STABILISATION OF BEVERAGES
Stabilisation of beverages is not a discrete operation. It is a gradual progression of procedures aimed at optimising the removal of undesirable content at each stage of production. In dealing with physical, chemical and microbiological stability, the selection of ingredients and the design of the process play a large role in ensuring the final product quality. However, even the best processes are at risk from particulate contamination and the ingress of spoilage micro-organisms.
• Clarify incoming water to ensure a base starting quality;
• Clarify incoming syrups and flavourings;
• Sterilise water and products to provide long-term shelf life;
• Prevent an ingress of airborne micro-organisms into process vessels and storage tanks;
• Sterilise air and gases that come into contact with product;
• Remove particles from Clean-in-Place solutions;
• Provide culinary grade steam;
- Incoming Mineral Water
- The key to mineral water production is to alter the product as little as possible during its preparation for packaging. Usually, the dissolved content of the water is one of its major selling features, so the purpose of any treatment is to remove solids and micro-organisms.
- Filterability Adjustment of Mineral Water
- Taking the theme of consistency further, many sources of water may contain colloidal salts such as silicates and oxides. These can lead to precipitates in the final product, or decrease the filterability of the water leading to premature blockage of microporous membrane filters. The filterability of the water can be adjusted by proper selection of microporous pre-filters cartridges, or by inclusion of a pre-filter layer in the final membrane cartridge.
- Sterilisation of Mineral Water
- Water that is intended for direct packaging is filtered when it enters the factory in order to prepare it to a standard quality of particulate content. Prior to packaging, it must be filtered again to ensure that it meets legislative requirements and guideline specifications for bottled water. This can usually be achieved by using a two-stage filter configuration.
- Incoming Make-up Water
- Water quality varies seasonally and by geographical location, even treated city water displays variation. Solution: clarifying grade products which serve to standardise the quality of incoming water prior to final sterilisation for packaging.
- Liquid Sugar and Flavourings
- Sugar and flavourings may be supplied in concentrated liquid form. They should be of a high quality but it is common to find residual particulate, such as carbon ‘fines' in liquid sugar, present as a result of previous purification processes.
- Sterilisation of Water for Mixing and Blending
- Water that is intended for package rinsing or for mixing and blending can be a source of microbial and particulate contamination. Micro-organisms naturally present in water may proliferate where additional nutrients in the form of sugar and flavourings are added. Whilst the organisms may not survive in strongly osmotic solutions, for example syrups, prevention of their presence in intermediate production stages and final package is key to effective quality control and to avoiding the risk of quarantined inventory.
- Incoming Process Water
- Water for washing and general use through out the facility comes from a variety of sources, natural and treated. The water is susceptible to seasonal variation in terms of particle, micro-organism and dissolved content. It is unusual for the water to be used without general treatment.
- Treated Process Water
- Water that has been treated with fine ion exchange resin or carbon will contain residual particulate from the treatment process. The result of this is contamination of downstream processes. Clarification filters will guarantee removal of this particulate.
- Sterilisation of Water for Rinsing and Chasing
- Water that will be used for bottle washing or for ‘chasing' products down process lines must be for micro-organisms and particulate to prevent contamination of products and process lines. Common water-borne organisms can be removed by using sterilising grade membrane filters.
- CIP Make-up
- Water that is used for making up clean-in-place solutions or for line and filter rinsing should itself be filtered to ensure that undissolved chemicals, scale, precipitates and other particulate are removed prior to use. If left unfiltered, the contamination in the water can be the cause of premature blockage of microporous filters and lead to build-up of scale in pipelines and fittings.
- STEAM
- Steam is utilised in many areas in direct and indirect contact with product and process lines. The quality of steam varies considerably depending on methods of generation, additives, condition of supply pipelines and condensate management. In common with cleaning solutions, poor quality steam can cause premature blockage of filters where it is used to sterilise prior to use.
- PROCESS GAS
- Gases are used throughout the brewery for line clearing, storage tank blankets, yeast propagation, wort oxygenation, propellant and carbonation. Additionally, tank vents allow ingress of atmospheric air when tanks are emptied. Wherever gases come into contact with product or process lines, there is a possibility of microbiological contamination occurring unless the gas is filtered.
- CO2 Purification
- Levels for trace contaminants specified in beverage carbon dioxide continue to fall and traditional activated carbon treatment may not provide the necessary removal. The mixed adsorbent technology of PCO2 range of carbon dioxide purifiers provides additional assurance against vapour phase impurities that may lead to flavour taints or health risks.
- N2 Generation
- Appropriate gas generators can cut operating costs significantly. No on-going cylinder costs, ie rental, re-fill, delivery or order processing. The units ensure that gas is available on demand 24 hours a day, take up minimal space and can expand through modular design as requirements grow.