may be produced through use of a combina-
tion of flocculation and filtration steps fol-
lowed by an absolute-rated filter.
Although steam is frequently incorporated
in a production operation, it can be a viable
contamination source. Steam is normally
generated in carbon steel boilers, which are
highly susceptible to rusting. A fine impervi-
ous film of rust, which acts as a protective
barrier against further corrosion, normally
deposits as a result of a continual operation
of a boiler. Intermittent use allows a contin-
ual supply of fresh air containing oxygen into
a boiler and promotes the oxidation of iron-
to-iron oxides, or rust. The continual genera-
tion of rust causes flaking and steam
contamination. Use of steam permits con-
tamination, and the particles of rust from the
boiler transfer lines will damage equipment
surfaces, block steam valves, fill orifices and
filter pores, and stain equipment surfaces.
Processing efficiency is reduced through the
alteration of the heat transfer characteristics
of heat exchangers. This problem is reduced
by the injection of culinary steam with an
uninterrupted supply provided through the
installation of porous stainless steel filters in
parallel to permit the cleaning of one set
while the other is in use. Nonculinary-grade
steam will add contaminants.
During the past, bottlers have been
installing cleaning-in-place (CIP) equipment
to clean tanks, processing lines, and filters.
Most bottlers that manufacture multiple fla-
vors prefer CIP as a tool to prevent flavor
“carry-over” (especially of root beer). Remus
(1991b) advocates the TACT (time, action,
concentration, and temperature) approach
to cleaning beverage plants. He has sug-
gested that, within reason, the parameters
can be varied; for example, a 1% cleaning
compound concentration at 43.5ºC can be
equivalent to a 0.5% concentration at 60ºC.
Increased efficiency and superior lubricity
may be attained through an automated solid-
lubricant dispensing system. This equipment
saves labor and lubricant costs, and reduces
contamination during lubrication.
The following discussion relates how com-
mon soils found in beverage plants can be
removed. Although this discussion addresses
carbonated beverage plants, these cleaning
principles apply to other beverages. Princi-
ples of cleaning of floors, walls, and the
bottling area, as discussed under winery
sanit ation later in this chapter, should also
be considered for carbonated beverage
plants. Cleaning applications and principles
not discussed here are normally similar to
those discussed for dairy processing plants
(see Chapter 16).Automated Cleaning Equipment
A portion of the carbonated beverage
industry has turned to mechanized equip-
ment to facilitate cleaning. A variety of
automated solutions are now offered, such
as automated chemical formulation and an
allocation and control system to streamline
the operation.
A microprocessor-controlled system can
be assessed by keying in an identification
number or by using custom magnetic swipe
cards. The controller contains a detailed
application list that indexes sanitation proce-
dures and equipment types with the proper
chemicals and usage rates. Then the system
dispenses the product into a reusable chemi-
cal container for use in plant sanitation. A
smaller auxiliary dispensing station may
allocate acids and other specialty chemicals
to cleaning stations. This equipment can
maintain detailed records to help monitor
regulatory compliance, perform cost analy-
ses, and create custom reports. Data report-
ing includes which chemicals have been
incorporated into each application, when
and in what quantity, and times and dates
(Flickinger, 1997). Chemical barrel labels
may be color-coded so that workers needBeverage Plant Sanitation 353