Worm machine

Contents

Introduction

Beer Production Flow Chart

1.1 Malt reception and storage

1.2 Cleaning and crushing of malt

1.3 Preparation of beer wort

1.4 Wort cooling

1.5 Preparation of pure culture yeast

1.6 Main fermentation

1.7 Addition and clarification of beer

1.8 Beer bottling

2. Wort boiler

2.1 Purpose

2.2 Device

3 Design part

3.1 Initial data

3.2 Process calculation

3.3 Heat Engineering Calculation

3.4 Energy calculation

3.5 Structural calculation

3.6 Mechanical calculation

4 Installation and maintenance

4. 1 Installation

4.2 Maintenance

5 Occupational Safety and Safety Measures

5.1 Industrial Sanitation Activities

5.2 Emergency Prevention Activities

List of literature used

Introduction

The brewing industry is a successful industry, as evidenced by an annual increase of 2023 per cent in production since 1995.

Currently, Goskomstat has registered more than 400 beer-producing enterprises. 70% of the output comes from the 30 largest enterprises [1].

In 2000, about 549.4 million dal of beer was produced. Its per capita production reached 36-37 dm3, an increase of 27% compared to 1999 [1].

The prospect of fully meeting demand, taking into account climatic, social and national characteristics, is estimated at 63-75 dm3 per year per capita. [2]

The Union of Brewers of Russia considers it advisable to join small brewers (up to 7mn gave beer per year) to large enterprises in order to facilitate guarantees of loans and investments from a large company.

Recently, the brewing industry has been characterized by a significant increase in the range of products produced. Now almost every plant produces its own beers, and there is a tendency to increase the share of dark beer [2].

Today, about 60% of the products are inexpensive beers, high-quality beers (12-13% beer) - 12%, cheap beers (10-11% beer) - about 30% [2].

It should be noted that the distribution of enterprises in Russia is uneven. Most breweries are located in the European part of the country, and in Siberia and the Far East the brewing industry is represented only by single enterprises.

Most breweries operate equipment that is mentally and physically obsolete and makes it impossible to produce competitive products. Urgent reconstruction of a number of breweries is needed. However, there is a need to demolish the buildings of many existing breweries, since they are not subject to reconstruction. It is advisable to build new plants with the introduction of new technology and new equipment, in-line mechanized lines.

Beer Production Flow Chart

Beer production consists of the following stages: 1) reception and storage of malt; 2) purification and crushing of malt; 3) preparation of beer wort; 4) wort cooling; 5) preparation of pure culture yeast; 6) main fermentation; 7) after-treatment; 8) beer lightening; 9) bottling beer into bottles and barrels.

Malt intake and storage

The dry malt cleaned of sprouts enters the receiving hopper 1, from where the norium 2 rises to the automatic scales 3. After weighing with screws 4, malt is distributed over silos 5, in which it is kept for at least 4-5 weeks. The moisture content of malt during storage increases due to its hygroscopicity to 56%.

Malt cleaning and crushing

The deposited malt, as necessary, from the silos, is sent by a pneumatic conveyor for further processing. The vacuum pump 8 creates a vacuum in the unloader 7; atmospheric air is sucked through funnels 6, grabs malt and lifts it into unloader 7. From here, through the lock gate, malt is poured into the polishing machine 9, where it is cleaned of dust and random impurities. The purified norium malt rises to the automatic scales 3, passing through the magnetic separator 10 to remove metal particles. After weighing, the malt is ground in the roller crusher 11 and then poured into the hopper 12.

Preparation of beer wort

Crushed malt is mixed with warm water (about 600 C) in a sludge boiler 13. At the end of mixing (mashing), part of the congestion mass (about 40%) is pumped by pump 14 to another nearby congestion boiler 13. Here, this part of the jam is heated to a saccharification temperature (68700C), and then, after the completion of saccharification, to a boiling point. After a short boil in order to boil large particles of malt, the mash mass (the first boil) is returned to the mash boiler by the same pump. When mixing the boiling part of the mash with the mash left in the boiler, the temperature of the whole mass reaches 700C. The mash is left alone for saccharification.

Upon completion of saccharification, part of the jam is again pumped by pump to the boiler (second boil) for heating to boil and boil the grits. The second boil is returned to the boiler 13, where after mixing both parts of the jam, the temperature rises to 75800C. Then the whole mass from the boiler is pumped to one of the filtration units. The turbid wort produced at the beginning of filtration is returned by the pump 16 to the filtration apparatus; the transparent wort flows through the filtration battery or through the pressure regulator 22 into one of the bulk boilers 18.

Washed malt shotgun from the filtration apparatus is lowered into a pump 20, which pumps it to a distribution bin for sale to cattle. Washing water containing a small amount of extractive substances flows into the collector 17, from where it is pumped to the boiler 13 to prepare the next jam.

Wort and hops are boiled in the wort boiler 18. When the wort is boiled, some water is evaporated, the wort proteins are partially denatured and sterilized. Hot crushed wort is lowered into the hop separator 21; boiled hop petals are retained here, and wort is pumped by pump 19 to hot wort collector 23.

The described method of preparing wort is not the only possible, but it has become most widespread.

Wort cooling

The hot wort from the collector 23 flows into a weighty centrifugal separator 24 in which it is purified from suspended particles of coagulated proteins. Wort is pumped from separator into plate heat exchanger 25 where it is cooled to 5-6 0C. From the collection wort is pumped into brooding tanks.

At some old enterprises, wort cooling is carried out in non-sterile conditions due to self-evaporation in open tanks and then in irrigation refrigerators.

Preparation of pure culture yeast

To ensure the purity of fermentation, seed yeast is periodically replaced by pure culture yeast obtained from one cell under sterile conditions.

To propagate pure culture yeast, the crested wort after cleaning in separator 24 is sterilized in sterilizer 27 and then pumped to fermentation machines 28 and 29, to which a pure yeast culture is set from the laboratory. Further reproduction of yeast takes place in tank 30.

Main fermentation

The cooled wort merges into the closed fermentation tanks 31 and 32, and yeast from the fragmentation tank 30 is set here. At the end of the main fermentation, which flows for 6-8 days, young beer is pumped by pump 33 to camp tanks 40 and 41. The yeast remaining at the bottom of the fermentation tanks 23, by means of the vacuum created by the vacuum pump 35, is sent to the receptacle 34 for reuse or to the receptacles for sale 37. From the collectors, under the pressure of compressed gas (carbon dioxide), yeast is pumped to the filter press 38, beer filtered in the filter press is drained into the processing tank 39. Yeast is washed from beer residues and cooled with water cooled with brine in tank 36.

Beer refinement and lightening

Beer addition takes place in camp tanks within 1190 days, depending on the type of beer prepared and the adopted method of technology. Upon completion of the post-fermentation process, the carbon dioxide-pressurized beer flows from the tanks 40 and 41 into the mixer 42, then the beer is pumped into the separator-illuminator 44 by the beer pump 43.

In the separator-clarifier, beer is freed from yeast and other microorganisms and various fine particles suspended in it. Sometimes, after separation, it is filtered in filter press 45 to give the finished beverage complete transparency and gloss. The clarified beer is cooled with brine in plate heat exchanger 46 and saturated with carbon dioxide in carbonizer 47. After that, the beer is drained into the collection 48.

Bottling beer

The filtered beer from the carbon dioxide collector 48 is supplied to the dispensing compartment. Boxes of dirty bottles are fed from the warehouse to the machine 60, which removes the bottles from the boxes; by plate conveyor 62, the bottles are routed to bottle washer 49; empty boxes after cleaning from garbage in the machine 61 are fed by the belt conveyor 56 to the machine 55 for placing bottles of products in them. Washed bottles from washing machine 49 are transferred by plate conveyor 59 to light screen 50 for rejection, and then to machine machine line 51, closure 52, marriage semi-automatic 53, labeling 54 and to bottle stacker 55. Finished products are transferred by transporters to the expedition.

KEG barrels are filled with beer at the Transomat automatic plant, where barrels are washed, sterilized and beer pasteurized during bottling.

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