Some standard content:
Machinery Industry Standard of the People's Republic of China
JB/T 5287.1-91
Disc-type beer separator
Published on 1991-07-22
Published by the Ministry of Machinery and Electronics Industry of the People's Republic of China
Implemented on 1992-07-01
Mechanical Industry Standard of the People's Republic of China
Disc-type beer separator
1 Subject content and scope of application
JB/T5287.191
This standard specifies the basic parameters, technical requirements and performance test methods of disc-type circular slag discharge type beer separator. This standard applies to disc-type beer separators (hereinafter referred to as separators) used for pre-clarification or clarification of post-fermentation beer. 2 Reference standards
GB2758
GB4927
GB4928
.GB7781
GB10897
GB10898
3 Terminology
Hygiene standard for fermented wine
11-degree and 12-degree superior pale beer
Test method for 11-degree and 12-degree superior pale beer Method for compiling separator model
Technical conditions for disc separator
Test method for disc separator
Ordinary pale beer and its test method
3.1 Rated processing capacity
The amount of post-fermentation beer that can be separated by the separator under rated working conditions in unit time when the yeast has a density of 1080kg/m and a diameter of more than 3mm.
3.2 Rated operating conditions
The operating conditions when the separator is at rated speed and the discharge pressure of the clear beer and the separation effect meet the design requirements for various types of beer that meet the requirements of GB4927 and QB936, when the yeast count is 10×10°～12×10°pcs/mL, at a separation temperature of about 0℃, and the ratio of the difference in the number of yeast in the beer before and after separation to the number of yeast in the beer before separation. 4 Basic parameters
4.1 Structure
4.1.1 The structure of the separator shall comply with the requirements of GB7781 and Figure 1. Approved by the Ministry of Machinery and Electronics Industry on July 22, 1991 and implemented on July 1, 1992
JB/T5287.1-91
Figure 1 Ring valve part of the slag disc separator
The separator has three ways to maintain the CO2 gas pressure in beer: 4.1.2
Mechanical seal;
Comparative seal;
CO gas isolation layer.
The separator discharge control method is divided into the following four ways: manual control;
Timed program control;
Photoelectric tube monitoring automatic control;
Self-triggering automatic control.
4.2 Basic parameters
The basic parameters of the separator shall comply with the provisions of Table 1. 4.3 Model representation method
4.3.1 The separator model representation method shall comply with the provisions of GB7781. 4.3.2 Marking example:
The nominal diameter of the drum is 400mm, the equivalent sedimentation area is 20×10°cm, it is used for beer pre-clarification, the inlet is closed, and the ring valve part of the slag separator driven by gear a.bzxZ.net
is marked as: DBP400/20-22-30 beer separator
b. The nominal diameter of the drum is 600mm, the equivalent sedimentation area is 80×10°cm, it is used for beer pre-clarification, the inlet is closed, the outlet is a centripetal pump, and the belt-driven ring valve part of the slag separator is marked as: DBP600/80-23-31 beer separator
5 Technical requirements
DBP315
DBP400
DBP450
DBP500
DBP530
DBP560
DBP600
JB/T5287.1--91
Nominal diameter
6300~7100
56006700
5300~6300
5000~6000
4750~5600
4500~5300
4000~5000
When the plate is settled, the west area
X10°cm2
80~130
5.1 The design and manufacture of the separator shall comply with this standard and be manufactured according to the drawings and technical documents approved through the prescribed procedures. 5.2 The separator should be able to adapt to the following environmental conditions: Rated processing capacity
2000~4000
4000~7000
7000~10000
10000~15000
15000~20000
20000~25000
25000~35000
5.2.1 The operating environment temperature is not higher than 50℃. 5.2.2 The temperature of pre-clarification or clarified fermented beer is around 0℃; in other usage occasions: the separation temperature of tender beer is 5~8℃, the clarification temperature of cold wort is 7~10℃, and the clarification temperature of hot wort is 60~90℃. 5.3 Performance requirements
5.3.1 The general requirements for the performance of the separator shall comply with the provisions of Article 3.3 of GB10897. 5.3.2 The processing capacity and separation effect of the separator shall comply with the following provisions: 5.3.2.1 The processing capacity of the separator under rated conditions shall comply with the provisions of Table 1. 2 The processing capacity of the separator under other conditions shall comply with the recommended values in Appendix B (reference). 5. 3.2.2
5.3.2.3 When the separator is used for pre-clarification of post-fermentation beer under rated conditions, the yeast separation efficiency shall not be less than 80%. 5.3.2.4 When the separator is used for direct clarification of post-fermentation beer and the production of bulk fresh beer, the yeast separation efficiency shall not be less than 90%. 5.3.3 If the separator is used in a beer process where CO2 is no longer added after filtration, it shall comply with the following provisions: 5.3.3.1 The separator shall be equipped with a CO2 gas pressure maintaining mechanism. 5.3.3.2 If the CO2 content in the beer entering the separator meets the process requirements, the CO2 content in the beer after separation shall meet the requirements of GB4927 and QB936.
5.3.4 The minimum outlet pressure of the clarified liquid of the separator shall not be less than 1.47×10'Pa. 5.4 Safety, sanitation and environmental protection requirements. 5.4.1 The general requirements for safety, sanitation and environmental protection of the separator shall comply with the provisions of Article 3.4 of GB10897. 5.4.2 The motor and electrical control box of the separator shall meet the following requirements: 5.4.2.1 The motor and electrical control box shall meet the requirements for the use of the separator under the specified environmental conditions. 5.4.2.2 If the separator is used in the humid tropical area or the humid fermentation workshop, its motor and electrical control box shall be safe and reliable. 5.4.3 The design and manufacture of the flow channel and cavity of the separator parts shall fully consider the convenience of cleaning, and there shall be no dead corners suitable for the growth of microorganisms.
5.4.4 The materials used for the parts and seals of the separator that come into contact with beer shall comply with the provisions of GB2758, GB4927 or QB936, and shall not affect the sensory, color and hygiene requirements of the beer. 5.5 Appearance quality requirements
The appearance quality requirements of the separator shall comply with the provisions of Article 3.5 of GB10897. 3
5.6 Material requirements
JB/T5287.191
The materials used for the separator shall comply with the provisions of Article 3.6 of GB10897. 5.7 Manufacturing process requirements
The manufacturing process requirements of the separator shall comply with the provisions of Article 3.7 of GB10897. 6 Test methods
6.1 The general test methods for the mechanical properties of the separator shall comply with the provisions of Chapter 7 of GB10898. 6.2 Separation performance test method
6.2.1 When the separator is running under rated conditions, the post-fermentation beer is tested and the following are determined: a. Rated processing capacity;
b. Separation effect;
CO2 content in beer before and after separation.
6.2.2 The rated processing capacity is determined by the volumetric method or flowmeter method. The measurement time is not less than 5 minutes, and the arithmetic mean of the three measurement data is taken.
6:2.3 The sampling of the separation effect of the separator and the CO2 content in beer shall comply with the provisions of GB4928 or QB936. 6.2.4 The test of the sample of the separator under rated conditions shall comply with the following provisions: 6.2.4.1 The method for determining the yeast cell count in the beer before and after separation shall comply with the provisions of Appendix A (supplement); the separation efficiency is calculated according to the provisions of Article 3.3 of this standard based on the measured data.
6.2.4.2 The method for determining the CO2 content in beer before and after separation shall comply with the provisions of OB4928 or QB936. 7 Inspection rules
7.1 The general inspection rules for the mechanical properties of the separator shall comply with the provisions of Chapter 4 of GB10897. 7.2 Inspection rules for separation performance
7.2.1 The separation performance test of the separator shall be carried out in the brewery, and the test conditions shall comply with the provisions of Article 3.2 of this standard. 7.2.2 The processing capacity, separation effect and CO2 content in beer after separation of the separator under rated conditions shall comply with the provisions of Articles 5.3.2.1, 5.3.2.3 and 5.3.3.2 of this standard.
8 Marking, packaging, transportation and storage
The marking, packaging, transportation and storage of the separator shall comply with the provisions of Chapter 5 of GB10897. A1 Basic principles
JB/T5287.191
Appendix A
Method for determining the number of beer yeast cells
(Supplement)
There are two methods for counting microorganisms: direct counting and indirect counting. The former uses a blood cell counting plate to count directly under a microscope, and can immediately obtain the value, but both dead and living cells are counted. The latter counts after the bacteria grow on the plate, which reflects the reality, but takes a long time. This appendix stipulates that the yeast cells in beer are directly counted using a blood cell counting plate, and the sample needs to be appropriately diluted before counting. The actual value can be obtained after calculation according to the prescribed method and calculation formula. A2 Instruments and Materials
Biological microscope (low-power ordinary type);
Blood counting plate (Tom's blood cell counting plate or Hillig's blood cell counting plate); Cover glass,
Lens paper;
Pipette:
Absorbent paper,
A3 Counting Principle
A3.1 Structure of the counting plate
The blood cell counting plate is made of a special glass slide that is thicker than an ordinary slide. There are several grooves in the center of the plate, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large square are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting plate
Figure A2 Enlargement of the central grid of the blood cell counting plate
A3.2 Principles of counting plate use and calculation formulas There are two commonly used counting plates: the Hillig counting plate and the Tom counting plate. The former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids in the four corners, the yeast cells in the middle grid (80 small grids) in the center must be added. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirement)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this standard were Bao Guoli, Yu Rongming and Bao Fengwu. Sample 1
Sample 2
Measurer
Sample 3
Average value
People's Republic of China
Mechanical Industry Standard
Disc-type beer separator
JB/T5287.1-91
Published and distributed by the Machinery Standardization Research Institute of the Ministry of Machinery and Electronics Industry (P.O. Box 8144, Beijing 100081)
Copyright reserved
Reproduction prohibited
Printed by Qinghe County Printing Factory, Hebei Province
Format 880×1230
Sheet 3/4
First edition in August 1991
Number of words 14000
First printing in August 1991
No. 00341 The separation performance test of the separator shall be carried out in the brewery, and the test conditions shall comply with the provisions of Article 3.2 of this standard. 7.2.2 The processing capacity, separation effect and CO2 content in the beer after separation of the separator under rated conditions shall comply with the provisions of Articles 5.3.2.1, 5.3.2.3 and 5.3.3.2 of this standard.
8 Marking, packaging, transportation and storage
The marking, packaging, transportation and storage of the separator shall comply with the provisions of Chapter 5 of GB10897. A1 Basic principles
JB/T5287.191
Appendix A
Method for determining the number of beer yeast cells
(Supplement)
There are two methods for counting microorganisms: direct counting and indirect counting. The former uses a blood cell counting plate to count directly under a microscope, and can immediately obtain a value, but both dead and living cells are counted. The latter is to count the bacteria after they grow on the plate, which reflects the reality, but it takes a long time. This appendix stipulates that the yeast cells in beer are directly counted using a blood cell counting plate, and the sample needs to be appropriately diluted before counting. The actual value can be obtained after calculation according to the prescribed method and calculation formula. A2 Instruments and materials
Biological microscope (low-power ordinary type);
Blood counting plate (Tom's blood cell counting plate or Hillig's blood cell counting plate); Cover glass,
Lens paper;
Pipette:
Absorbent paper,
A3 Counting principle
A3.1 Construction of counting plate
The blood cell counting plate is made of a special glass slide that is thicker than an ordinary slide. There are several grooves in the center of the plate, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large grid are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting board
Figure A2 Enlargement of the central grid of the blood cell counting board
A3.2 Principles of counting board use and calculation formulas There are two commonly used counting boards: the Hillig counting board and the Tom counting board: the former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids in the four corners, the yeast cells in the middle grid (80 small grids) in the center must be added. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirement)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this standard were Bao Guoli, Yu Rongming and Bao Fengwu. Sample 1
Sample 2
Measurer
Sample 3
Average value
People's Republic of China
Mechanical Industry Standard
Disc-type beer separator
JB/T5287.1-91
Published and distributed by the Machinery Standardization Research Institute of the Ministry of Machinery and Electronics Industry (P.O. Box 8144, Beijing 100081)
Copyright reserved
Reproduction prohibited
Printed by Qinghe County Printing Factory, Hebei Province
Format 880×1230
Sheet 3/4
First edition in August 1991
Number of words 14000
First printing in August 1991
No. 00341 The separation performance test of the separator shall be carried out in the brewery, and the test conditions shall comply with the provisions of Article 3.2 of this standard. 7.2.2 The processing capacity, separation effect and CO2 content in the beer after separation of the separator under rated conditions shall comply with the provisions of Articles 5.3.2.1, 5.3.2.3 and 5.3.3.2 of this standard.
8 Marking, packaging, transportation and storage
The marking, packaging, transportation and storage of the separator shall comply with the provisions of Chapter 5 of GB10897. A1 Basic principles
JB/T5287.191
Appendix A
Method for determining the number of beer yeast cells
(Supplement)
There are two methods for counting microorganisms: direct counting and indirect counting. The former uses a blood cell counting plate to count directly under a microscope, and can immediately obtain a value, but both dead and living cells are counted. The latter is to count the bacteria after they grow on the plate, which reflects the reality, but it takes a long time. This appendix stipulates that the yeast cells in beer are directly counted using a blood cell counting plate, and the sample needs to be appropriately diluted before counting. The actual value can be obtained after calculation according to the prescribed method and calculation formula. A2 Instruments and materials
Biological microscope (low-power ordinary type);
Blood counting plate (Tom's blood cell counting plate or Hillig's blood cell counting plate); Cover glass,
Lens paper;
Pipette:
Absorbent paper,
A3 Counting principle
A3.1 Construction of counting plate
The blood cell counting plate is made of a special glass slide that is thicker than an ordinary slide. There are several grooves in the center of the plate, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large grid are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting board
Figure A2 Enlargement of the central grid of the blood cell counting board
A3.2 Principles of counting board use and calculation formulas There are two commonly used counting boards: the Hillig counting board and the Tom counting board: the former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids in the four corners, the yeast cells in the middle grid (80 small grids) in the center must be added. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirements)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this standard were Bao Guoli, Yu Rongming and Bao Fengwu. Sample 1
Sample 2
Measurer
Sample 3
Average value
People's Republic of China
Mechanical Industry Standard
Disc-type beer separator
JB/T5287.1-91
Published and distributed by the Machinery Standardization Research Institute of the Ministry of Machinery and Electronics Industry (P.O. Box 8144, Beijing 100081)
Copyright reserved
Reproduction prohibited
Printed by Qinghe County Printing Factory, Hebei Province
Format 880×1230
Sheet 3/4
First edition in August 1991
Number of words 14000
First printing in August 1991
No. 0034191
Appendix A
Method for determining the number of beer yeast cells
(Supplement)
There are two methods for counting microorganisms: direct counting and indirect counting. The former uses a blood cell counting plate to count directly under a microscope, and can immediately obtain the value, but both dead and living cells are counted. The latter counts after the bacteria grow on the plate, which reflects the reality, but takes a long time. This appendix stipulates that the yeast cells in beer are directly counted using a blood cell counting plate, and the sample needs to be appropriately diluted before counting. The actual value can be obtained after calculation according to the prescribed method and calculation formula. A2 Instruments and Materials
Biological microscope (low-power ordinary type);
Blood counting board (Tom's blood cell counting board or Hillig's blood cell counting board); Cover glass,
Lens paper;
Pipette:
Absorbent paper,
A3 Counting Principle
A3.1 Structure of counting board
The blood cell counting board is made of a special glass slide that is thicker than an ordinary slide. There are several grooves in the center of the board, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large grid are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting plate
Figure A2 Enlargement of the central grid of the blood cell counting plate
A3.2 Principles of counting plate use and calculation formulas There are two commonly used counting plates: the Hillig counting plate and the Tom counting plate. The former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids at the four corners, the yeast cells in the middle grid (80 small grids) in the center must also be counted. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirement)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this standard were Bao Guoli, Yu Rongming and Bao Fengwu. Sample 1
Sample 2
Measurer
Sample 3
Average value
People's Republic of China
Mechanical Industry Standard
Disc-type beer separator
JB/T5287.1-91
Published and distributed by the Machinery Standardization Research Institute of the Ministry of Machinery and Electronics Industry (P.O. Box 8144, Beijing 100081)
Copyright reserved
Reproduction prohibited
Printed by Qinghe County Printing Factory, Hebei Province
Format 880×1230
Sheet 3/4
First edition in August 1991
Number of words 14000
First printing in August 1991
No. 0034191
Appendix A
Method for determining the number of beer yeast cells
(Supplement)
There are two methods for counting microorganisms: direct counting and indirect counting. The former uses a blood cell counting plate to count directly under a microscope, and can immediately obtain the value, but both dead and living cells are counted. The latter counts after the bacteria grow on the plate, which reflects the reality, but takes a long time. This appendix stipulates that the yeast cells in beer are directly counted using a blood cell counting plate, and the sample needs to be appropriately diluted before counting. The actual value can be obtained after calculation according to the prescribed method and calculation formula. A2 Instruments and Materials
Biological microscope (low-power ordinary type);
Blood counting plate (Tom's blood cell counting plate or Hillig's blood cell counting plate); Cover glass,
Lens paper;
Pipette:
Absorbent paper,
A3 Counting Principle
A3.1 Structure of the counting plate
The blood cell counting plate is made of a special glass slide that is thicker than an ordinary slide. There are several grooves in the center of the plate, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large square are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting plate
Figure A2 Enlargement of the central grid of the blood cell counting plate
A3.2 Principles of counting plate use and calculation formulas There are two commonly used counting plates: the Hillig counting plate and the Tom counting plate. The former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids in the four corners, the yeast cells in the middle grid (80 small grids) in the center must be added. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirement)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this standard were Bao Guoli, Yu Rongming and Bao Fengwu. Sample 1
Sample 2
Measurer
Sample 3
Average value
People's Republic of China
Mechanical Industry Standard
Disc-type beer separator
JB/T5287.1-91
Published and distributed by the Machinery Standardization Research Institute of the Ministry of Machinery and Electronics Industry (P.O. Box 8144, Beijing 100081)
Copyright reserved
Reproduction prohibited
Printed by Qinghe County Printing Factory, Hebei Province
Format 880×1230
Sheet 3/4
First edition in August 1991
Number of words 14000
First printing in August 1991
No. 00341. Structure of the counting plate
The blood cell counting plate is made of a special glass slide that is thicker than an ordinary glass slide. There are several grooves in the center of the plate, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large square are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting plate
Figure A2 Enlargement of the central grid of the blood cell counting plate
A3.2 Principles of counting plate use and calculation formulas There are two commonly used counting plates: the Hillig counting plate and the Tom counting plate. The former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids at the four corners, the yeast cells in the middle grid (80 small grids) in the center must also be counted. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirement)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this standard were Bao Guoli, Yu Rongming and Bao Fengwu. Sample 1
Sample 2
Measurer
Sample 3
Average value
People's Republic of China
Mechanical Industry Standard
Disc-type beer separator
JB/T5287.1-91
Published and distributed by the Machinery Standardization Research Institute of the Ministry of Machinery and Electronics Industry (P.O. Box 8144, Beijing 100081)
Copyright reserved
Reproduction prohibited
Printed by Qinghe County Printing Factory, Hebei Province
Format 880×1230
Sheet 3/4
First edition in August 1991
Number of words 14000
First printing in August 1991
No. 00341. Structure of the counting plate
The blood cell counting plate is made of a special glass slide that is thicker than an ordinary glass slide. There are several grooves in the center of the plate, and two protrusions in the middle part. There are 9 large squares engraved on it, and only the large square in the middle is the counting chamber for counting. The length and width of this large square are 1mm respectively, and the depth is 0.1mm, so its volume is 0.1mm. See Figure A1 and Figure A2. 0.100mm
Figure A1 Blood cell counting plate
Figure A2 Enlargement of the central grid of the blood cell counting plate
A3.2 Principles of counting plate use and calculation formulas There are two commonly used counting plates: the Hillig counting plate and the Tom counting plate. The former is a large grid divided into 16 medium grids, and each medium grid is divided into 25 small grids, with a total of 400 small grids; the latter is a large grid divided into 25 medium grids, and each medium grid is divided into 16 small grids, with a total of 400 small grids; see Figure A3 and Figure A.4.
16 medium grids × 25 small grids|| tt||Figure A3 Hilliger counting plate
JB/T5287.1—91
25 middle grids × 16 small grids
Figure A4 Tom's counting plate
The two counting plates have the same principle of use, but the difference is that for Hilliger's counting plate, the yeast cells in the four middle grids (100 small grids) of the upper left, upper right, lower left, and lower right are counted according to the diagonal direction; while for Tom's counting plate, in addition to the four middle grids in the four corners, the yeast cells in the middle grid (80 small grids) in the center must be added. Based on the number of yeast cells in a sample with a volume of 0.1mm2 in one large grid (400 small grids), the number of yeast cells contained in each milliliter of beer fermentation liquid can be calculated.
16×25 counting plate (Hilliger's) counting is calculated according to formula (A1): number of cells/mL = number of cells in 100 small grids × 400 × 10 00 × dilution factor 100
25×16 counting plate (Tom's) counting is calculated according to formula (A2): number of cells/mL = number of cells in 100 small grids × 400 × 10 000 × dilution factor 80
A4 Determination method
A4.1 Sample dilution
To facilitate counting, the number of yeast cells in the sample should be diluted, preferably with 4 to 5 cells per small grid, and generally diluted 10 times. 4.2 Preparation before determination
Clean the blood cell counting plate with lens paper and add a special thick cover glass on the central counting chamber. Use a pipette to suck up and down the diluted beer fermentation liquid several times to make the yeast cells evenly distributed, then take a drop and place it on the edge of the cover glass, the test solution will penetrate by itself, and the excess test solution will be absorbed with absorbent paper. After a few minutes, all the yeast cells will settle on the surface of the counting plate before they can be counted under the microscope.
A4.3 Counting method and steps
A4.3.1 Place the prepared counting plate under the microscope, adjust the microscope to find the middle grid in the corner of the counting chamber, and according to the provisions of A3.2, evenly move the counting plate to determine the number of cells in the middle grid according to the diagonal orientation. A:4.3.2 When counting cells, count the upper part of the line but not the lower part (or count the lower part but not the upper part), count the left part but not the right part (or count the right part but not the left part), and avoid duplication.
A4.3.3 When counting, when the bud of the budding cell exceeds half of the cell itself, count two cells. A4.3.4 Repeat the counting for each sample three times, take the arithmetic mean, and then calculate the number of yeast cells contained in each liter of beer fermentation liquid according to formula A1 or formula A2.
A4.4 Counting plate cleaning
After using the counting plate, rinse it with water, never with hard objects, and let it dry by itself or blow it dry with a hair dryer, or dehydrate it with 95% ethanol, anhydrous ethanol, acetone and other organic solvents to make it dry. 6
Recommended values of actual processing capacity
JB/T5287.1-91
Appendix B
Recommended values of actual processing capacity of beer separator and record of separation performance test results
(reference)
Table B1 lists the recommended values of actual processing capacity of beer separator for processing other materials in brewery. Table B1
Processing capacity
Rated processing rate (%)
Actual processing rate (%)
Processing requirements
Under rated working conditions
Post-fermentation beer
Pre-clarification temperature
o℃ or so
Post-alcohol beer
Clarification temperature
o℃ or so
50~100
Meet the requirements of this standard
Tender beer
Separation temperature
5~8℃
110~150
Hot-mellow juice
Warm and clear temperature
60~90℃
Cold wife juice
Clarification temperature
Meet the process requirements
Note: The recommended data of actual processing capacity listed in the table is the ratio of the actual processing rate to the rated processing rate when the rated processing rate is 100%. B2 Separation performance test result record table
Table B2 lists the relevant contents of the separation performance test result record of the beer separator. Table B2
Testing place
Yeast variety
Separation temperature
Outlet pressure
Testing date
Testing personnel
Separation performance items
Processing capacity at sampling
Before separation
Separation effect
(Alcohol mother fraction
Separation efficiency)
CO: content
(According to process
requirement)
After separation
Separation efficiency
Before separation
After separation
Sampling personnel
Number of cells
pieces/mL
Number of cells
pieces/mL
Additional notes:
This standard is proposed and managed by the National Technical Committee for Standardization of Separation Machinery. This standard was drafted by the state-owned Nanjing Oasis Machinery Factory. The main drafters of this sta
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.