Hygienic design – fit for the future

Best prerequisites | The fourth part of our Hygienic Design series introduces the European Hygienic Engineering and Design Group (EHEDG). The German test centre is located at the Weihenstephan Research Centre for Brewing and Food Quality (BLQ). Its particular facilities ensure that Hygienic Design assessment, so important for the brewing and food industries, can be carried out.

EHEDG aseptic tests: certification for aseptic use

Aseptic filling | The third part of the BRAUWELT series about hygienic design covers a very specific application: aseptic filling. For these processes, it is important that fittings have special properties. To test whether fittings are suitable for aseptic processes, the Weihenstephan Research Centre for Brewing and Food Quality at the TU Munich offers specific EHEDG testing methods. These are, among others, the basis for an EHEDG aseptic certification.

Avoiding chlorate in beverage production

Disinfection processes | Chlorate is a by-product of disinfectants harmful to health. It can form during water disinfection and thus has to be monitored during beverage production. It is important to become familiar with the causes, legal framework, recommendations, sources of ingress and implications for health of chlorate in order to develop effective prevention routes and strategies for avoiding exposure to chlorate. In this technical article, the focus is on these measures from the aspect of “Safe and low-chlorate operation of disinfection plants existing or planned”.

Efficiency in CIP processes

Cleaning efficiency | Modern CIP systems are only a point of discussion when they don’t work as they should do. CIP systems provide great service for a long time without any grounds for complaint or the need for any further intervention – bar the necessary maintenance. Their degree of efficiency can decrease, however. More detailed study of CIP systems reveals that they do indeed have several weak points that can mutate into risks.

Hygiene and quality control on filling systems

Contamination | Hygiene deficiencies on filling systems are usually a home-made problem. Even if this sounds like an extremely simple statement to make, nevertheless it’s a fact. But why is this so? And why do quality controllers today often not identify the weak points at their own plant? This requires some explanation, for it’s not for lack of suitable training.

Spray shadow tests: Trust is good, but control is …

Cleaning results validated | Spray shadow tests are a useful and proven tool for validation of automatic cleaning systems. This holds true for new installations, changes to existing systems and regular revision. Based on two industrial examples, the usefulness of two different spray shadow tests, both used at VLB, is illustrated.

On-demand cleaning: what’s already possible?

Optimised cleaning | On-demand cleaning is today often seen as a vision for a new form of sanitation. But what’s behind this? How is the need for cleaning defined? Martin Löhrke, CEO of Jürgen Löhrke GmbH in Lübeck, Germany, takes a look at the options already in place to meet the requirements of individual cleaning operations.

50 years of brewing microbiology: what’s changed?

Brewery hygiene | If we look back on 50 years of brewing microbiology, we gain a number of extremely interesting insights. Can we draw a positive conclusion here or are there also negative aspects that have to be taken into account?

Microorganisms: life in the hoses of a beverage dispensing unit

Recommended cleaning intervals | Beer hoses are currently being analysed in terms of life and cleanability in the context of an in-depth study at the Technical University of Munich (TUM) in Freising. Investigations described focus on appropriate cleaning intervals. Growth patterns of various microorganisms in beers were recorded in order to come up with information about necessary cleaning intervals of beverage dispensing units.

Taming wild barrels: Cleaning and sanitation of wooden barrels

Barrel ageing | In recent years, maturation of beers in wooden barrels is becoming an interesting avenue for breweries to expand and refine their beer portfolios. Especially in the craft beer sector there is an increasing consumer demand for more complex flavours and aromas, many of which can be obtained through barrel ageing of beer. However, microbial spoilage of the barrel has to be effectively controlled in order to ensure consistent product quality and reduce profit losses.

Demand-based, sensor-controlled in-situ cleaning of mash filters

Spent grain residue | Mash filters are currently the most common alternative to the classic lauter tun. The central filtering medium are filter cloths made of plastic. These filter cloths need to be thoroughly cleaned as following filtration they may be covered with spent grain residue.