Non-oxidising disinfectant

Ecolab, known for its innovative global hygiene technology, once more premiers safe and efficient solutions for the beer and beverage industries at this year’s Brau Beviale in Nuremberg.
In addition to cleaning and disinfecting products and services, Ecolab claims total hygiene solutions, performance-based cooperation contracts and comprehensive hygiene management know-how which make the production process easier, more efficient and safer,
Ecolab will introduce several innovative concepts, targeted specifically at the beverage production:
This year’s exhibition highlight will be the latest development from Ecolab laboratories - a Non-Oxidising Disinfectant called Trimeta NOD which may be used with different cleaners..

Techniques for cleaning keg interiors

The techniques used for cleaning kegs differ in terms of the intensity and the intensity distribution of the fluid-mechanical cleaning effect in the keg interior. This article compares the mechanical cleaning effect of different cleaning techniques by analysing the results from theoretical models that were developed for this purpose. Of the cleaning techniques examined, alternating surging between the keg wall and the riser pipe was found to have the highest fluid-mechanical cleaning effect on the internal keg walls. Pulsed cleaning is therefore the preferred method for cleaning and rinsing of kegs.

The process steps used in practice for cleaning kegs vary significantly, even for comparable applications. In practice, the processes shown in Fig. 1 are used for cleaning kegs....

It can be done - cleaning beverage dispensing equipment

Beer remains one of the most popular beverages in Germany even though it has lost ground in some instances in recent years. "Draught beer is something special" (GFO/Association for Ecology in 1997) but reality is oftentimes something different. Between 1995 and 1997, many publications referred to hygiene problems in dispensing of draught beer. Though pub operators are responsible for dispenser hygiene, assisting them in achieving this is in the interest of brewers.

A new generation of peroxyacetic-acid- based disinfectants along with a safer handling solution

In chemical science peroxyacetic acid (POAA) is known for about a hundred years. In 1902 Freer & Novy reported the excellent microbicidal and especially sporicidal efficacy of dilute peroxyacetic acid that was prepared from diacetyl peroxide [1]. Only 10 years later D’ans & Frey succeeded to synthesise POAA [2].

In the mid 60s of the last century, Sproessig & al. surveyed POAA for medical use in the former GDR [3,4]. But still any use of this highly efficient disinfectant on a larger scale and outside laboratory environments was inhibited, because POAA was only available as a 40 % solution in glacial vinegar (anhydrous acetic acid). This is a very corrosive, flammable and even explosive preparation that has to be stored at temperatures below 0°C. 1). 2).

New insights into the hygiene of beverage dispensing equipment

Draught beer is special for the consumer, and it makes a major contribution to the image of a brewery. The dispensing of beer is at the end of the quality chain and, as such, it has a considerable influence on the quality of the product when it reaches the consumer. This contribution describes initial results from an investigation into the influence of hygiene conditions of beverage dispensing equipment on quality of product.

The frequently inadequate status of hygiene in beer from open dispensing equipment became known to the general public for the first time as a result of routine investigations carried out by
the responsible surveillance authorities (1994, 1997) (3,5).g. micro-organisms, contaminations, odours, temperatures or climatic influences" (1).
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Hygiene monitoring in breweries - The microbiological laboratory as a service provider

A brewery laboratory should nowadays regard itself as a service provider for the overall beer production process. The functions to be offered by the laboratory are defined by production or filling.

Laboratory staff in white coats attract attention in the production and filling area, also due to the way they are dressed. They are oftentimes not regarded as helpful colleagues but as inspectors checking on others.
A brewery laboratory should nowadays regard itself as a service provider for the overall beer production process. The functions to be offered by the laboratory are defined by production or filling. The brewery laboratory operates in the context of an internal customer-supplier relationship, i.e. the laboratory is a fully fledged service provider.
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Anaerobic effluent treatment with used cleaning caustics as a co-substrate and pH correction agent

Taking used cleaning caustics from the beverage industry as pH correction agents for the acidification step, an investigation was carried out into the consequences for process variables in pre-treatment of organically highly contaminated effluent in two-stage anaerobic compact plants. In the tests, the caustic originated from CIP and bottle washing units of breweries.

reweries and other operations in the beverage industry produce large volumes of effluent every year, this is considerably contaminated with residuals from production and with dirt particles and caustic solutions from cleaning processes. In Germany, most beverage operations still discharge effluent indirectly into public sewage. This leads to considerable costs in the non-productive area.67 (1). An average of 0.

Mechanical cleaning of brewery effluent

The multiplicity of regulations imposed by authorities governing disposal of brewery effluent are becoming increasingly important in promoting environmental protection. In-house measures to reduce effluent volumes and concentrations are inadequate in many instances.

Long-term objectives of water policy include preserving the ecological equilibrium of waters and assuring quantitative and qualitative supplies of drinking water and service water. Between 0.4 and 0.8 m3 of fresh water/hl of sales beer are required in beer production. Thus, the brewing process gives rise to a specific effluent volume of 0.25 - 0.6 m3/hl (1). Costs for both fresh water and effluent are currently in the same range, at about 2 - 4 DM/m3.
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Future crate cleaning

A new approach was necessary because of a change in function for beverage crates, having shifted from a simple assemblage for food packaging to an advertising vehicle in the brewing industry.

Enormous investments were made in converting the crate pool, in expensive sorting plants for empties and setting up new (distribution)/logistics systems in order to increase market share. For marketing reasons, mainly bright colours, together with elaborate multi-colour prints, oftentimes supplemented with metallic effects, have been selected for dedicated crates. These form a dramatic contrast to the hitherto conventional solid ox-blood red Euro crates. After a few cycles, the exclusive appearance suffers, it has to be able to survive the harsh every-day environment of beverage crates.g....

An investigation of effectiveness of Anti-Keim® 50 (hydrogen peroxide) as a disinfectant

Apart from thermal processes for preservation of food, various chemical agents are used for cleaning and disinfection of plant and equipment. Studies have shown that Anti-Keim® 50 has proved to be a suitable means of achieving good hygiene.

Microbially induced spoilage of food is caused mainly by bacteria and fungi (1). In terms of metabolic physiology, they are very versatile and are thus able to metabolise practically all natural substances. Accordingly, beer and sugar-containing non-alcoholic beverages provide optimum living conditions for growth and propagation of micro-organisms so that very good hygiene is an essential prerequisite for assuring microbiological quality of products and a long shelf-life. 1). It is highly effective even at low concentrations.
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Ecological aspects of cleaning and disinfection Monobromoacetic acid, Part 1

Monobromoacetic acid (MBA) is a disinfectant which for various reasons has continued to lose ground on the market in recent years. Many breweries have meantime switched to other disinfectants, peroxidic substances have in the main become well established. The State Institute for Research and Testing of Brewery Equipment of the Technical University Munich-Weihenstephan has investigated MBA from an ecological standpoint.