Dissolved Oxygen Control Measures in Saccharification Production Process

Dissolved Oxygen Control Measures in Saccharification Production Process

1. Closed manholes should be used for paste (sugar) pots, filter tanks, and boiling pots; during the production process, the entrance doors should be closed as much as possible and less opened, so as to minimize the inhalation of (air) oxygen during the operation.

2. The mash and wort feed port should be located at the bottom of the equipment (bottom feeding) to reduce the contact between mash and air (oxygen) during transportation.

3. The equipment should be designed with a reasonable stirring speed to have a good stirring effect; during the saccharification process, minimize the number of mash stirring, shorten the stirring time, and avoid inhaling a large amount of air.

4. Adopt a reasonable saccharification method to minimize the number of mash pours; configure appropriate and reasonable pumps according to different needs to prevent mash from vortex and evacuation during the process of pouring mash or feeding materials.

5. Use inert gas such as nitrogen to avoid oxygen saccharification.

6. The whole time should be less than 60 minutes from the end of boiling to the pumping of hot wort into the vortex sedimentation tank until the end of sedimentation. Generally, the wort precipitation resting time is controlled for 30-40 minutes.

Custom Brewhosue system with PHE