Reducing Potential Quality Problems While Improving Pasteurizer Service Life
MBAA TQ vol. 45, no. 1, 2008, pp.
32-38 |
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Jack Bland (1) and Jeff Tito (2). 1. ChemTreat, Inc., 4461 Cox Road, Glen
Allen, VA 23060. 2. Miller Brewing Company, Albany, GA 31705.
Abstract
Most breweries have successfully implemented water conservation measures in
the packaging area that include pasteurizers and associated water-reclamation
systems. These efforts, coupled with the increased water and energy efficiencies
of modern pasteurizer designs, have led to much longer water retention times
within individual pasteurizers and associated water-reclamation systems. These
increased retention times do not allow for the �solution by dilution� effect for
removal of external organic contaminants entering a pasteurizer. A new series of
consumer complaints has arisen as a result of these increases in efficiency and
reduced water consumption in both bottle and can pasteurizers. This paper
examines the potential problems related to reductions in water usage, as
evidenced by increased consumer complaints of �medicinal� or �musty� tastes and
odors, can lacquer overcoat varnish deterioration, bottle crown rusting,
pasteurizer corrosion issues, and increased chemical consumption.
Recommendations for problem resolution and a path forward for reducing these
problems, as well as case histories of successful implementation of corrective
actions, also are detailed.
Keywords: pasteurizer, product quality, water conservation
Figures 1 and 4�7 are in color in this online
article.
S�ntesis
La gran mayor�a de cervecer�as han conseguido implementar exitosamente planes
de conservaci�n de agua en el envasado, incluyendo pasteurizadoras y sistemas
asociadas de reciclaje de agua. Estas medidas, junto con la mayor eficiencia en
el uso de agua y consumo de energ�a de pasteurizadoras modernas, ha resultado en
un mayor tiempo de retenci�n de agua dentro de las pasteurizadoras y sistemas
asociadas de reciclaje de agua. Este mayor tiempo de retenci�n disminuye el
efecto de �soluci�n por diluci�n� para la eliminaci�n de contaminantes externas
org�nicas, por lo que han surgido diferentes reclamos de los consumidores debido
a olores y sabores �medicinales� o �mohoso,� deterioro de la laca externa de las
latas y oxidaci�n de las tapas de botellas. En este art�culo se examina estos
problemas y los relacionados con la corrosi�n potencial de las pasteurizadoras y
el consumo adicional de aditivos qu�micos. Se incluyen recomendaciones para
resolver estos problemas o para aminorarlos. Se detallan casos reales de
implementaci�n de acciones correctivas.
Palabras claves: calidad del producto, conservaci�n de agua,
pasteurizadoras