Alkaline Cleaning-in-Place of Pink Guava Puree Fouling Deposit Using Lab-scale Cleaning Test Rig

Khalid, Nurul Izzah; Aziz, Norashikin Ab.; Aziz, Faieza Abdul; Taip, Farah Saleena; Anuar, M. S.

doi:10.1016/j.aaspro.2014.11.040

Cited by 9 publications

(12 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The literature concludes that cleaning fluid velocity is one of the most important parameters [78,160]. For cleaning of technical surfaces consisting of stainless steel or other metals, the range of jet velocity should be between 80 and 200 m/s [54].…”

Section: δPmentioning

confidence: 99%

“…production, beverages can easily absorb contaminants, microorganisms, or other particles, which are unfit for consumption, unhealthy, or even toxic. In the production chain, industrial equipment needs cleaning concepts that agree to the highest possible hygienic standards [78,122,147,178]. The significance of cleaning processes also becomes apparent in the number of guidelines and configuration proposals for hygienic design in the food-producing industry.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution

2020

View full text Add to dashboard Cite

Beverage production requires many different and complex unit operations. One crucial procedural step is filtration. Typical filters are filter presses, candle filters, membrane filters, belt filters, and drum filters, which require considerable hygienic precaution and the application of appropriate cleaning concepts. In the last decades, the hygienic design has become a central design feature of equipment in the beverage and food industries. Today, also correspondent concepts regarding filter cloth increasingly come to the fore. However, filter cloth cleaning is rapidly facing limitations. Complex filter geometries originating from different gauzes and sensitive polymeric materials hinder efficient cleaning. Additionally, extensive biological residues adhering to the filter surface increase the challenge of cleaning. The goal of this paper is to outline the cleaning of woven filter cloths systematically with a particular focus on beverages and correspondent biophysical interactions between filter and residue. Based on these elemental cleaning limits of filter cloths, this paper focuses mainly on jet cleaning as one of the most appropriate cleaning methods. The flow-mechanical properties are discussed in detail since these are precisely the parameters that, on the one hand, describe the understanding of the cleaning process and, on the other hand, show how a wash jet can be adjusted precisely. In contrast to conventional cleaning techniques, such wash jets are expeditious to adapt and offer the best prerequisites to enable demandoriented and optimized cleaning concepts. The latest research and approaches are enhancing jet efficiency and highlight their potentials for future process strategies.

show abstract

Section: δPmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution

2020

View full text Add to dashboard Cite

show abstract

“…There are three main types of chemicals used for the cleaning and disinfection process: alkaline (e.g., sodium hydroxide), acidic (e.g., nitric acid), and disinfectants (e.g., hydrogen peroxide, sodium hypochlorite) [15]. Carbohydrate-based fouling deposits such as pink guava puree fouling deposit [16][17][18] and chili sauce fouling deposit [19] are alkaline soluble. In contrast, mineral-based fouling deposits such as calcium are developed mostly from beer [20,21] and dairy [22][23][24] and are acid soluble [17].…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, mineral-based fouling deposits such as calcium are developed mostly from beer [20,21] and dairy [22][23][24] and are acid soluble [17]. Various types of fouling deposits or food soils have different characteristics which require different cleaning processes and cleaning chemicals [15,16]. Alkaline electrolyzed water (AlEW) and AcEW are potential clean-label alternatives to the food industry for alkaline wash and acidic wash, respectively.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

et al. 2020

View full text Add to dashboard Cite

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).

show abstract

“…Asteriadou et al 4 used visual observations, heat transfer coefficient, and image analysis to monitor cleanliness. Khalid et al 14 also analyzed images taken from a video of the cleaning process, assessing the change in area the deposit covered. This method is especially effective if the image analysis also takes into account the thickness of the deposit.…”

Section: Introductionmentioning

confidence: 99%

Rate-Based Approach to Cleaning-in-Place

Trinh

Willey

Martin

et al. 2017

Ind. Eng. Chem. Res.

View full text Add to dashboard Cite

Fouling is a major problem in the food industry. In cases where allergens are involved, excessive cleaning of food processing equipment often takes place to ensure allergen levels are reduced to acceptable levels. Experimental trials were conducted in a pilot scale cleaning rig to assess the effect of fluid flow rate and temperature on the removal rate of milk paste during cleaning-in-place. Conductivity measurements taken during trials were analyzed to produce an equation enabling calculation of the cleaning rate with water temperature, flow rate, initial deposit mass, and time. The rate of cleaning with detergent was also investigated. This methodology produces a rate based expression for cleaning, which can be applied to other products, and can be used to determine the time when cleaning is complete, the extent of a cleaning process, or when the pre-rinse should be replaced with a detergent rinse. This

show abstract

Alkaline Cleaning-in-Place of Pink Guava Puree Fouling Deposit Using Lab-scale Cleaning Test Rig

Cited by 9 publications

References 12 publications

The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution

The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution

Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

Rate-Based Approach to Cleaning-in-Place

Contact Info

Product

Resources

About