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The highest standards of hygiene are needed in both beverage production and brewing. Hygiene affects not only the safety of the product, but also exerts a major influence on quality, appearance and shelf life. |
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The industry is also subject to two diverse trends – increased volume on the one hand and smaller production runs on the other. In larger, high volume production processes the emphasis must be on reproducibility and on operating with the highest efficiency within the narrowest margins. |
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| The processing, packaging and transport of fruit juice is a complex process that requires hygienic integrity at each of the many critical points in the chain. Juice that is treated poorly discolours quickly, lowering its value or making it unsaleable, yet it is also a product that is delicate and which varies widely in consistency. Optimized handling is vital. In smaller systems, the need for flexibility plays a larger role. By allowing costeffective implementation of shorter production runs and changes of product, changing markets can be addressed quickly and effectively. |
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End product eye-appeal is a highly significant factor in this area. Even minimal visual defects – sedimentation, lack of brightness, discoloration – can lead to failure by quality control. Fluids in beer production can be a surprisingly astringent – choosing the right pipework and components is vital. |
fluidity.nonstop in brewing
A typical brewing process may contain all or some of the following components.
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| Beer in production is a living thing. Despite the high production volume, the brewing process is extremely sensitive and ingredients need to be treated delicately. A relatively small handful of core ingredients interact to create an extraordinarily wide spectrum of end products. The brewer’s craft should be served by the system he uses CIP and SIP systems are vital both to save downtime during changeover and also to ensure scrupulous hygiene is maintained at all times. High dosing accuracy is essential even in high volume production. |
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Diatomaceous earth, created from fossilized algae, is a great filtration agent. Optimizing the filtration enhances the appearance, shelf-life and saleability of the beer. But to do its job properly, diatomaceous earth likes to be handled carefully too. Pump choice and dimensioning will, ultimately, affect the viability of the yeast in the process. Some production steps in the brewing process are very shear-sensitive. And high shear means no beer. Wastewater treatment forms an integral part of many applications in food processing. Our solutions may include a combination of progressive cavity pumps, AODD pumps, hose pumps, mixers, filters, grinders and munchers. |
For more information: AxFlow BV
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