Equipment requirements for food brewing and fermentation industry

1) Corrosion resistance

There are three main corrosive media in the fermentation industry: one is the corrosion of intermediates in the product or production process and the product itself, such as: citric acid, acetic acid, salt in soy sauce, etc.; the second is necessary in the process. Various excipients and cleaning antibacterial products, such as: various salts, inorganic salts (hydrochloric acid, sulfuric acid, sulfurous acid, etc.), alkalis (sodium hydroxide, ammonia, etc.); third is a mixture of the above two, and should be environmentally friendly Treated waste gas, wastewater, etc.

2) The material is non-toxic and can contact food.

The equipment must meet the hygiene requirements for the food store.

3) Conducive to the prevention and control of contaminated bacteria

Contaminating bacteria or phage in the fermentation process is the enemy of the fermentation industry. The bacteria not only hinder the growth of the production strains and the synthesis of the products, disrupt the normal production management order, but also affect the quality of the products in the next process. (The fermentation liquid is put into the sewer), causing great losses to the production. Therefore, the equipment is required to have no dead angle, no leakage, and the material is free from dirt, easy to breed, and poorly retained bacteria.

4) There is a certain strength and rigidity.

In addition to the storage tanks of finished products and raw materials in the fermentation industry, some equipments also have requirements for temperature, pressure, and agitators, such as various fermenters, neutralization tanks for MSG industry, ion exchange columns, and vacuum for citric acid production. Concentrate cans and so on. There is therefore a certain strength and stiffness requirement for the materials of the manufacturing equipment.

5) Control the cost and meet the economic requirements.