Milk is one of the main foods and possesses considerable nutritional richness. In this sense, the consumption of industrialized food products has increased significantly and with this it is important to know and improve the processes of hygiene of the industry. Clean in Place (CIP) is a useful technology for cleaning equipment and pipes because it avoids dismantling and is made up of several steps, such as cleaning with alkaline detergent, rinsing, applying acid, rinse, sanitize and rinse. The objective of this work was to evaluate the water consumption and the consequent generation of effluent in the alkaline detergent rinsing stage using constant flow and pulsed flow rates and also to propose an optimal configuration of the pulsed flow to minimize the consumption of water and effluent generated. The tests were conducted in a CIP system prototype and executed based on a central composite planning (CCP) changing the variables amplitude, period and duration of the high part. The response surface technique was used to evaluate the effects of each variable on water consumption. It was verified that there is an optimum condition for the operation of the rinse in pulsed form with amplitude 1.5 L / min, period 138 seconds and duration of the high part of 53 seconds. In addition, it has been found that the rinse with pulsed flow produces an economy of approximately 14.52% in relation to the constant flow operation.

Este tutorial esta disponível em vídeo https://www.youtube.com/watch?v=hgAOoBdjsCo&t=1s.O usuário poderá converter seu arquivo em PDF/A das seguintes maneiras, a partir do: Word;

No abstract

The presence of biofilms on food processing surfaces is a constant concern and can cause economic damage and impacts on public health. The aim of this work was to evaluate the development of P. fluorescens on the stainless steel surface, to analyze the CIP (clean in place) hygiene considering different geometries, to investigate the flow fluid dynamics and to determine the consumption of the inputs in this process. A circulation line with the characteristics of a dairy was used. The surface sampling was done using the swab technique and the performance of the process was evaluated based on decimal reductions considering the initial population adhered. The fluid dynamics study was carried out with FLUENT software and the consumption was determined by means of flow and electric current sensors. The results showed that P. fluorescens adhered to the surface reaching an average of 4.31 ± 0.26 log CFU∙cm-2, with the production of exopolysaccharides during usual time of industry operation. The decimal reduction was not significantly different among the pipe geometries in straight section, elbow, expansion and reduction. The stretch with branching in tee was statistically different from the others due to a zone of stagnation and fluid recirculation. The rinses were the stages that consumed the most water and the alkaline cleaning demanded more energy to execute the CIP. The geometries showed microbiological safety after CIP process, except tee. In addition, the expressive demand for water and energy for the execution of the process was evident.

Demand for dairy products has increased and sanitization is key to food security of this products. Thus, this work investigated the cleaning‐in‐place (CIP) with pulsed flow in the sanitization stage on stainless steel surfaces contaminated with raw milk compared to CIP with stationary flow for hygiene and energy saving purposes. In addition, fluid dynamic behavior in geometries typically found in dairy pipelines was investigated and energy consumption estimated. For this, a CIP prototype was used, where a straight cylindrical section and an elbow were subjected to natural contamination with raw milk and later sanitized, evaluating the waviness and period effects on the pulsed flow through the central composite design. The dynamic fluid behaviors of the stationary and pulsed regimes were studied using computer simulation. The results showed that both variables were significant for cell removal. However, the reduction in colonies was more significant in the straight cylinders compared to the elbow. Larger waviness and shorter periods promoted higher cell removals due to the occurrence of annular effect and its frequency. Pulsed flow associated with computational fluid dynamics showed improved sanitization efficiency in difficult reach places and reduced energy consumption.Practical applicationsStrategies to reduce losses and to guarantee food safety are essential. Pulsed flow sanitization can be used in dairy industries to improve cell removal in difficult‐to‐access geometries during sanitization, to reduce energy consumption and time spent compared to the stationary flow process, commonly employed in dairy. In addition, this change is attractive, as it can be made with only adjustments to the control system, not necessarily requiring new equipment.