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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.
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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.
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.
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.
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.
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 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. ...
In April 2001, a new bottling line was installed in Paderborner Brewery, a part of Haus Cramer Group. Those responsible at Warsteiner studied the conventional methods used for functional and microbiologically reliable cleaning of conveyers. Extensive tests showed that a disinfectant such as chlorine dioxide can be mixed with conveyer lubricant and that the resulting cleaning effect meets specifications.
Numerous cleaning methods exist for container conveyers, three different types were examined in detail. One arrangement involved automatic conveyer CIP, this was the method used and installed in Warsteiner Brewery since the end of the 1970’s. As an alternative, costs for purely manual cleaning were calculated.
2. And filling has to stop during the cleaning phase as well. ...
A freshly tapped beer is regarded by many consumers as being the best possible way of enjoying this beverage. And rightly so, because the qualitative standard of draught beer delivered to restaurants and bars is of the highest order. Nevertheless, as of the mid 90’s, repeated reports about considerable microbial contamination in draught beer have sent waves throughout the sector. In practically all cases, the cause of contamination could be put down to inadequate cleaning of the dispensing unit.
The manner, frequency and quality of cleaning are the major factors having a bearing on hygiene of a dispensing unit. Legal regulations and technical standards exist for dispensing unit cleaning (1, 2, 3). This procedure has no germicidal effect. ...
The working mechanisms and application parameters for common products based on different active agents such as per-oxy acetic acid or monobromoacetic acid are compared, taking a novel, non-oxidising disinfecting agent as an example.
The stringent hygiene requirements in the beverage industry require tailor-made disinfectants to ensure optimal product safety and uncompromising consumer protection. The range of available disinfectants is constantly growing due to the continuous efforts to increase process safety during production. The industry constantly strives to use less chemical agents and adjust exposure times whilst still achieving enhanced disinfecting performance. This process is based on chemical interaction.). A low foaming capacity makes it suitable for CIP processes..
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