Beverage IndustryBeverage Industry
A new technology has taken the housekeeping industry literally by storm this past year. It is activated water.
In the food and beverage industry, a surface is considered “clean” if it is free of food residue, bad odors and grease. Additionally the surface should be sanitized and free of microorganisms.
An effective cleaning and sanitation program is essential in food and beverage production facilities. If the program is not followed, there is a risk that the food and/or beverages could become contaminated by microorganisms.
A cleaning and sanitation program should include the following, according to the Oregon State University Extension Service:
- Daily routine cleaning and sanitizing procedures that are performed throughout as well as at the end of food processing/preparation.
- Procedures should be monitored to ensure they are preformed properly.
- A verification should be performed to monitor the effectiveness of the cleaning/sanitation program.
- Staff safety must always be considered when developing an effective program. Some things to take into consideration include the safe use of chemicals and hot water.
In an article on Foodproductiondaily.com, food technology expert Andrew Knowles from JBTFoodTech explains that it’s becoming more and more important to focus on machine hygiene.
Because of possible Listeria and E. coli contamination, the standards are becoming more stringent. If facilities managers don’t make cleaning and sanitation top priorities, product quality can be affected, resulting in product recalls.
Knowles notes that freezer systems can present some of the harder obstacles to keeping food processing equipment clean. The food technology expert mentions heat exchanger coils, for example, as one equipment component that is especially prone to contamination because small particles can get stuck in the crevices of the coils.
Because of the many equipment parts involved in food processing, all functions and operations must be included in a cleaning/sanitation program. Cleaning and sanitation must be ongoing processes, not just handled sporadically.
People are important considerations in food sanitation, stresses a publication about food safety from the University of Florida Extension. Most importantly, it’s the people who set and follow the rules. A cleaning/sanitation program is only effective if the people understand its importance and are willing to use it.
That’s why the UF Extension’s sanitation guidelines focus heavily on educating workers, explaining that sanitation practices should include ongoing training which gives personnel an understanding of the processes, explains where problems may exist and encourages a desire in personnel to protect the consumer.
With the right tools, cleaning and sanitation is made easier. Fortunately, Goodway offers a complete line of cleaning products for food and beverage processing facilities.
Our products contain a variety of solutions to keep your facility and machinery clean and free of residues, dirt, debris and microorganisms. You can satisfy all your SSOP (Sanitation Standard Operating Procedures) needs with our solutions including our industrial vacuum systems, dry vapor steam cleaners, chiller and heat exchanger tube cleaning machinery and chemicals.
How Activated Water Products Work
There is considerable confusion about how the current generations of activated water cleaning products work. First, they all start with plain, potable, tap water. The water must be conductive. While most conventional products clean and sanitize based on chemical reactions, the newer, solid-state-activated water sprayers and scrubbers work mainly on principles of physics and electrical engineering. Contrary to popular perception, the process is not solely or mainly based on typical electrolysis. The technology does however use electrolysis, causing almost imperceptible pH and other changes in water chemistry, but these barely measurable effects are not the “active ingredients” used to clean.
Applying a small amount of electricity to water breaks down the water’s molecules, lowering its natural surface tension and creating positively and negatively charged water ions. When applied to a surface in this electrolyzed form, water can spread to contact dirt, just as it does when mixed with chemicals. The charged ions in the water attach to the dirt and help lift it from the surface.
In addition, water electrolysis is actually applied to “create” charged, nano-sized gas bubbles in the water. These electrically charged bubbles attach themselves to dirt particles, causing the particles in turn to become charged and repel from surfaces, thus enabling soils to be suspended in water and wiped away. Soil removal performance tests were developed and conducted by the University of Massachusetts’ TURI Lab. Most testing was performed to a modified ASTM G122 Test Method, a modified version of the Green Seal GS37 standard, the CSPA DCC 17 – Greasy Soil Test Method or the CRI Carpet Spot Cleaning TM 110 standard. The results clearly show that activated water cleaning works effectively on most common soils, including those found in food production.
In the multi-billion dollar beverage industry, it is crucial that manufacturers produce consistent quality. Limited returns allow for sustained enhancement of brand image and equity. Food and beverage processing relies on water as its main ingredient and water quality needs to be of the highest possible standard. Under typical conditions, process or ingredient water is filtered repeatedly before use. While this procedure is effective, other sources of microbial contamination do exist. If left unchecked, these will likely result in product contamination and spoilage.
Through the use of Radical Waters ECA solutions in CIP applications in beverage plants, the results have shown:
- An increase in production time and overall operating efficiency due to shorter CIP’s and down-time and with a potential time saving of up to 70%.
- A substitution of conventional chemicals with the natural ECA solutions may result in savings in chemical costs of up to 90%.
- Water usage may be reduced by up to 60% Radical Waters – Quote Substantial energy savings “All ECA CIP’s” are performed at ambient temperature.
- Improved safety in the hands of workers, as well as being safe to the environment Reduced CIP volumes result in a substantial reduction in the production of toxic effluent.
- ECA will not affect the taste, color and appearance of the treated products Offers a proven solution engineered for an existing or new cleaning in place (CIP) system.