Application of Gas Detector in Toxic Winemaking Workshop
In the wine industry, whether it is liquor, wine, or beer, toxic gases will be generated during the production process. It is very important to install toxic gas detection sensors and related alarm systems in the production workshop.
First of all, liquor is brewed by the traditional technology of our country. Its unique technology is the summary and wisdom crystallization of the production experience of the working people in my country for thousands of years. All kinds of liquor are loved by people because of their own color, aroma and taste. The traditional liquor The process is solid-state fermentation. Most of them use grains such as sorghum and rice as raw materials, and use Daqu, Xiaoqu or distiller's yeast as sugar starter. Distilled wine is made by cooking, fermenting, distilling, aging, and blending. With the development of my country's economy, The development of the liquor industry has grown rapidly, and the environmental and safety issues in liquor production have become increasingly prominent:
1. Ethanol, a dangerous gas, will be produced in the production of liquor, and it will be tested for explosion; in bulk warehouses, pottery wine warehouses, workshops, tank farms and other areas, there are cases of ethanol exceeding the standard; for ethanol detection, it is recommended to use the Japanese Figaro ethanol sensor TGS2620, TGS2620 for organic Solvents and other volatile gases are highly sensitive. Suitable for organic solvent gas detectors. Due to the small size of the sensitive element, the heater current of the sensor TGS2620 only needs 42mA, and the shell adopts a standard TO-5 metal package.
2. There may be too high carbon dioxide in the fermentation area; it is recommended to use the British GSS 4 series large-range infrared carbon dioxide sensor (NDIR CO2 sensor) MINIR/ExplorIR-M, based on IR LED patented technology and innovative optical path design, it has low power consumption (3.5mW) and a high-performance CO2 sensor can accurately monitor the CO2 concentration in liquor fermentation.
3. There are dangerous gases of carbon monoxide and sulfur dioxide in the boiler heating area; it is recommended to use British alphasense carbon monoxide sensor (small, with filter membrane, large range, CO sensor) - CO-AE and British alphasense sulfur dioxide sensor (SO2 sensor) - SO2-AE.
4. During equipment safety maintenance, there are certain dangerous gases in the equipment.
The most common toxic gas in wineries and breweries is carbon dioxide. People have limited knowledge about the gas carbon dioxide, and most people don't know much about it. He is toxic in his own right. Odorless, non-irritating to the skin, and imperceptible to the human body, carbon dioxide is regarded as an invisible killer that must be detected.
Other common toxic gases found during fermentation, cleaning and bottling are: chlorine, ozone, sulfur dioxide, hydrogen sulfide, ammonia
Depending on the winemaking process, the gas produced is also different. Gongcai.com suggests that when selecting a toxic gas sensor, it is necessary to determine the type of gas in the space to be measured, so as to better select the applicable toxic gas sensor. Choose different types of gas detectors to detect the gas concentration. When the gas concentration exceeds the standard, the controller can send out sound and light alarms and take corresponding actions, such as starting the exhaust fan or shutting off the valve. The controller signal can also be converted into a network signal and transmitted to the computer server through the network setting for storage. For more sensor selection in the brewing process, please consult the online technical engineer of Gongcai.com.
