A prototype cleaning map: A classification of industrial cleaning processes

Fryer, P.J.; Asteriadou, Konstantia

doi:10.1016/j.tifs.2009.03.005

Cited by 158 publications

(90 citation statements)

References 50 publications

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“…The fouling matter may consist of living organisms (biofouling). Non-living fouling has been classified according to different criteria for understanding the formation of deposit and the principles of cleaning: chemical, particulate, crystallization, corrosion, organic, mineral, composite soils (Fryer and Asteriadou, 2009). Particulate fouling may occur when particles settle out onto the substrate by splashing of a suspension or by sedimentation, e.g.…”

Section: Introductionmentioning

confidence: 99%

Conditioning materials with biomacromolecules: Composition of the adlayer and influence on cleanability

Toure

Genet

Dupont‐Gillain

et al. 2014

Journal of Colloid and Interface Science

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AbbreviationsBSA: bovine serum albumin RFC: radial flow cell XPS: X-ray photoelectron spectroscopy 2 ABSTRACTThe influence of substrate hydrophobicity and biomacromolecules (dextran, bovine serum albumin -BSA) adsorption on the cleanability of surfaces soiled by spraying aqueous suspensions of quartz particles (10 to 30 µm size), then dried, was investigated using glass and polystyrene as substrates. The cleanability was evaluated using radial flow cell (RFC).The surface composition was determined by X-ray photoelectron spectroscopy (XPS). The interpretation of XPS data allowed the complexity due to the ubiquitous presence of organic contaminants to be coped with, and the surface composition to be expressed in terms of both the amount of adlayer and the mass concentration of adlayer constituents.When soiled with a suspension of particles in water, glass was much less cleanable than polystyrene, which was attributed to its much lower water contact angle, in agreement with previous observations on starch soil. Dextran was easily desorbed and did not affect the cleanability. The presence of BSA at the interface strongly improved the cleanability of glass while the contact angle did not change appreciably. In contrast, soiling polystyrene with quartz particles suspended in a BSA solution instead of water did not change markedly the cleanability, while the contact angle was much lower and the aggregates of soiling particles were more flat. These observations are explained by the major role of capillary forces developed upon drying, which influence the closeness of the contact between the soiling particles and the substrate and, thereby, the adherence of particles. The capillary forces are proportional to the liquid surface tension and depend in a more complex way on contact angles of the particles and of the substrate. The dependence of cleanability on capillary forces, and in particular on the liquid surface tension, is predominant as compared with its dependence on the size and shape of the soiling aggregates, which influence the efficiency of shear forces exerted by the flowing water upon cleaning.

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Section: Introductionmentioning

confidence: 99%

Conditioning materials with biomacromolecules: Composition of the adlayer and influence on cleanability

Toure

Genet

Dupont‐Gillain

et al. 2014

Journal of Colloid and Interface Science

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“…A useful metric is the number of tonnes of water that is used in making a tonne of product-often this can be more than two or three. Much work has been done to look at fouling problems, and these processes are now reasonably well understood [96], although cleaning is less well characterized [97].…”

Section: New Materials and Operating Methodsmentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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“…Cleaning of the food contact surface of processing equipment is the most important process in the food industry since it preserves the high quality of food products [1,2,3]. The cleaning method should be effective to ensure that all the food residues, dirt, lubricants and foulant on the food contact surface are eliminated [4].…”

Section: Introductionmentioning

confidence: 99%

“…viscoelastic film such as yogurt and toothpaste (type 1), microbial film (type 2) and solid/cohesive film such as pasteurized milk, sweetened condensed milk (type 3). [2,3] The most difficult soil type for cleaning is the group of cohesive film as it requires the contact time of water for removing the solid layers from the surface with the cohesion and adhesion forces and the chemical action for cleaning. The force that required to break soil from the internal surface of open equipment such as a large tank is a wall shear stress [5,6].…”

Section: Introductionmentioning

confidence: 99%

Estimation of the organic film thickness on stainless steel using image intensity

2018

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Abstract. This research proposes an estimation of thickness of organic film coating on a Stainless Steel surface (SS) and a clear microscope slide using a visible optical method with the image intensity level analysis. Sweetened Condensed Milk (SCM) was used as a representative of the organic film. The uncertainty of inverse calibration equations was evaluated to determine the reliability of this technique. The results showed that the image intensity increased with the increasing of the film thickness in a linear relationship with a high coefficient of determination (R² > 0.97). Uncertainty of both inverse calibration equations was low and acceptable. It could be concluded that this technique could be used to estimate the thickness of the organic translucent film coating directly on a SS or a clear slide with the limitation of approximately 1.0 mm thickness using the reported linear inverse calibration equations.

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A prototype cleaning map: A classification of industrial cleaning processes

Cited by 158 publications

References 50 publications

Conditioning materials with biomacromolecules: Composition of the adlayer and influence on cleanability

Conditioning materials with biomacromolecules: Composition of the adlayer and influence on cleanability

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Estimation of the organic film thickness on stainless steel using image intensity

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