Oxidation-filtration technology for water treatment system at Moosehead breweries Ltd.

长期以来，铁的存在一直是公共供水中的一个严重问题。作为啤酒厂给水中存在的一种无机污染物，浓度降至饮用水质量标准仍然是不可取的。对于啤酒生产，建议铁浓度低于0.1毫克/L，以避免不利的酿造条件。铁浓度超过这一目标可能会导致下游工艺设备的操作问题，并导致最终产品的颜色变暗和味道刺鼻。为了去除可溶性铁，人们普遍认为氧化过程和悬浮固体去除过程(例如过滤)是有效的。这个为期6个月的研究项目的总体目标是研究氧化-低压膜过滤技术去除低浓度铁。北卡罗来纳州哈利法克斯的Dalhousie大学与北卡罗来纳州圣约翰的Moosehead Breweries Ltd.合作，将进行小规模测试，以调查氧化-超滤(UF)处理机组，将铁去除到低于加拿大饮用水质量指南规定的最高可接受浓度(MAC)0.3毫克/L以下。有几项已发表的研究概述了从地下水来源去除铁的设计指南，以达到受监管的饮用水质量水平。然而，在最佳氧化剂类型、投加量和水力停留时间要求以及膜污染减轻策略方面，关于氧化-超滤使铁浓度低于饮用水标准的能力的文献资料很少。将结合超滤处理对几种氧化方法(曝气、氯气和高锰酸钾)进行评估，并检查在不同接触时间和最终出水水质下的除铁能力。总体而言，这项研究将重点开发新的设计指南和先进的水处理技术，以实现食品和饮料制造业的高质量水目标。

The presence of iron has long been a serious problem in public water supplies. As an inorganic contaminant present in brewery feedwater streams, concentrations reduced to as low as drinking water quality guidelines can still be undesirable. For beer manufacturing, iron concentrations of less than 0.1 mg/ L are recommended to avoid adverse brewing conditions. The existence of iron concentrations above this target can lead to operational problems with downstream process equipment and lead to dark colours and sharp tastes in the final product. To remove soluble iron, it is generally accepted that an oxidation process followed by a suspended solids removal process (e.g., filtration) is effective. The overall objective of this 6-month research project will be to investigate oxidation-low pressure membrane filtration technology for low-level iron removal. Dalhousie University in Halifax, NS partnered with Moosehead Breweries Ltd. in Saint John, NB will conduct bench-scale testing to investigate an oxidation-ultrafiltration (UF) treatment train for the removal of iron to concentrations below the maximum acceptable concentration (MAC) of 0.3 mg/ L set forth by the Canadian Drinking Water Quality Guidelines. There are several published studies that outline design guidelines for the removal of iron from groundwater sources required to achieve regulatory potable water quality levels. However, there is a paucity of information in literature on capabilities of oxidation-UF to achieve iron concentrations lower than potable water standards in terms of the optimum oxidant type, dose and hydraulic retention time requirements and membrane fouling abatement strategies. Several oxidation approaches will be evaluated (aeration, chlorine and potassium permanganate) in conjunction with UF treatment and examined in terms of iron removal capabilities under variable contact time and resultant finished water quality. Overall, this study will focus on developing new design guidelines with advanced water treatment technologies for achieving high quality water targets for the food and beverage manufacturing sector.