Utilization and opportunities of oxidizing biocide for process microbial control.

Abstract

Microbial pressures from beets entering the process through the cossette mixer and/or diffuser are a major contributor to reduction of recoverable sugar, in both unaccountable loss and sugar loss to molasses.  Even with proper temperature profiles and process management parameters, infections can warrant the need for chemical addition to effectively address.  Many current chemical approaches rely on products that are technically only biostats, have limited species efficacy, are prone to resistance build-up, or even become feedstock to the microbe itself.  Additionally, those products that are true biocides have historically carried issues with usage or handling limitations, related to undesirable downstream bi-products or contribution.  An alternative approach that addresses the above-mentioned concerns and product limitations is to use an oxidizing acid (peracetic acid) as a replacement for conventional and historic programs.  Taking advantage of the chemistry’s favorable properties and applying them to a well-structured microbial control program, results can be obtained that are competitive or superior to conventional programs, in terms of efficacy and cost.    An extended trial was conducted at the Owner’s facility to validate the true process impact of this chemistry, as well as identifying the infrastructure requirements, injection locations, and other ancillary considerations.  The results of this trial confirmed the chemistry’s viability potential and identified other valuable considerations for future product utilization on a sustainable basis