Poly-optimization of cleaning conditions for pipe systems and plate heat exchangers contaminated with hot milk using the Cleaning In Place method

Piepiórka-Stepuk, Joanna; Diakun, J.; Mierzejewska, S.

doi:10.1016/j.jclepro.2015.09.018

Cited by 21 publications

(12 citation statements)

References 15 publications

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“…In dairy plants, CIP is employed daily to ensure product quality, maintain optimal efficiency of processing equipment, and to efficiently stop bacterial contamination. Many studies have been conducted focused on modelling of CIP processes in dairy plants (Bremer, Fillery, & McQuillan, ; Changani, Belmar‐Beiny, & Fryer, ; Kumari & Sarkar, ; Paul et al., ; Piepiórka‐Stepuk & Diakun, ; Piepiórka‐Stepuk, Diakun, & Mierzejewska, ). The cleaning philosophy employed in any CIP process can vary depending on the nature of the material being processed and its tendency for fouling of equipment‐product contact surfaces.…”

Section: Hygiene Practices Leading To Contamination In Dairy Processingmentioning

confidence: 99%

Chlorate and Other Oxychlorine Contaminants Within the Dairy Supply Chain

McCarthy

O’Callaghan

Danahar

et al. 2018

Comp Rev Food Sci Food Safe

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The presence of chlorate in milk and dairy products can arise from the use of chlorinated water and chlorinated detergents for cleaning and sanitation of process equipment at both farm and food processor level. Chlorate and other oxychlorine species have been associated with inhibition of iodine uptake in humans and the formation of methemoglobin, with infants and young children being a high‐risk demographic. This comprehensive review of chlorate and chlorine derivatives in dairy, highlights areas of concern relative to the origin and/or introduction of chlorate within the dairy supply chain. This review also discusses the associated health concerns, regulations, and chemical behavior of chlorate and chlorine‐derived by‐products, and provides a summary of mechanisms for their detection and removal.

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Section: Hygiene Practices Leading To Contamination In Dairy Processingmentioning

confidence: 99%

Chlorate and Other Oxychlorine Contaminants Within the Dairy Supply Chain

McCarthy

O’Callaghan

Danahar

et al. 2018

Comp Rev Food Sci Food Safe

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“…Each brewery attempts to keep waste disposal costs low, and government-imposed legislation has become more stringent over the years [ 3 , 5 , 6 , 7 , 8 ]. The brewing industry consumes significant amounts of water and thus produces large amounts of wastewater—3.3 m 3 of wastewater per 1 m 3 of beer [ 9 , 10 , 11 ]. Furthermore, 51.2 kg of solid waste is produced per 1 m 3 of finished beer, including hot trub.…”

Section: Introductionmentioning

confidence: 99%

Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

2021

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During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

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“…Some reports indicate that the cleaning processes in food industry are energy-intensive processes and that in the food industry they require even about 13.5 -14% of the total process energy consumption (Neryng et al, 1990;Pawełas, 2010;Rad and Lewis, 2014). This consumption primarily results from the operation conditions of the CIP cleaning station, type and size of the objects subjected to cleaning and the choice of cleaning agents (Piepiórka-Stepuk et al, 2016;Ramirez et al, 2006;Wojdalski et al, 2013). Studies conducted by many authors on cleaning of milk installations suggest that energy requirement of cleaning process in flow mainly results from the necessity of heating a large volume of cleaning agents in storage tanks (even up to 95 °C) and maintaining their appropriate temperature throughout the cleaning time (Berlin et al, 2007;Diakun et al, 2012;Eide et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Electricity consumption for this aspect of the cleaning process exceeds twelve times that necessary to force the flow of cleaning agents. Other studies regarding the selection of optimum cleaning conditions in the CIP system demonstrate that it is possible to increase the degree of cleanliness of washed installation with a simultaneous reduction of energy consumed (Jude and Lemaire, 2014;Piepiórka-Stepuk et al, 2016). For the process optimization is necessary to develop a function which is a mathematical description of this process containing the variable factors.…”

Section: Introductionmentioning

confidence: 99%

The Parameters of Cleaning a CIP System Affected Energy Consumption and Cleaning Efficiency of the Plate Heat Exchanger

Piepiórka-Stepuk¹,

Diakun²,

Jakubowski³

2017

Chemical and Process Engineering

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This paper presents a study on the effect of cleaning factors on the energy consumption of the cleaning process in a CIP system, and the correlation between single components of electricity necessary to perform this process and the cleanliness degree obtained. Studies were carried out in a laboratory cleaning station, wherein a plate heat exchanger contaminated with hot milk was included. The research program was developed according to a 5-level statistical plan. Based on the results, obtained with Experiment Planner 1.0, a regression function of energy requirement considering variables such as: cleaning time, temperature and flow rate of the cleaning liquid via the cleaned exchanger has been developed. Describing this relationship, linear and quadratic functions with double interactions were used. Significance level for the analysis was established at α = 0.05. Correlation analysis between components of the electricity necessary to perform the cleaning process (pump drive and heating of the cleaning agent) and the resulting degree of cleaning of heat exchanger plates was performed.

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Poly-optimization of cleaning conditions for pipe systems and plate heat exchangers contaminated with hot milk using the Cleaning In Place method

Cited by 21 publications

References 15 publications

Chlorate and Other Oxychlorine Contaminants Within the Dairy Supply Chain

Chlorate and Other Oxychlorine Contaminants Within the Dairy Supply Chain

Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

The Parameters of Cleaning a CIP System Affected Energy Consumption and Cleaning Efficiency of the Plate Heat Exchanger

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