Selection and control of a water treatment programme to maintain pasteurisers in breweries free from corrosion and fouling are described. Pasteurisers are considered to have 8 different zones most at different, varying temperature levels. These zones are preheat, first heat, second heat, hold, precool, first cool, second cool and final cool. Reclaimed water is used in the preheat and first cool zones and well water in the second and final cool zones. The treatment for corrosion inhibition involves the addition of a zinc organophosphate based compound to the water. This prevents both anodic and cathodic corrosion of the metal surface and also acts as a deposit preventing agent against the formation of scale. For protection against fouling by microorganisms, halogen compounds which yield hypobromous and hypochlorous acids when in contact with water are employed. Both types of inhibitor are liquids and are added daily or less frequently according to a programme. Use of the additives allows extended runs on the pasteuriser, longer life of the equipment, reduced maintenance and chemical costs.
Keywords : brewery contamination corrosion inhibitor microorganism pasteuriser treatment water