Chlorine dioxide in beverage water treatment

[OlivierC]

I am looking at on-site generation of chlorine dioxide for the disinfection of process water to be used in beverage manufacturing.

The potential problems associated with chlorine dioxide that I am aware of are:
1. Disinfection-by-products (chlorite and chlorate)
2. Off-odor/off-taste in case of chlorine dioxide residual levels above 0.4ppm
3. Off-odor/off-taste in case of chlorite residual in treated water recombining with free chlorine
4. Safety
5. Impurities from the raw materials (sodium chlorite, HCl)

My question is:
What else can go wrong? Any practical experince from the beverage industry is welcome.

OlivierC.

 

[bimr]

How about the expensive cost?

 

[lattar]

Some oxidative disinfection chemicals may effect to sealing materials at high temperatures and acidic environments.

Practical experience:

http://www.birkocorp.com/brewing/yeast.asp

http://www.beer-brewing.com/apex/about_this_title/index/beer_brewing_c.htm

http://www.idiclo2.com

 

[bimr]

The chlorite produced by reduction of chlorine dioxide as demand is exerted has been found to cause certain types of anemia and other physiological effects in animals.