Jack Bland (1), Rick Brundage (1); (1) ChemTreat, Glen Allen, VA, U.S.A.
Packaging (Bottles, Draft, and Cans)
For many years, tunnel-type pasteurizers have been treated with a program consisting of liquid sodium hypochlorite and sodium bromide for primary biological growth control, along with phosphate/polymer corrosion and deposit inhibitors. While this program produced clean pasteurizers, the recent reduction in water usage has resulted in increased feed of commercial bleach and bromide to overcome the retention of any organic compounds in the pasteurizer water. These higher chemical feed rates have been linked to premature failure of numerous polypropylene mat top belts in many U.S. breweries. In addition, new restrictions on phosphate residuals in the brewery effluent have dictated the use of non-phosphorous corrosion inhibitor technology, especially where the brewery is attempting to recycle some of the effluent for use in non-brewing areas. In order to overcome these obstacles, ChemTreat, in conjunction with Design Controls and MIOX, developed a new treatment approach, whereby a mixed oxidant solution (MIOX) is generated onsite, using a salt solution and DC electrical current, for a variety of oxidant species and delivered directly to the pasteurizer water. This mixed oxidant solution is much more effective (0.5-1.0 ppm as free chlorine) compared to the previous NaOCl/NaBr solution where 3.0-5.0 ppm as free halogen was required to maintain water and vapor area pasteurizer cleanliness. In conjunction with the MIOX solution, a propriety inhibitor formulation (FlexPro) containing no phosphorous compounds is added for corrosion and deposit control, as well as can spotting and staining prevention; bottle crown rust minimization is also a feature of the inhibitor program. The lower free halogen residuals and phosphate-free inhibitor combination allows full warranty coverage of the polypropylene mat top belts and is less corrosive to pasteurizer metallurgy compared to the previous industry standard treatment program. This paper will detail the specifics of the treatment program and summarize the advantages to long-term operation and pasteurizer belt life expectancy.
Jack Bland has more than 35 years of experience in water treatment programs associated with more than 30 individual U.S. and Caribbean breweries. He has been an active MBAA member since 1980 and has published MBAA technical papers and posters, two of which were granted the Outstanding Paper Award in packaging. Jack has also taught the Pasteurizer Treatment section for many years at the annual MBAA packaging course in Madison, WI. Jack retired from ChemTreat in 2012 and is a retained consultant to the company, focusing primarily on water treatment programs associated with the brewing industry. Jack is also a past president of the Cooling Technology Institute, a global industry association headquartered in Houston, TX. Jack is proud to be a member of MBAA Districts Mid-Atlantic and Caribbean.