Cleaning and disinfection in the brewing industry
’Cleaning and disinfection in the brewing industry’ encompasses such a broad area that it would be impracticable to concentrate on any particular aspect in detail. Detergents based on caustic, acids and enzymes have all been used; active ingredients of disinfectant compositions from most of the oxidizing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.
KeywordsGluconic Acid Peracetic Acid Caustic Soda Bacterial Spore Chlorine Dioxide
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