The beverage industry is a multi-billion dollar industry that requires a lot of equipment in order to produce the beverages. In this blog post, we will look at different types of machinery and tools used in the beverage industry.
This information can help you keep your plant running smoothly and efficiently!
The term “beverage machinery equipment” refers to machines used to make a variety of beverages. To process many different drinks, a production line usually includes numerous pieces of equipment, including water treatment equipment, bottle washing machine, filler machines, sealing machines, sterilization equipment, CIP in-site cleaning devices, filtration Equipment, packaging machines and so on.
Development history of beverage machinery
The beverage industry is an emerging sector that emerged as a result of reform and opening up in China. It was designated as a China national planned management product in 1982, and the country’s overall beverage output that year was 400,000 tons. China’s beverage business has exploded over the last two decades from tiny to massive. It’s now starting to take shape, and it’s one of the most critical sectors in the food business with a solid foundation that can better fulfil customer demands. The beverage industry has fueled economic growth and improved people’s quality of life. Beverages have grown into an important component in people’s everyday lives.
The beverage industry emerged with the creation of beverage production equipment, which was designed due to the growth of the beverage business. In 1890, the United States created a glass bottle filling machine. In 1912, Ferdinand Schumacher introduced crown cap closing technology. After that, a mixing and sealing mechanism were developed. In the early 20th century, Germany produced manual filling machines and capping machines. The United States, Italy, Sweden, and Germany are among the nations with the high technological level of beverage creation equipment. Although Japan started later in Asia, it has quickly advanced and established itself in the global market.
In recent years, the usage of aseptic cold filling methods in the food industry has increased. Aseptic cold filling equipment originated in the United Kingdom and was subsequently exported to the United States and European countries. It is primarily utilized in the juice business. Over the previous ten years, it has expanded into the dairy and other beverage filling market.
The development trend of beverage machinery
The development trend of beverage production machinery is:
(1) High-speed, high-quality, high-precision, and large-scale development.
To get the most significant economic advantages, beverage equipment is growing increasingly large-scale. The filling speed of carbonated beverage filling equipment, for example, may reach 2000 cans per minute. The German H﹠K firm, SEN business, and KRO-NES company produce 165, 144, and 178 filling valve heads, respectively. Non-carbonated beverage equipment charges 50 to 100 heads and can process up to 1500 cans per minute.
(2) The equipment is multi-functional and multi-purpose, suitable for the filling and sealing various liquids and various bottle types. It can be used for hot filling tea beverages, coffee beverages, soy milk beverages, fruit juice beverages, and glass bottles and polyester bottles.
(3) Mechatronics This is the most crucial trend in the current development of beverage machinery and equipment.
The control system of beverage equipment is increasingly reliant on programmable controllers. Computer control, fault self-diagnosis, signal display, and cognitive realization are utilized on large-scale equipment. The technical complexity of the manufacturing process, its high level of dependability, and its high degree of self-control across the entire production line represent significant advantages. Because the online detection device and measuring device are linked, they check for various factors, which is detected automatically. High-tech goods integrating machinery, electricity, gas, light and magnetism are becoming more popular. The efficiency of the entire manufacturing line’s beverage packaging equipment and the coordination of the packaging line has a significant impact on production cost and product quality.
Types of beverage machinery
Different beverage production processes require various beverage production equipment. Here are a few general and commonly used production equipment in the beverage production process.
Water is the most important raw material in beverage manufacturing. The quality of water has a significant impact on the quality of finished products. As a result, to satisfy process standards, the water must be treated. Images are heavy
Water treatment technology is divided into three types based on the function of the equipment: filtration systems, softening devices, and disinfection and sterilization equipment.
(1) Water filtration equipment
(a) Sand and gravel filtering equipment (multi-media filtering equipment)
Sand filter (multi-media filter) is a mechanical filter device with a bed of layered anthracite, sand, finely divided garnet or other materials. Its principle is to filter water particles of different particle sizes according to depth. The particles are removed in the top layer. The smaller particles are released in the deeper part of the filter medium so that the water quality can reach the standard after coarse filtration. The SDI (Sludge Density Index) value of the water is reduced to meet the water quality requirements of deep purification.
(b) Activated carbon filter
Activated carbon, unlike sand, has an adsorption effect and a certain degree of turbidity removal. The activated carbon filter’s fundamental structure and layout are very similar to those of the sand filter. As a result, activated carbon adsorption is sometimes defined as activated carbon filtration. Activated carbon filtration is primarily used for eliminating organic impurities from water and molecular colloidal particles from water. It can also be utilized to dechlorinate water.
(c) Sand core rod filter
Sand core rod filter is also called sand filter rod filter, which has been finalized products in water treatment equipment. It is mainly suitable for water treatment where the amount of treated water is negligible. The water contains only organic matter, bacteria and other impurities.
(d) Microporous filter
The use of microporous filtration to separate contaminants from wastewater has been studied for many years. Microporous filtration is a brand-new membrane separation technology that may filter out particles as tiny as 0.01 microns in size. It features high capture capacity, a big filtering surface, long service life, high filtration precision, low resistance, high mechanical strength, no peeling problem. This filter can remove most particles and is therefore frequently used in fine filtration and sterilization procedures.
(2) Water softening equipment
(a) Ion exchanger The ion exchanger is a device commonly used in the treatment of water. It can soften or remove salt by selecting a specific process. It mainly uses some ion exchangers to temporarily fix the unnecessary ions in the raw water. The content of these ions in the water is reduced to the required level. The ions fixed by the exchanger are released in the regeneration solution, which can be reused. That is to say, its essence is the physical and chemical reaction between an insoluble electrolyte (resin) and another electrolyte in the solution, that is, the exchange reaction between exchangeable ions on the resin and other ions of the exact nature in the solution.
(b) Electrodialysis As a new technology of separation, concentration, purification and recovery process, electrodialysis is widely used in chemical, pharmaceutical, food and other industries. The application in the food industry is mainly focused on the purification of soda water and beer water, and it is used to soften (desalinate) water in soft drink factories. Electrodialysis technology uses ion exchange membranes with selective permeability and good conductivity. Under the action of an external DC electric field, according to the principle of opposite-sex attraction and same-sex repulsion, the anions and cations in the raw water pass through the anion exchange membrane. A cation exchange membrane is a technology that achieves the purification effect.
(c) Reverse osmosis equipment Reverse osmosis is the membrane technology with the most significant application scale and mature technology. Its application accounts for about half of the entire membrane separation field. It is the most crucial breakthrough in the development of membrane technology. Reverse osmosis is to separate the solvent from the solution through the reverse osmosis membrane. The application of reverse osmosis has developed from seawater desalination and hard water softening to the concentration of vitamins, antibiotics, hormones, etc., the separation of bacteria and viruses, and the concentration of fruit juice, milk, coffee, etc. many other aspects. It has a wide range of applications. The advantages of reverse osmosis equipment are continuous operation, and stable product water quality; no need to use acid and alkali regeneration; no downtime due to regeneration; saving backflushing and cleaning water; producing ultrapure water with high yield (the yield can be as high as 95%); regeneration Sewage does not require water treatment facilities; operation and maintenance costs are low; installation is simple, and the price is low.
There are two keys to producing pure water in reverse osmosis facilities: one is a selective membrane, which we call a semipermeable membrane, and the other is a certain pressure. Simply put, the reverse osmosis semipermeable membrane has many pores. The size of these pores is equivalent to the size of water molecules. Because bacteria, viruses, most organic pollutants and hydrated ions are much larger than water molecules, they cannot be penetrated. The reverse osmosis semipermeable membrane is separated from the water phase of the reverse osmosis membrane. Among the many impurities in water, soluble salts are the most difficult to remove. Therefore, the water purification effect of reverse osmosis is often determined according to the salt removal rate. The salt removal rate of reverse osmosis is mainly determined by the selectivity of the reverse osmosis semipermeable membrane. The salt removal rate of highly selective reverse osmosis membrane elements can be as high as 99.7%.
To carry out reverse osmosis separation, a preferential adsorption layer must be formed at the membrane-solution interface. The degree of preferential adsorption depends on the chemical properties of the solution and the chemical properties of the membrane surface. As long as the appropriate membrane material is selected, the microstructure of the membrane surface is simply changed. Pore structure and operating conditions, reverse osmosis technology can be applied to solute separation with any degree of resolution.
Although ultrafiltration technology started late in our country, it has developed very rapidly. With the continuous promotion of this technology and the continuous improvement of people’s understanding of it, the beverage production industry will benefit more.
Ultrafiltration membrane equipment has several forms in industrial applications, such as flat plate, tube, spiral plate and hollow fibre. Most domestic applications are plate and tube, especially hollow fibre membranes (hollow fibre membranes), which have also been widely used in water treatment.
Hollow fibre ultrafiltration membrane is the most mature and advanced form of ultrafiltration technology. This membrane is a thin film with a three-dimensional geometric shape developed based on a flat membrane. The membrane equipment of unit volume does not rely on a fragile semipermeable membrane but has a large membrane permeability. The wall of the hollow fibre tube is full of micropores. The pore size is expressed by the relative molecular mass of the material that can be intercepted. The relative molecular mass of the intercepted material can reach several thousand to several hundred thousand. Due to the hollow cylindrical configuration, the production capacity of the membrane permeation equipment per unit volume is greatly improved. The raw water flows under pressure outside the hollow fibre or in the inner cavity to form an external pressure type and an internal pressure type. Ultrafiltration is a dynamic filtration process. The retained substances can be removed with the concentration without clogging the membrane surface. It can run continuously for a long time. It can be proved that in the application of ultrafiltration, if a cylindrical bundle of hollow fibre membranes with a reasonable small diameter is used, the amount of permeate generated will be equivalent to that obtained on an ultra-thin flat membrane of more than ten square meters.
The hollow fibre is a slender membrane tube. The inner wall is a membrane layer. The membrane layer is combined with a sponge-like outer wall. The outer wall has coarse holes, and the inner layer plays a role in ultrafiltration. The size of the inner membrane hole determines the size of the blocked substance in the tube. The hollow fibre has an inner diameter of about 200μm and is made of inert non-ionic polymer. It has a unique anisotropic (skin) structure and a significantly high flow rate. Its characteristics are: ①The membrane area per unit volume in the device is large; ②The membrane wall is thin, and the liquid permeation speed is fast; ③Because the geometric configuration of the hollow fibre has a specific pressure resistance, the strength is high.
(3) Water sterilization equipment
(a) Ozone sterilizer The so-called ozone sterilizer uses the strongly oxidizing properties of ozone to achieve the purpose of sterilization. Ozone is a potent oxygen agent. Its bactericidal effect is 15∽30 times higher than that of chlorine. When it acts for 5∽10min at a specific concentration, ozone can sterilize various fungi. It has been widely used in water disinfection treatment abroad to deodorize and decolourize, etc. It is also widespread to apply sterilization in the production of mineral water and pure water in China.
(b) Ultraviolet Sterilizer When microorganisms are irradiated by ultraviolet light, their proteins and nucleic acids absorb the energy of the ultraviolet spectrum, causing protein denaturation and causing the death of microorganisms. Ultraviolet rays have a particular ability to penetrate clean and transparent water, so they can disinfect the water. Ultraviolet sterilization can not change the physical and chemical properties of water. It has fast sterilization speed, high efficiency and no peculiar smell, so it is widely used.
2. Sterilization equipment
The most essential quality of a beverage is that it be appropriately sterilized. Beverage sterilization, like medical and biological sterilization, is a critical component in the production process. The first is to destroy the dangerous and spoilage bacteria in the drink, destroy the enzymes in the food, and create a particular atmosphere for it, such as inside a sealed bottle, can, or another packaging container. There is a set shelf-life; the second is to minimize as much as possible. As a result, the commercially sterile beverage is available.
Physical and chemical sterilization are two types of beverage sanitation.
The chemical sterilization method uses bactericides such as hydrogen peroxide, ethylene oxide, and sodium hypochlorite. Due to the influence of chemical residues in chemical sterilization, contemporary food sterilization methods tend to be physical sterilization methods.
The physical sterilization method is divided into the heat sterilization method and the cold sterilization method.
The heat sterilization method is divided into heat sterilization, dry heat, microwave, and far-infrared heat sterilization methods.
The cold sterilization method is divided into ultraviolet radiation sterilization method, ionizing radiation sterilization method and freezing sterilization method. Pasteurization, high-temperature short-term sterilization, and ultra-high temperature instantaneous sterilization in the moist heat sterilization method. The so-called pasteurization is a low-temperature and long-term sterilization method. The sterilization temperature is lower than 100°C, and the holding time is 30 minutes. High-temperature short-time sterilization (HTST), the sterilization temperature is below 100 ℃, such as the HTST sterilization temperature of the milk is 85 ℃, keep it for more than 15 seconds. Ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is above 120 ℃, and it is only maintained for a few seconds. HTST and UHT sterilization methods are efficient, but the structure and appearance of food and the preservation of nutrition and flavour are better than other sterilization methods.
According to the sterilization mentioned above methods, there are many types of beverage sterilization equipment developed accordingly, and there are three types according to the form of the processed materials:
(1) Sterilization equipment for fluid beverages
Fluid beverages refer to unpackaged dairy products, juices and other materials. There are direct and indirect types of sterilization equipment for processing such materials. The natural style is to spray steam directly into the fabric for sterilization. The indirect type is to sterilize the beverage by heat exchange with plate and tube heat exchangers.
(2) Sterilization equipment for canned beverages
For beverages with packaging containers, such as canned beverages and bottled beverages, the sterilization equipment for processing such materials can be divided into standard pressure sterilization equipment and pressure sterilization equipment according to different sterilization temperatures.
The sterilization temperature of the atmospheric sterilization equipment is below 100°C, and it is used for the sterilization of beverage products with a pH value of less than 4.5. Canned food sterilization equipment designed with the principle of pasteurization belongs to this category. Image
Pressure sterilization equipment is generally carried out in closed equipment. The pressure is more significant than 0.1MPa, and the temperature is usually around 120°C. Image
Atmospheric pressure and pressure sterilization equipment can also be divided into a batch and continuous types in operation. The different heat sources used in the sterilization equipment can be divided into direct steam heat sterilization equipment, water heating sterilization equipment, flame continuous sterilization machine, etc.
(3) Physical sterilization equipment using electromagnetic waves
This kind of sterilization equipment uses microwave, far-infrared, ultraviolet and other physical radiation for heat sterilization. It is a kind of sterilization equipment with development prospects.
3. Automatic bottle washing machine
The automatic bottle washing machine is divided into different types according to different situations: the way of entering and leaving the bottle can be divided into double-end type and single-end type; the practice of conveying from the bottle sleeve can be divided into the continuous type and intermittent type; the method of processing bottles from the machine It can be divided into spraying, brushing and immersion. Image
The following mainly introduces the bottle washing method.
(1) Jet type bottle washing machine, including washing the inside and outside of the bottle. The centre of the nozzle must be aligned with the centre of the bottle. This type is particularly suitable for washing crown caps because the bottleneck is small, generally only about 5mm, and it is difficult to clean the insides of the bottle with other types of bottle washing machines. The spray nozzle of the detergent should be of a high-pressure type. But this kind of bottle washing method is straightforward to generate foam, and it is difficult to remove the trademark. In addition, due to the lotion and carbon dioxide in the air, the concentration will quickly decrease, and the energy consumption will be higher.
(2) Immersion-type bottle washing machine First perform one or several hot water jet washing. Then, continuously submerge the bottles (empty after filling) in washing tanks of different temperatures for washing or disinfection. After the last submergence, use hot and cold water jets to rinse several times to wash away the lotion. A qualified immersion bottle washer is still rarely used.
(3) Soaking and scrubbing type bottle washer is a combination of soaking and scrubbing to clean the bottles. This is an effective cleaning method by washing the bottle wall. In the past many years, the brush was used. Because it is easy to shed hair, the service life is short. At the same time, the meeting is easy to hide dirt and affects the quality of the brush. In some countries, synthetic materials are used as brushes, and the effect is better. The structure of the washing part of this bottle washing machine is more complicated because the meeting and the bottle mouth must be aligned to enter the bottle, so this type is not used much.
(4) Soaking and jetting bottle washing machine combines the advantages of soaking and jetting, with one or more soaking tanks and more jetting parts. The nozzles are mainly high-pressure type. Some people think that when the spraying part is large enough to replace two spraying grooves, the cleaning effect of high-pressure spraying can be equivalent to scrubbing with a brush.
It can be classified based on the material used for packaging into liquid filling machines, paste filling machines, powder filling machines, granule filling machines, and other types. It can be divided into semi-automatic filling machines and fully automatic filling machines from the point of view of production automation. Whether the filling material contains gas or not, it may be divided into equal pressure filling equipment, standard pressure filling equipment, and negative anxiety filling machine.
The equal pressure filling machine generally maintains a certain filling pressure in the storage box. When the container to be filled enters the filling machine, the container is inflated first. The gas can be compressed air or carbon dioxide gas. Good. When the pressure in the container is the same as the pressure in the storage tank, it is filled through the opened filling valve according to the weight of the material liquid. The gas in the container should be smoothly exported and returned to the storage box or gas chamber during the filling process. The isobaric filling, which is utilized in the making of soft drinks such as champagnes and beers, follows these steps:
(a) Initial position The bottle has not yet touched the filling valve, and all gas and liquid channels are closed.
(b) Inflation pressure The bottle and the filling valve cover rise to a predetermined position together. At this time, the swing fork opens the inflation valve, and the pressurized gas enters the bottle from the annular storage tank through the inflation channel.
(c) Liquid injection and gas return When the pressure in the bottle reaches the pressure of the storage tank, the liquid valve opens automatically. The material liquid must flow down the bottle wall by the shunt umbrella. At the same time, the pressure gas replaced in the bottle returns to the injection pipe. In the liquid cylinder, when the fluid level in the bottle reaches the lower part of the air return pipe, the liquid injection ends.
(d) The valve is closed. The swing fork closes the pressure gas valve and the liquid valve.
(e) Filling The top carbon dioxide filling valve is opened, carbon dioxide or other inert gas is filled into the bottle from the annular groove, and the air at the bottleneck is driven away.
(f) Pressure release When the pressure release valve is opened, the pressure in the bottle passes through the needle valve in the pressure release channel and escapes to the annular groove.
(2) Normal pressure filling machine
Many beverages, such as juice, milky drinks, and syrup in the secondary filling of soda do not contain carbon dioxide, and normal pressure filling machines are generally used.
The normal pressure filling machine is mainly composed of a filling system, bottle in and out the mechanism, lifting bottle and tank mechanism, workbench, transmission system, etc., which are used for filling thick liquid. This type of filling machine is generally rotary.
The rotary shaft drives the turntable and dosing cup to turn together due to the action of the transmission system. The weight of the liquid material in the storage cylinder directs it into the dosing cup through the pipeline. The bottle holder is activated by the cam, and the bottle is lifted upward as a result. When the bottle’s mouth bumps up against the gland plate, the spring is compressed, and the slide valve rises in the inner hole of the flexible measuring cup as it slides up. The well-defined measuring cup has turned away from the bottom of the feed pipe and into the filling position due to the rotating shaft’s rotation. When the slide valve opens, allowing liquid to flow into the bottle, it rises to spread the liquid inlet hole. The gas inside the bottle is discharged out of the four minor grooves on the underside of the gland plate to finish filling a bottle. The dosing cup goes under one by one as the turntable rotates to finish dosing work. When it turns away from the dosing position and moves to the filling stage, it refills the bottle again and keeps on doing so.
(3) Negative pressure filling machine
A vacuum filling machine is a device that uses negative pressure to fill containers. It may also be referred to as a vacuum cylinder. This filling technique uses normal pressure to create the storage box. The air in the bottle is only pumped during filling, creating a vacuum. When the required vacuum level is reached, the liquid enters via pressure difference between the filling box and container. The filling is finished in the bottle. It’s typically used to fill non-gas liquids, such as juice. Because the filling is under vacuum, when the bottle or can is leaked, it does not leak out. However, the aroma may be lost when certain fragrant liquids are exposed to a vacuum.
The harmful pressure filling technique requires precise bottle specifications because the quantity is decided by the depth of the filling nozzle into the bottle. Due to its simplicity, it is still widely used despite its poor precision.
5. CIP cleaning system
CIP is short for clean in place or in-place cleaning. It is defined as: without disassembling or moving the device, you can use a high-temperature, high-concentration cleaning solution to substantially affect the machine to clean the contact surface with the food. Image
Therefore, CIP means that scrubbing, cleaning and sterilization can be performed without disassembling mechanical devices and pipelines. The cleaning process can reasonably handle the relationship between washing, cleaning, sterilization and economy, energy-saving, etc. It is an optimized cleaning management technology. The CIP device is suitable for multi-pipe sterilization mechanical devices directly with fluid materials, such as juice beverages, dairy products, concentrated fruit juices, soy milk, etc. In-situ cleaning (i.e. CIP cleaning) is a commonly used method in beverage production plants and guarantees product quality. The purpose of cleaning is to remove the residues on the equipment and pipe wall to ensure that the sanitary indicators are reached. Under normal circumstances, it must be cleaned once after continuous use for 6∽8h. In exceptional cases, when the production capacity is significantly reduced, it should be cleaned immediately.
The purpose of cleaning is to remove the dirt adhering to the machine to prevent microorganisms from growing in it. To remove the dirt, the cleaning system must provide the cleaning capacity needed to overcome the contaminants. There are three sources of cleaning ability: the kinetic energy generated from the flow of the cleaning liquid, the chemical energy generated from the detergent, and the heat energy in the cleaning liquid. These three capabilities have complementary effects. At the same time, the factor of ability is related to the element of time. In the same state, the longer the washing time, the better the washing effect.
CIP has the following advantages:
(1) It can maintain a specific cleaning effect to improve the safety of the product;
(2) Save operation time and improve efficiency, save labour and ensure operation safety, and save cleaning water and steam;
(3) Stable hygiene level, saving the amount of cleaning agent;
(4) The production equipment can be large-scaled, and the automation level is high;
(5) Increase the durability of production equipment.
Conclusion paragraph: In the beverage industry, there are a variety of different machines that can be used to fill drinks. These include carbonated drink filling equipment and rotary heat exchangers for cold beverages. If you have any questions about what type of machine would work best in your situation or how much it will cost, contact us today by below form! We’re happy to answer all your product related inquiries so that you can make an informed decision on which equipment is right for your business.
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