180kw Electric Steam Generator for Wine Distillation

Don dafa abinci na hatsi, buƙatar tururi ya kamata ya zama babba kuma daidai, don tabbatar da cewa hatsin yana da zafi sosai kuma an dafa shi. Babu buƙatar matsa lamba don tururi. Zazzabi kai tsaye daidai da matsa lamba. Mafi girman zafin jiki, mafi girma da matsa lamba da sauri da hatsi zai yi tururi. Abin da ake mayar da hankali a nan shi ne kan motsi tashar tururi don tabbatar da cewa hatsi ya yi zafi sosai. Za a iya zaɓar kayan aikin tururi bisa ga matsakaicin adadin hatsin da ake buƙata don samarwa da buƙatun buƙatun girman tururi. A tururi matsa lamba na 0.4MPA ~ 0.5MPA ne gaba daya isa.
Matsayin saccharification kai tsaye yana rinjayar yawan barasa. A daidaita saccharification zafin jiki da kuma saccharification lokaci ne yafi dogara ne a kan malt quality, karin kayan rabo, abu-ruwa rabo, wort abun da ke ciki, da dai sauransu Halin da ake ciki ne daban-daban, kuma babu wani generalization. saita yanayin. Kwararrun masu yin ruwan inabi za su saita saccharification akai-akai da zafin jiki na fermentation bisa gogewa. Alal misali, yawan zafin jiki na dakin fermentation shine digiri 20-30, kuma yawan zafin jiki na kayan fermentation bai wuce digiri 36 ba. A ƙarƙashin ƙananan yanayin zafi a cikin hunturu, ana iya samun tasirin madaidaicin kula da zafin jiki da kuma yawan zafin jiki ta hanyar kayan aikin tururi.
Distilled ruwan inabi shi ne ainihin ruwan inabi da aka shayar. Yin amfani da bambanci tsakanin wurin tafasar barasa (78.5°C) da wurin tafasar ruwa (100°C), ana ɗora ruwan haƙori na asali a tsakanin wuraren tafasa guda biyu don fitar da barasa mai yawan gaske da ƙamshi. kashi. Ka'idar distillation da tsari: Matsayin vaporization na barasa shine 78.5 ° C. Asalin ruwan inabi yana mai zafi zuwa 78.5 ° C kuma ana kiyaye shi a wannan zafin jiki don samun barasa mai tururi. Bayan da barasa da aka vapored ya shiga cikin bututun ya yi sanyi, ya zama barasa mai ruwa. Duk da haka, yayin aikin dumama, abubuwa irin su danshi ko tururi mai tsabta a cikin kayan da aka samar kuma za a hade su cikin barasa, wanda zai haifar da nau'in inabi masu inganci. Yawancin mashahuran giya suna amfani da matakai daban-daban kamar distillation da yawa ko hakar zuciyar ruwan inabi don samun ruwan inabi tare da babban tsabta da ƙarancin ƙazanta.
Hanyar dafa abinci, saccharification da distillation ba wuya a fahimta ba. Distillation na giya yana buƙatar tururi. Turi yana da tsabta da tsabta, yana tabbatar da ingancin ruwan inabi. Ana iya sarrafa tururi, zazzabi yana daidaitawa, kuma sarrafawa daidai ne, yana tabbatar da dacewa dafa abinci da ayyukan distillation. Daga hangen nesa na samarwa da aiki, kayan amfani da makamashin tururi da ceton makamashi sune batutuwan da masu amfani suka fi damuwa da su.
Sabon janareta na tururi ya juyar da ƙa'idar gargajiya ta fitar da tururi. Bututun yana shiga cikin ruwa kuma yana fitar da tururi. Ana iya amfani da shi nan da nan bayan farawa, tare da ingantaccen thermal. Babu ruwa, tururi yana da tsabta kuma yana da tsabta, kuma ana kawar da tafasasshen ruwa akai-akai, kuma an kawar da matsalar sikelin, kuma an tsawaita rayuwar kayan aiki. Tasirin ceton makamashi shine 50% na kayan aikin tururi na lantarki da 30% na kayan tururi na gas. Babban inganci, ceton makamashi da kariyar muhalli!