Gusukura inzoga ni ngombwa cyane mu guteka byeri mbere yo kuyikoresha.Ibikoresho bya Microbrewery bigomba gusukurwa (niba bitagaragara) mbere yo kubikoresha, bikwemerera kwishimira byeri nziza ziryoha nta mpungenge.Gusukura ibikoresho bya mikorobe kenshi birashobora kandi kongera igihe cyibikoresho.Gusukura ibikoresho byo guteka ntabwo bigoye, kandi iyi nyigisho irahari kugirango igufashe.
Kwitegura
1. Reba neza ko kashe ya gaze ikora neza, kandi niba atariyo, uyisimbuze buri gihe.Ongeraho amazi kubintu bya CIP kuri 80% yubushobozi bwayo bigomba kukubwira ibi.
2. Fungura hasi hasi yibinyoma muri Lauter Tun (icyombo cyakoreshwaga mu gutandukanya wort na mash solide) kugirango urebe ko nta gisigara mbere yo gukaraba.
3. Fungura icyitegererezo no gusohora indangagaciro hanyuma urebe ko PVRV imeze.
4. Sukura imiyoboro yoherejwe hamwe na 1% NaOH (sodium hydroxide) hanyuma winjize mumuti wa 1% H2O2 mumasaha 2.Funga utu tubari nyuma yo kurangiza intambwe zabanjirije iyi.
Isuku rya CIP
1. Koza ibisigazwa by'igihingwa ukoresheje 60 ° - 65 ° amazi muminota 10-15.
2. Kuraho ibinure na proteyine hamwe na 80 ° -90 ° 1% -3% NaOH igisubizo hamwe na cycle kuminota 30.hanyuma ugende indi minota 10.Hanyuma, koresha 70 ° NaOH igisubizo hanyuma uzenguruke indi 30min.
3. Kuraho igisubizo cya alkaline mu gihingwa n'amazi 40 ° -60 ° kugeza pH y'amazi atabogamye (nkuko bigaragara ku mpapuro za PH).
4. Kuraho imyunyu ngugu hamwe na 1% -3% HNo3 igisubizo kuri 65 ° -70 ° hanyuma uzenguruke kuri 20min (nubwo atari ngombwa buri gihe).
5. Kuraho umuti wa aside mu gihingwa n'amazi kuri 40 ° -60 ° kugeza amazi afite PH idafite aho ibogamiye (nkuko bigaragara ku mpapuro za PH).
SIP
1. Karaba ibihingwa hamwe na 2% H2O2 (hydrogen peroxide) muminota 10.
2. Kwoza ibimera n'amazi meza 90 °.
3. Witegure guteka
Birakomeye!Ubu uriteguye gukora byeri yo mucyiciro cya mbere.Niba ukeneye ibisobanuro byinshi, nyamuneka twandikire.Abahanga bacu bazishimira kugufasha, cyangwa birashoboka ko wifuza ibikoresho bya mikorobe.
Igihe cyo kohereza: Nyakanga-11-2023