What gases do breweries need to detect?
Beer production process
The main ingredients of beer are water, barley (malt), and hops. Place malt in hot water to make malt juice and ferment it in a tank. At that time, alcohol and carbon dioxide (CO2) will be generated.
What are the risks of hypoxia and carbon dioxide poisoning?
The oxygen content in the standard atmosphere ranges from 20.8% to 21%, while hypoxia is an atmosphere with an oxygen content below 19.5%. When the human body experiences hypoxia, various symptoms may occur, and in the worst case, it may lead to death. The threshold limit value (TLV) of chemical substances is considered to be the level that workers can withstand day after day throughout their working life, without adverse effects on their health. TLV is a reserved term for the American Conference of Government Industrial Health Professionals (ACGIH) and is a widely accepted occupational exposure limit in the United States and most other countries/regions. The threshold limit for CO2 is 5000 ppm. When the concentration of carbon dioxide reaches or exceeds 5000 ppm, the human body may experience various symptoms, and in the worst case, it may lead to death. To prevent hypoxia and carbon dioxide poisoning, it is recommended to use a gas detector that can detect O2 and CO2 in breweries.
Why is carbon dioxide gas detection used in breweries?
In the production of soft drinks, beer, and catering industries, personnel exposure to CO2 is a problem. Even low concentrations of 0.5% (=5000 ppm) of CO2 may become uncomfortable. A 5% CO2 concentration is fatal within 5 minutes. CO2 is completely odorous, colored, and odorless, and cannot be observed through the mouth and nose.
Usually, the symptoms of exposure to carbon dioxide are as follows:
0.5%: 6 hours of exposure without symptoms
1-2%: discomfort
3-4%: Elevated breathing, pulse, and blood pressure. Headache. Dizziness.
6%: Difficulty breathing
7-10%: Loss of consciousness within a few minutes. death
CO2 is a byproduct produced during the fermentation process in beer and wine production. Carbon dioxide is heavier than air. The released carbon dioxide falls to the ground and accumulates in an invisible and deadly blanket. The accumulation of carbon dioxide occurs in basements, storage boxes, and enclosed spaces, such as tanks and silos.
Usually, there are two solutions for detecting CO2 gas to create a safe working environment:
1. Install a fixed carbon dioxide detector. This is a fixed system consisting of a gas measuring head with a CO2 sensor. The location where CO2 may be present in the room is connected to the control panel, which is suspended in another room and ensures safety and CO2 free.
2. Use a portable carbon dioxide gas detector. The portable detector carried by the person when he enters a room that may contain CO2.
Why is O2 detection used in breweries?
Another danger of monitoring is the decrease in oxygen concentration. Similar to CO2 gas detection, there are usually two O2 detection solutions: fixed or portable.
Another danger of monitoring is the decrease in oxygen concentration. Similar to CO2 gas detection, there are usually two O2 detection solutions: fixed or portable.
