Views: 5 Author: Site Editor Publish Time: 2022-09-26 Origin: Site
Pollution sources and countermeasures in the process of brewing beer
Hygiene plays a key role in the production of high-quality beer during brewing beer. Microorganisms found in brewery environments and controlling microbial contamination are essential to prevent microbial spoilage of beer. Many common odors stem from wild yeast or bacterial contamination growing in small nooks and crannies. So we have to take the hygiene of beer seriously, many things can be a source of contamination, so sanitize after the brewing process, such as fermenters and hoses. Next, DEGONG's engineers will take you to understand the source of pollution.
Hygiene issues and cleanliness are two concepts, but both are important for yeast growth. During cleaning, ensure that every surface that comes in contact with the beer is free of microorganisms. Disinfectants cannot operate without cleaning first. Instead, it provides a living environment for microorganisms that can multiply and come into contact with the water as the beer ferments. Dirt and other deposits need to be removed from equipment so germs have nowhere to hide and disinfectants can do their job.
Contamination in breweries is usually divided into primary pollution (brewing) and secondary pollution (bottling). About 50% of microbial problems can be attributed to secondary pollution, but the consequences of primary pollution are disastrous. Beer spoilage organisms can appear at any stage of the process, with indirect spoilage organisms being the main contaminant. The decay properties of a particular organism depend on its location in the process.
The main contamination in beer brewing comes from yeast, wort, fermentation and storage. Equipment that uses cultured yeast to ferment beer is also a significant source of pollution. Fermenting yeast, unclean recycled bottles and leftover beer are the most significant sources of contamination. Weak links in breweries as sources of contamination include measuring instruments such as thermometers and pressure gauges, valves, dead ends, gas lines and worn floor surfaces. Contamination can also occur when the hot wort is cooled in the plate heat exchanger due to leaking plates, insufficient cleaning of the plates or aeration of the wort.
Primarily sourced from unpasteurized brewery bottling, filling or barreling. All areas that come into direct or indirect contact with a cleaned or filled unsealed bottle can be a source of contamination. Common causes of secondary pollution: sealing machine/cap, filling machine, sealing machine environment, bottle inspection machine, bottle washing machine dripping water, etc. Enough beer spoilage bacteria in air pollution may be associated with microbial spoilage problems in bottled beer during transport from the bottle opener to the bottle washer.
Coping with control strategies
Controlling microbial spoilage in beer is best achieved by eliminating sources of contamination:
Improve beer resistance to microbial attack by adjusting pH, adding antimicrobial compounds, reducing water activity, increasing osmotic pressure, and more.
Processes to reduce microbial load, such as filtration, use of high temperatures (vigorous boiling, pasteurization, etc.) and low temperature storage.
Hygienic design of brewing and bottling equipment, including selection of suitable materials and elimination of dead spaces, as well as minimization of rough surfaces.
Physical isolation of high-care areas where critical operations are performed, and barrier technology to prevent the entry of microorganisms from raw materials, people and the air.
Effective and regular cleaning and disinfection of equipment and facilities.
Cleaning and disinfection
The CIP procedure is used for closed processing lines of the brewing process, and its procedure limitation is the accumulation of microorganisms in the performance of the equipment. Mechanical input in cleaning is essential to remove dirt and microorganisms. Low pressure foam systems or film cleaning are often used to clean exposed surfaces in breweries such as bottle inspectors, filling machines and conveyor chains in bottling plants.
For safety reasons, the use of hot solutions or strong chemicals is limited, and disinfectants that are effective in cold conditions can be used for sanitation. We recommend foam cleaning and disinfectant spraying after each production day, as well as regular basic cleaning and inspection of hard-to-clean parts. It is important to keep in mind that care is taken to avoid the spread of spoilage microorganisms due to aerosols generated during pressure cleaning.
The above is the coping strategy for pollution sources in beer brewing. If you have a better control method, welcome to discuss!