Packaging (Bottles, Draft, Cans) Session
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München,
Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik
Disperser Systeme, Freising, Germany; Thomas Becker, TU München,
Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau
ABSTRACT: In the brewery, cleaning and sanitation are one
of the most important issues in producing a perfect beer. In contrast,
in many draught systems sufficient cleaning is not carried out, and the
hygiene situation is more than insufficient. As a consequence, the
quality of the beer is destroyed during the last meters, just before the
consumer enjoys it. In many cases poor quality standards are the result
of two main factors: lack of knowledge and disbelief, although the
challenges are nearly the same as in the brewery. For this reason, a
number of extensive and complex investigations have been done in the
last few years to eliminate the remaining ambiguities surrounding this
issue. The investigations were done with a focus on the microbiological
situation in the draught system, which depends on the following factors:
the influence of daily tap cleaning, the influence of regular cleaning
of the coupler, the influence of correct and regular cleaning of the
draught lines including critical components like pumps or flow meters,
the age of the equipment, and the correct construction of a draught
system. The results show scientifically that the experiences and
recommendations given in many rules and standards are correct and
significant. Periodic cleaning of the tap and the coupler prevent
retrograde contamination via the open areas of a draught system. These
are the two main critical points at which microorganisms enter the
draught system. In unavoidable cases, a microorganism can still enter
the system; in such cases, it must be ensured that growth of a biofilm
is inhibited by performing regular and sufficient cleaning. In addition
to prevention through cleaning, prevention can be enabled through
correct construction of draught systems using the latest hygienic design
criteria. The abovementioned conditions are necessary qualifications
for the customer to receive the same high quality beer in a pub or
restaurant as the beer has in the brewery. This presentation, which is
partially a review (issue of investigations of tap hygiene), describes
the failure, investigations, results, and solutions for the issues
mentioned above.
Johannes Tippmann graduated from university in
2004 as a diploma engineer for brewing sciences and beverage
technology. In 2005 he started his Ph.D. thesis with Karl Sommer at the
Lehrstuhl für Verfahrenstechnik Disperser Systeme, TU München, on solids
handling in the brewhouse. He collected wide experience with the
procedures in beer production during his studies, conducting student
research projects and his diploma thesis on this topic. In 2012 he
changed his affiliation and is now working for the Lehrstuhl für Brau-
und Getränketechnologie, TU München. He is group leader for the work
group Brewhouse Processing and Dispense Systems. Since 2000 he has
worked as a student research assistant with dispensing systems and has
collected much experience in this subject area. Since 2006, he has been
responsible for research issues in dispense systems. He is also a member
of the Dispensing Systems Technical Committees of the government
association for the food and catering industry (BGN) and of the DIN
German Institute for Standardization. He is working for the MEBEK
dispense group and has published a number of papers.
VIEW PRESENTATION 188
