Adaptive Instant Beer Sterilizer

Adaptive instant beer sterilizer

The adaptive instantaneous sterilizer is mainly composed of three-stage thin heat exchanger, high-pressure beer pump, booster pump, heating system, heat preservation system, cooling system, piping system and control part. The 4°C cold beer from the beer and sake tank is pressurized by the high-pressure pump, enters the second zone (preheating section) of the plate heat exchanger, and convects heat exchange with the 72°C beer that has just been sterilized and heated into the second zone , thus being preheated to 65°C, the preheated beer flows out of the second zone and is pressurized by the booster pump, then enters the third zone (heating zone), and is heated to the sterilization temperature of 72°C required by the process by adding water at 85°C. Then it enters the insulation tube and keeps at this temperature for 30 seconds to sterilize the yeast. The sterilized 72°C beer returns to the second zone of the plate heat exchanger and transfers heat energy to the cold beer at 4°C, thereby being cooled to At 24°C, it enters the first zone of the heat exchanger and is cooled down to 4°C. At this point, the entire sterilization process is completed, and the sterilized beer is transported to the filling machine for direct canning.

Effectively controlling the sterilization temperature to 72°C is the key to the system operation. If the sterilization temperature is too high, it will produce a serious oxidative smell, and at the same time, it will damage many flavor substances and cause protein denaturation, thereby affecting the stability of beer colloids. and foam stability, the sterilization temperature is insufficient, and a certain biological stability (that is, shelf life) cannot be guaranteed.

The system is equipped with a high-pressure beer pump and a beer booster pump. Due to the extremely compact structure of the equipment, especially the heat preservation coil on the upper part of the thin-plate heat exchanger, after strict design and processing, it will ensure that the beer can be delivered under the specified flow rate. The time of flowing through the insulation tube (ie, the sterilization time) is 30 seconds. The sterilization time can be guaranteed only under the premise of stable pressure and flow, and the sterilization temperature can be accurately controlled. Since the pressure of beer before entering the beer pump is not necessarily the required pressure of 1 bar, the pressure of beer may not be constant within the specified range. At this time, the pressure of beer entering the sterilizer can be changed by controlling the speed of the booster pump through the frequency converter PID. If it is lower than the set pressure, it will return or stop. The control of beer flow is controlled by electromagnetic flowmeter and flow regulating valve PID. If the flow rate is lower than the set flow rate, it will be turned back or shut down.
The function of the beer booster pump is to enter the second zone (preheating section) of the plate heat exchanger after the cold beer at 4°C from the beer sake tank is pressurized by the high pressure pump, and enter the second zone after it has just been sterilized and heated The 72°C beer is preheated to 65°C by convection heat exchange. The preheated beer flows out of the second zone and enters the beer booster pump to pressurize into the third zone for sterilization. After the pressure pump is pressurized, it returns to the second area of the plate heat exchanger through the coil to exchange heat with the cold wine. At this time, the pressure of the sterilized high-temperature wine is greater than that of the unsterilized cold wine, so as to ensure that even if the plate heat exchanger is damaged later Will not affect the bactericidal effect. If there is no beer booster pump, the pressure of the cold wine is greater than the pressure of the hot wine when the cold wine and the hot wine are exchanged in the second zone. When the plate heat exchanger is damaged, the unsterilized cold wine will rush into the sterilized hot wine to make the sterilized Sterile wine was recontaminated. If the pressure of the sterilized hot wine is greater than that of the unsterilized cold wine, when the plate heat exchanger is damaged, only the sterilized hot wine will flow into the unsterilized cold wine, thereby ensuring the quality of beer.
The sterilization time is the same as the sterilization temperature, which is the key factor to determine the sterilization effect. Generally, we use the PU value, that is, the pasteurization unit to express the sterilization effect. Our company's products can effectively control the PU value of 25PU (equivalent to 12pu value for tunnel sterilization), which can fully meet the requirements. The solubility of carbon dioxide in beer is closely related to the temperature and pressure of beer. To maintain the CO2 content in beer, the sterilizing pressure must reach ≥0.8MPa. If the beer pressure is lower than this number, the CO2 in the beer will start to overflow and bubbles will form. , The generation of these bubbles causes the beer to be heated unevenly, destroying the sterilization effect, and at the same time leading to a decline in the quality of the beer. The system can automatically control the sterilization temperature by PID, so as to effectively ensure the sterilization effect. If the sterilization temperature is lower than the set temperature, it will be backflowed, and if the outlet temperature is higher than the set temperature, it will be backflowed. In a word, the system has strict control on sterilization temperature, time, pressure and flow rate. The temperature and pressure controller adopts the program controller of Siemens Company, which has strong control accuracy. The sterilization temperature value is saved in the temperature record screen of the touch screen, and the temperature value is recorded once per second, and the historical records of seven days can be queried.

Populære tags: adaptive instant beer sterilizer, China, Suppliers, Manufacturers, Factory