditions of the construction site:

estimated winter outside air temperature of 20 ° С;

weight of snow cover on horizontal surface - 90 kg/m2;

terrain - calm;

soil generally nepuchinisty, not collapsible, is presented loamy;

no groundwater;

snow freezing depth on snow-free surface is 0.9 m;

the orientation of the building relative to the light points is latitudinal;

dominant wind: winter - north, summer - southeast.

7.2 Space Planning Solution

The basic principles of space-planning solutions are adopted in accordance with the requirements of the technological process.

The building of the production building is rectangular in plan 6 storey with dimensions in axes 144.75 × 66 m.

Main construction indicators:

Construction volume - 110630 m2;

The building area is 12099 m2;

Durability degree - ΙΙ;

Fire resistance degree - ΙΙ;

Class of potential of explosion - ΙΙ;

Solidity class - ΙΙ.

The adopted space-planning solutions ensure the use of typical industrial building products and structures.

The brewery belongs to the first group of enterprises and consists of production and storage areas.

On the ground floor there are the following compartments and sections:

- part-time department;

- storage of rice and caramel malt;

- sugar warehouse;

- hop warehouse;

- cooking compartment;

- fermentation compartment;

- yeast separation and PCD separation;

- filtration compartment;

- diatomite storage;

- porcelain compartment;

- alkali storage;

- two CIP washing and disinfection compartments;

- warehouse of new bottles;

- bottling shop;

- ready beer warehouse in bottles;

- PET filling shop;

- ready beer warehouse in PET;

- warehouse of new keg;

- kegi filling shop;

- ready beer warehouse in kegs.

- refrigerating compressor station;

- air compression station.

On the second floor there are the following compartments and sections:

- part-time department;

- cooking compartment.

On the third, fourth, fifth and sixth floors there is a part-time department.

The number of staircases, their location, the location of entrances and exits is accepted based on the tasks of the correct technological flow of service to the enterprise and taking into account the evacuation of people in the building in accordance with fire and sanitary requirements.

The central entrance to the production building is carried out on the side of the main facade.

7.4 Finishing works

Exterior decoration. Walls on the outside are made with facing with ceramic tiles. The base of the building up to the elevation ± 0.000 is plastered.

Interior decoration. All walls on the inside are rubbed and plastered with cement mortar, and in the bathrooms - with cement mortar.

Ceilings - grouting is performed with cement mortar of slab surfaces with subsequent painting with adhesive compositions with the exception of bathrooms, ventilation chambers, electrical panel, storage rooms, where lime painting of ceilings is performed.

Walls in production rooms are painted with oil paints at the entire height of the rooms, in office rooms, dressing rooms, rooms of public organizations, corridors are covered with oil paint at a height of 1.8 m above - improved adhesive painting.

In workshops, bathrooms, showers, to a height of 1.8 m, glazed tiles are lined, above - lime coloring. In the warehouses, ventilation chamber, electric shield - simple adhesive painting to the entire height of the walls. Windows, doors and gates are painted with oil paint in 2 times.

7.5 Project Plot Plan

The site is located in the district center of Baranovichi, Brest region. The plot plan solution is performed in accordance with the design assignment and taking into account the process requirements and design standards.

Zoning of the territory was carried out taking into account the "rose of the winds." In general, the layout of the master plan takes into account the requirements for creating the condition and necessary for the normal operation of the enterprise, and the placement of the building is also made taking into account fire breaks from each other.

Washing water removal from the site of the enterprise is designed to storm city sewage system. The location of the designed engineering communications on the territory of the enterprise is made in accordance with the general decision of the general plan. Sections between networks, as well as between networks and buildings are accepted as engineering-permissible.

To ensure normal sanitary and hygienic conditions, landscaping and landscaping are provided at the site.

Areas free from development and road cover are landscaped by planting trees, shrubs, perennial grasses. To ensure the cleanliness of the air basin, deciduous tree species are used.

The network of roads to the territory of the enterprise is adopted taking into account external cargo flows and taking into account the provision of raw materials to the enterprise.

The width of the travel part of the roads is 6 m, the sites are 12 m, taking into account the turn of vehicles.

Technical and economic indicators

Plot area 55315 m2

Building area 12099 m2

Pavement area 25980 m2

Landscaping area 17236 m2

Building factor 21.9

Territory utilization factor 1

Process Automation

The limited capacity of the human body is an obstacle to further intensification of production. A new stage of machine production comes when a person is freed from direct participation in production, and the functions of controlling technological and production processes are transferred to automatic devices. Automation is the introduction of technical tools that control processes without the direct participation of a person.

The introduction of special automatic devices contributes to the trouble-free operation of the equipment, etc.

In industry, automation is given special attention. This is due to the complexity and high speed of the processes, their high sensitivity to disruption, etc.

Control of any process or object in the form of manual or automatic action is possible only if there is measurement information about individual parameters characterizing the process or state of the object. These parameters are very diverse. These include electrical (current, voltage, resistance, power, etc.), mechanical (force, moment of force, speed, etc.) and technological (temperature, pressure, flow rate, level, etc.) parameters, as well as parameters characterizing the properties and composition of substances (density, viscosity, electrical conductivity, optical characteristics, amount of substance, etc.). Measurement of parameters is carried out using a wide variety of technical means with standardized metrological properties ,/11/.

Process measurements and measuring instruments are used in the control of many technological processes in various branches of the national economy.

Measuring tools play an important role in the construction of modern automatic control systems for individual process parameters and processes (RSAs) and especially automated process control systems that require a large amount of necessary measurement information to be presented in a form convenient for collection, further conversion, processing and presentation, and in some cases for remote transmission to the above or lower levels of the hierarchical structure of management of various industries.

Measurements of parameters and physical quantities are based on various physical phenomena and patterns. Measuring diagrams shall be constructed using

taking into account the modern achievements of microelectronic technology: microminiature circuits, solid or semiconductor integrated circuits, new electrochemical elements, optoelectronic circuits, etc.

In the food industry, general industrial devices and automation tools are widely used to measure and automatically control temperature, pressure, flow rate, level, etc., as well as special devices - moisture meters, fat meters, alcohol meters, etc. (mainly devices and automation tools for analyzing the composition and properties of raw materials, semi-finished products and finished food products) ,/12/.

The use of measuring devices -- instruments, transmitters and other technical means -- contributes to technological progress, productivity gains and a culture of production.

Conclusion

During the project, a product calculation of brewing production with a capacity of 3.9 million dal of beer per year was made and according to its results, equipment for the plant was selected.

As a result, it was selected: a cooking unit for 3 tons of one-time backfilling by Huppmann with 10 cycles per day, receiving device for malt and barley, equipment for additional processing of grain products, fermentation machines, after-treatment tanks, CCP lines, yeast compartment equipment, additional yeast compartment equipment, filtration compartment, filling shop equipment (1 automatic filling line for 24000 thousand booths/h, automatic beer bottling line in Minomat A5/5 kegs, 60 kegs/hour capacity, 1 automatic beer bottling line in PET bottles with a capacity of 6000 thousand bots/hour), equipment for detergents and disinfectants. The calculation and selection of auxiliary materials, the calculation of warehouses were also made.

During the work, an economic calculation was made. Based on the calculations obtained, we can conclude that it is economically feasible to build a brewery with a capacity of 3.9 million dal per year. The company will provide work for 324 people, whose labor productivity will be 220.3 million rubles/person. The average profitability of products will be 10.62%, which will bring annual profit in the amount of 5236.701 million rubles. All this will provide a return on investment in the amount of 26306.1 million rubles. for 6 years with an investment return of 110.6.

As a result of the work at the designed brewery, a set of labor protection measures was developed, including engineering, health and social welfare preventive measures, the necessary conditions for creating a safe and healthy work activity. In the field of occupational safety, the principle of prevention was established, aimed at preventing the possibility of industrial injuries and occupational diseases.

At the designed brewery, tools will be introduced to control the levels of hazardous and harmful factors at workplaces; new ventilation, dust collecting and heating systems have been installed.

Automatic control will be implemented to ensure the safety of process equipment.

Technical means of protection against electric shock will be introduced.