Neuro-numeric system for real-time damage detection on beverage containers

For some time, returnable goods have been at the centre of discussion by society at large. The focus is on aspects of process ecology, i.e. protection of the environment and resources. Extensive consideration has also been given to the economics of the returnable loop. The condition of stacking crates has, in the first instance, a major influence on safety in beverage operations and in the logistics chain. And there is also the risk of injuries to consumers due to defective crates.

Effects of different aeration techniques in pitching technology

Beer quality, in particular taste stability, is substantially influenced by oxygen pick-up during the production process. Numerous technological measures are taken to minimise pick-up. Also in pitching technology for large vessels, the doubling process, optimisation potential exists resulting from varying aeration and yeast addition operations.

Quality without compromise

The new KHS Innoclean SEC bottle washing machine provides outstanding cleaning results alongside ecological and economic advantages. The machine is compact in design and also fits easily into existing line equipment when substituting individual machines.

CIP plants: stock cleaning or run-to-waste cleaning?

In the fermentation and beverage industries, plants are cleaned regularly using a CIP process in circulation. CIP cleaning can be done both as a stock cleaning process as well as a “run-to-waste” process. Both systems have advantages and disadvantages that will be explained below.

Results and experiences of acceptance tests

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Cylindroconical tanks: Considerations relating to tank and cooling surface sizing

Horizontal and vertical cylindroconical tanks have become widely accepted during the past 40 years, both from a production point of view as well as in terms of acceptance by beer consumers. In order to guarantee production of high quality beers, scientists developed a series of quality criteria for cylindroconical tanks. This article addresses these tank criteria. Part 1 deals with tank and cooling surface sizing and Part 2, in a subsequent issue of Brauwelt International, will deal with enclosures of tanks.

A storable alternative to disinfection

The disinfectant of U. Grajecki GmbH & Co. KG, subjected to repeated development over the past eleven years to meet the requirements of the beverage industry, is storable and can be conductivity controlled. This contribution describes the various applications, especially under the aspect of biofilm detachment, and underlines its advantages by providing test data.

P3-oxysan range – the new generation of peroxyacetic acid based disinfectants

Peroxyacetic acid is mostly abbreviated as peracetic acid (PAA) and known in chemical science for only about 100 years. After discovery of the “equilibrium mixture”, PAA developed into a secure, economic, and ecologically safe disinfection agent for the food industry. Ecolab Deutschland GmbH further developed its P3-oxysan range, the efficacy and mode of action of which is explained in the following.

Internal boiler cleaning in the brewhouse –a possible solution for commercial scale plants

König-Brauerei in Duisburg was looking for a more effective solution for cleaning boiler tubes in internal boilers. Various test runs and trials done in cooperation with cleaning agent suppliers led to the use of a hardness stabiliser that optimised results.

Determination of beer fermentation by-products via gas chromatography

Determining the character and amount of particular fermentation by-products for brewers is an imperative requirement for the production of premium beer concerning quality and flavour. The headspace-SPME-technology provides one opportunity of analysis and is described in the following article.
Whether a beer tastes and smells good depends amongst other things on fermentation by-products. Not only do they have a big impact on flavour but also on foam stability. Via different technologies brewers can influence formation and degradation of fermentation by-products.
The following described analysis procedure determines the fermentation by-products acetaldehyde (green beer flavour compound) as well as higher alcohols and esters (flavour compounds). ...

The Sander Hansen Marathon Belt - the long-distance winner among tunnel pasteuriser conveyors

The main conveyor is the most critical mechanical component of the tunnel pasteuriser. In view of this, and the fact that approx. 80 - 85% of total pasteuriser downtime is related to conveyor belt problems, it is evident that conventional conveyor solutions have not been optimal. Additionally, the integrity of the conveyor belt is critical for an optimum PU control because the control system relies on input on the exact position of the products in the pasteuriser. Belt elongations will disturb input and are therefore damaging to product quality. Temperatures in pasteurisers may vary between 3 °C and 85 °C.
The tunnel pasteuriser conveyor must, at the same time, be very flexible, i.e. able to handle a wide number of product and container types.e. 1:50.000. ...