A al'ada, akwai nau'ikan musayar zafi a cikin masana'anta, ɗayan na musayar zafi na tubular, ɗayan kuma na musayar zafi.
Na farko, Tubular musayar nau'in nau'in zafi ne tare da bututun da ke kewaye da harsashi.Na'ura ce ta gama gari a cikin masana'antu inda ake mayar da hankali kan dawo da zafi daga iskar gas ko ruwa.
Ka'idar harsashi da bututun zafi yana dogara ne akan tarin bututun da aka shirya a tsaye ko a kwance a cikin abin da ake kira harsashi.
Yana aiki ta hanyar musayar zafi tsakanin ruwaye biyu.Daya shine "dumama" ɗayan kuma shine "mai zafi".
Ruwa na iya zama nau'i daban-daban kuma ana iya amfani da mai musayar tubular don musayar gas / gas, ruwa / ruwa, ruwa / gas, da dai sauransu.
Tubular dumama musayar amfani a cikin giya
-Tubular zafi Exchanger, Don ba da damar mai Brewery ya kwantar da wort kafin ƙara whirlpool hop tarawa.Akwai na'urar musayar zafi na tubular waje don kwantar da tsutsotsin da ke fita sannan kuma ya koma cikin jirgin ruwa.Don kwantar da wort da wuri kuma ku sami yanayin da ya dace don ƙara hops.
- Kamar yadda aka sani, rage yawan zafin jiki zuwa kusan digiri 80 a ma'aunin celcius da kuma ƙara hops yana da amfani don adana man hop.A wannan zafin jiki, matakin isomerization na alpha valproic acid a cikin hops zai yi ƙasa sosai, don haka ba zai ƙara dacin giya ba.A wannan zafin jiki, adadin kayan kamshi da aka kone daga hops shima za a rage shi sosai, kuma a wannan zafin jiki, wort na iya narkar da ƙwayoyin kamshi marasa narkewa yadda ya kamata.Don haka wannan zafin jiki shine mafi kyawun matakin jujjuya hops.
Duk da haka, lokacin da Boiled wort aka canjawa wuri zuwa tanki mai dakatarwa, yawan zafin jiki zai kasance a kusa da 98 ° C. Yana ɗaukar lokaci mai tsawo don rage yawan zafin jiki daga 98 ° C zuwa 80 ° C. Saboda haka, don inganta ingantaccen aiki da sarrafawa. da wort zafin jiki da kyau, mun kara zafi Exchanger nan.
- Za a yi amfani da shi sosai a cikin ƙananan masana'anta, masana'antar sayar da giya don inganta haɓakar ƙima.
Na biyu, farantin dumama musayar
Musanya zafi, wani yanki na kayan aikin giya wanda aka ƙera don ɗagawa da sauri ko rage zafin wort ko giya.Ana kiran masu musayar zafi a cikin masana'anta a matsayin "masu musayar zafi" saboda an gina su a matsayin jerin faranti;wani ruwa mai zafi yana gudana a gefe daya na farantin kuma ruwan sanyi yana gudana a daya gefen.Ana yin musayar zafi a cikin faranti.
Ana samun mafi yawan masu musayar zafi a cikin gidan giya.Hot wort a kusan 95°C ana gudanar da ita ta hanyar na'urar musayar zafi, inda aka sanyaya shi da ruwan sanyi da/ko na'urar sanyaya da ke zuwa tare da gefen farantin ta baya.Itacen ya zama sanyi (misali, zuwa 12 ° C) kuma yana shirye don fermentation, kuma ruwan sanyi yana zafi zuwa 80 ° C kuma a mayar da shi a cikin tanki mai zafi, a shirye don amfani da shi a gaba ko wani wuri a cikin mashaya. .A matsakaita, za a yi girman masu musanya zafi ta yadda za a iya sanyaya duk abin da ke cikin kettle zuwa zafin fermentation a cikin mintuna 45 ko ƙasa da haka.
Na'urar musayar zafi tana da ƙarfi sosai saboda zafin da aka fara amfani da shi don kawo wort zuwa tafasa ana sake amfani da shi a wani yanki don dumama ruwan sanyi da ke shigowa cikin masana'antar.Yin amfani da refrigerants kamar glycol, ana iya amfani da masu musayar zafin farantin don kwantar da giya zuwa ƙananan zafin jiki bayan haifuwa, a ce daga 12 ° C zuwa -1 ° C, don balaga sanyi.
Ana iya amfani da masu musanya zafi ta fannoni da yawa na aikin noma don zafi da sanyaya giya da zafi ko sanyaya ruwa kamar ruwa.Kodayake masu musayar zafi na farantin sun fi na kowa, ana iya amfani da wasu ƙira na masu musanya zafi, kamar su “harsashi da bututu mai musayar zafi.”
Hakanan ana amfani da na'urori masu musayar zafi a matsayin wani ɓangare na kayan shafa na raka'a mai walƙiya, waɗanda ke zafi da giya da sauri don yin ta, suna riƙe shi na ɗan gajeren lokaci yayin da yake gudana ta hanyar bututu, sannan kuma cikin sauri rage zafin jiki.
Lokacin aikawa: Maris 18-2024