Cleaning-in-place is a common process in food industries to maintain the hygiene of the processing system. In this paper, analysis on removal kinetics of the fouling deposit has shown promising results which can be used to improve CIP protocol. The removal kinetics analyses on the cleanability experiments of pink guava puree fouling deposit were done using the laboratory-scale cleaning test rig. The experiments' parameters were temperatures (35-70 °C), Sodium hydroxide concentrations (1.0-2.0 wt%) and fluid velocities (0.6-1.5 m/s at Reynolds numbers range of Re = 4 × 10 4 to 18 × 10 4). Contact time of chemical wash and rinsing time were determined when the test object has reached a physically clean state. Two distinct cleaning stages: rapid and gradual were identified from the cleaning profiles and each stage has shown high effective removal rate at different cleaning conditions. The removal kinetics results were integrated with several types of cleaning protocols: 1) extreme cleaning; 2) optimal cleaning with water recirculation and 3) optimal cleaning. The cost analysis for every cleaning protocol has proved that the second cleaning protocol is more cost-effective compared to the other cleaning protocols.
The grade of the environment is gradually declining especially when it comes to the severe problem of solid waste. It has become a challenging burden for many large metropolitan heterogeneous areas in most of the developing countries. The main purpose of this research is to investigate the relationship between households' attitude, descriptive norm and injunctive norm with intention to practise solid waste segregation-at-source and to ascertain the mediating effect of environmental concern and moderating effect of environmental knowledge between households' attitude, descriptive norm and injunctive norm with intention to practise solid waste segregation-at-source. The instrument is then validated from four main aspects: face validity, content validity, convergent validity and discriminant validity. After the validation process, the pre-test of this research instrument is conducted among 30 Malaysian households. All the statements have been adjusted after reliability and validity test. The final version of the instrument is set in both closed and open format which consists of eight sections: respondent's particulars (11 items), general questions on solid waste segregation-at-source (7 items), attitude (14 items), descriptive norm (12 items), injunctive norm (12 items), environmental concern (three subparts and 12 items), environmental knowledge (25 items) and intention to practise solid waste segregation-at-source (8 items). The instrument can further be used to examine other similar research areas such as sustainable consumption, recycling as well as solid waste management.
The aims of this study were to develop electrolysed technique and evaluate the characteristics and performance of electrolysed water that will be applied as a cleaning medium in the food industry. Acidic electrolyzed water (AcEW) and neutral electrolyzed water (NEW) have been reported to have a strong bactericidal effect on various types of foodborne pathogens for many types of food products and food equipment surfaces. While alkaline electrolyzed water (AlEW) is a potential cleaning medium for alkaline wash. The shelf life of electrolyzed water generated from the lab-scale electrolyzing unit was investigated to obtain the best quality electrolyzed water for a long duration. The electrolyzed water was stored in closed dark-brown glass bottles at room temperature. Effect of electrolyzing parameters (electrode type, NaCl concentration, electrical voltage and electrolysis time) on chemical and physical properties (pH, oxidation-reduction potential (ORP), total chlorine, free chlorine, dissolved oxygen) of electrolyzed water (alkaline, acidic, and neutral electrolyzed water) were studied. The chemical and physical properties of electrolyzed water were measured after 24 hrs. Results showed that as time increased, the chemical and physical properties of electrolyzed decreased and eventually reduced the electrolyzed water quality. Freshly prepared electrolyzed water is suggested for cleaning application in food industry. The usage of electrolyzed water is expected to help the food industry in achieving a hygienic environment in their factory and at the same time minimizing the cleaning cost.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.