Rate-Based Approach to Cleaning-in-Place

Abstract

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

Cleaning maps: A multi length-scale strategy to approach the cleaning of complex food deposits

“…Cleaning and disinfection constitute a critical phase within food manufacturing processes, which can require approximately 20% of the total production time for food and beverage plants (Jude and Lemaire, 2013). Food deposit formation results in operational challenges such as increased pressure drop and reduction of heat transfer, impairing equipment efficiency and functionality, as well as incurring increasing operational costs (Trinh et al, 2017). Furthermore, product quality can be affected due to microbial growth or cross-contamination, causing serious hygiene problems.…”

Development of a Novel Linear ERT Sensor to Measure Surface Deposits

“…F OULING is a common problem in industries where a high level of hygiene is required such as the food industry [1]. Fouling can occur rapidly during processing as deposits adhere to equipment surfaces [2].…”

“…A common problem among these techniques is the difficulty in sensing the endpoint [8]. Many of these methods monitor material being removed rather than material remaining [1], [6], [7]. Integrated measurements, such as overall heat transfer, pressure drop and liquid electrical properties, focus on overall change but lost the sensitivity to local variations [7].…”

Anomaly Analysis in Cleaning-in-Place Operations of an Industrial Brewery Fermenter

“…Failure of CIP or faults in CIP procedures are costly and potentially catastrophic to public health and operational safety. 5,6 The companies usually have their own trouble-shooting guidelines in the event of a problem. For example, if the detergent strength is below the requirement, the operator tends to stop the ongoing cleaning, take action, and restart the cleaning program after solving the problem.…”

“…Even though the industrial processing plants have adopted automated control and most of the repeated CIPs can be performed in a similar profile, the risk of equipment failure or operation fault can still happen due to the complex process layout and a multitude of pumps and valves. Failure of CIP or faults in CIP procedures are costly and potentially catastrophic to public health and operational safety. , The companies usually have their own trouble-shooting guidelines in the event of a problem. For example, if the detergent strength is below the requirement, the operator tends to stop the ongoing cleaning, take action, and restart the cleaning program after solving the problem.…”