Jack Bland (1), Rick Brundage (1); (1) ChemTreat, Glen Allen, VA, U.S.A.
Packaging (Bottles, Draft, and Cans)
Poster
For many years, tunnel-type pasteurizers have been treated with a
program consisting of liquid sodium hypochlorite and sodium bromide for
primary biological growth control, along with phosphate/polymer
corrosion and deposit inhibitors. While this program produced clean
pasteurizers, the recent reduction in water usage has resulted in
increased feed of commercial bleach and bromide to overcome the
retention of any organic compounds in the pasteurizer water. These
higher chemical feed rates have been linked to premature failure of
numerous polypropylene mat top belts in many U.S. breweries. In
addition, new restrictions on phosphate residuals in the brewery
effluent have dictated the use of non-phosphorous corrosion inhibitor
technology, especially where the brewery is attempting to recycle some
of the effluent for use in non-brewing areas. In order to overcome these
obstacles, ChemTreat, in conjunction with Design Controls and MIOX,
developed a new treatment approach, whereby a mixed oxidant solution
(MIOX) is generated onsite, using a salt solution and DC electrical
current, for a variety of oxidant species and delivered directly to the
pasteurizer water. This mixed oxidant solution is much more effective
(0.5-1.0 ppm as free chlorine) compared to the previous NaOCl/NaBr
solution where 3.0-5.0 ppm as free halogen was required to maintain
water and vapor area pasteurizer cleanliness. In conjunction with the
MIOX solution, a propriety inhibitor formulation (FlexPro) containing no
phosphorous compounds is added for corrosion and deposit control, as
well as can spotting and staining prevention; bottle crown rust
minimization is also a feature of the inhibitor program. The lower free
halogen residuals and phosphate-free inhibitor combination allows full
warranty coverage of the polypropylene mat top belts and is less
corrosive to pasteurizer metallurgy compared to the previous industry
standard treatment program. This paper will detail the specifics of the
treatment program and summarize the advantages to long-term operation
and pasteurizer belt life expectancy.
Jack Bland has more than 35 years of experience in water treatment
programs associated with more than 30 individual U.S. and Caribbean
breweries. He has been an active MBAA member since 1980 and has
published MBAA technical papers and posters, two of which were granted
the Outstanding Paper Award in packaging. Jack has also taught the
Pasteurizer Treatment section for many years at the annual MBAA
packaging course in Madison, WI. Jack retired from ChemTreat in 2012 and
is a retained consultant to the company, focusing primarily on water
treatment programs associated with the brewing industry. Jack is also a
past president of the Cooling Technology Institute, a global industry
association headquartered in Houston, TX. Jack is proud to be a member
of MBAA Districts Mid-Atlantic and Caribbean.
