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Features of the fermenter

Mar 09 2023 VIEWS:124

1. Features of cylindrical conical bottom fermentation tank

(1) The tank has a conical bottom, and it is convenient to recover the yeast after the main fermentation. The yeast used should also be a coagulation-precipitating yeast strain. For the yeast deposited at the bottom of the cone, the valve at the bottom of the cone can be opened to discharge the yeast out of the tank, and some of the yeast will be reserved for the next use.

(2) The cylindrical conical tank has a considerable height, and the yeast with strong cohesion can be precipitated, and the yeast with poor cohesion needs to be centrifuged. Cylindrical conical bottom tanks are suitable for both bottom fermentation and top fermentation; but for top fermentation, it is necessary to choose coagulation-settling top yeast for easy recovery.

(3) The cylindrical conical bottom tank is a closed tank, which can be used as a fermentation tank or a wine storage tank. Because it is a closed tank, carbon dioxide can be recovered, and CO2 gas is discharged from the tank top and collected. In order to saturate CO2 during beer post-fermentation, a purified CO2 gas tube is installed at the bottom of the tank, and CO2 is blown into the fermentation liquid from the small hole of the gas tube.

(4) The fermentation liquid in the tank, due to the carbon dioxide gradient generated by the height of the tank, and the control of the cooling orientation, can form a bottom-up or top-down natural convection. The higher the tank, the stronger the convection. Convection is a function of tank shape, size and control of the cooling system. Generally speaking, the height of the tank body should also be properly controlled, so as to avoid convection overfilling and stirring fermentation, which will affect the quality of yeast precipitation and wine

(5) The tank itself has a cooling jacket, and the cooling area can meet the cooling requirements of the process. Generally, in the cylindrical part, depending on the height of the tank, 2-3 stages of cooling can be set up, and the bottom part of the cone is equipped with a stage of cooling, which is conducive to the settlement and preservation of yeast.


2. Structural characteristics of conical fermenter

(1) Online CIP cleaning and SIP sterilization (121°C/0.1MPa).

(2) Designed in accordance with the requirements of the sanitary level, the structure design is very humanized, and the operation is convenient. The transmission is stable and the noise is low.

(3) Appropriate diameter-to-height ratio design, custom-made stirring device on demand, energy saving, good stirring and fermentation effects.

(4) The surface of the inner tank is mirror-polished (roughness Ra≤0.4µm); the openings of the inlet and outlet nozzles, sight mirrors, manholes and other process openings and the welding of the inner tank body adopt the arc of stretching and flanging technology Transition, smooth and easy to clean without dead ends, to ensure the reliability and stability of the production process, in line with cGMP and other specifications.

The main components

Tank body: mainly used for cultivating and fermenting various bacteria, with better sealing (to prevent the bacteria from being polluted)

There is a stirring paddle in the tank, which is used for continuous stirring during the fermentation process

The Sparger with bottom ventilation is used to pass the air or oxygen needed for the growth of bacteria

There are control sensors on the top plate of the tank, the most commonly used ones are pH electrodes and DO electrodes, which are used to monitor the pH and DO changes of the fermentation broth during the fermentation process. The controller is used to display and control fermentation conditions and so on.


3. The basic principle of beer fermentation

Maltose Fermentation > Alcohol + Carbon Dioxide

All beers are made by fermenting maltose (along with various other sugars released within the malt). If maltose is placed there well, it will never be fermented into alcohol. This fermentation process must be catalyzed by yeast to complete.

4. Beer fermentation process

(1) Barley malt is soaked in hot water to release maltose and form maltose juice. (like making tea)

(2) After the malt juice is separated from the grain, it is boiled and hops are added to taste. (like making soup)

(3) After the wort is cooled, it is put into yeast for fermentation.

(4) Yeast converts the sugar juice into alcohol and carbon dioxide during the fermentation process. (Like making kimchi.)

(5) After the fermentation is completed, it needs to be stored under temperature control for half a month to let the beer mature. (like pickles)

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