Analysis of different protocols for the cleaning of corn starch adhering to stainless steel

Vicaria, José M.; Alameda, Encarnación Jurado; Herrera‐Márquez, Otilia; Olivares-Arias, Vanessa; Ávila-Sierra, Alejandro

doi:10.1016/j.jclepro.2017.08.232

Cited by 17 publications

(5 citation statements)

References 34 publications

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“…The BSF device comprised a (i) tank (1000 mL) where the cleaning solution was stored; (ii) a peristaltic pump that drove the washing solution circulating through a closed circuit; (iii) a packed column where soiled coupons were deposited (2.5 cm in diameter; 8.5 cm in height; 50 ml of capacity); and (iv) a thermostatically controlled water-bath. This device was previously used in studies on detergent formulations for cleaning processes in the food industry (Vicaria et al, 2017), and allows modification of the variables affecting cleaning efficiency, such as type of deposit and substrate, cleaning solution, flow rate, temperature, and cleaning time.…”

Section: Chemical Removal: Simulated Cipmentioning

confidence: 99%

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

Herrera‐Márquez

Serrano-Haro

Vicaria

et al. 2020

Journal of Cleaner Production

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Section: Chemical Removal: Simulated Cipmentioning

confidence: 99%

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

Herrera‐Márquez

Serrano-Haro

Vicaria

et al. 2020

Journal of Cleaner Production

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“…A unique feature of waxy maize SPP was that it dissolved significantly better when water was used as swelling fluid. The lower solubility of gelatinised, dried waxy maize starch under alkaline conditions can be attributed to the lower vulnerability of amylopectin to sodium hydroxide as compared to amylose (Han & Lim, 2004; Vicaria et al ., 2017). On the other hand, maize and wheat starch SPP hardly dissolved in water, and the WSI of rice and potato SPP ranged between 3% and 7% (w w −1 ).…”

Section: Resultsmentioning

confidence: 99%

“…Intra‐ and intermolecular bonds are cleaved so that water solubility increases, and the destabilisation degree depends on alkali concentration and temperature. Amylopectin is more difficult for being tackled in an alkaline environment as hydrogen bonds are insufficiently broken (Roger & Colonna, 1992; Han & Lim, 2004; Vicaria et al ., 2017; Tian et al ., 2021). The water‐binding capacity of starch, however, decreased significantly in alkaline solvents (Bharti et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Solubility and swelling of soils from native starch

Schmidt

Brunner

Berger

et al. 2022

Int J of Food Sci Tech

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The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties of food-borne soils such as solubility and swelling are relevant and provide information concerning their cleanability. In the context of cleaning processes in food industry, the aim of this study was to determine the impact that different cleaning fluids exhibit on the solubility and swelling behaviour of soils consisting of amylose-rich native maize, wheat, rice or potato starch or amylopectin rich native waxy maize starch. For this purpose, a process for the preparation of starch pastepowder, mimicking starch soils, was developed. After swelling in water or 20 g kg −1 NaOH at 25 or 55 °C, the solubility and the water binding capacity (WBC) of the starch powders were determined. The solubility of amylose rich starch paste powders was significantly higher in NaOH, whereas amylopectin rich waxy maize starch paste powder dissolved significantly better in water. The use of NaOH resulted in a significant decrease of the WBC of most starches. While a higher solubility and WBC was found for wet maize starch soils (starch paste) than for dried maize starch soils (starch paste powder), solubility and swelling of waxy maize starch soils were not affected by the residual moisture.

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“…This is because the OH– in NaOH can interact with FOG molecules and break their chains, leading to their dissolution. AlEW and NaOH rely on the high alkalinity of their solutions to break down fats and grease (Vicaria et al, 2017). However, it is important to note that the pH and other properties of AlEW may differ from those of NaOH, which can affect its effectiveness and safety in different applications.…”

Section: Alew As a Potential Green Degreasermentioning

confidence: 99%

Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface

Khalid,

Ab Aziz,

Noh

et al. 2023

J Food Process Engineering

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The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG) residues from meat processing stainless steel surfaces, compounded by limited resources and inadequate cleaning knowledge. As an innovative solution to these difficulties, alkaline electrolyzed water (AlEW), a sustainable green degreaser, is proposed to replace the traditional alkaline wash. AlEW is produced through two–chamber (membrane) electrolysis at the cathode. AlEW with a strong reducing potential (−800 to −900 mV), high pH (10.0–11.5), and high dissolved oxygen are used to remove FOG residues from meat processing stainless steel surfaces. Our comprehensive analysis highlights the advantages of AlEW as a sustainable alternative to conventional degreasers for the meat industry, including ease of use, no storage requirements, and reduced costs for wastewater treatment. Our findings underscore AlEW's potential to improve the meat industry's quality, safety, and environmental sustainability. This review contributes to ongoing discussions about sustainable food industry solutions, aligning with the 2030 Agenda for Sustainable Development goals. In conclusion, AlEW is a promising alternative to conventional degreasers, advancing sustainability in the meat industry.Practical ApplicationsThis research introduces an innovative solution to a significant challenge in the meat processing industry—effective removal of fat, oil, and grease residues from equipment surfaces. Traditional methods involving costly and environmentally harmful chemicals have drawbacks. Our study proposes the use of alkaline electrolyzed water (AlEW) as a green degreaser. AlEW, generated by passing electric current through saltwater, exhibits high alkalinity that dissolves residues efficiently. This eco‐friendly approach not only ensures thorough cleaning but also reduces costs and addresses environmental concerns. By offering a sustainable and cost‐effective alternative, AlEW has the potential to revolutionize cleaning practices in the meat industry, enhancing food safety, operational efficiency, and sustainability. This advancement holds promise for wider adoption, benefiting both producers and consumers alike.

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Analysis of different protocols for the cleaning of corn starch adhering to stainless steel

Cited by 17 publications

References 34 publications

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

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

Solubility and swelling of soils from native starch

Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface

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