Tace giya don cire masu iyo masu gizagizai

Bayanin aikin

 Beer tacedon cire gizagizai masu iyo

Bayanin samfur

Abokin ciniki yana tace giya bayan hazo, abokin ciniki ya fara amfani da latsa mai tace bakin karfe don tace giyar da aka haɗe don cire yawan daskararru. Ana tace giyan da aka tace ta amfani da matatar duniya mai diatomaceous. Ana canja giyar da aka tace zuwa pasteurizer don haifuwa sannan a tura shi zuwa tankin da abokin ciniki ya gama.

Diatomaceous earth taceDiatomaceous earth tace

 

Wannan lokacin muna da alhakin ingantaccen tacewa da haifuwa na giya.

Na farko shine sashin tacewa mai kyau: manufar ita ce cire ƙananan ƙazanta masu ƙarfi, kamar yisti (3-5 microns), colloids da sauran ƙananan ƙazanta. Da farko, giyar da za a tacewa da ƙasa diatomaceous suna gauraya sosai a cikin tankin da ake hadawa, sannan za a riga an riga an shafe tacewa ta farko, sannan a samu wani nau'in tacewa na diatomaceous earth a saman ɗigon tacewa, sannan a fara tacewa.

Me yasa yawancin giya suka zaɓi amfani da sudiatomaceous duniya tace? Wannan shi ne saboda sauƙi mai sauƙi ba zai iya cire colloid masu kyau ba, bayan tacewa na wani lokaci, ruwan inabi zai samar da abubuwa masu iyo, wanda zai shafi ingancin ruwan inabi. Diatomaceous ƙasa na iya ɗaukar waɗannan colloids. Bugu da kari, yin amfani da diatomaceous duniya tacewa kayayyakin ruwan inabi ba zai shafi dandano.

 

Tace ta farko shine don tace diatomite a cikin cakuduwar, tacewa ta biyu ta fi daidai, manufar ita ce a kara tacewa mai kyau, tace dattin datti (diatomite, yeast, colloid, da sauransu).

 

A ƙarshe, ana canja wurin giya zuwa tanki mai pasteurized don haifuwar zafin jiki akai-akai.