Purpose of Cleaning and Sanitation
- cleaning: remove nutrition and protection of microorganism
- sanitization: using a biocide, can't kill spore
- sterilization: complete removal of microorganism, hard for general brewpub
- physical cleaning
- chemical cleaning
- microorganism cleaning: every brewing equipment after boiling
Controlling step
- cleaning: remove dirt and soil from a surface of tools
- sanitization: disinfection for prohibiting the growth of microorganism, using chemical or heat(minimum 15min, above 120'c with steam)
- sterilization: complete remove living cells, prevent infection of wort
Detergent
- Alkaline detergent for organic soil(sugar, protein in a kettle): at high temperature
- Acidic detergent for inorganic matter(scale caused by hard water, beer stone in a fermentor or keg): at low temperature(for rinse water as well)
Ingredients of detergent
- water
- dissolving agent
- surfactant: lower surface tension
- chelating agent: reactive with metal ion first, help surfactant work well
- rinse agent
- oxidizing agent: remove bad protein
- disinfectants for terminal rinsing, for soaking bath
alkaline detergent
- attack organic matter. mainly Caustic soda(Sodium hydroxide).
- better in higher pH and above 65'c, 2-5%. reactive with CO2.
- Chlorinated caustic or Chlorinated alkali for stronger one(*maximum amount of Chlorine must below 200ppm, pH above 11)
- need sequestrant for preventing scaling: stoichiometric sequestrant, threshold sequestrant
acid detergent
- attack inorganic matter.
- effective in pH below 2.5. not reactive with CO2.
- not for cleaning a fermentor. ineffective compared to alkaline detergent(or pre-rinse with alkaline detergent before use)
- mainly use for keg cleaning.
- cautious safety!
How to choose right detergent
- legally ok?
- organic(brewhouse) or inorganic(bottling line)?
- highly corrosive?
- residue and its impact
- time, temperature, concentration, by hand(or machine)
- is it safe for staff?
- no impact on finish products?
- safe for the environment?
- easy to monitor?
No rinse sanitizer
- Hydrogen Peroxide: no impact on beer, safe but strong acid and easy to fire
- Peroxyacetic acids/Percetic acids(aka 스타산): effective in wide range of temperature, no harm for stainless steel
Other sanitizer/disinfectant(must rinse)
- Sodium hypochlorite: activated chlorine under pH 5, relatively stable. 50-300mg/L and use for terminal sterilant
- Chlorine dioxide: remove microorganism and biofilm, no harm for aroma, sanitize water with 0.2ppm(no need to rinse again), 5ppm for sanitizer(must rinse)
- Hypochlorite(bleach): corrode stainless steel, OK with low temp and hard water, less good for organic matter but can produce chlorophenol and chloramine -> replaced with Chlorine dioxide
- Formaldehyde: not safe(not used in US and Europe), very effective and cheap
- Ammonium compounds: not corrosive, make bubbles, bad for foam stability
- Iodophors: Iodine+active agent. 10mg/L. highly noticeable red color, good for soak bath, bad in low temp and organic matter
- Ultra violet light: use for sanitizing water, effective only for clear water
- Peracetic acid: separate into acetic acid+hydrogen peroxide. 75-300mg/L at low temperature. need to ventilate, so replaced with chlorine dioxide.
Pasteurization
- tunnel pasteurizer: 20min in 65'c
- flash pasteruizer: 15c in 73'c
- hot water: longer than 20min in 85'c
- hot steam: longer than 15min in 120'c
CIP(Cleaning in place) - Cleaning cycle
- perfectly empty the equipment
- pre-rinse
- put detergent, rotating CIP circuit for 20~30mins
- detergent out(or re-collected)
- rinse with acidic liquid where alkaline detergent was used
- final rinse with terminal sterilant
- brewhouse: pre-rinse 10~15mins > detergent(caustic) recycling 20~30mins > post rinse 5~10 mins
- fermentation vessel, maturation vessel, yeast vessel: pre rinse 10~15 > hot caustic recycling 20~30 > post rinse 5 > sterilant recycling 10~20 > post rinse 5~10
- or : hot caustic recycling and drain 30 > post rinse > *(cold acidic detergent recycling 15~20 > post rinse 5) > sterilant recycling > post rinse. * is 1~2 per week
- BBT(bright beer tank): pre rinse 5~10 > cold acidic detergent recycling > post rinse 5 > sterilant recycling 10~20 > post rinse 5~10
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