Hardware and technological scheme of beer production. Apparatus and technological scheme of beer production Technological scheme of bottling

29.03.2020 Buns

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Introduction

Distillery production is one of the industries Food Industry, providing the production of alcoholic beverages and alcoholic beverages. Modern production of vodka and alcoholic beverages is based on the use of high-tech and sophisticated equipment, new materials and reagents. The qualified use of new technologies and materials requires a deep understanding of the physicochemical processes of dissolution, adsorption, diffusion and other important processes occurring during the transformation of raw materials and semi-finished products into finished products.

In recent years, there have been major changes in water treatment technologies. Reverse osmosis water conditioning units have become widespread, but their application requires a different approach to the organization of the entire production as a whole, knowledge of the essence of the processes underlying reverse osmosis and the ability to control this process.

Washing bottles is a prerequisite for ensuring the quality of products, since when using recyclable containers, bottles can carry old labels and have persistent contamination. Before washing the dishes, they are sorted according to the degree of soiling. Normal soiled bottles are sent directly to the bottle washer. Excessively contaminated bottles are pre-washed (soaked).

Excessively contaminated bottles are sent to a pre-wash, which is divided into alkaline and acid-base wash.

Alkaline washing is a dishwashing requiring the use of an alkaline solution of increased concentration, carried out on bottle washing machines in the following mode:

The concentration of alkali in the baths is 3%;

Machine productivity is halved;

If there is a second bath, the temperature is maintained at 70-80 ° C;

Spraying and external washing of bottles is carried out with water at a temperature of 40-45 ° C;

Pre-washed contaminated dishes are sent into the machine for a regular wash.

Acid-alkaline washing. For heavily soiled dishes (salt deposits, rings on the walls, etc.), which must be pre-treated with acid, as well as for contaminants that require treatment with alkali of increased concentration (fat residues, etc.), a manual preliminary acid-base is used. processing in special washing troughs or other devices. Heavily soiled dishes are washed in a separate room, isolated from the washing and filling department. In this case, it is necessary to comply with the safety rules provided for working with acids and alkalis.

Depending on the type of contamination, the bottles are treated with solutions of soda ash or hydrochloric acid using a brush.

1. Technological part

Selection, justification and description of the technological scheme.

Vodka and other alcoholic beverages are poured into glass bottles... This course project presents a good scheme for purifying water for washing bottles with the possibility of its reuse. The water is very expensive product for enterprises, therefore, the possibility of its reuse will significantly reduce financial costs. A plus is the complete automation of the washing process, water purification and regeneration of detergents.

The water from the water supply is directed to the sand filter (1), then to the AQUA-electronics microfilter (2). With the help of these filters, water is freed from suspended solids and iron salts. After preprocessing water enters the water collector (16). If necessary, it is supplied with stabilizing additives - diluted solutions of sulfuric acid from the tank (13) and polyphosphates from the tank (14) with the help of metering pumps (15). For ease of use, reagent solutions are prepared once a day. Further, the water is processed in a bactericidal installation (17) and sent to the storage tank (18), from where it is pumped into a cascade of reverse osmosis devices (21) through the accumulator system (19) using three high-pressure plunger pump (20).

The quality of the treated water is controlled by a salt meter (23), and the quantity is controlled by a flow meter (22). By means of the pump (6) the softened water is directed to the pressure tank (7). The water obtained by the above method has the following indicators: total hardness 0.02-0.22 mg * eq / dmi, alkalinity 0.16-0.3 mol / dmi, oxidizability 0.2-1.5 mg O2 / dmi, low the content of trace elements.

The reverse osmosis unit operates on water with a salt content of up to 0.5 g / dmi. When using the installation, no preliminary water treatment is required. When the content of salts is from 0.5 to 30 g / m3 and above, as well as when the water turbidity is more than 1.5 mg / dmi, microfiltration, ultrafiltration and Na-cationization must be introduced before the reverse osmosis treatment of water.

An easier way to pre-treat water is Na-cationization. With a high total hardness of water, it is additionally processed by passing it through filters (1), (2) and a Na-cation exchange filter (4). Regeneration of the Na-cation exchange filter is carried out with a salt solution supplied from a salt solvent (3). The softened water is collected in a collector (5), after which it is sent to a pressure tank (7), and then it is refunded according to the previously described method. This water is needed to rinse the bottles in the bottle washer.

Boxes with dirty bottles are delivered from the warehouse to the machine for removing bottles from boxes (24). Boxes with bottles are fed to the machine and stop under the head with grippers. Then the head is lowered into the box and grips the necks of the bottles, rises up and carries the bottles to the table. The empty box moves further along the conveyor, and the next box takes its place.

The lamellar conveyor (25) directs the bottles to the bottle washing machine (26) with an alkaline solution coming from the tank (10). In a bottle washing machine, new bottles are only rinsed, and reversible ones are pre-cleaned, and then they are washed in the machine with cold and warm water, an alkaline solution. Sodium hydroxide, sodium carbonate, trisodium phosphate, sulfosalts, etc. are used as detergents. The concentration of alkali solution for manual and semi-automatic washers is 1.0-3.0%, for automatic - 1.8-2.0%, the solution temperature must be at least 80 ° C.

The alkali solution is prepared in the mixing tank (10), where alkali and water from the collection tank (8) are supplied through the measuring tank (9) directly from the tank truck through the pump (6). Waste solution can also be used for washing. To do this, from the bottle washer through the pump (6), the alkali solution first enters the ceramic filter (12), and then into the regeneration column (11). After the column, the alkali through the pump (6) enters the mixing tank (10).

From the bottle washer, the effluent goes for cleaning. First, the wastewater flows by gravity into the wastewater collection (27). After that, the pump (6) goes to the sump (28), where it settles from suspended particles. From there, by the pump (6), the settled water passes to the sand filter (29), where the final purification takes place, after which the purified water is pumped into the purified water tank (8) by the pump (6).

Requirements for raw materials, auxiliary materials and finished products

Drinking water GOST 51232-98

Requirements for water quality according to SanPiN 2.1.4.1074-01

Finished products:

Glass bottles GOST 10117-91

Crown plug GOST 10167-88

Carbon dioxide GOST 8050-85

Labels GOST 16 353

Dextrin glue GOST 7699

Detergents and disinfectants GOST 5100

Ethyl alcohol GOST R52522-2006

Vodka GOST R51355-1999

1. Vodkas and special vodkas must be prepared in accordance with the requirements of this standard for technological regulations, instructions for the production of vodkas and special vodkas and recipes in compliance with sanitary norms and rules approved in the prescribed manner.

2. Depending on the taste and aroma properties, the content of the ingredients of vodka, they are divided into vodkas and special vodkas.

3. In terms of organoleptic characteristics, vodkas and special vodkas must meet the requirements:

Feature: transparent liquid without impurities and sediment

Color: colorless liquid

Taste and aroma: typical for vodkas of this type, without foreign taste and aroma. Vodkas should have a mild flavor inherent in vodka and a characteristic vodka aroma; special vodkas - mild taste and emphasized specific aroma.

Table 1.

Table 2.

Technochemical and microbiological control of production

Technochemical control is very important in the alcoholic beverage industry, which produces from valuable raw materials - ethyl alcohol, vegetable raw materials and food products(sugar, essential oils and others) - high quality liqueurs, liqueurs, liqueurs and vodkas in a wide range. Technochemical control is aimed at improving the quality of products, introducing rational technologies, adhering to the consumption rates of raw materials and materials, and reducing their losses.

Technochemical control is a set of indicators characterizing chemical composition and physical and chemical indicators of raw materials, intermediates, auxiliary materials used in the manufacture of finished products, as well as establishing the identity of the results obtained with the values of the relevant standards. Technochemical control provides for the determination of a set of indicators that provide complete information about the quality of the product based on the analyzes carried out and the data of control measuring devices. One of the main tasks facing the technochemical control service is to control the progress of the technological process, the quality of raw materials and finished products. Products High Quality can be obtained only when using raw materials, the quality of which meets the necessary requirements, and subject to the optimal technological modes of production of the final product. Even the smallest deviations in the quality of raw materials and violations in the technological regime lead to the release of finished products of poor quality or to rejects. These deviations are detected only with the help of technochemical control. Technochemical control at enterprises should ensure compliance with the technological regimes of recipes, quality control of raw materials, semi-finished products and finished products in accordance with standards and specifications.

An important link in carrying out technochemical control is the analysis methods themselves, which should give accurate and reliable results. Based on these results, it is possible to develop and refine the technological regime, outline ways to eliminate shortcomings and losses in production, and prevent the release of low-quality products. Such control can be the most effective, since the technochemical control serves not only to identify defects in finished products, but also to prevent them, as well as to exclude situations that lead to defects at all stages of the production process.

Table 3. Technochemical control

Table 4. Microbiological control

Production accounting

In the process of production of vodka, alcoholic beverages and low-alcohol carbonated drinks, accounting of basic, auxiliary materials and finished products is carried out.

The consumption of basic materials is determined taking into account the recipes, technological instructions, and also taking into account the inevitable production_ losses.

The production loss rates depend on the technology, the equipment used, its condition, production discipline and other factors. The loss rate is established at various stages of production and is rechecked at least_1_time_in_5_years.

Accounting_vodka.

Aqueous-alcoholic solutions in the treatment department and finished vodka are taken into account by volume and content of anhydrous alcohol in them. Finished products, i.e. packaged in bottles, decorated and packed in corrugated boxes, are counted quantitatively and expressed in decalitres.

Finished products transferred to the expedition, as well as released to the retail network, are counted by the number of boxes, the number of bottles and finally_in_decaliters.

To account for bottles and boxes, the plant uses counting devices, mainly of the electrocontact type.

Inventory of alcohol.

When taking an inventory of alcohol in industrial premises, the volume of alcohol in measuring vessels and other tanks is determined according to the readings of level gauges. Moreover, each container must have a certificate of the State verification in the prescribed manner. At the same time, the strength and temperature of alcohol_in_each_reservoir are measured.

The number of semi-finished products (alcoholized juices, fruit drinks, infusions, aromatic alcohols), water-alcohol solutions, vodka, alcoholic beverages and low-alcohol carbonated drinks in tanks, correctable and incorrigible marriage is determined according to the indications of measured glasses in deciliters and at the same time measure the temperature of liquids, take samples for determination of the fortress from each container.

In the vodka department, the amount of water-alcohol solution in the filters is taken into account, the amount of alcohol-containing liquids in the communications is indicated. The accounting of alcohol in communications and the filtration battery is carried out according to the acts of the presence of alcohol in the equipment.

In exceptional cases, the aqueous-alcoholic liquid is drained from the equipment_and_measured.

When determining anhydrous alcohol in semi-finished products or finished products with a significant content of extractive substances at temperatures above or below 20єС, the volume of the product is reduced to 20єС. The volume is brought to 20єC according to special tables, where the volumetric expansion of products is taken into account, depending on the content of extractive substances and alcohol in them. The amount of anhydrous alcohol is found by multiplying the strength at 20єC by the volume of the product, reduced to 20єC.

Alcohol and sugar accounting is carried out in order to control the technological process, in order to save material resources and for the purpose of_full_reporting.

2. Calculated part

vodka raw microbiological recipe

Calculation of products

The recipe for Michurinskaya vodka:

rectified alcohol "Extra",

softened water

apples 3 kg,

carrots - 0.82 kg,

sugar - 6 kg.

The calculation is carried out for 1000 decaliters of the product.

Table 5

According to the norms confirmed by the Ministry of Food Industry, losses are accepted:

Alcohol 0.94%,

Correctable marriage 1.7%,

Incorrigible marriage 0.7%.

Calculation of the amount of alcohol

To determine the given amount of alcohol consumed for the preparation of vodka, it is necessary to take into account its irretrievable losses during the preparation of the sorting, processing it with activated carbon, filtration, and its bottling. These losses are calculated as a percentage of the amount of alcohol entering production. We accept the following values of alcohol losses.

Table 6

For the preparation of this type of vodka, we take rectified alcohol, produced from grain-potato raw materials, with a strength of 96.4%. The consumption of anhydrous alcohol for the preparation of 1000 dal of sorting, taking into account the strength and losses in production, will be

V = = 403.76 gave

Consumption of rectified spirit "Extra" with a strength of 96.4% vol.

V = = 418.84 gave

Calculation of the amount of corrected water.

Taking into account the contraction of the alcohol - water mixture to obtain 40% vol. sorting to 100 gave alcohol with a strength of 96.4% vol. the water consumption will be 142, 2 dal. For 1000 dal of the product, the water consumption will be:

V water = = 595.59 gave

Calculation of the sorting amount.

Number of sorting prepared more quantity the resulting vodka, because part of it is returned for the preparation of the next sorting, part is lost when washing filters and coal columns and, during regeneration, returns in the form of irreparable rejects. We take the amount of losses equal to 1.7% of the total amount of products. In addition, sorting losses occur with faulty rejects that cannot be reused. Taking into account these losses, the sorting volume will be:

V grade. = = 1033.4 gave,

where: 1.7 - the size of the correctable marriage%,

0.7 - the value of incorrigible marriage%,

Correctable marriage volume

V isp. Br. = = 17 gave

V faulty = = 7 gave

If we take into account the losses of vodka in the purification shop and assume that all incorrigible defects are obtained in the bottling shop in the amount of 0.5% of the volume of all production, then the volume of vodka in the brought vats will be:

V = = 1015 gave

Table 7. Summary table of consumption of raw materials per 1000 dal products

Products	Units	Product quantity
Rectified alcohol
Reclaimed water
Sorting
Corrected marriage
Uncorrected marriage
Vodka in a dripping vat

Table 8 Summary table products

Products	unit of measurement	Product size

Rectified alcohol
Reclaimed water
Sorting
Corrected marriage
Uncorrected marriage
Vodka in a dripping vat

Calculation and selection of equipment

In order to select equipment for this technological scheme, you need to calculate the number of bottles produced per hour, that is:

a = 10 * 1900000 * 1.02 * 0.3 / 21 * 3 * 8 * 2 * 0.9 * 0.5 = 12817 bph

We select 2 lines with a capacity of 6,000 bottles per hour

Energy calculations

Table 9. Calculation of electricity consumption

Table 10 Calculation of steam consumption

Table 11 Calculation of water consumption.

Table 12 Calculation of compressed air consumption

Table 13 Summary table of energy calculations

3. Labor protection

The main harmful and hazardous substances in alcohol and alcoholic beverage production are bulk raw materials, carbon dioxide, alcohol and alkali, and the hazardous areas are technological equipment operating under pressure.

To create healthy and safe working conditions in production, it is necessary that all technological equipment and technological processes meet safety requirements.

In the ware shop, it is necessary to comply with the requirements of the Rules when storing boxes.

When stacking by hand, boxes with dishes should be stacked no more than 2m. The main aisle between the stacks must be at least 2m wide.

The temperature of the bottles entering the bottle-washer must be at least 10 ° C.

Bottle washers should be located on the lower floor. In the case of placing bottle washers on the 2nd floor, it is necessary to provide for waterproofing measures against possible leakage of washing liquid through the ceilings.

The storage of concentrated acids and alkalis in the washing room is prohibited.

The bottle washer must have a locking device to shut off the drive in the following cases:

When loading or jamming the bottle carrier conveyor;

When the working bodies are jammed for loading and unloading bottles;

In case of incomplete falling out of bottles from the nest of bottle carriers;

When overflowing with bottles of the discharge conveyor;

When the pressure in the water supply network at the inlet to the machine drops and the temperature of the cleaning fluids changes.

The filling of the baths of the bottle-washing machine with the detergent solution and the loading of the cassettes with bottles must be mechanized. Cleaning solutions should be prepared in a separate room. Broken bottles can be removed from the working parts of the machine only with special devices (hooks, tongs, etc.)

Glass breakage formed during the operation of machines should be removed only after stopping the machines and should not accumulate near the equipment.

4. Industrial sanitation

The main task of industrial sanitation is to prevent the adverse effects of working harmful production factors in order to ensure safe working conditions, eliminate the causes of occupational and industrial-related morbidity, as well as premature fatigue.

At food factories, factors affecting the functioning of the respiratory system, the circulatory system, the nervous system, the organs of vision and hearing are primarily considered harmful.

Harmful substances

The main harmful substances that pollute the air at food enterprises are dust of organic and mineral origin, various gases and vapors generated during the processing of raw materials, raw materials, the creation of intermediate products, products, as well as contained in production waste. Harmful dust, gases and vapors that penetrate into the human body in small quantities through the respiratory, digestive or skin organs have an adverse toxic or pathogenic effect on it, disrupting the physiological functions of internal organs, systems or causing various diseases.

The main part of harmful substances into the human body enters through the respiratory organs, which perform one of the main functions of human life support - the supply of oxygen to the entire body.

To prevent unfavorable consequences, as well as suffocation due to lack of oxygen, it is necessary that the air used for breathing meets the sanitary and hygienic requirements for the content of both its main components and harmful impurities.

Of the harmful gases and vapors, the most dangerous are carbon monoxide and dioxide, sulfur dioxide, nitrogen oxides, alcohol vapors, food essences, acids, alkalis, etc.

Collective protection measures against harmful substances

To prevent the impact of harmful substances on a person, food enterprises use a set of collective protection measures, which can be divided into: technological, the main task of which is to prevent the release of harmful substances into production facilities; technical, which are designed to maintain the maximum permissible concentration of harmful substances in the premises; medical and preventive measures consist in the systematic clinical monitoring of the health status of workers; control includes an assessment of the content of harmful vapors, gases and dust in the air.

Workplace microclimate

The microclimate of industrial premises is the meteorological conditions of the internal environment, determined by the combinations of temperature, relative humidity and air velocity, as well as thermal radiation and temperature of the surfaces of enclosing structures and technological equipment acting on the human body.

Microclimate indicators: temperature (° С), relative humidity (%), air velocity (m / s) and heat radiation intensity (W / m2) - have absolute values of optimal and permissible values.

Industrial noise and vibration

Technological equipment of food enterprises is a source of noise and vibration. Noise and vibration, being a biological stimulus, cause a general disease of the human body.

The compliance of noise and vibration levels at workplaces with safety standards is established by comparing the measured parameters with sanitary standards.

Since vibration and noise are most often interconnected, it is advisable to classify collective protection measures against them as vibroacoustic protection measures. These measures are divided into: organizational, which consist in the exclusion of active vibroacoustic equipment from the technological scheme, the use of equipment with minimal dynamic loads, its correct operation, etc .; technical ones are divided into two categories: eliminating noise and vibration at the source of their occurrence and reducing the intensity of vibration and noise to the level of sanitary standards; construction and planning measures include planning the placement of equipment in order to reduce its impact on humans.

Individual protection means

By appointment, personal protective equipment is divided into personal protective equipment and safety devices; sanitary protection and emergency equipment.

Personal protective equipment and safety devices are designed to prevent or reduce to the required level of exposure to hazardous and harmful production factors. They are used in the case when the means of collective protection do not provide complete safety, their use is technically or economically impractical, or in these specific conditions is impossible.

In addition to PPE, employees of food enterprises who come into direct contact with food products are also provided with personal sanitary protection equipment, which are designed to protect food products from infection and contamination.

Duty personal protective equipment is designed to protect workers when performing urgent repair work, eliminating the consequences of accidents or to work in the mode of unforeseen situations.

Conclusion

In this course project, the scheme of the washing department was considered, which provided for the complete purification of used water with the possibility of its reuse. Thanks to this opportunity, the economic costs of water are reduced, because water for production is a very expensive product.

Literature

1.I.I. Burachevsky and others "Production of vodka and alcoholic beverages".

2. Faradzhev "General Technology".

3. V.E. Balashov "Diploma design of enterprises

4. Kovalevsky "Technology of fermentation plants", 2004.

5.V.S. Nikitin, Yu.M. Burashnikov "Labor protection in the food industry", Moscow: "Kolos", 1996.

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3. OPERATING MODE OF THE ENTERPRISE, DETERMINATION OF PRODUCTIVE CAPACITY OF THE MINERAL WATER FILLING PLANT

Working time fund in hours - 2584;

The number of working days per year - 238;

Number of work shifts per year - 1 - 2

The duration of the shift is 8 hours;

Working hours of workers are in shifts, with a break;

The duration of scheduled preventive maintenance of equipment is 20 days.

The fund operating time of the equipment is determined taking into account the coefficient of its use equal to 0.75 - 0.9 (see section).

A 1,2,3 - passport capacity of the installed filling equipment of various brands, bottle / hour;

H 1,2,3 - the number of filling machines of the same capacity;

K 1,2,3 is the coefficient of the technical standard for the use of equipment ( K 1,2,3 = 0,9);

T- the number of working hours per shift.

Note: when bottling mineral water in bottles with a capacity of 0.33 liters, it is necessary to make a corresponding recalculation for a 0.5 liter bottle. When mastering new filling lines, the utilization rate of machines can be less and is taken according to the recommendations of the machine manufacturer.

4. SELECTION OF TECHNOLOGICAL DIAGRAMS

a) transportation (supply of water from a source to storage tanks (pipeline, tank truck);

b) water storage;

c) water treatment (filtration, cooling, disinfection, carbonation);

d) bottling and capping;

e) rejection;

f) labeling;

g) stowage of finished products in boxes;

h) transportation of mineral water to the finished product workshop;

i) storage of products;

j) quality control of mineral water and finished products.

Technology system 2 - for carbonic mineral waters similar to scheme 1, but only water transportation under conditions excluding degassing; hermetic storage and carbonation without deaeration stage in saturators.

Technological scheme 3 - for mineral waters containing iron (II) compounds.

a) water supply from the source to the storage tanks under conditions excluding degassing, in tank cars under an excess pressure of carbon dioxide of 0.02 MPa. Before filling with water, the air is completely displaced from the tank car by carbon dioxide.

At the plum station:

b) preparation of working solutions of stabilizing acids;

c) displacement (discharge) of mineral water by carbon dioxide from a tanker into a sealed receiving tank;

d) introduction of stabilizing additives of food acids into the receiving tank for storing mineral water (it is allowed to introduce stabilizing additives into automobile tanks before filling them with mineral water);

e) storage, processing of mineral water, bottling and subsequent operations similar to scheme 1.

Technological scheme 4 for mineral waters containing hydrogen sulfide or hydrosulfite - ions.

The scheme is similar to scheme 1, only before storage and processing, sulfur-containing compounds must be displaced from mineral water by bubbling water with carbon dioxide.

Flow chart 5 for mineral waters containing sulfate-reducing bacteria.

The scheme is similar to scheme 1, only when processing mineral water, disinfection is carried out with chlorine-containing solutions.

Note: The introduction of "active" chlorine is carried out before filtration using dosing devices. The dose of active chlorine is determined by the chlorine absorption of mineral water, the residual concentration of chlorine in the water should not exceed 0.3 ± 0.05 mg / l, 30 minutes after chlorination. The preparation of a chlorine-containing solution (sodium hypochlorite) is carried out in an electrolysis plant (see paragraph 9.17.20).

5. STANDARDS OF CONSUMPTION OF RAW MATERIALS AND AUXILIARY MATERIALS

The quality indicators of raw materials and auxiliary materials should be taken in accordance with the requirements of state and industry standards, technical conditions, and in their absence - according to the indicators prevailing in the industry.

The consumption rate of mineral water per one thousand bottles with a capacity of 0.5 liters is 550 liters.

Losses of mineral water are 10%.

The consumption rates and losses of carbon dioxide, auxiliary materials and bottles shall be adopted according to the current temporary standards at the enterprises of the USSR Ministry of Food Industry.

6. STOCK STANDARDS OF RAW MATERIALS, MAIN, AUXILIARY MATERIALS AND CONTAINERS

Name of raw materials, waste	Stock rate	Storage type

Mineral water (before bottling)	2 days	In metallic. or reinforced concrete tanks
Bottles 0.5 l	8 days	In stacks, boxes, YASM
Crown cork (area utilization factor 0.3)	2 months	Floor standing in boxes, bags	1200 ÷ 1500
Labels	1 year	On racks in packs	1200 ÷ 1500
Dextrin	2 months	On pallets in bags	1200
Caustic soda (NaOH)	15 days	In tanks
Soda ash	1 month	On pallets in bags	1250
Carbon dioxide (CO 2)	4 days 2 months	in cylinders in tanks

7. REQUIREMENTS FOR TECHNOLOGICAL EQUIPMENT AND TECHNOLOGICAL PIPELINES

a) pipeline;

b) tank cars;

c) railway tanks.

tightness to preserve dissolved СО 2 and ion-salt composition of mineral water, prevent bacterial contamination from groundwater leaks and exclude formations on the inner walls of pipelines of solid travertine deposits;

use of corrosion-resistant material to prevent corrosion of its inner surface;

protection of pipelines from the effects of soil corrosion and the effects of stray currents;

optimal modes of speed, pressure, temperature along the entire length of the pipeline with its rational operating mode.

8. REQUIREMENTS FOR THE PLACEMENT OF TECHNOLOGICAL EQUIPMENT

The main passages in the places of permanent residence of workers, as well as along the front of the service of control panels (in the presence of permanent workplaces) with a width of at least 2 m;

The main passages along the front of servicing machines, pumps, devices with control valves, local instrumentation, etc. in the presence of permanent workplaces with a width of at least 1.5 m;

Passages between the rows of receiving or storage tanks and the wall - 0.8 m;

The distance between tanks in a row is not less than 0.4 m; between the paired rows of tanks not less than 0.8 m;

The main passages for service between the reservoirs are at least 1.8 m;

The distance between the top of the tank and the protruding floor structures is at least 1.0 m.

a) for water with a total mineralization of not more than 8.5 g / l on ceramic filters;

b) for water with a higher mineralization on plate filters.

The first stage of cooling, if possible, should be carried out near mineral water sources.

Disinfection can be carried out with ultraviolet rays, treatment with silver sulfate, chlorination.

To apply the treatment with silver sulfate, the permission of the chief sanitary doctor of the USSR is required, which is issued individually for each composition of mineral water.

10. BASIC REQUIREMENTS FOR THE DESIGN OF THE MINERAL WATER FILLING DEPARTMENT

A- hourly productivity of equipment, thousand bottles;

O- release of bottled mineral water per year, units;

H- the number of shifts per year;

τ - workshop hours per day;

K 1 - coefficient taking into account the breakage and scrap of bottles during washing;

K 2 - equipment utilization factor 0.75 - 0.90.

For filling lines produces. 3 ÷ 6 thousand bottles / hour K 2 = 0,9

11. REQUIREMENTS FOR THE DESIGN OF GLASS CONTAINER SHOPS, FINISHED PRODUCTS AND WAREHOUSES OF AUXILIARY MATERIALS

where W- the number of dishes required to create an 8-day supply, pcs;

Q- the number of products produced per year, pcs;

nn = 8);

K 1 - coefficient taking into account the loss of dishes at all production operations, taking into account the conditions of its preparation:

K 1 = 1.0314 - when transporting in batch,

K 1 = 1.0793 - for bulk transportation;

n 1 - the number of working days in a year.

75 boxes should be laid on 1 m 2 of area. Folding metal boxes of the YSM type, hereinafter referred to as YSM, for 140 bottles must be stacked on top of each other in six tiers. 12 boxes of the YASM type are stacked per 1 m 2.

where Q days - the number of products produced per day;

n- the number of days for which a stock of dishes is created ( n = 8);

K 1 - coefficient that takes into account the loss of dishes in all operations;

K 2 - coefficient taking into account the area for driveways (when working with hand trucks 0.25, when working with electric forklifts, stackers - 0.5);

W- the number of dishes stacked per 1 m 2.

The shipment of finished products is carried out in packages formed and tied from polymer, wooden boxes, cardboard boxes and in boxes of the YASM type.

where Q days - the number of finished products produced per day (average daily for the year);

n- the number of days for which the stock of finished goods is created ( n = -8);

k- coefficient taking into account the area for driveways (when working with hand carts K= 0.25, when operating electric forklifts and stackers K = 0,5);

W- the number of bottles stacked per 1 m 2.

The area of the warehouse is specified graphically by the layout of the stacks.

12. BASIC REQUIREMENTS FOR DESIGNING WAREHOUSES OF MAIN AND AUXILIARY MATERIALS

13. MECHANIZATION OF PRODUCTION OF LOADING AND UNLOADING AND TRANSPORTATION AND WAREHOUSING (PRTS) WORKS

	One. rev.	Mineral water bottling plant million bottles per year
	One. rev.	up to 20	up to 50	up to 100	up to 250
Main production
PRTS works

The calculation of the level of mechanization of PRTS works is carried out according to the methodology of the research laboratory of complex mechanization of the Moscow Technological Institute of the Food Industry.

14. REQUIREMENTS FOR DESIGNING A PRODUCTION LABORATORY

Name of premises	Premises area (m 2) at the plant with a capacity of mln. in year
Name of premises	up to 100	over 100
Chemical
Microbiological with boxing
Weight
Autoclave washing
Pantry
Head room laboratory
TOTAL:

	Name of the production unit and profession	Number of people
	Head laboratory
	Chemical engineer
	Bacteriologist
	Senior Assistant
	Laboratory assistant
	Hygiene engineer
	TOTAL:

15. REQUIREMENTS FOR MECHANICAL REPAIR WORKSHOPS AND CHARGING STATIONS

16. STANDARDS FOR WATER, STEAM, COLD, AIR CONSUMPTION

The consumption of water, steam, electricity and carbon dioxide for technological processes must be taken according to the passport data of the installed equipment.

Determination of the cold consumption for cooling mineral water before saturation is carried out according to generally accepted heat engineering formulas.

Specific consumption of water, steam, electricity per 1000 bottles is determined by the formula:

where Q about. - unit costs per 1000 bottles. (0.5 l);

Q d - annual expenses;

n- plant productivity, bottle / year;

Q d - is defined as the product of the sums of hourly costs (water, steam, electricity) used for technological processes of equipment washing, auxiliary and household needs by the number of hours of work per shift and the number of shifts per year.

In the case of aggregated calculations of energy demand, the specific consumption of water, steam, cold, electricity, CO 2 and compressed air should be taken according to table of unit costs.

Water consumption for washing technological equipment should be taken as 0.1 m 3 per 1000 bottles. bottling, for rinsing railway tanks 9 m 3 per 1 tank, for washing floors of industrial premises 3 liters per 1 m 2 of floors.

17. SPECIFIC EXPENSES FOR TECHNOLOGICAL NEEDS FOR FILLING OF MINERAL WATER, SPECIFIC AREAS

Name	One. rev.	Specific costs for 1000 bottles.
		For mineral water bottling plants with an annual capacity of mln.

Water	m 3
Steam	Kg
Cold (for 1 ° of water cooling)	mJ ∙ ° С	2,76	2,47	2,41
Electricity	kW / hour
Carbon dioxide	Kg
Compressed air	m 3

Average specific rates of consumption of steam, water, electricity, cold per 1000 bottle. bottling of mineral water is based on the experience of operating enterprises and projects of mineral water bottling plants developed by the Institute "Sevkavgipropischeprom".

17.1. Specific indicators of the areas of shops of the main production of mineral water bottling plants (without warehouses for containers and finished products)

	Annual plant capacity	Specific areas, m 2 - million bottles

	20 million bottles of 0.5 l
	50 -"-
	100 -"-
	250 - "-

Average specific indicators of areas per 1 mln. Bottles. bottling of mineral water is based on approved projects of mineral water bottling plants.

18. SCIENTIFIC LABOR ORGANIZATION

19. QUALIFICATION LIST OF WORKERS OF THE BASIC PRODUCTION AND SANITATION CATEGORY BY PROFESSION

Name of the profession		Note

Tableware workshop
Receiver-deliverer		Grades are accepted according to the tariff and qualification reference book of jobs and professions, approved by the State Committee of the Council of Ministers of the USSR for Labor and Wages
Electric forklift driver
Stacker-packer
Operator of the machine for extracting bottles from boxes
Transporter

Finished product workshop
Loader driver
Transporter
Stacker-packer
Operator on bag collectors, on machines for placing bottles in boxes
Auxiliary transport worker
Storekeeper
Department of water treatment
Saturator	IIc
Water treatment	IIc

Lye solution regenerator
Filling workshop
Washing machine operator	IIc
Filling and capping machine operator	IIc
Washed bottle inspector
Finished product bottle inspectors
Water treatment	IIc
Auxiliary transport worker
Adjuster of machines and equipment
Kleevar
Loading station
Water treatment	IIc
Auxiliary worker	IIc
Mechanical repair shops
Turner
Milling planer
Locksmith-repairman
Toolmaker
Blacksmith welder
Auxiliary worker
Remstroygroup

Mason
Painter
Glazier
Auxiliary worker
Box workshop
Machine operator
Assembler of parts and wood products
Auxiliary worker
Electrocharging
Accumulator
Locksmith-repairman

20. REQUIREMENTS FOR TERRITORY, PRODUCTION BUILDINGS AND STRUCTURES

21. WATER SUPPLY AND SEWERAGE

Water supplied to bottle washers should have a hardness of not more than 3.5 meq / l. With rigidity source water more than 3.5 mg-eq / l, water softening should be provided.

The placement of ladders and funnels and their number should ensure the drainage of the equipment, excluding their spreading over the floor. Floor area for 1 ladder should not exceed 150 m 2.

22. HEATING AND VENTILATION

In domestic and auxiliary buildings and structures - heating with local heating devices.

Name of premises	Air temperature, ° С	Air exchange rate m 3 / hour
Name of premises	Air temperature, ° С	inflow	hood

Filling workshop
Glass container workshop (heated)
Department of water treatment		By calculation
Alkali regeneration department
Finished product workshop

Note: Indoor temperatures indicated in the table are calculated for cold and transition periods. In the warm season, it should be taken according to SNiP "Heating, ventilation and air conditioning". In the finished product shop, the calculated winter temperature is given, the summer temperature is not standardized.

23. SUPPLY OF MINERAL WATER FILLING PLANTS WITH CARBON DIOXIDE

Creation of a gas cushion in transport and stationary containers during the transportation and storage of mineral water, as well as in filling machines;

111 112 ..

APPARATUS AND TECHNOLOGICAL SCHEME OF BEER PRODUCTION

The settled malt from the warehouse (Fig. 127) is fed into the air sieve separator 1, and then by means of a screw 2 into the collection of refined malt 3. The barley by means of auger 2 is also fed into the air sieve separator 1, and then by the elevator into the collection of barley 15. Malt and barley are passed through magnetic column 4, weighed on automatic scales 5 and crushed: malt on a wet crushing plant 6, and barley on a mill 16. malt flows by gravity, and crushed barley from the collector 17 - with the help of a screw 2. The sugar solution prepared in the reactor 9 and filtered through the trap 8. The mash is filtered in the filter apparatus 14. The transparent wort and washing water are pumped into the wort brewer 18, in which the wort is evaporated to a predetermined initial concentration. Hops from the warehouse are fed into the storage tank 12, from where the specified portions of hops are fed through the funnel to the brewer 18. Beer grains are pumped into the storage tank by a pump for sale.

Hot wort from the wort apparatus 18 is directed by gravity into the hop separator, from where it is pumped into the hydrocyclone apparatus 28 for clarification. Pump 2.0 pumps the clarified wort into a plate heat exchanger 29, where it is cooled to 6 ° C, and then enters the main fermentation apparatus 34.

For the preparation of a pure yeast culture, an installation is provided, consisting of wort sterilizers 25, 27 and a cylinder for fermenting yeast 26. The fermented pure yeast culture is compressed by compressed air into the flow of the wort supplied for fermentation. Surplus yeast from the main fermentation apparatus 34 is vacuum selected into vacuum-monzhu 31. Seed yeast is compressed by air onto a vibrating sieve 30 for cleaning. The purified yeast is fed by gravity into the monge 31 for storage. With the help of a vacuum pump 32, they are sent to production. The water for pouring the yeast is cooled in the tank 24. The excess yeast, passing through the mug 31, is sent by compressed air to the collector 33, from which the pump 20 is pumped for sale.

Disinfectant solutions are prepared in collectors 19, 21 and 22. After being filtered on a filter 23, they are supplied for disinfection of equipment.

Young beer from apparatuses 34 with a pump 2.0 is pumped into apparatuses for after-fermentation and maturation of beer (lager tanks) 35. At the end of the after-fermentation through a mixing lantern 36, the beer is pumped by pump 37 for cooling into a plate heat exchanger 38, and then for filtration into a diatomite filter 39. Varietal beer is additionally filtered through a cardboard filter 40, cooled to 1 ° C in a heat exchanger 41, saturated with carbon monoxide (IV) in a carbonator 42 and collected in measuring tanks 43, from where it is fed for bottling.

Rice. 127. Apparatus and technological scheme of beer production

Control questions

1. What are the characteristics of “Zhigulevskoe” beer from “Ukrainian” beer?

2. What water hardness is used for beer production? Indicate the ratio of calcium and magnesium ions in water.

3. What properties do hops and hop products give to beer?

4. Why and in what quantity are various enzyme preparations used in the production of beer?

5. What are the ingredients in the grinding of brewing malt?

6. What is the difference between the infusion mashing method and the single-brew one? Specify the technological parameters of the single-weld method.

7. How long does it take to boil the hop wort?

9. What is the difference between the process of fermentation of beer wort and after-fermentation of beer?

	Automatic filling line (productive)	detailed information
1	Old cork remover	The quite understandable desire of the population of large cities to eat ecologically clean "living" water is actively supported by its producers, who are organizing the production of bottling water and supplying this kind of "fuel" to both offices and private clients. To organize a small business for the production of bottled drinking water (water bottling), a production facility is sufficient, in which the entire production process is carried out in two main stages: water purification and water bottling on special equipment with the next group packaging. You can find more information about the process of bottling water in the description of the equipment operation on our website.

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