A removal kinetics approach for evaluation of economic cleaning protocols for pink guava puree fouling deposit

Abstract

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.

Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

“…Purchasing commercial food-grade cleaning detergents can be a burden for SMEs. The cost of cleaning chemicals can contribute up to 58% of total cleaning costs [17]. The selection of affordable and durable electrode materials will minimize the maintenance cost for the electrolyzing unit.…”

“…There are three main types of chemicals used for the cleaning and disinfection process: alkaline (e.g., sodium hydroxide), acidic (e.g., nitric acid), and disinfectants (e.g., hydrogen peroxide, sodium hypochlorite) [15]. Carbohydrate-based fouling deposits such as pink guava puree fouling deposit [16][17][18] and chili sauce fouling deposit [19] are alkaline soluble. In contrast, mineral-based fouling deposits such as calcium are developed mostly from beer [20,21] and dairy [22][23][24] and are acid soluble [17].…”

“…Carbohydrate-based fouling deposits such as pink guava puree fouling deposit [16][17][18] and chili sauce fouling deposit [19] are alkaline soluble. In contrast, mineral-based fouling deposits such as calcium are developed mostly from beer [20,21] and dairy [22][23][24] and are acid soluble [17]. Various types of fouling deposits or food soils have different characteristics which require different cleaning processes and cleaning chemicals [15,16].…”

Electrolyzed water as a green cleaner: chemical and physical characterization at different electrolysing parameters

“…Cost of cleaning includes the cost of water, energy, chemical, wastewater treatment, and downtime. Cleaning chemical may affect the total cleaning cost greatly (Khalid et al, 2016). Studies performed by Khalid et al (2016) has shown that cleaning performed with a high concentration of 2.0 wt % of NaOH need almost extra $1400/m 2 of fouling deposit area, compared to cleaning performed without NaOH.…”

“…Cleaning chemical may affect the total cleaning cost greatly (Khalid et al, 2016). Studies performed by Khalid et al (2016) has shown that cleaning performed with a high concentration of 2.0 wt % of NaOH need almost extra $1400/m 2 of fouling deposit area, compared to cleaning performed without NaOH. When cleaning was performed without NaOH, the fouled stainless steel cannot reach 100% physically clean condition.…”