Influence of cleaning agent reuse on cleaning effectiveness

Fan, Mengyuan; Kim, Woo-Ju; Heldman, Dennis R.

doi:10.1016/j.jfoodeng.2021.110926

Cited by 8 publications

(9 citation statements)

References 29 publications

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“…A higher magnitude of RF% indicates lower cleaning effectiveness. A previous study proved that the cleaning process follows the first‐order reaction (Fan et al., 2021a). The cleaning rate ( k ) of each experimental condition was estimated using the following equation:

\begin{equation}{\rm{Ln\ }}\left[ {{\rm{RF\% }}} \right]\ = \ k\ t\end{equation}

…”

Section: Methodsmentioning

confidence: 94%

“…Foulant was prepared following the method developed in the earlier publication (Fan et al., 2021a). A volume of 0.6 mL of 20% reconstituted non‐fat‐dry milk was pipetted on a No.…”

Section: Methodsmentioning

confidence: 99%

“…A previous study proved that the cleaning process follows the first-order reaction (Fan et al, 2021a). The cleaning rate (k) of each experimental condition was estimated using the following equation:…”

Section: Analytical Measurementmentioning

confidence: 99%

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Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness

Fan

Kim

Heldman

2023

Journal of Food Science

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The objective of this research was to evaluate the effect of various operational parameters and their interaction on cleaning rate of NaOH. The parameters include wall shear stress, temperatures, and NaOH concentrations of cleaning fluid. The higher cleaning effectiveness for proteinaceous deposits was achieved at higher wall shear stress. The wall shear stress of 2.42 Pa removed over 90% of foulant after 10 min of operation, which was significantly higher than the removal of lower wall shear stress (0.84 and 0.39 Pa). Similarly, the cleaning rate increased with increase in temperature and concentration of cleaning solution. The use of cleaning solution (0.05% NaOH) at 65 • C provided significantly higher cleaning rate than 25 • C. A cleaning solution concentration of 0.5% NaOH provided significantly higher removal of foulant than 0% or 0.05% concentrations. However, analysis on the interaction between temperature and the wall shear stress suggested that the temperature above 45 • C and wall shear stress above 0.65 Pa did not provide significant improvement in cleaning efficacy. When a cleaning solution temperature was maintained at 45 • C, higher wall shear stress provided more rapid removal of the foulant when the cleaning agent concentration was 0.05% or 0.5%. In water rinse conducted without chemical agents, no much improvements in foulant removal were observed with increase in wall shear stress. The change of activation energy (E a ) indicates that water rinse was sensitive to temperature change at higher wall shear stress. However, cleaning with cleaning agents was less sensitive to temperature variation compared to the water rinse.

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\begin{equation}{\rm{Ln\ }}\left[ {{\rm{RF\% }}} \right]\ = \ k\ t\end{equation}

…”

Section: Methodsmentioning

confidence: 94%

“…Foulant was prepared following the method developed in the earlier publication (Fan et al., 2021a). A volume of 0.6 mL of 20% reconstituted non‐fat‐dry milk was pipetted on a No.…”

Section: Methodsmentioning

confidence: 99%

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Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness

Fan

Kim

Heldman

2023

Journal of Food Science

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“…A well-structured and systematic sanitation program guarantees food safety [5,7,8]. Within the food industry, implementing a sanitation program is mandatory to ensure the continuous maintenance of safe food production (Regulation 9: Food safety assurance program, Food Hygiene Regulation 2009, enacted under Section 34 of Food Act 1983 in Malaysia).…”

Section: Introductionmentioning

confidence: 99%

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Khalid,

Jalil,

Ab. Aziz

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Sanitation is crucial in the food industry, involving cleaning and disinfection processes to ensure facility cleanliness. This study examined sanitation knowledge and practices among small and medium enterprises (SMEs) in Malaysia's frozen meat sector. It also evaluated the acceptance of eco-friendly sanitation technology, specifically an electrolysis unit producing electrolyzed water. Data was collected through an open-ended online questionnaire using Google Forms. The questionnaire comprises demographic profiles, sanitation knowledge, sanitation program design knowledge, sanitation challenges, and the acceptance of integrating a green cleaner with the current sanitation program. Results show SME manufacturers possess sanitation knowledge but face implementation challenges due to absent sanitation programs, skilled labor shortage, hot water supply issues, difficulty cleaning narrow spaces in equipment, chemical storage, and budget constraints. Due to low-temperature operations, only 73 % of frozen meat industries use hot water for sanitation. Additionally, 45 % lack wastewater treatment, leading to chemical residue discharge into municipal drainage. SMEs show interest in electrolyzed water for its dual role as a cleaning and disinfecting agent. The technology's room-temperature efficacy and environmentally friendly degradation into salt and water appeal to SMEs. Adopting electrolysis sanitation technology is expected to significantly reduce costs by utilizing only salt, water, and electricity for electrolyzed water generation.

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“…Some strategies have been investigated to minimize this impact on water resources, with the reuse of cleaning solutions to reduce the demand for water and cleaning agents being one of them. Overall, studies show that reusing cleaning solutions and water can be effective and reduce the costs of CIP operations (Fan et al, 2022). However, due to the microbiological contamination that occurs naturally in raw milk processing environments, wastewater is often contaminated and therefore reusing recovered wastewater can be unsafe (Dogan et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Rinse model implementation of alkaline detergent in clean‐in‐place process with gradual flow reduction for economy of water and effluent reduction

Brasileiro

Silva

Sislian

et al. 2023

J Food Process Engineering

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Demand for water savings in clean-in-place (CIP) process has increased due to the limited offer of this natural resource. Thus, this work investigated the CIP with variable flow in the rinse step in a stainless steel piping system contaminated with alkaline detergent residues compared to CIP with constant flow for rinse water (RW) saving purposes. In addition, the dynamics of the conductivity of the effluent of the CIP system, typically found in dairies, was investigated and water consumption estimated. For this purpose, a CIP prototype was used, which was subjected to cleaning with alkaline detergent (NaOH) at 70 C for 15 min and later rinsed, evaluating the flow reduction effect. The removal of alkaline residue was evaluated under steady state and variable conditions using computer simulation in software Matlab™/ Simulink™. The dynamics of alkaline residue removal was modeled using the first order transfer function with dead time (FOPDT) and the gradual flow reduction strategy for rinsing was predicted using the interpolation of the models. The results showed that both strategies were significant for the residues of detergent removal.However, the reduction in spent RW volume was more significant for the variable flow, representing 35% of potable water savings compared to the conventional process with constant flow, what suggests an interesting strategy to reduce the environmental impact caused by the CIP process. Finally, the FOPDT models were effective in predicting the rinse dynamics and determining the time of the process. Practical applicationsStrategies to reduce rinse water consumption and to guarantee food safety are essential. Variable rinse flow can be used in dairy industries to improve economy of water and energy during rinse stage of a CIP process in comparison with the time spent considering 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.

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Influence of cleaning agent reuse on cleaning effectiveness

Cited by 8 publications

References 29 publications

Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness

Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Rinse model implementation of alkaline detergent in clean‐in‐place process with gradual flow reduction for economy of water and effluent reduction

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