Otimização do sistema CIP em micro cervejaria

Abstract

The brewing market has been growing considerably in recent years in Brazil and with this we can observe the dissemination of micro breweries and craft breweries, with the main difference being the quality of the product and the diversity of styles. The present work was done in a micro brewery located in the city of Londrina, in order to present improvements in the equipment cleaning and sanitization process, optimizing the clean in place (CIP) process and thereby achieving economic goals, food safety and a safety process. The brewery in question perform the CIP process with the following steps: rinsing, alkaline cleaning with 50% caustic soda, intermediate rinsing and sanitizing with peracetic acid. Some changes in the process were proposed in the work to improve the efficiency of cleaning, reuse of chemical solutions, economy of reagents, water and safety in the workplace. Among the proposed hypotheses, it is concluded that the addition of additives in caustic soda is extremely important for the process, in order to ensure the quality of organic and inorganic cleaning in a single step and so reduce the return of barrels by contamination, also saving rinse water. To ensure the safety worplace when the employees are dosing products, it is concluded that the use of dosing pumps is extremely important.