Disinfection of drinking and process water in breweries (Part 2)
Part 1 described the structure of microorganisms (MO) as well as possibilities of reducing their hazard potential for drinking and process water, air and product in breweries to a minimum or to zero. Disinfection by chlorination and treatment with chlorine dioxide are also covered [1]. In Part 2, further disinfection methods as well as use of peroxy compounds and UV treatment are described. In addition, the action of disinfectants on various materials and possibilities to avoid corrosion are presented. The tenet should be to match water quality and disinfection processes.
Select offer and read on
6 print issues
