Analysis on the consistency of beer filling liquid

2022-08-17
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Analysis on the consistency of beer filling liquid level

the consistency of beer liquid level height refers to whether the height of the liquid level position from the bottle mouth, or the height from the bottom of the bottle to the beer liquid level is consistent after beer filling, but it does not represent the volume of beer liquid, but only refers to the consistency, uniformity and sensory of the appearance liquid level height of finished wine

whether the liquid level of bottled beer is consistent and whether the height is uniform has no mandatory provisions in the national standard, but it can reflect a series of problems that reflect the enterprise's ability, such as a manufacturer's equipment modernization level, advanced technology level, operator quality level, leadership and management ability level, and to a certain extent, it also determines the price positioning of products in market competition, Brand awareness and efforts to guide the consumer market

I. principle of beer liquid level control

the principle of liquid level control of short tube filling machine is: when the bottle enters the filling machine, the vacuum slide squeezes the vacuum valve, and the vacuum pumping device vacuumizes the inside of the bottle, then open the filling valve, and the carbon dioxide in the wine storage tank of the filling machine fills the inside of the bottle. When the internal pressure of the bottle is slightly lower than the pressure of the wine storage tank of the filling machine, Under the influence of the pressure spring of the wine filling valve without the pressure backup function inside the wine jar, the spring seal will automatically pop up. Using the filling principle of gravity and gravity, the beer liquid will naturally flow down to the bottle mouth. When it flows to the reflection ring on the air return pipe, it will encounter resistance and reflect to the inner wall of the bottle to form a wine film, which flows along the bottle wall to the bottom of the bottle. At this time, the liquor in the wine storage tank flows into the bottle, and the carbon dioxide in the bottle rises to the wine storage tank along the air return pipe for balance and pressure supplement. The liquor in the wine storage tank and the carbon dioxide in the bottle are mutually replaced. When the beer level in the bottle reaches the air return pipe, the beer liquid blocks the lower port of the air return pipe. At this time, the air cannot rise, and the liquor naturally cannot flow down. The carbon dioxide and liquor in the bottle cannot be exchanged with each other. When the pressure in the bottle is equal to that in the wine storage tank, the filling of liquor will automatically stop, forming the filling level of finished beer

theoretically, the length of the air return pipe is the main factor affecting the liquid level of finished wine, but there are many factors affecting the consistency of the liquid level of beer filling on the whole, such as the model of the package, the pressure of the wine storage tank, the sealing state of the wine filling valve, the adjustment state of the dial wheel, the pressure relief state of the pressure relief valve, the pressure control of high-pressure bubbling, etc. The following is a brief description of several main factors that affect the liquid level

II. Consistency of packaging

in the production of bottled beer, the consistency of bottle type used in filling plays a decisive role in the liquid level height of finished wine. In particular, when filling with recycled bottles, because the bottle source is inevitably mixed with some special bottle types, such as full shoulder bottles, half shoulder bottles, shoulder free bottles, non recycled bottles, etc., due to the different internal diameters of the bottle mouth, the different heights and slopes of the bottleneck, the speed of the wine flowing from the bottom of the wine jar to the bottom of the bottle, the smoothness of the gas flowing back from the bottle to the wine jar, and the internal pressure formed by the reflection of the wine into the bottle wall are all different, The time to reach the specified liquid level is also different

although the liquid level control is mainly controlled by the length of the air return pipe, in actual production, as long as the flow rate of liquor during filling is different, the direction of the reflection ring is different, the precipitation degree of carbon dioxide is different, the contact surface inside the bottleneck is different, and the pressure in the bottle is different, the liquid level is difficult to be controlled on the same horizontal line. This requires that the bottle washing process should try to separate different bottle types during bottle inspection. When there are many miscellaneous bottles, it should be removed in time to realize the control of constant speed experimental force and constant speed displacement, so as to ensure that the bottles flowing into the filling process are the same model in terms of capacity, bottleneck height, bottleneck slope, etc. Ensure the consistency of the liquid level of the finished wine from the source

III. consistency of air return pipe

in actual production, the consistency of air return pipe is multifaceted. It does not only mean that the length of air return pipe is consistent. Of course, whether the length of air return pipe is consistent is an important factor to determine the consistency of liquid level of finished wine. During filling production, air return pipe with uniform thickness and length should be used. When it is found that it is inconsistent, spare parts should be replaced at any time, To ensure the consistency of the length of the air return pipe

although the consistency of the length of the air return pipe is the fundamental prerequisite for determining the consistency of the filling liquid level, other conditions of the air return pipe can not be ignored, such as: the size of the inner aperture of the air return pipe determines the speed at which the carbon dioxide in the bottle flows back to the wine storage tank; The verticality (curvature) of the air return pipe determines whether the air return to the wine jar is smooth; The smoothness of the upper and lower inner openings of the air return pipe determines whether the air return is blocked; The installation height of the reflection ring determines the height of the bottle neck slope reflected by the liquor when drinking

the inner aperture of the air return pipe must be consistent, otherwise the speed of the air in the bottle returning to the wine jar will be different. According to the principle of equal displacement filling of the air in the bottle and the wine in the wine jar, there will be different liquid levels and uneven levels during filling production. The smoothness and integrity of the reflection ring (whether there are rotten edges, burrs, notches and other phenomena) determine whether there is a large amount of carbon dioxide precipitation in the liquor when the liquor flows down and reflects to the inner wall of the bottle. When the downy liquor touches the reflection ring with rotten edges, burrs or notches, the carbon dioxide in the liquor will quickly separate out, and the pressure inside the bottle will rise rapidly in a short time. At this time, although the liquor did not reach the lower end of the air return pipe, the internal pressure of the bottle was higher than the internal pressure of the wine cylinder. Under the action of the internal pressure of the wine cylinder, the spring of the wine filling valve could not spring up, and the liquor could not flow down, so the filling stopped immediately. This technology also helps to reduce the dosage of additives. The liquid level of finished beer varies greatly

in the production operation, the long and short alignment of the return pipe, the vertical curvature, the smoothness of the inner wall of the upper and lower ports, the size consistency of the inner port aperture, the high and low integrity of the installation of the reflection ring and other conditions all determine the consistency of the filling liquid level height. Carefully observe and check before production, and try to maintain the consistency of all aspects of the air return pipe used in production. In the production operation, if the liquid level of beer is inconsistent, find out the possible factors caused by the air return pipe in time. When the problem is solved, it can be put into production normally, so as to avoid unnecessary loss of liquor and bottle caps. After production, the night repair personnel should conduct a comprehensive inspection of the air return pipe and the reflection ring every day. If problems are found, they should be repaired or replaced in time, and the problems should be handled in the bud, so as to ensure the normal production of the next shift and the consistent filling liquid level

IV. sealing performance of bottle rubber

sealing performance of bottle rubber is also a key factor determining the consistency of liquid level of finished beer. During beer filling, there is kg external pressure (bottle supporting cylinder pressure) between the bottle and the bottle clamping rubber to form a completely enclosed space, and the bottle clamping rubber is a raw rubber product that is easy to wear, and each bottle of beer will impact the bottle clamping rubber twice (upper and lower bottles), so it is easy to form edge wear, uneven plane, resulting in loose sealing. When the bottle clamping rubber has gaps, burrs, or uneven convex and concave upper and lower parts, the sealing performance of the bottle will be reduced. When the bottle clamping rubber is slightly worn, when the liquor is filled to the lower end of the air return pipe, there is a slight air leakage due to the loose sealing of the bottle clamping rubber, the external pressure is less than the pressure in the bottle, the carbon dioxide in the bottle neck continues to leak, and the pressure in the bottle is slightly lower than the pressure in the wine cylinder, The liquor in the wine storage tank is always in a downflow state. In this way, the liquid level of the finished liquor is higher than the specified value or part of the bottle is full. When there is serious air leakage, it cannot form a sealed space, and the pressure inside the bottle is quite different from that in the wine jar. The spring of the wine filling valve cannot spring up, and the wine liquid cannot flow downward, so there is an empty bottle

it is worth mentioning that the general operators only pay attention to the sealing condition of the lower part of the bottle clamping rubber contacting the bottle mouth, and ignore the sealing of the upper part of the bottle clamping rubber to the wine valve seat. Once the upper part of the bottle clamping rubber is worn or blocked by foreign matters (such as broken glass), there will also be loose sealing and uneven liquid level. Before production, the bottle clamping rubber should be comprehensively checked. During production, the liquid level of finished wine and the protective side plates behind and on the side of the filling machine should be often observed to see whether there is wine dripping and dripping outward. Once the phenomenon of dripping and dripping wine occurs, the number of the wine filling valve should be remembered in time, and the sealing condition of the bottle clamping rubber should be checked. If any problem is found, it should be dealt with in time. After production, the night repair personnel should comprehensively check the sealing condition of the bottle clamping rubber, hand to eye, to ensure that the next shift production is normal and the filling liquid level is consistent

v. sealing of pressure relief valve and vacuum valve

pressure relief valve and vacuum valve are important sealing parts with poor sensitivity of two dial pointers on the wine filling valve seat. Due to its high manufacturing accuracy and weak interchangeability, especially the valve rod and valve sleeve, the vacuum valve must work back and forth twice every time a bottle of beer is filled, and the pressure relief valve must work once. The working frequency is high and the range is large, and the valve rod directly carries out lubrication free wear on the valve sleeve, resulting in the independent work of the valve rod and the valve sleeve, and the mutual cooperation is unique and exclusive

during production, once the valve rod and valve sleeve are not tightly sealed, the gas in the wine bottle flows out of the bottle from between the valve rod and valve sleeve, and the liquid level of finished wine will be higher than the normal value or full. If the pressure relief valve or vacuum valve cannot be reset normally, the pressure inside the bottle and the pressure in the wine jar are quite different, the spring of the wine filling valve cannot spring up, and the wine naturally cannot flow down, forming an empty bottle. In particular, the sealing of pressure relief valve rod and vacuum valve rod is maintained by the spring force, and the strength of the spring should also be checked frequently. Pay attention to the observation during production, the liquid level position of bottled wine at the time of export, and timely check and deal with problems found. When the machine is disinfected and cleaned after production, it is strictly prohibited to use water containing impurities for washing. Filter and check valves should be installed at the pipe mouth entering the cleaning system to prevent sundries (such as rust) from entering the cleaning and disinfection system. In addition, try to avoid washing and disinfecting with high concentration and corrosive substances (such as sulfuric acid, hydrochloric acid, etc.), because most of the sealing parts of the filling machine are rubber products, so the corrosion resistance is not strong

VI. pressure control of high-pressure bubbling

high pressure bubbling is a remedial measure to reduce the bottleneck air. It uses sterile water or liquor to inject high pressure into the unsealed bottled liquor, and instantly activate the carbon dioxide gas dissolved in the liquor. Because beer is unloading sugary viscous substances in the strengthening stage, when carbon dioxide is instantly released, it takes the surrounding liquor and forms foam. Because the pressure in the bottle is greater than the normal atmospheric pressure, when the foam escapes, it rushes to the mouth of the bottle and expels the residual air in the bottleneck at the same time, so as to minimize the bottleneck air, avoid the contact between liquor and oxygen, and improve the biological stability and taste freshness of beer. from

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