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Reducing Potential Quality Problems While Improving Pasteurizer Service Life

MBAA TQ vol. 45, no. 1, 2008, pp. 32-38  |  VIEW ARTICLE

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

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