共查询到18条相似文献,搜索用时 46 毫秒
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本文将就CIP清洗装置在啤酒生产设备、容器及管路清洗作以简要说明 ,以供业内人士参考。CIP(CleaningInPlace)清洗装置是机械循环清洗法 ,在被清洗的设备、容器及管路和洗涤液储罐间有循回导管形成闭路循环 ,进行完整彻底地清洗。CIP清洗装置可应用于糖化、发酵过滤及包装三个工序 ,可在以上三个工序各设一个CIP清洗站 ,进行日常清洗和定期清洗 ,运用物理和化学方法对生产线的设备、容器、管路中残留液体等滋生细菌的物质进行可靠的清除 ,使设备、管道满足清洁、无菌的条件 ,以备再次生产使用。根据不同设备与管… 相似文献
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0 前言为了提高包装车间设备运动效率 ,降低能源消耗 ,节约生产成本 ,包装线实行连续生产运行 6 0h ,是较好的途径。随之而来 ,对灌酒机刷洗的工艺要求将更加严格 ,下面介绍我们对灌酒机清洗技术的改进方案 ,共同行参考。1 清洗的目的灌酒机在连续生产运行 6 0h后 ,酒缸内壁、酒阀等处很容易出现微生物滋生 ,因此 ,酒缸及酒阀需要及时清洗消毒灭菌 ,以保证清洁达标的灌装环境 ,避免啤酒灌装时发生二次污染。2 清洗的标准一般灌酒机CIP清洗系统的配置 ,只对灌酒机进行正清洗 ,存在清洗死角 ,经对正清洗后的酒缸残水测定 :细菌总数 <1… 相似文献
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比较改良前后的废碱暴冲加碱循环清洗工艺,改良后的工艺确保了发酵罐的清洗效果,改善了微生物状况、节约生产成本。 相似文献
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影响CIP技术清洗效果的因素主要有:①污染物和被清洗体表面的吸附力大小;②被清洗体表面的粗糙程度;③清洗剂的浓度;④清洗时间;⑤清洗温度;⑥清洗剂的冲洗强度.冷清洗比热清洗具有耗能低、对发酵罐的腐蚀性小、节约水量和时间,对发酵罐壁的影响小.大型发酵罐适宜冷清洗,可减轻碱与CO2反应造成管道堵塞,减少对罐体的腐蚀,减轻大罐的变形,经济成本低.(孙悟) 相似文献
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CIP(原位清洗)系统,在啤酒生产中指采用合适的清洗剂和清毒剂对生产设备(如发酵罐、热交换器、泵、阀门、管道等)的内表面和其它相关容器内表面等无须进行拆卸和安装就能进行周期清洗和消毒的系统。该文对啤酒生产各个环节中CIP系统的应用进行了详细说明,并将其与其它清洗方法作了比较。提出CIP程序中清洗剂和清洗器的选择至关重要,每个企业应根据自身条件制定符合生产实际的CIP程序。 相似文献
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现代啤酒厂的酿造用水 总被引:2,自引:0,他引:2
Wolfgang Winkler 《中国食品工业》2000,(6):40-41
<正> 啤酒酿造啤酒用水一般取源于深井水、地表水或经预处理的自来水,但这些原水可能存在污染而不能即时投入生产,所以啤酒生产商必须对原水进行预处理。本文将探讨如何采取有效的水处理措施,以改善酿造用水的水质,使之符合酿造工艺的要求。 啤酒厂所需用水 啤酒厂用水主要包括:糖化车间用水、过滤用水、包装用水和其他工艺用水。不同工序要求不同的水质,例如,糖化用水主要着重于水中的离子组分和 相似文献
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Quality control procedures were monitored in a number of Czech breweries. All Gram positive bacterial contaminants found in the beer were collected and isolated. The occurrence of this contamination was recorded. Gram positive bacteria obtained from the breweries were isolated and identified by API 50 CHL. This method is generally used as a comparative method for identification of lactic acid bacteria. Pasteurised beer was inoculated with all identified bacteria in the absence of oxygen. Haze formation was checked over three months. The results show that different beer spoilage was observed on inoculating beer with isolates identified as identical. 相似文献
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Maria Izquierdo-Pulido Soledad Albalá-Hurtado Abel Mariné-Font M. Carmen Vidal-Carou 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1996,203(6):507-511
Ten biogenic amines in Spanish beers were studied using HPLC. Agmatine, tyramine and putrescine were the prevailing amines, while histamine,-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general <2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries. 相似文献
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Karan J. Pant Paul D. Cotter Martin G. Wilkinson Jeremiah J. Sheehan 《Comprehensive Reviews in Food Science and Food Safety》2023,22(5):3602-3619
Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs thermal treatments and nonbiodegradable chemicals (acids and alkalis), requiring appropriate neutralization before disposal, resulting in sustainability challenges. In addition, biofilms are a major source of contamination and spoilage in dairy industries, and it is believed that current chemical CIP protocols do not entirely destroy biofilms. Use of enzymes as effective agents for CIP and as a more sustainable alternative to chemicals and thermal treatments is gaining interest. Enzymes offer several advantages when used for CIP, such as reduced water usage (less rinsing), lower operating temperatures resulting in energy savings, shorter cleaning times, and lower costs for wastewater treatment. Additionally, they are typically derived from natural sources, are easy to neutralize, and do not produce hazardous waste products. However, even with such advantages, enzymes for CIP within the dairy processing industry remain focused mainly on membrane cleaning. Greater adoption of enzyme-based CIP for cheese industries is projected pending a greater knowledge relating to cost, control of the process (inactivation kinetics), reusability of enzyme solutions, and the potential for residual activity, including possible effects on the subsequent product batches. Such studies are essential for the cheese industry to move toward more energy-efficient and sustainable cleaning solutions. 相似文献
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啤酒灌装过程中产生的废水具有高温度、高碱度、高有机度的特点,是啤酒生产中重要的污染源。通过设计、建立闭路回收循环系统对废水进行回收补碱,重复循环用于洗瓶,既减少了片碱的使用量,又减轻了对环境的污染,为啤酒企业探索出处理废水的新措施。 相似文献
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M Hamze J Mergaert H J van Vuuren F Gavini A Beji D Izard K Kersters 《International journal of food microbiology》1991,13(1):63-68
The species Rahnella aquatilis has been isolated mostly from water, soil, and, in a few cases, from human clinical specimens; little is known about its ecological role. The application of polyacrylamide gel electrophoresis of soluble proteins, DNA-DNA hybridizations and API 20 E systems has shown that Rahnella aquatilis might also be encountered as a contaminant in lager beer breweries. 相似文献
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