Cleaning in place with onsite-generated electrolysed oxidizing water for water-saving disinfection in breweries

Abstract

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.

Competitive inter-species interactions underlie the increased antimicrobial tolerance in multispecies brewery biofilms

“…Next, a caustic or an acidic agent is used to chemically remove contaminations. Finally in some cases a disinfectant is added to target microbial contamination [42,43]. Samples taken before CIP were collected at least 12 h after the last cleaning, whereas the samples taken after CIP were collected within 3 h after cleaning.…”

CFD modelling of axial mixing in the intermediate and final rinses of cleaning-in-place procedures of straight pipes

“…2013). A number of studies have focused on the development of new cleaning agents, the effect of water quality and the optimization of chemical usage (Chen et al, 2012;Jurado-Alameda et al, 2016;Palabiyik et al, 2015). However, industrial applications of such technologies are still limited due to the complex modification of existing equipment and the inestimable payback time.…”

New Chemical and Biochemical Hurdles

“…Recently, the use of EOW as a sanitizing agent in the food processing industries for microbial load reduction purposes has received lot of attention (Chen et al, 2013;Ongeng et al, 2006;Rasschaert et al, 2013). The sodium ions are drawn to the cathode (NaOH) and the chlorine ions are drawn to the anode (HOCl).…”