Cleaning-in-Place of Whey Protein Fouling Deposits

Direct measurement of the force required to disrupt and remove fouling deposits of whey protein concentrate

“…The swollen deposit is more susceptible to fluid shear than the unswollen deposits. Gillham, Fryer, Hasting, and Wilson (1999) studied the effects of flow rate and temperature on each stage of deposit removal. The removal rate in the uniform stage was strongly dependent on conditions at the deposits/ solution interface, while that in the decay phase was more sensitive to flow rate.…”

“…The deposit swells on contact with alkali to form an open protein matrix of high void fraction (Gillham et al, 1999). During the diffusion and swelling phase, cleaning agent has to be transported to and through the fouling layer.…”

Quantification of the cleaning of egg albumin deposits using micromanipulation and direct observation techniques

“…Proteins constitute the major fraction of many food process deposits and are difficult to remove. Proteinaceous deposits are formed from denatured proteins, which agglomerate together and/or stick to the surface to form a compact, porous layer (Gillham, Fryer, Hasting, & Wilson, 1999).…”

Improving the efficiency of ‘Clean-In-Place’ procedures using a four-lobed swirl pipe: A numerical investigation

“…In many cases, the only practical way to clean closed processing systems is by using Clean-InPlace (CIP) procedures which are a method of cleaning the interior surfaces of pipes, vessels, process equipment and associated fittings, without disassembling them [3]. Efficient CIP processes will result not only in reduced downtime and costs for cleaning but also decreased environmental impact (in the disposal of spent chemicals) [4].…”