A cleaner plant:
saves money due to fewer shutdowns caused by infection, has less maintenance downtime due to cleaner plumbing, optimizes CIP chemical costs and operates more efficiently and consistently.
Effective clean in place (CIP) procedures will depend on your plant’s specific layout and operating conditions. Here are some general guidelines to consider:
Visual inspection
Visually check that spray balls are working properly, and the bottom of propagation and fermentation tanks are empty. Tank drain samples could be used to take pH and sodium levels to ensure proper cleaning.
Do a plumbing audit, checking for deadlegs and remove them.
Take samples from infection-prone sections of the plant or suspected areas to rule out the presence of bacteria. Typical sources of infection include heat exchangers and fermentation fill headers. Adjust antibiotics to 1 ppm and rotate regularly. Use an emergency dose of ~10 ppm if infection is severe.
Innova yeast strains have demonstrated tolerance to organic acid levels as high as 0.6% w/v lactic acid with no change in fermentation performance or ethanol yield. For more information please contact your Novozymes Account Manager.