Nhicha ebe a na-eme mmanya bụ ihe kacha mkpa maka ime biya tupu eji ya.Ekwesịrị ịsacha ngwa microbrewery (ma ọ bụrụ na o doro anya) tupu ejiri ya, na-enye gị ohere ịnụ ụtọ biya na-atọ ụtọ na-enweghị nchekasị.Ichacha ngwa microbrewing ugboro ugboro nwekwara ike ịgbatị ndụ akụrụngwa.Ichacha akụrụngwa ebe a na-eme ihe adịghị esi ike, nkuzi a dịkwa ebe a iji nyere gị aka.
Nkwadebe
1. Lelee na mkpuchi gasket na-arụ ọrụ nke ọma, ma ọ bụrụ na ọ bụghị, dochie ya mgbe niile.Ịtinye mmiri na akpa CIP na 80% nke ikike ya kwesịrị ịgwa gị nke a.
2. Mepee ala ụgha na Lauter Tun (arịa a na-eji ekewa wort na mash solids) iji hụ na ọ dịghị ihe fọdụrụ tupu ịsacha.
3. Mepee valvụ nlele na mwepụ ma lelee na PVRV nọ n'ọnọdụ ọrụ.
4. Hichaa tubes na-ebufe ya na 1% NaOH (sodium hydroxide) ngwọta wee banye na 1% H2O2 ngwọta maka awa 2.Mechie tubes ndị a mgbe ịmechara usoro ndị gara aga.
CIP nhicha
1. Jiri mmiri 60 ° - 65 kpochaa ihe ọkụkụ ahụ maka nkeji 10-15.
2. Wepu abụba na protein na 80 ° -90 ° 1% -3% NaOH ngwọta na okirikiri maka 30 min.wee hapụ maka nkeji iri ọzọ.N'ikpeazụ, jiri ngwọta 70°NaOH na okirikiri maka nkeji 30 ọzọ.
3. Wepu ihe ngwọta alkaline site na osisi na 40 ° -60 ° mmiri ruo mgbe pH nke mmiri na-anọpụ iche (dị ka egosiri na akwụkwọ PH).
4. Wepụ salts ịnweta na 1% -3% HNo3 ngwọta na 65 ° -70 ° ma kesaa maka 20min (ọ bụ ezie na ọ bụghị mgbe niile).
5. Wepu ihe ngwọta acid site na osisi ahụ na mmiri na 40 ° -60 ° ruo mgbe mmiri nwere PH na-anọpụ iche (dị ka egosiri na akwụkwọ PH).
Nchacha SIP
1. Saa osisi na 2% H2O2 (hydrogen peroxide) ngwọta maka nkeji 10.
2. Ghichaa osisi na 90 Celsius mmiri dị ọcha.
3. Kwadebe maka ime biya
Nnukwu!Ị dịla njikere ime biya nke mbụ.Ọ bụrụ na ịchọrọ ozi ndị ọzọ, biko nweere onwe gị ịkpọtụrụ anyị.Ndị ọkachamara anyị ga-enwe obi ụtọ inyere gị aka, ma ọ bụ ikekwe ị ga-achọ ụfọdụ akụrụngwa microbrewery.
Oge nzipu: Jul-11-2023