Water treatment through blending leads to better beer
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
Water constitutes an essential element in the food and beverage industries. A technique that is often used entails blending raw water with processed water until the required quality is achieved, directly in the end user’s plant. Modern, stand-alone solutions are now available that use blending controllers to monitor the process, promote economical process water management and can be retrofitted without interrupting operations.
The main purpose of blending is to produce a water mix of defined quality; eg, with a certain degree of hardness, level of conductivity, or sulphate or chloride content. Two basic techniques are used for blending: proportional regulation and qualitative regulation. In the first case, the desired result is achieved by blending raw water and treated water (eg, demineralised water) in specific proportions. This technique is only suitable if the water quality of the two water types remains constant.
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