How hygiene happens: physics and chemistry of cleaning

Fryer, P.J.; Christian, G.K.; Liu, W

doi:10.1111/j.1471-0307.2006.00249.x

Cited by 90 publications

(48 citation statements)

References 42 publications

(49 reference statements)

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“…In dairy plants, water consumption levels are determined by production output and the applied technologies. The implementation of adequate production hygiene standards, the need to reduce water consumption and increase the effectiveness of wastewater treatment in various branches of the food processing industry have been discussed by numerous authors [9][10][11][12][13][14][15][16] . The microbiological quality of milk determines the range of heat treatments in a dairy plant, and it affects the usage of cooling water in heat exchangers and the consumption of cleaning water.…”

Section: Introductionmentioning

confidence: 99%

Determinants of water consumption in the dairy industry

Wojdalski¹,

Dróżdż²,

Piechocki³

et al. 2013

Polish Journal of Chemical Technology

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This paper analyzes the correlations between selected technical, process and production factors, equipment profi les and water consumption statistics in four types of dairy plants. Dairy plants were surveyed both individually and in groups. Water consumption was most highly correlated (r > 0.868) with equipment profi les. The highest water consumption was observed in dairy plants operating milk powder departments. In those plants, organization and production factors could signifi cantly reduce water consumption levels because in addition to milk powder, those plants also supplied eight other products. The indicators of water consumption per unit of the fi nal product were correlated (at 0.820 > | r | > 0.663) with equipment profi les, the degree of process automation and employment. Variations in water consumption per unit of the fi nal product were best explained in small plants supplying several products. The presented equations can be used to optimize water demand of various types of equipment and to determine the correlations with energy consumption for wastewater treatment. Our results can contribute to the development of water consumption models in dairy plants and the implementation of clean production standards.

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Section: Introductionmentioning

confidence: 99%

Determinants of water consumption in the dairy industry

Wojdalski¹,

Dróżdż²,

Piechocki³

et al. 2013

Polish Journal of Chemical Technology

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“…The cleaning efficiency coefficients for these programs were in range of 1.25 -1.96. Thus, increase in the flow rate during the cleaning process not only improves the cleaning efficiency, as observed by other authors (Goode et al, 2010;Fryer et al, 2006), but also affects the reduction of costs associated with performance of the process with simultaneous decreasing of the temperature of cleaning agents.…”

Section: Analysis Of the Efficiency Of Cleaning In Relation To Total mentioning

confidence: 56%

“…When interpreting this result, we can conclude that with increase in the amount of electricity consumed for heating rinsing water, the efficiency of removal of milk residues from the installation decreases. Properties of milk residues may be an explanation for that phenomenon as they are not dissolved in high temperature of the cleaning liquid (Almecija et al, 2009;Changani et al, 1997;Fryer et al, 2006). Analysis of the study results also showed that with an increase in the electricity necessary for the operation of the impeller pump, effectiveness of the heat exchanger cleaning is increasing.…”

Section: Analysis Of the Efficiency Of Cleaning In Relation To Total mentioning

confidence: 68%

The Parameters of Cleaning a CIP System Affected Energy Consumption and Cleaning Efficiency of the Plate Heat Exchanger

Piepiórka-Stepuk¹,

Diakun²,

Jakubowski³

2017

Chemical and Process Engineering

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This paper presents a study on the effect of cleaning factors on the energy consumption of the cleaning process in a CIP system, and the correlation between single components of electricity necessary to perform this process and the cleanliness degree obtained. Studies were carried out in a laboratory cleaning station, wherein a plate heat exchanger contaminated with hot milk was included. The research program was developed according to a 5-level statistical plan. Based on the results, obtained with Experiment Planner 1.0, a regression function of energy requirement considering variables such as: cleaning time, temperature and flow rate of the cleaning liquid via the cleaned exchanger has been developed. Describing this relationship, linear and quadratic functions with double interactions were used. Significance level for the analysis was established at α = 0.05. Correlation analysis between components of the electricity necessary to perform the cleaning process (pump drive and heating of the cleaning agent) and the resulting degree of cleaning of heat exchanger plates was performed.

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“…Knowledge about water quality of a water stream is important, when a stream is to be reused or recycled in the plant (Fryer, P. J., Christian, G. K. & Liu, W., 2006;Casani, S., Rouhany, M. & Knøchel, S., 2005;Rad and Lewis, 2014). In the present project, the water quality of the water streams to be reused or recycled was not tested, except for cow water.…”

Section: Environmental Management and Sustainable Developmentmentioning

confidence: 99%

Road Map Towards Zero Water Milk-processing Plants - Experiences from a Danish Public-Private Partnership

Lindgaard-Jørgensen¹,

Kristensen

2018

EMSD

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A three-year public-private partnership project in Denmark, with participation of food and environment authorities, branch organizations, technology providers, universities and applied research organizations, mapped the water use and installed water-saving technologies in four cheese-producing dairy plants and a milk-processing plant with mixed dairy products.The objective of the work was: (i) to document that reuse of water in the participating milk processing plants did not compromise product safety, and (ii) to develop methodologies to select best technologies as well as monitoring and control procedures for milk processing.Different mapping approaches were tested: water meters with online data transmission, detailed mapping of all water uses and a mapping that focused on the water uses which were expected to have the largest water-saving potential.Based on the results of the water use mapping, water efficiency scenarios for the plants were developed, and solutions were selected according to their water-saving potential, applicability in the dairy sector, cost-efficiency and sustainability.Selected technologies were tested in full-scale in a number of dairy processes, including reuse and increased efficiency in utilities and cleaning operations, optimization and renewal of milk-processing operations, reuse of permeate from RO filtration for concentration of whey and reuse of dairy waste water in utility functions. The investment costs for the installation of technologies were recorded as well as the actual water savings, energy savings and savings in labour time. The savings were substantial and could pay back the investment costs, often in less than a year -with the longest payback time being five years.A branch code was developed by the partnership providing guidance for water reuse in the dairy industry, including HACCP, monitoring and control procedures for reuse of water in CIP and other dairy processes and for storage and reuse of water from whey and milk concentration.A dairy, which applies the guidance and regulations in the branch code and adopts a combination of the technologies tested by the partnership, may save up to 60% of its present water use. The partnership also led to a vision for a zero water dairy, which would require; however, that new technologies and regulations would be developed and tested.

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How hygiene happens: physics and chemistry of cleaning

Cited by 90 publications

References 42 publications

Determinants of water consumption in the dairy industry

Determinants of water consumption in the dairy industry

The Parameters of Cleaning a CIP System Affected Energy Consumption and Cleaning Efficiency of the Plate Heat Exchanger

Road Map Towards Zero Water Milk-processing Plants - Experiences from a Danish Public-Private Partnership

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