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Cleaning in place with onsite‐generated electrolysed oxidizing water for water‐saving disinfection in breweries
Author(s) -
Chen Lu,
Chen Rong,
Yin Hua,
Sui Jianxin,
Lin Hong
Publication year - 2012
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.56
Subject(s) - peracetic acid , brewing , oxidizing agent , pulp and paper industry , waste management , chlorine , sanitation , clean water , chemistry , bottled water , environmental science , environmental engineering , hydrogen peroxide , engineering , food science , organic chemistry , fermentation
The use of acid electrolysed water (AcEW) is a relatively new sanitizing technique for brewery equipment. Experiments showed that a 30% AcEW (a free chlorine concentration of above 17 mg/L) was a sufficient and effective alternative to conventional sanitizers such as peracetic acid (2%). On the basis of the results of industrial‐scale clean‐in‐place tests, an effective AcEW‐based clean‐in‐place procedure, which requires only 10 min of cleaning and does not require final water rinsing after sanitation, was established for the bright beer tank. Copyright © 2013 The Institute of Brewing & Distilling