Analysis and modelling of the regeneration process of chemical solutions after brewing equipment cleaning in a Cleaning in Place system based on changes in turbidity

Piepiórka-Stepuk, Joanna; Mierzejewska, S.; Sterczyńska, Monika; Jakubowski, Marek; Marczuk, A.; Andrejko, D.; Sobczak, Paweł

doi:10.1016/j.jclepro.2019.117745

Cited by 9 publications

(5 citation statements)

References 32 publications

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“…In order to check the significance of the examined process parameters' influence (air pressure and blowing time) and the raw material properties (equivalent diameter and onion hardness) on the percentage peel after peeling, an ANOVA analysis of variance was carried out for the factorial systems. The significance of differences between the means was verified by Tukey's post-hoc HSD test at the significance level of p = 0.05 [39]. Based on the standardized effects of the Pareto chart, statistically significant factors and their interactions were determined for the stage of peeling of the onion.…”

Section: Discussionmentioning

confidence: 99%

Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method

Woźniak,

Bieńczak,

Nosal

et al. 2023

Processes

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This paper presents the relationship between the efficiency of the process of onion peeling and the amount of waste generated in the process. The research was carried out on a pilot test stand for onion peeling. The process variables were the value of the compressed air pressure (p) and the value of the flow opening time through the control valve (t). The experiment took into account the influence of the onion diameter (d0) and its hardness (H). The obtained results were subjected to statistical analysis. Standard deviations were of the percentage loss of onion mass in the form of the peel removed in the onion peeling process in relation to the obtained average values. Tukey’s multiple comparison test was performed in order to identify the importance of individual process variables on the final effect of onion peeling. This was the basis for the development of a predictive model in the form of a non-linear regression Mp = f(p,t,d0,H), which is a mathematical description of the onion peeling process. Finally, the response surface area of the relationship between analyzed variables was determined. The results of research show that the peeling efficiency of the onion and waste of peel mass depend on the compressed air pressure. Extending the onion blowing time does not improve the process efficiency, while the hardness and size of the onion are irrelevant to the process.

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Section: Discussionmentioning

confidence: 99%

Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method

Woźniak,

Bieńczak,

Nosal

et al. 2023

Processes

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“…For this purpose, the ring was immersed in a sample of a tested solution and then raised at a speed of 0.1 mm/s to a height that ensured an equilibrium state, where the force required to break the micelle formed between the surface of the ring and the test liquid was at its maximum value. At this point, the equilibrium surface tension of ready-to-use cleaning solutions in the tanks of the CIP system and the possibility of their repeated use [8][9][10]. On the one hand, it reduces the costs associated with purchasing of chemicals and naturalizing wastewater, but on the other it obliges the user to regenerate solutions after each use and to monitor continuously the quality of concentration, conductivity, pH and microbiological purity [11][12][13][14][15].…”

Section: Measurement Of Solutions Density and Their Equilibrium Surface Tensionmentioning

confidence: 99%

“…= f(t, C p ) for each of the solutions and its fitting were performed by a nonlinear least squares estimation using the Gauss-Newton algorithm [9]. The procedure for matching the analytical formula to the empirically determined functional relationship consisted of two major stages.…”

Section: Determination Of the Nature Of The Interactions Of Solution Concentration And Storage Time On Their Wetting Propertiesmentioning

confidence: 99%

Predictive Model for the Surface Tension Changes of Chemical Solutions Used in a Clean-in-Place System

et al. 2021

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The paper presents the results concerning the influence of concentration and storage time on the equilibrium surface tension of chemical solutions used in a clean-in place (CIP) system. Standard cleaning solutions (prepared under laboratory conditions) and industrial solutions (used in a CIP system in a brewery) were subjected to tests. Solutions from the brewery were collected after being regenerated and changes in equilibrium surface tension were studied during a three-month storage. In the statistical analysis of the solutions, standard deviations were determined in relation to the averages, and a Tukey’s multiple comparison test was performed to determine the effect of dependent variables on the surface tension of solutions. From the results, a nonlinear regression model was developed that provided a mathematical description of the kinetics of changes in the wetting properties of the solutions during their storage. A linear–logarithmic function was adopted to describe the regeneration. Numerical calculations were performed based on the nonlinear least squares method using the Gauss–Newton algorithm. The adequacy of the regression models with respect to the empirical data was verified by the coefficient of determination R and the standard error of estimation Se. The results showed that as the concentration of the substance in the cleaning solution increased, its wetting properties decreased. The same effect was observed with increased storage time as the greatest changes occurred during the first eight weeks. The study also showed that the use of substances to stabilize the cleaning solutions prevented deterioration of their wetting properties, regardless of the concentration of the active substance or storage time.

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“…It is also important to review the material before production and use on a larger scale, to design optimal equipment and improve overall process economics [ 15 , 16 ]. In their study, Piepiórka-Stepuk et al [ 17 ] focused on the regeneration of detergents in brewery production at different temperatures. The authors found that the solutions cleaned in the CIP installation in the brewery differ in the degree and type of contamination [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…In their study, Piepiórka-Stepuk et al [ 17 ] focused on the regeneration of detergents in brewery production at different temperatures. The authors found that the solutions cleaned in the CIP installation in the brewery differ in the degree and type of contamination [ 17 ].…”

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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Analysis and modelling of the regeneration process of chemical solutions after brewing equipment cleaning in a Cleaning in Place system based on changes in turbidity

Cited by 9 publications

References 32 publications

Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method

Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method

Predictive Model for the Surface Tension Changes of Chemical Solutions Used in a Clean-in-Place System

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

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