JOINT MEASURING CONTROL OF PHYSICO-CHEMICAL PARAMETERS OF A SAMPLE BEER RUNOFF

Abstract

An informative two-parameter contactless eddy current method for measuring control of the specific electrical conductivity χ and temperature t of a sample of beer drains is proposed. The basic relationships describing the operation of a thermal transformer eddy-current converter (TVP) with a controlled sample of acidic wastewater are presented. A diagram of the inclusion of a thermal TVP with a liquid sample, which is placed in a glass tube, is given; the scheme provides for the heating of a liquid sample in the process of two-parameter control (with the help of a heater, which is located in a working transducer), to simulate the production conditions of brewing production. New universal transformation functions that relate the signal components of the thermal eddy-current transducer with the specific electrical conductivity χt and the temperature t of a sample of acidic wastewater from brewing production, namely, the dependence of the specific normalized magnetic flux Gt on the generalized magnetic parameter have been obtained A and the dependence of Gt on the phase shift angle j2t. The obtained numerical values make it possible to assert the agreement of the results of measurements of electrical and temperature parameters by control methods and the proposed two-parameter eddy current method, on the basis of which the choice of a method for purifying wastewater from brewing production is carried out. The range of change in specific electrical conductivity χt is from 9,29 Cm / m to 12,44 Cm / m in the investigated temperature range. To improve the quality of the finished product, recommendations are given regarding temperature pauses, which are used at the stage of the technological process, which consists in mashing the malt, namely, a pause of 35 °C creates conditions for the appearance of a stable foam and lasts 15–20 minutes; pause (55–59) °С – normal protein pause (which does not damage the foam), lasts from 30 minutes; a pause of 62 °С – a transitional pause, a pause for holding the product, lasts 15–20 minutes; pause (63–70) °С – this is a pause of saccharification, lasts from 1–15 minutes; pause (71–73) °С – additional saccharification, to enhance “malting”, from 20 to 60 minutes, pause (75–78) °С – “end of activation”, end of mashing, lasts from 1.5 to 15 minutes. The proposed temperature pauses make it possible to obtain high-quality organoleptic indicators of finished brewing products and lead to an increase in the рН of acidic wastewater. The normalized characteristics of the eddy current transducer have been determined, that is, the parameters Gt and A (at different values of temperature t), the boundaries of which correspond to the ranges of changes in the electrical and temperature parameters of the acidic wastewater sample. At the same time, to improve the purification process, it is recommended to add magnetic fluid at one of the final stages of filtration, the magnetic fluid, due to interaction with the waste water sample, turns into weakly magnetic, then a separation process is applied, as a result of which the fraction containing the pollutant is removed and the waste water enters the post-treatment filter.