Program Book - Master Brewers Association of the Americas

P-102
Comparing different rinsing methods during cleaning in place
of process vessels to minimize water use
GEORGE AGIUS (1)
(1) JohnsonDiversey Inc.
Process vessels such as fermentation or aging tanks are usually
equipped with stationary spray balls or rotating spray heads to
dispense both the detergent solution and water rinses during
the cleaning in place (CIP) procedure. Rinsing removes soil or
traces of detergent and is carried out either by spraying water
continuously or by a series of short water bursts until the tank is
free of any contamination. Rinsing during CIP can consume large
quantities of water. Water conservation and the cost of water are
important incentives for breweries to find ways to minimize its use.
Theoretical modeling of continuous versus burst rinsing through
stationary spray balls shows that burst rinsing can be considerably
more efficient in the use of water. The operation of typical rotary
head machines is also analyzed qualitatively to determine their
effectiveness during rinsing, especially compared with the
stationary spray balls. Such analysis can help to make predictions for
minimizing water use.
George Agius received his M.S. degree in chemistry and was a
lecturer in organic and physical chemistry at the Royal University of
Malta between 1971 and 1981. In 1982 he joined JohnsonDiversey,
where he has held several research positions, leading to the
position of technical director (1990) with responsibility for new
product development, engineering systems, and customer technical
support. During that time, George directed the development of
synthetic lubricants, new sanitizers, bottle scuff maskants, low
environmental-impact and acidic CIP cleaners, bottle washing
programs, new pasteurizer treatments, and associated engineering
systems. George is currently working on the application of chlorine
dioxide and the development of dry conveyor lubricants for use in
the brewing industry. George has contributed a number of papers
on various topics to brewing, educational, and archaeoastronomy
journals. He is currently the brewing business development director
in North America for JohnsonDiversey. George is married to Joyce
and has two daughters, Suzanne and Louise. He enjoys canoeing,
photography, and reading on the history of science.
P-103
Design for success—Proper brewhouse steam jacket selection
M. SEAN BALLINGER (1)
(1) Enerfab, Inc., Cincinnati, OH
One of the harshest environments for equipment in the brewery
is in the brewhouse. Cyclical steam cycles, caustic applications
and operational stresses of a batch process present challenges for
vessel designers. This paper will review current design criteria,
heat transfer alternatives, root cause analysis of failures and cost
comparisons of brewhouse heating surfaces. The heat transfer
design criteria of brewhouse vessels is well known. Brewkettles,
mash tuns, cereal cookers, and hot water tanks all utilize some type
of heat transfer equipment to heat their contents to the brewer’s
desired recipe. There are many different types of equipment
available to achieve this heat transfer. A review of heat transfer
equipment types used in various process industries was compared
to what is currently used in brewhouse applications. Various
steam jacket designs and construction techniques were studied.
Actual cases of premature failure were investigated and a failure
analysis prepared. Pareto principles were applied to address the
root cause of these deficiencies. The results led to a better selection
of modern alloys, proper insulation specifications, and structural
and mechanical designs that extend vessel service life. Significant
brewhouse production costs, as well as repair or replacement costs,
can be avoided by incorporating the best practices described in this
presentation.
Sean Ballinger received a BBA degree in marketing and management
from The University of Cincinnati. He began employment as a coop
student in the Sales and Marketing Department at ENERFAB in
1992. ENERFAB hired him full-time in 1995, where he began a sixmonth
assignment in the Tank Lining and Estimating Departments.
This was followed by another six-month assignment in the
Production Department working on the Anheuser-Busch Stockhouse
19 project. Since 1996, he has functioned as a regional sales manager,
concentrating on the brewing industry and reporting to Jeff Raasch.
He has served as the secretary/treasurer of MBAA District Cincinnati
and has been a member of the MBAA since 1995.
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