Influence of steam-induced wetting of food- and cosmetic-based contaminants on the efficiency of clean-in-place processes of containers

Beckmann, S.; Fuchs, Enrico; Jacob, Sebastian; Mauermann, Marc

doi:10.1016/j.fbp.2022.11.004

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…The resulting cleaning pattern was designed to clean the tank surface according to the assumed fouling intensity. Criteria for the adaptation of the nozzle movement and the cleaning procedure were: (1) targeted cleaning of unhygienic areas, (2) increase of mechanical cleaning force for hard‐to‐clean surface areas, and (3) consideration of positive cleaning effects due to soaking (Beckmann et al, 2023). The boundary conditions for optimizing the cleaning procedure were: (1) no design changes in the tank and (2) no changes in the installation positions of the tank cleaning devices.…”

Section: Cip Procedures Optimization Approachmentioning

confidence: 99%

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

Mauermann,

Beckmann,

Murcek

et al. 2024

J Food Process Engineering

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The potential of adaptive tank cleaning devices to reduce resource consumption of cleaning processes is quantified on the example of a dairy tank under production conditions. As methodological approach, a cleaning validation process was applied to obtain information on the resource consumption of the existing cleaning procedure as reference. An improved cleaning procedure with increased mechanical cleaning action was designed. It exploits the capabilities of motor‐driven jet cleaners to perform helical, zigzag, spiral and meander‐shaped nozzle movements. The nozzle movements were applied according to the location of cleaning‐critical area and the fouling deposit distribution. The configuration was supported by cleaning simulations. Both cleaning procedure were quantitatively compared. The adapted cleaning process reduced the cleaning time by 32 per cent without compromising the cleanling success. The volumetric flow rate was 55 l/min instead of 130 l/min and the energy requirement for cleaning was lowered by approx. 227,260 kJ per cleaning cycle.Practical applicationsReducing cleaning times, water consumption, and strengthening food safety are essential challenges for food production. The methodical approach for conducting a cleaning validation provides necessary information to systematically address priorities of optimization: (1) reduction of cleaning time, (2) reduction of water consumption, (3) reduction of energy consumption. The optical detection of cleaning‐critical area, fouling deposit distribution and the temporal cleaning process opens the possibility of monitoring the hygiene status and strengthening food safety.The use of adaptive, motor‐driven tank cleaning devices enables the targeted adjustment of cleaning intensity. This enables the targeted cleaning of hard‐to‐clean and easy‐to‐clean tank areas and may reduce resource consumption and cleaning time.

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Section: Cip Procedures Optimization Approachmentioning

confidence: 99%

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

Mauermann,

Beckmann,

Murcek

et al. 2024

J Food Process Engineering

Self Cite

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“…A chemical reaction is dependent on the cleaning temperature. Higher temperatures enhance chemical diffusion and increase the chemical reaction rate [8,[35][36][37]. However, only 73 % of the respondents used hot water for sanitation.…”

Section: B Knowledge Of the Sanitation Programmentioning

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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System for automated monitoring of local soil removal during cleaning in closed food processing lines with a quartz crystal sensor

Gottschall,

Murcek,

Städtler

et al. 2023

Heat Mass Transfer

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Using quartz crystal microbalances (QCM) to monitor cleaning processes creates new opportunities towards efficient and need-based cleaning processes. A first study with starch as food model soiling showed the suitability of a QCM-based sensor concept to detect swellable substances and monitor the cleaning process [1]. The results of a follow-up study will be presented in this manuscript. Cleaning tests were conducted at 40 and 55 °C while monitoring a range of characteristics (peak height, attenuation, integral, tangent incline, turning point) in the sensor signal course. An optical sensor, monitoring the cleaning process was used as a reference. Based on this, the most promising parameters (peak height, attenuation, tangent incline) were selected to develop an evaluation algorithm counteracting the sensor cross-sensitivity towards process parameters such as temperature and influences of the cleaning fluid. The algorithm can determine whether the sensor surface is clean or soiled. Cleaning tests with tomato paste and milk proved the sensor’s ability to detect industrial food products with an average deviation of 68,0 s (tomato paste) and 43,8 s (milk) from the reference sensor.

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Influence of steam-induced wetting of food- and cosmetic-based contaminants on the efficiency of clean-in-place processes of containers

Cited by 4 publications

References 22 publications

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

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

System for automated monitoring of local soil removal during cleaning in closed food processing lines with a quartz crystal sensor

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