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。作为存在于啤酒厂给水流中的无机污染物，浓度降低到与饮用水质量准则一样低仍然是不期望的。 对于啤酒生产，建议铁浓度低于0.1 mg/ L，以避免不利的酿造条件。 如果铁浓度高于该目标值，可能会导致下游工艺设备出现操作问题，并导致最终产品颜色变深和味道变差。 为了去除可溶性铁，通常接受的是氧化过程之后是悬浮固体去除过程（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-低压膜过滤技术用于低水平铁的去除。 位于哈利法克斯的达尔豪西大学与位于圣约翰的Moosehead Breweries Ltd.合作，将进行实验室规模的测试，以调查氧化-超滤（UF）处理列车，以将铁去除到加拿大饮用水质量指南规定的最大可接受浓度（MAC）0.3 mg/ L以下。 有几项已发表的研究概述了从地下水源中去除铁以达到规定的饮用水质量水平的设计指南。 然而，在文献中的氧化-UF的能力，以实现铁浓度低于饮用水标准的最佳氧化剂类型，剂量和水力停留时间的要求和膜污染的减排策略方面的信息很少。 几种氧化方法（曝气，氯和高锰酸钾）将与UF处理一起进行评估，并在可变接触时间和最终成品水质量下的铁去除能力方面进行检查。 总的来说，这项研究将侧重于开发新的设计指南，采用先进的水处理技术，以实现食品和饮料制造业的高质量用水目标。

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.