Design of a Test Rig for Cleaning Studies and Evaluation of Laboratory‐Scale Experiments Using Pink Guava Puree as a Fouling Deposit Model

Abstract

A cleaning‐in‐place (CIP) test rig is commonly used to investigate the cleanability of food apparatus. The main focus of this work was to design a laboratory‐scale cleaning test rig that operates at a fluid velocity of up to 2 m/s (Re = 2.5 × 105) and that is capable of withstanding contact with detergents and disinfectants at temperatures from 20 to 70C. The design followed the standard design of a recirculating water tunnel that includes a test section. Computational fluid dynamic simulation was performed to find the minimum entry length to obtain fully developed flow at the test section. Cleanability of a flat stainless steel plate was investigated using pink guava puree as a physical fouling deposit model. The CIP process only considered the alkaline cleaning stage at cleaning condition of 0–2.0 wt % NaOH, 35–70C and 0.6–1.5 m/s. In general, removal of fouling deposit increased with increasing chemical concentration, temperature and velocity. These findings may be used to improve the CIP for real conditions in the food industry. Practical Applications Cleaning‐in‐place (CIP) process is a routine technique in food manufacturing industries to clean the surface of food process equipment and piping from fouling deposits and food residues from previous batch production. There is no standard CIP process that was formulated for all food industries. Short CIP process is favorable to food industries as food industries incur downtime when cleaning is performed. Thorough investigation of CIP performance on different fouling deposits is a must to obtain effective cleaning, and the rig enables this investigation to be carried out economically. Hence, this paper presents an innovative laboratory‐scale cleaning test rig for fouling cleaning research. This rig was designed to closely mimic typical industry flow environment in food piping and has the capability to perform visual inspection. This rig can be used to find an economical CIP process of any food fouling deposits before any formulated process is being implemented at industry levels.

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

“…A chemical reaction is dependent on the cleaning temperature. Higher temperatures enhance chemical diffusion and increase the chemical reaction rate [8,[35][36][37]. However, only 73 % of the respondents used hot water for sanitation.…”

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

“…Unhygienic conditions on meat processing stainless steel surfaces were found to create an ideal habitat for the growth of foodborne bacteria, leading to the contamination of meat products (Khalid et al, 2015). FOG residues were shown to enable bacteria to survive in high–temperature environments (Hussain et al, 2018).…”

“…These residues, containing mono-, di-, and triglycerides, as well as other hydrophobic components commonly found in high-fat meat, fried foods, dairy products, sauces, and dressings, acted as a protective barrier against the removal of foodborne pathogens (Herrera-Márqueza et al, 2020). The accumulation of FOG residues in hardto-reach areas of meat processing machinery, including grinders, patty machines, and flakers, could lead to unpleasant odors (Brasil et al, 2020;Jiménez-Pichardo et al, 2016. Unhygienic conditions on meat processing stainless steel surfaces were found to create an ideal habitat for the growth of foodborne bacteria, leading to the contamination of meat products (Khalid et al, 2015). FOG residues were shown to enable bacteria to survive in high-temperature environments (Hussain et al, 2018).…”

Performance Evaluation of Portable Hot Water Jet for Frozen Meat Industry Application

“…The cleaning chemical is one of the most important cleaning parameters [1], [24], [27]. Food industry manufacturers have a major concern for this chemical cleaning step as it also contributes to the cleaning costs.…”