Benefits of Using Chlorine Dioxide as an Alternative to Hot-Water Sanitation
MBAA TQ vol. 41, no. 1, 2004, pp. 42-44 |
VIEW ARTICLE
George Agius (1), Stacey Burkeen (2), and Jim Mynatt (2). 1. JohnsonDiversey Inc., Oakville, Ontario L6H 6P1, Canada. 2. Coors Brewing Company, Memphis, TN 38118, U.S.A.
Abstract
Chlorine dioxide solutions in the range of 5 to 7.5 parts per million (ppm) were used to replace a hot-water (85�C/185�F) sanitation regime and were used for the cleaning-in-place (CIP) of blending tanks, finishing tanks, and process lines under carbon dioxide pressure. The new CIP procedures produced a number of benefits, including a much-reduced equipment turnaround time from 2.25 to 1.25 hr and heat-energy and water savings by eliminating the need for heated water. Major production interruptions for remedial CIP cleaning with hot caustic and acid were also successfully replaced with acidic cleaning at ambient temperatures under carbon dioxide counterpressure. This new program, now in use for 3 years, has maintained beer quality standards. The less-intrusive nature of the new procedures permits the cleaning of tanks and lines in groups, without interrupting production. The tanks, lines, and associated valves are also no longer subjected to repeated heating and cooling stress, thereby resulting in reduced maintenance.
Keywords: acidic cleaning, chlorine dioxide, cleaning-in-place
S�ntesis
Soluciones de di�xido de cloro entre 5 y 7,5 ppm fueron utilizadas para sustituir un r�gimen de esterilizaci�n con agua caliente (85�C/185�F) utilizado en sistemas CIP de tanques de mezcla, tanques de cerveza filtrada y v�as, bajo presi�n de gas carb�nico. Los nuevos procedimientos de CIP resultaron en numerosos beneficios, incluyendo una fuerte reducci�n en el tiempo de limpieza de 2,25 a 1,25 horas, y ahorros de agua y energ�a t�rmica mediante la eliminaci�n del uso de agua caliente. Tambi�n se utiliz� exitosamente una limpieza �cida bajo contrapresi�n de gas carb�nico, eliminando largas interrupciones de producci�n para la limpieza correctiva con sosa c�ustica caliente y �cido. Este nuevo programa, ya en uso durante tres a�os, ha servido para mantener altos est�ndares de la calidad de la cerveza. La naturaleza menos intrusiva de estos nuevos procedimientos permite que sean lavados tanques y v�as en grupos, sin interrumpir la producci�n. Los tanques, las v�as y v�lvulas asociadas ya no tienen que estar sujetas a repetidas tensiones por calor y fr�o, reduciendo as� la necesidad de mantenimiento.
Palabras claves: limpieza con �cido, di�xido de cloro, limpieza en sitio (CIP)
