Technological part

g_тс = 85/ (1- (0,5+0,55+0,065) /100) =85,96

2. Consumption of commercial barley, kg/100kg of grain products

g_тя = 15/ (1- (0,5+12+0,065) /100) =17,16

3. Weight extractives Э_зп in grain products, kg/100kg of grain products

Э_зп =85 (1-5,6/100) 76/100+15 (1-15/100) 72/100=70,16

4. Weight of the extract, which came into the wort Э_сус, kg/100kg of grain products,

Э_сус = 70,16-1,75=68,41

5. The volume of the hot wort V_гс, L/100kg of grain products

V_гс =104∙68,41/ (11∙1,0442) =619,41

6. Volume clarified, cooled wort V_хс, L/100kg of grain products

V_хс =619,41 (1-5,8/100) =583,48

7. The volume of beer to be transferred to the filling V_пр, L/100kg of grain products

V_пр=568,89 (1-2,3/100) =555,81

8. The volume of beer young V_мп, L/100kg of grain products,

V_мп =583,48 (1-2,5/100) =568,89

9. The volume of commercial beer V_тп, L/100kg of grain products,

V_бут 555,81∙1,1∙10⁶ (1-2,5/100) /2,2∙10⁶=270,95

V_боч = 555,81∙0,55∙10⁶ (1-0,5/100) /2,2∙10⁶ =138,25

V_ац =555,81∙0,55∙10⁶ (1-0,35/100) /2,2∙10⁶ =138,46

V_тп= 270,95+138,25+138,46=547,66

10. Consumption of hop g_х, kg /100kg of grain products,

g_х =22∙555,81∙10^-4 =1,22

Waste from the production of beer

11Waste of polished malt g_пс, kg /100kg of grain products,

g_пс =85 (1+0,5/100) 0,55/100=0,47

12. Waste during cleaning and sorting of barley g_оя, kg /100kg of grain products barley third grade:

g_язс =17,16 ∙ 6,2/100=1,06

grain impurity:

g_язп =17,16∙4,2/100=0,72

black besatz:

g_ясп =17,16∙1,6/100=0,27

13. pellet malty g_дс, kg /100kg of grain products,

g_дс = (85 (1-5.6/100) +15 (1-15/100) - 68.41) / (1-86/100) =175.57

14. pellet hop g_дх, kg /100kg of grain products g_дх =4.9

15. sludge protein g_шб, kg /100kg of grain products g_шб = 1,75

16. yeast redundant g_дн, L/100kg of grain products

g_дн =1∙583.48∙10^-2 =5.83

17. carbon dioxide g_со2, kg /100kg of grain products

g_со2 = 150∙555.81∙10^-4 =8.34

18. kieselguhr sludge g_ко, kg /100kg of grain products

g_ко = 0,6∙555,81∙10^-2 =3,34

19. Correctable marriage of bottling V_иб, L/100kg of grain products

V_иб = 0,02∙555,81=11,82

Correction factors to fill summary tables for the index to 100 kg of grain products:

rates by 1 gave beer commercial, кg/dal

b_i =10а_i /547,66=0,01826а_i

indicators for the maximum daily production of beer, t/day, (м³ /day_)

с_i = 0,035а_i ∙2,2∙10⁶ /547,66∙10³=0,1409а_i

indicators for the annual production of beer, t/ year (м³/ year)

d_i = а_i∙2,2∙10⁶ 0,001/547,66=10а_i∙2,2∙10³ /547,66=40,17090895а_i

Calculation of the need in the packaging.

(n^0,5_бут) year = 1,1∙10⁶ 10/0,5=22∙10⁶ bottle

(n^0,33_бут) year = 3,3∙10⁶ 10/0,33=100∙10⁶ bottle

(n^0,5_ящ) year = 22∙10⁶/20=1,1∙10⁶ box.

(n^0,33_ящ) year = 100∙10⁶/30=3,4∙10⁶ box

(n⁵⁰_боч) year =0,55∙10⁶∙10/50=0,11∙10⁶ боч.

If the number of times a year bottles, boxes, barrels, equal to 40, the need for them at the plant will be:

(n^0,5_бут) об =22∙10⁶/40=0,55∙10⁶ bottle

(n^0,33_бут) об=100∙10⁶/40=2,5∙10⁶ bottle

(n^0,5_ящ) об=1,1∙10⁶/40=27,5∙10³ box.

(n^0,33_ящ) об=3,4∙10⁶/40=85∙10³ box.

(n⁵⁰_боч) об=0,11∙10⁶/40=2,75∙10³ box.

The need for containers per day maximum output of beer is calculated taking into account the fact that a quarter of maximum output is produced 30% of the annual production of beer, are working in two shifts, with 21-hour day in a month.

Then the need for container in a day ∙10³ bottle

(n^0,33_бут) day=100∙10⁶∙0,3/3∙21=476∙10³ bottle

(n^0,5_ящ) day=1,1∙10⁶∙0,3/3∙21=5,23∙10³ box.

(n^0,33_ящ) day=3,4∙10⁶∙0,3/3∙21=16,2∙10³ box.

(n⁵⁰_боч) day=110∙10³∙0,3/3∙21=524 barrel.

(V_ац) day=0,55∙10⁶∙0,3/3∙21=2,62∙10³ dal.

The need for tankers of 250 gave determined considering that tank makes a day 3 common (including the washing, loading, unloading). Required number of tankers at the plant.

(n_ац) day=2,62∙10³/3∙250=4 tanker.

Annual demand in new bottles is determined based on loss ratios (the fight), and bottles with the settling of the population (5%).

(П_бут) year = (0,2+0,7) /2+2+0,09/2+0,15+5=7,645%

The number of new bottles needed for the finished production

(n^0,5_бут) new. year =22∙10⁶∙7.645/100=1.68∙10⁶ bottle.

(n^0,33_бут) new. year =100∙10⁶∙7,645/100=7,64∙10⁶ bottle

The need for new boxes with the non-return of 10% and traders wear drawers 2% of current accounts will be:

(n^0,5_ящ) new. year = 1,1∙10⁶∙ 10/100+27,5∙10³∙2/100=110,55∙10³ box.

(n^0,33_ящ) new. year = 3,4∙10⁶∙10/100+852∙10³∙2/100=35,7∙10³ box.

The need for new metal barrels with a capacity of 50 liters with the non-return of 0.5% of trade and wear on the number of current 2%.

(n⁵⁰_боч) new. year = (110∙10³∙0,5/100+2,75∙10³∙2/100) =605 barrel

 

2.4.3 The calculation of the basic technological equipment 

Equipment Department cylindrical conical fermenter (CCF)

Fermentation and maturation will be held in CCF. 
The basis for calculating the number of fermenters are cooled wort volume produced per year for each type of beer, the volume and turnover of fermenters. 
The fermentation and maturation of beer CCF (including cleaning and disinfection) for:

11% of beer - 14 day;

12% of beer – 19 day;

Mode of operation - 338 day. a year, a month - 29,8 day. Then CCF turnover during the year was:

11% of beer – 24,1

12% of beer – 17,89

Accept the installation, which sets capacity 2400/2880 gave. fill factor CCF 0,8. The annual volume of the cooled wort, the calculation according to the grocery, to:

11% of beer – 2996000 дал

12% of beer – 3026800 дал

Calculate the required volume CCF 2400 gave. 
Required amount is calculated for each class as follows:

Nib = Qi ∙0,1/V∙z∙0,1∙Kb

where Q - the annual amount of the cooled wort; 
V - a useful volume fermenter; 
z - turnover per month. 
Kb - duty cycle unit

Thus we determine the number of fermenters for each beer, and summing these numbers, we get the total number of Ntot. Including two spares.

N tot. = 5 +6 +6 +2 = 19 units.

Volume useful / full 2400/2880, Chapter

Inner diameter of 5200 mm

The height of the cylindrical part 11 511 mm

 

 

 

 

 

 

 

 

 

 

 

 

 

3 Safety

 

 

To effective interventions are qualified for introductory, workplace, periodic (re), and the current unscheduled briefing employees on safety. Induction should receive workers first entered the facility, and the students sent for practical training. Induction introduces safety regulations, the internal order company, the main causes of accidents and order first aid in case of accident. Instruction in the workplace (primary) shall be employees, newly admitted to the facility or transferred to another place of work, and students passing industrial practice. This briefing introduces the safety at the workplace, as well as personal protective equipment.

Periodic (re) training is conducted to test the knowledge and skills of employees to apply the skills acquired in the induction and in the workplace. Regardless of qualifications and work experience of this type of instruction should be like those engaged in trade and public catering (at least once every six months), employees of industrial enterprises (at least once every three months).

Unscheduled briefing held at the workplace hardware replacement, changing the process or after the accident due to lack of previous instruction. The current instruction is performed after detecting violations of rules and regulations on the safety or performance of work for admission, as well. Coaching in the workplace in manufacturing firms conducted by masters of land; in catering in the shops - production manager, the shop floor, warehouse and outbuildings - managers now and in stores - department heads (small shops, where there is no department - store manager ). Each enterprise must be a book to write instruction on safety. Special Course safety training is organized for people who are on working conditions are at greater risk (firemen, machinists, electricians, etc.). Course is compulsory also for supervisors, the implementation of rigging, installation, maintenance and handling.

Measures to improve working conditions.

Considering the mechanisms of weathering environment factors (temperature, humidity, air velocity, radiant energy of the hot parts and units) per person, it should be noted that the human body strives to maintain the relative constancy of the dynamic of their functions under various meteorological conditions. This ensures consistency in the first place is one of the most important physiological mechanisms of thermoregulatory mechanism. It is carried out at a specific ratio of heat (chemical thermoregulation) and heat (physical thermoregulation). It is known that excessive humidity affects the body's thermoregulatory mechanism. Especially harmful has humidity in excess of 70 75% at 30 degrees or more. For normal weather conditions in production facilities is extensive research. Hygienists and occupational physiology developed norms influence of meteorological factors in the working area of ​​industrial premises. In a production environment all meteorological factors affect a person at a time. It is therefore important to identify their impact on the total employed. In a production environment temperature and humidity is measured aspiration psychometric (a device for measuring the temperature and humidity, consisting of 2 thermometers dry and wet).

     Indicator of the effective temperature includes the effect of temperature and humidity on the rights in the workplace, in which a subject met a feeling of comfort. A baseline of the effective temperature at different humidity made sense man, corresponding the dry bulb temperature, or 100 per cent relative humidity. To assess the effect on the human body, not only the temperature and humidity, but also its speed using the nomograms is equivalent to the definition of the effective temperature, it allows us to define an effective and equivalent-effective temperature at the dry bulb temperature psychometric from 0 to 38 degrees and the air speed from 0 up to 3.5 m / s (for employees performing light work). However, using this method does not take into account effects on human important factors such as the effect of gravity and the nervous tension of work, radiant energy, etc. Therefore, it can be used only for a rough estimate of the influence of weather on the human factors of the environment. A special group of measures to prevent overheating in the working environment is rational drinking regime (workers of hot shops provided carbonated salt water (0.2 to 0.5% sodium chloride). Drinking such water reduces thirst, sweating, weight loss, promotes decrease in body temperature, improves mood and performance), hydro procedure and rational regime of work and rest.

Activities Prevention electrical injuries.

Industrial accident - it is an extraordinary event and a signal that the protection in the enterprise, not all is well. Therefore the investigation of accidents and has a positive value, that it is a matter of serious quality control measures required by the rules of safety, not just those that led to the case under investigation, enterprise-wide or in the shop, and not just on the spot . For example, if the cause of the accident was the lack of the power door lock on the cabinet, the commission of inquiry in this case usually indicates a need to verify the locking devices of similar cabinets, if the victim has not been instructed in time for TB, it is suggested to check the date of the last instruction in all of the operating profession, etc. Such events certainly useful and can be performed by the company itself.

Measures Fire

Instructions on fire safety measures should be based on the rules of fire safety, regulatory, technical, regulatory and other documents with the fire safety requirements, based on the specific fire hazard buildings, structures, processes, technology and production equipment.

The instructions on fire safety measures must address the following issues: the order of the content area and buildings, including evacuation routes, measures to ensure fire safety during the process, the equipment, the production of fire-works, the procedure and rules of storage and transportation of explosive substances and flammable substances and materials, place of smoking, the use of open flames and hot work, the collection, storage and disposal of flammable substances and materials, maintenance and storage of clothing; marginal indications of instrumentation (pressure gauges, thermometers, etc.), the deviations from which may cause a fire or explosion.

Responsibilities and actions of employees in case of fire, including: rules call fire prevention order emergency stop processing equipment, the procedure off ventilation and electrical equipment, rules for the use of fire extinguishers and automatic fire fighting systems, evacuation procedures of combustible materials and property, the procedure for inspection and enforcement fire and explosion proof the status of all facilities of the company (division).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Conclusion

 

 

Typical Operating Procedures for beverage envisage application of well-established in previous years regimes preparation of wort. But modern conditions of breweries in any capacity requires an intensification of production processes, which is impossible with the old in-process for quantities. There is currently no universal recommendations for the effective work of the brewhouse breweries. This indicates that there is a need for intensive technology wort quality, adapted to the conditions of processing of local raw materials.

In this course work we have considered the process of getting a beer, intensive processing methods produce wort with malt substitutes and different hops. To achieve this goal were:

• the effective modes mashing various cereals and wort boiling;
• established the identity of the carbohydrate composition of the wort

production from different raw grain.

    The various product lines and technological scheme of production of beer. Showing equipment. The history of beer, as well as the current state of the brewing and beer - as a product.

     Definitions associated with the beer and the steps that occur in the production of beer. The problems associated with the filtration of beer and examined patent solves this problem with traditional solutions. Calculation of annual working time, the raw materials needed for production, as well as the calculation of the equipment. Allowed the use of modern equipment to produce large amounts of beer, and the quality is often better than in developed classic, old-fashioned way. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

List of used literature

 

 

1. Fertman G.I. Shoyhmet MI Technology of fermentation. Textbook. aid for college.- M.:High School, 2011.
2. Fertman G.I. Shoyhmet MI Techno chemical control of fermentation products. Textbook. aid for college. - M.: High School, 2009.
3. Tikhomirov  V. Technology brewing and soft drinks production. - M.: Ear, 2008-448s.

4.Tikhomirov V., Hnykin A.M. Beer and its production Textbook. Allowance. - M.: Ex Libris, 2007

5. Киселева И.В., Пучкова Е.А., Кобелев К.В., Гернет М.В., Лаврова В.Л. Способ интенсификации процесса сбраживания сусла.//Пиво и напитки. 2004г., №2, с. 38-39.

6. Патент № 2252950 C1 С12 С  12/00. Способ производства пива  специального. / Оганесянц Л.А., Кобелев К.В., Гернет М.В., Лаврова В.Л., Киселева И.В. / опубл. 27.05.2005., № 15.

7.Помозова B.A., Пермякова JI.B., Сафонова E.A и др. Активация пивных дрожжей // Пиво и напитки. 2002. - №2. - С. 26-27.

8.Бычков С.Н., Шабурова JI.H., Гернет М.В. Выбор штамма дрожжей для получения пива на заводах малой мощности // Пиво и напитки. 2000. -№2.-С. 20-21.

9.Ермолаева Г.А. Получение  пива с применением иммобилизованных  дрожжей // Пиво и напитки. 2003. - №4. - С. 8-11.

10.Bekatorou A., Koutinas A.A., Psarianos К. Low-temperature brewing by freeze-dried immobilized cells on gluten pellets // J. Agr. and Food Chemistry. Patras. - 2001. - P. 373-377.

11.Главарданов Р. Улучшение  показателей качества пива с  применением ферментов во время  брожения // Пиво и напитки. 2003. - №2. - С. 39-41.

12.Горелов C.C., Ильяшенко  Н.Г., Кречетникова A.H., Гернет М.В. Изучение состава экстрактов осадочных пивных дрожжей // Пиво и напитки. 2004. - № 4. - С. 34-35.

13.Кунце В. Технология  солода и пива. Санкт-Петербург:  Профессия, 2001.912с. 

14.Кобелев В.К. Разработка  технологии получения пива специального  с использованием фруктовых соков.  Автореф. дис. канд. техн. наук. М., 2003. -23 с.

15.Кобелев К.В., Жанатаев А.К., Дурнев А.Д. Исследования параметров, определяющих функциональные свойства пива // Пиво и напитки. 2005. -№2. - С. 18-19.

16. Bednarski W., Tomasik J., Duda A. Effect of high pressures on biochemical and functional properties of the components of brewery yeast's biomass // Natural Sciences. Olsztyn. - 2001. - C. 413-419.

17. Shimizu Н., Mizuno S., Shioya S. Effect of carbon and nitrogen additions on consumption activity of apparent extract of yeast cells in a brewing process // J. ASBC.- 2002. Vol. 60, N 4. - P. 163-169