{"id":2153,"date":"2021-07-12T08:55:30","date_gmt":"2021-07-12T08:55:30","guid":{"rendered":"https:\/\/wldstainless.com\/?p=2153"},"modified":"2021-07-12T09:03:25","modified_gmt":"2021-07-12T09:03:25","slug":"the-choice-of-stainless-steel-material-for-brewery","status":"publish","type":"post","link":"https:\/\/wldstainless.com\/cs\/the-choice-of-stainless-steel-material-for-brewery\/","title":{"rendered":"V\u00fdb\u011br materi\u00e1lu z nerezov\u00e9 oceli pro pivovar"},"content":{"rendered":"

Nerezov\u00e1 ocel je \u0161iroce pou\u017e\u00edv\u00e1na v potravin\u00e1\u0159sk\u00e9m a n\u00e1pojov\u00e9m pr\u016fmyslu d\u00edky sv\u00e9 vysok\u00e9 teplotn\u00ed odolnosti, odolnosti proti korozi a hygienick\u00fdm vlastnostem. Ve srovn\u00e1n\u00ed s jin\u00fdmi oblastmi, jako je t\u011b\u017eba ropy a plynu, jsou n\u00e1doby a potrub\u00ed na va\u0159en\u00ed piva pravideln\u011b \u010di\u0161t\u011bny pomoc\u00ed CIP (site cleaning). Pro dosa\u017een\u00ed nejlep\u0161\u00edch v\u00fdsledk\u016f \u010di\u0161t\u011bn\u00ed je kritick\u00e1 dobr\u00e1 povrchov\u00e1 \u00faprava n\u00e1dob a potrub\u00ed. Od 60. let 20. stolet\u00ed se v pr\u016fmyslov\u00fdch procesech va\u0159en\u00ed piva pou\u017e\u00edvan\u00e9 k v\u00fdrob\u011b n\u00e1dob a tank\u016f \u010dasto pou\u017e\u00edvala nerezov\u00e1 ocel AISI 304, pop\u0159. AISI 316<\/a>a duplexn\u00ed nerezov\u00e1 ocel 2205. Odolnost proti korozi 2205<\/a> nerezov\u00e1 ocel je srovnateln\u00e1 s AISI 304<\/a> zat\u00edmco pevnost je vy\u0161\u0161\u00ed a nen\u00ed snadn\u00e9 vytvo\u0159it chloridov\u00e9 prask\u00e1n\u00ed, kdy\u017e je teplota vy\u0161\u0161\u00ed ne\u017e 60 \u2103. \u0160\u0165ouchan\u00fd slad, mladina a pivo nerezovou ocel nekoroduj\u00ed ani p\u0159i bodu varu. Nerezov\u00e1 ocel zpracovan\u00e1 za studena je v\u0161ak n\u00e1chyln\u00e1 k prask\u00e1n\u00ed chloridy p\u0159i pou\u017eit\u00ed nad 60 \u00b0C. Obecn\u011b plat\u00ed, \u017ee varn\u00fd roztok tak\u00e9 nekoroduje nerezovou ocel AISI 304. Pouze p\u0159i va\u0159en\u00ed piva s pou\u017eit\u00edm m\u011bkk\u00e9 vody lze zvolit nerezovou ocel AISI 316 kv\u016fli vysok\u00e9mu obsahu chlorid\u016f.<\/p>\n

V tenkost\u011bnn\u00fdch trubk\u00e1ch a n\u00e1dob\u00e1ch m\u016f\u017ee doch\u00e1zet k prask\u00e1n\u00ed chlorid\u016f kv\u016fli jejich n\u00e1chylnosti k tahov\u00e9mu nap\u011bt\u00ed. Pokud n\u00e1doba net\u011bsn\u00ed, je to \u010dasto zp\u016fsobeno nestandardn\u00ed kvalitou sva\u0159ov\u00e1n\u00ed nebo vysok\u00fdm \u00fanavov\u00fdm zat\u00ed\u017een\u00edm. CIP (poln\u00ed \u010di\u0161t\u011bn\u00ed) nerezovou ocel nekoroduje, ale za extr\u00e9mn\u00edch podm\u00ednek m\u016f\u017ee zp\u016fsobit chloridov\u00e9 prask\u00e1n\u00ed na nerezov\u00e9 oceli s vysok\u00fdm stupn\u011bm tv\u00e1\u0159en\u00ed za studena. Mechanismy selh\u00e1n\u00ed \u00fanavov\u00e9 koroze a korozn\u00edho prask\u00e1n\u00ed pod nap\u011bt\u00edm jsou podobn\u00e9. P\u0159\u00edkladem \u00fanavov\u00e9 koroze v sachariza\u010dn\u00ed n\u00e1dr\u017ei je otev\u0159en\u00ed z\u00e1sobn\u00edku obil\u00ed. Po rmutov\u00e1n\u00ed a oh\u0159evu se zrna odd\u011bluj\u00ed od mladiny a vypou\u0161t\u011bj\u00ed se otvorem obiln\u00ed stodoly. R\u00e1z a vysok\u00e9 zat\u00ed\u017een\u00ed od vysypan\u00e9ho zrna vytv\u00e1\u0159\u00ed \u00fanavov\u00e9 korozn\u00ed trhliny pod\u00e9l svarov\u00e9 hrany v oblasti p\u0159\u00edmo proti \u00fast\u00ed skladu. \u00danik na n\u011bkter\u00fdch m\u00edstech je zp\u016fsoben \u0161patnou kvalitou. N\u00e1doba s mladinou m\u016f\u017ee prasknout zven\u010d\u00ed dovnit\u0159 v d\u016fsledku prask\u00e1n\u00ed chlorid\u016f a tepeln\u00e9 \u00fanavy. Pokud dojde p\u0159i sva\u0159ov\u00e1n\u00ed spir\u00e1lov\u00fdch trubek zah\u0159\u00edvan\u00fdch p\u00e1rou k vysok\u00e9mu vnit\u0159n\u00edmu nap\u011bt\u00ed p\u0159i sva\u0159ov\u00e1n\u00ed, m\u016f\u017ee doj\u00edt k prask\u00e1n\u00ed v cel\u00e9 st\u011bn\u011b n\u00e1doby z nerezov\u00e9 oceli.<\/p>\n

\"\"<\/p>\n

Citlivost nerezov\u00e9 oceli<\/h4>\n

AISI 304 pop\u0159 316 nerezov\u00e1 ocel<\/a> m\u00e1 obsah uhl\u00edku < 0,08% a m\u016f\u017ee b\u00fdt senzibilizov\u00e1n, pokud je vystaven teplot\u00e1m 500 ~ 800 \u2103 po ur\u010ditou dobu, k \u010demu\u017e m\u016f\u017ee doj\u00edt b\u011bhem sva\u0159ov\u00e1n\u00ed. Proto sva\u0159ov\u00e1n\u00ed zp\u016fsobuje zcitliv\u011bn\u00ed \u201eteplem ovlivn\u011bn\u00e9 z\u00f3ny\u201c pod\u00e9l svaru.<\/p>\n

Senzibilizace povede k tvorb\u011b karbidu chr\u00f3mu na hranic\u00edch zrn, co\u017e m\u00e1 za n\u00e1sledek \u0161patn\u00fd chrom na hranic\u00edch zrn, co\u017e snadno zp\u016fsob\u00ed mezikrystalovou korozi nerezov\u00e9 oceli v p\u0159\u00edpad\u011b siln\u00e9 st\u011bny trubky (BBB 0 2 ~ 3 mm). Abyste se t\u00e9to situaci vyhnuli, \u010dasto volte \u201esva\u0159itelnou ocel\u201c: jako je ocel t\u0159\u00eddy L, jako je nap\u0159 304 l<\/a>, 316L, jeho\u017e obsah uhl\u00edku je men\u0161\u00ed ne\u017e 0,03%; Titanem stabilizovan\u00e1 ocel: 321 316 Ti.<\/p>\n

 <\/p>\n

Povrchov\u00e1 \u00faprava<\/h4>\n

Pro korozn\u00ed odolnost nerezov\u00e9 oceli je d\u016fle\u017eit\u00e1 kvalita svaru a tepeln\u011b ovlivn\u011bn\u00e1 z\u00f3na, drsnost povrchu a stav ochrann\u00e9 oxidov\u00e9 vrstvy. Stav povrchu nerezov\u00e9 oceli je zvl\u00e1\u0161t\u011b d\u016fle\u017eit\u00fd pro potravin\u00e1\u0159sk\u00fd a n\u00e1pojov\u00fd pr\u016fmysl a farmaceutick\u00fd pr\u016fmysl. Probl\u00e9my s koroz\u00ed v pivovarech jsou \u010dasto zp\u016fsobeny nerovn\u00fdm povrchem. P\u0159i v\u00fdrob\u011b (sva\u0159ov\u00e1n\u00ed, tepeln\u00e9 zpracov\u00e1n\u00ed, brou\u0161en\u00ed atd.) se pasivovan\u00e1 vrstva oxidu chromu po\u0161kod\u00ed a t\u00edm se sn\u00ed\u017e\u00ed odolnost proti korozi. Nedostate\u010dn\u00fd ochrann\u00fd plyn pou\u017eit\u00fd p\u0159i sva\u0159ov\u00e1n\u00ed nerezov\u00e9 oceli povede k vytvo\u0159en\u00ed barvy popou\u0161t\u011bn\u00ed za horka. Tyto por\u00e9zn\u00ed tepeln\u011b temperovan\u00e9 barvy se skl\u00e1daj\u00ed z r\u016fzn\u00fdch oxid\u016f, kter\u00e9 maj\u00ed tendenci absorbovat ionty, jako jsou chloridov\u00e9 ionty, \u010d\u00edm\u017e sni\u017euj\u00ed odolnost proti korozi a nedok\u00e1\u017eou chr\u00e1nit z\u00e1kladn\u00ed kov.<\/p>\n

Jsou-li tepeln\u00e9 nebo jin\u00e9 typy kontaminant\u016f nep\u0159ijateln\u00e9, mus\u00ed b\u00fdt k jejich odstran\u011bn\u00ed pou\u017eit n\u011bjak\u00fd druh kovov\u00e9 povrchov\u00e9 \u00fapravy. Mo\u0159en\u00ed nebo pasivace mohou odstranit starou oxidovou vrstvu, zah\u0159\u00e1t\u00ed barvy a dal\u0161\u00ed ne\u010distoty, a tak umo\u017enit \u00fapln\u00e9 obnoven\u00ed pasivovan\u00e9ho filmu oxidu chromit\u00e9ho. Nejb\u011b\u017en\u011bj\u0161\u00edm zp\u016fsobem mo\u0159en\u00ed je pono\u0159en\u00ed trubek z nerezov\u00e9 oceli do sm\u011bsn\u00e9ho kysel\u00e9ho roztoku kyseliny dusi\u010dn\u00e9 a kyseliny fluorovod\u00edkov\u00e9, co\u017e lze tak\u00e9 prov\u00e9st syst\u00e9mem rozst\u0159ikov\u00e1n\u00ed nebo oplachov\u00e1n\u00ed potrub\u00ed. Povrch nerezov\u00e9 oceli je sice po mo\u0159en\u00ed aktivn\u00ed, b\u011bhem 24 hodin se m\u016f\u017ee vytvo\u0159it pasiva\u010dn\u00ed film d\u00edky reakci chr\u00f3mu se vzdu\u0161n\u00fdm kysl\u00edkem, ale v n\u011bkter\u00fdch p\u0159\u00edpadech je pasivace chemicky usnadn\u011bna pou\u017eit\u00edm kyseliny dusi\u010dn\u00e9.<\/p>\n

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Sva\u0159ov\u00e1n\u00ed<\/h4>\n

Svary a tepeln\u011b ovlivn\u011bn\u00e9 oblasti jsou \u010dasto p\u0159\u00ed\u010dinou koroze. Pro pivovary a dal\u0161\u00ed potravin\u00e1\u0159sk\u00fd pr\u016fmysl maj\u00ed vady ve svarech, jako je nedostatek pr\u016fvaru, prvo\u0159ad\u00fd v\u00fdznam, co\u017e zp\u016fsobuje probl\u00e9my s hygienou a sterilizac\u00ed. Technici a kupuj\u00edc\u00ed \u010dasto identifikuj\u00ed nevhodn\u00e9 podm\u00ednky sva\u0159ov\u00e1n\u00ed a postupy sva\u0159ov\u00e1n\u00ed, kter\u00e9 nelze prov\u00e9st spr\u00e1vn\u011b. V\u00fdsledkem jsou nekvalitn\u00ed svary a povrchov\u00e9 podm\u00ednky v konstrukci, kterou je nutn\u00e9 dod\u011blat.<\/p>\n

Tepeln\u00e9 oh\u0159\u00edv\u00e1n\u00ed je zp\u016fsobeno absorbov\u00e1n\u00edm sv\u011btla do pr\u016fhledn\u00e9 oxidov\u00e9 vrstvy v d\u016fsledku r\u016fzn\u00fdch tlou\u0161t\u011bk oxidov\u00e9 vrstvy. Proto\u017ee barvy maj\u00ed r\u016fzn\u00e9 koeficienty lomu, mod\u0159e vypadaj\u00edc\u00ed oxidov\u00e1 vrstva m\u016f\u017ee odr\u00e1\u017eet pouze modr\u00e9 sv\u011btlo a absorbovat jin\u00e9 sv\u011btlo. Siln\u011bj\u0161\u00ed oxidov\u00e9 vrstvy maj\u00ed v\u00edce otvor\u016f ne\u017e pln\u011b pr\u016fhledn\u00e9 tenk\u00e9 oxidov\u00e9 vrstvy, proto siln\u011bj\u0161\u00ed oxidov\u00e9 vrstvy sn\u00ed\u017e\u00ed odolnost proti korozi a nep\u0159ilnavost nerezov\u00e9 oceli. Pro v\u011bt\u0161inu standard\u016f je p\u0159ijateln\u00e1 sv\u011btl\u00e1 sl\u00e1mov\u00e1 barva zp\u011btn\u00e9ho tepla; V\u0161echny ostatn\u00ed zah\u0159\u00edvac\u00ed barvy, jako je \u010derven\u00e1 a modr\u00e1, jsou nep\u0159ijateln\u00e9. Farmaceutick\u00fd pr\u016fmysl neumo\u017e\u0148uje temperov\u00e1n\u00ed za tepla.<\/p>\n

Geometrie svaru mus\u00ed b\u00fdt pokud mo\u017eno pravideln\u00e1. Kvalifikovan\u00e9 svary nepo\u0161kod\u00ed kovov\u00fd povrch podkladu. Koroze \u010dasto za\u010d\u00edn\u00e1 uvnit\u0159 mal\u00e9 d\u00edrky na za\u010d\u00e1tku\/konci svaru.<\/p>\n

Teoreticky na za\u010d\u00e1tku\/konci nejsou \u017e\u00e1dn\u00e9 drobn\u00e9 d\u00edrky, v\u016fl\u00ed nebo jin\u00e9 nerovnosti. Dobr\u00e1 penetrace svaru je velmi d\u016fle\u017eit\u00e1. Potrub\u00ed mus\u00ed b\u00fdt dob\u0159e symetrick\u00e9 a \u0161\u00ed\u0159ka svaru mus\u00ed b\u00fdt pevn\u00e1.<\/p>\n

\u00a0<\/strong><\/p>\n

Drsnost povrchu<\/h4>\n

Drsnost povrchu ovliv\u0148uje hygienick\u00e9 a korozn\u00ed vlastnosti nerezov\u00e9 oceli. Odolnost proti korozi je nejlep\u0161\u00ed u elektrolyticky le\u0161t\u011bn\u00e9ho povrchu, n\u00e1sleduje mechanicky le\u0161t\u011bn\u00fd povrch. Obecn\u011b plat\u00ed, \u017ee pivn\u00ed a potravin\u00e1\u0159sk\u00fd pr\u016fmysl si nevynucuje pou\u017eit\u00ed elektrolyticky le\u0161t\u011bn\u00fdch povrch\u016f, nicm\u00e9n\u011b takov\u00e9 povrchy, \u010d\u00edm\u017e je dosa\u017eeno vynikaj\u00edc\u00edch hygienick\u00fdch podm\u00ednek a snadn\u00e9ho \u010di\u0161t\u011bn\u00ed. V\u011bt\u0161ina trubek je p\u0159i v\u00fdrob\u011b leskle \u017e\u00edhan\u00e1. Proto\u017ee proces leskl\u00e9ho \u017e\u00edh\u00e1n\u00ed v\u00fdrazn\u011b zlep\u0161uje kvalitu, mo\u0159en\u00ed uvnit\u0159 takov\u00fdch trubek se \u010dasto neprov\u00e1d\u00ed, pokud povrch materi\u00e1lu nem\u00e1 v\u00fdraznou tepelnou zp\u011btnou barvu nebo nen\u00ed kontaminov\u00e1n \u017eelezem. Nerezov\u00fd plech m\u00e1 \u010dasto povrch 2B, maj\u00ed dobr\u00fd povrchov\u00fd v\u00fdkon. V pivovarech se nej\u010dast\u011bji pou\u017e\u00edvaj\u00ed tenkost\u011bnn\u00e9, rovn\u011b sva\u0159ovan\u00e9 trubky z nerezov\u00e9 oceli s povrchovou \u00fapravou 2B a n\u011bkdy i jinou povrchovou \u00fapravou (\u0161t\u011btcem nebo le\u0161t\u011bn\u00edm) na vn\u011bj\u0161\u00ed stran\u011b. Nerezov\u00e9 extrudovan\u00e9 trubky se v pivovarech b\u011b\u017en\u011b nepou\u017e\u00edvaj\u00ed; pou\u017e\u00edvaj\u00ed se pro vysokotlak\u00e9 \u00fa\u010dely.<\/p>","protected":false},"excerpt":{"rendered":"

Nerezov\u00e1 ocel je \u0161iroce pou\u017e\u00edv\u00e1na v potravin\u00e1\u0159sk\u00e9m a n\u00e1pojov\u00e9m pr\u016fmyslu d\u00edky sv\u00e9 vysok\u00e9 teplotn\u00ed odolnosti, odolnosti proti korozi a hygienick\u00fdm vlastnostem. Ve srovn\u00e1n\u00ed s jin\u00fdmi oblastmi, jako je t\u011b\u017eba ropy a plynu, jsou n\u00e1doby a potrub\u00ed na va\u0159en\u00ed piva pravideln\u011b \u010di\u0161t\u011bny pomoc\u00ed CIP (site cleaning). Aby bylo mo\u017en\u00e9 dos\u00e1hnout nejlep\u0161\u00edch v\u00fdsledk\u016f \u010di\u0161t\u011bn\u00ed, dobr\u00e1 povrchov\u00e1 \u00faprava [\u2026]<\/p>","protected":false},"author":1,"featured_media":2156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/posts\/2153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/comments?post=2153"}],"version-history":[{"count":3,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/posts\/2153\/revisions"}],"predecessor-version":[{"id":2158,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/posts\/2153\/revisions\/2158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/media\/2156"}],"wp:attachment":[{"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/media?parent=2153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/categories?post=2153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wldstainless.com\/cs\/wp-json\/wp\/v2\/tags?post=2153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}