Program Book - Master Brewers Association of the Americas

Technical Session XVII: Engineering
Moderator: Kathy Kinton, Miller Brewing Company, Irwindale, CA
Kathy M. Kinton began her career in the brewing industry at Miller
Brewing Company in 1979. She has worked in various positions in
quality service and corporate environmental engineering, and in
2001 she became the quality services manager at the Miller brewery
in Irwindale, CA. Kathy joined MBAA District Milwaukee in 1988
and served as district president in 1994 and 1995. She served as
chair of the MBAA Scholarship Committee from 1993 to 1995
and chair of the MBAA Education Committee from 1996 to 1998.
Kathy has been an instructor for MBAA courses and authored a
chapter, “Environmental Issues Affecting Brewery Operations,”
in the recent edition of The Practical Brewer. She has presented
various papers on environmental issues and facilitated the first
environmental workshop at the 2001 ASBC Annual Meeting. Kathy
served as MBAA president in 2001 and was co-chair of the WBC
2004 Planning Committee. Kathy joined ASBC in 2001. Currently,
she is a member of the ASBC Foundation Board. Kathy received her
B.S. degree in food science from North Carolina State University in
Raleigh, NC, in 1973 and is a graduate of the 1979 MBAA Brewing
and Malting Science Course.
O-60
The cleanability of surfaces
ULRICH BOBE (1), Karl Sommer (1), Uwe Beck (2), Wolfgang
Peukert (3)
(1) TU-Munich/Weihenstephan, Inst. o. Process Engineering;
(2) Federal Institute of Material Research and Testing, Berlin; (3)
Institute of Particle Technology
Each year companies in the food and pharma industries suffer
high economic losses because of insufficient cleaning, which
results in contamination or carry-over. The situation becomes
very dramatic if ingredients which can cause allergies get into
the product. If there were surfaces with easy-to-clean properties,
the whole cleaning procedure would require less time or fewer
detergents which provides ecologic and economic advantages. This
work investigates the cleanability of surfaces that are relevant for
the food industry. Due to the fact that not just the surface of the
production plant determines the cleaning success, but also the
cleaning media and the contamination itself, a lot of parameters
have to be faced. Nevertheless the main focus is on the influence of
surface parameters on the detachment of different contaminations,
with surface energy, roughness and roughness structure as the
topometric and topographic parameters of interest. Cleanability
is qualified by measuring the detachment forces of particles on
different surfaces. As one of the most critical soilings exists as soon
as particles, cells or microorganisms “cooperate” during adhering
and attaching to a surface it is extremely important for the cleaning
process to investigate the detachment of soilings and biofilms. These
experiments were quantified by the measurement of the residue
area. The effects of variations in cleaning fluid on detachment also
were analyzed. Measurements taken by means of a flow channel and
AFM gave very interesting results for the effect of surface quality on
its cleanability, as well as new approaches for ongoing research.
Ulrich Bobe studied food engineering at the Technical University of
Munich and finished there in 2002 with a Dipl.-Ing. degree. In 2003
he started working on his Ph.D. degree with Professor Karl Sommer
in the field of process engineering and will soon finish his degree.
For his Ph.D. degree he is working on two major research projects
on the cleanability of surfaces, financed mainly by the Ministry of
Economics and Labour.
O-61
Loop tuning techniques and strategies for the brewing
industry
ROBERT RICE (1), Darren Goodlin (2)
(1) Control Station, Inc., Tolland, CT; (2) Anheuser-Busch Inc., St.
Louis, MO
As today’s breweries become more and more automated, the control
strategies used to maintain brewery operations become increasingly
complicated. Oftentimes, the control strategies employed disregard
the impact of upstream and/or downstream systems. When
developing a control strategy it is important to take a ‘holistic’
approach by determining the potential system-wide impact and
interaction of individual control loops. This presentation provides
a brief introduction to challenges and considerations related to the
design and optimization of a modern brewery’s PID control systems.
This paper explores the relationship between control strategies and
their impact on in-line instrumentation, equipment, consistent
product quality, hydraulic properties and overall process control
objectives. Techniques for analyzing controller performance,
identifying interacting behavior, and isolating the root-cause
of malfunctioning instrumentation are discussed with several
illustrative case studies. The case studies presented in this paper will
include examples that demonstrate the impact of pressure spikes,
hydraulic hammering, clean-in-place systems and improper design
and usage of modulating valves and surge tanks. This paper will also
cover basic techniques for tuning proportional-integral-derivative
controllers found in a typical brewery (regardless of size). The
techniques presented are both simple and powerful, and they allow
production staff to set the responsiveness of the controller based
upon the process’ unique design objective. The approaches covered
apply to nearly all types of process control scenarios found at a
typical brewery, including temperature, flow and ingredient ratio
injection, pressure and level.
Robert Rice is director of solutions engineering, Control Station,
Inc. Dr. Rice holds primary responsibility for training and product
development, including software development, deployment, and
support. Dr. Rice has published extensively on topics associated
with automatic process control, including non–self-regulating
processes and model predictive control. Prior to joining Control
Station, Dr. Rice held engineering and technical positions with PPG
Industries and The Walt Disney Company. Dr. Rice received his B.S.
degree in chemical engineering from the Virginia Polytechnic and
State University and both his M.S. and Ph.D. degrees in chemical
engineering from the University of Connecticut.
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