Mathematical modeling and analysis of the interaction of parameters in the clean-in-place procedure during the pre-rinsing stage

Piepiórka-Stepuk, Joanna; Diakun, J.; Sterczyńska, Monika; Kalak, Tomasz; Jakubowski, Marek

doi:10.1016/j.jclepro.2021.126484

Cited by 10 publications

(3 citation statements)

References 56 publications

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“…A more detailed analysis of the cleaning‐relevant properties of the soil and cleaning jet parameters could not be carried out in the present study. However, other authors show that further potential can be exploited in this way (Gottschalk et al, 2022; Piepiórka‐Stepuk et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

Mauermann,

Beckmann,

Murcek

et al. 2024

J Food Process Engineering

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The potential of adaptive tank cleaning devices to reduce resource consumption of cleaning processes is quantified on the example of a dairy tank under production conditions. As methodological approach, a cleaning validation process was applied to obtain information on the resource consumption of the existing cleaning procedure as reference. An improved cleaning procedure with increased mechanical cleaning action was designed. It exploits the capabilities of motor‐driven jet cleaners to perform helical, zigzag, spiral and meander‐shaped nozzle movements. The nozzle movements were applied according to the location of cleaning‐critical area and the fouling deposit distribution. The configuration was supported by cleaning simulations. Both cleaning procedure were quantitatively compared. The adapted cleaning process reduced the cleaning time by 32 per cent without compromising the cleanling success. The volumetric flow rate was 55 l/min instead of 130 l/min and the energy requirement for cleaning was lowered by approx. 227,260 kJ per cleaning cycle.Practical applicationsReducing cleaning times, water consumption, and strengthening food safety are essential challenges for food production. The methodical approach for conducting a cleaning validation provides necessary information to systematically address priorities of optimization: (1) reduction of cleaning time, (2) reduction of water consumption, (3) reduction of energy consumption. The optical detection of cleaning‐critical area, fouling deposit distribution and the temporal cleaning process opens the possibility of monitoring the hygiene status and strengthening food safety.The use of adaptive, motor‐driven tank cleaning devices enables the targeted adjustment of cleaning intensity. This enables the targeted cleaning of hard‐to‐clean and easy‐to‐clean tank areas and may reduce resource consumption and cleaning time.

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Section: Discussionmentioning

confidence: 99%

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

Mauermann,

Beckmann,

Murcek

et al. 2024

J Food Process Engineering

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“…Sanitation training is crucial to ensure that workers do the sanitation process correctly to achieve the desired level of cleanliness. The level of cleanliness can be divided into physical [29], chemical [8], and microbiological [17,30,31]. The result shows that all the respondents know and understand all the cleanliness levels.…”

Section: B Knowledge Of the Sanitation Programmentioning

confidence: 98%

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

Khalid,

Jalil,

Ab. Aziz

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Sanitation is crucial in the food industry, involving cleaning and disinfection processes to ensure facility cleanliness. This study examined sanitation knowledge and practices among small and medium enterprises (SMEs) in Malaysia's frozen meat sector. It also evaluated the acceptance of eco-friendly sanitation technology, specifically an electrolysis unit producing electrolyzed water. Data was collected through an open-ended online questionnaire using Google Forms. The questionnaire comprises demographic profiles, sanitation knowledge, sanitation program design knowledge, sanitation challenges, and the acceptance of integrating a green cleaner with the current sanitation program. Results show SME manufacturers possess sanitation knowledge but face implementation challenges due to absent sanitation programs, skilled labor shortage, hot water supply issues, difficulty cleaning narrow spaces in equipment, chemical storage, and budget constraints. Due to low-temperature operations, only 73 % of frozen meat industries use hot water for sanitation. Additionally, 45 % lack wastewater treatment, leading to chemical residue discharge into municipal drainage. SMEs show interest in electrolyzed water for its dual role as a cleaning and disinfecting agent. The technology's room-temperature efficacy and environmentally friendly degradation into salt and water appeal to SMEs. Adopting electrolysis sanitation technology is expected to significantly reduce costs by utilizing only salt, water, and electricity for electrolyzed water generation.

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“…The literature review presented by Wang et al (2019) shows that researchers have been studying improvements on the cleaning procedures considering the implementation and addition of new technologies, and the present work considered an approach using the system CIP focusing only on changing the rising strategy. Piepiórka‐Stepuk et al (2021) evidenced the applicability of mathematical models to improve the configuration of the prerinse step in the CIP hygienization of milk processing systems. Melero et al (2013) highlighted the usefulness of applying first‐order FOPDT‐based models to represent rinsing in CIP operations.…”

Section: Introductionmentioning

confidence: 99%

Rinse model implementation of alkaline detergent in clean‐in‐place process with gradual flow reduction for economy of water and effluent reduction

Brasileiro

Silva

Sislian

et al. 2023

J Food Process Engineering

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Demand for water savings in clean-in-place (CIP) process has increased due to the limited offer of this natural resource. Thus, this work investigated the CIP with variable flow in the rinse step in a stainless steel piping system contaminated with alkaline detergent residues compared to CIP with constant flow for rinse water (RW) saving purposes. In addition, the dynamics of the conductivity of the effluent of the CIP system, typically found in dairies, was investigated and water consumption estimated. For this purpose, a CIP prototype was used, which was subjected to cleaning with alkaline detergent (NaOH) at 70 C for 15 min and later rinsed, evaluating the flow reduction effect. The removal of alkaline residue was evaluated under steady state and variable conditions using computer simulation in software Matlab™/ Simulink™. The dynamics of alkaline residue removal was modeled using the first order transfer function with dead time (FOPDT) and the gradual flow reduction strategy for rinsing was predicted using the interpolation of the models. The results showed that both strategies were significant for the residues of detergent removal.However, the reduction in spent RW volume was more significant for the variable flow, representing 35% of potable water savings compared to the conventional process with constant flow, what suggests an interesting strategy to reduce the environmental impact caused by the CIP process. Finally, the FOPDT models were effective in predicting the rinse dynamics and determining the time of the process. Practical applicationsStrategies to reduce rinse water consumption and to guarantee food safety are essential. Variable rinse flow can be used in dairy industries to improve economy of water and energy during rinse stage of a CIP process in comparison with the time spent considering the stationary flow process, commonly employed in dairy. In addition, this change is attractive, as it can be made with only adjustments to the control system, not necessarily requiring new equipment.

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Mathematical modeling and analysis of the interaction of parameters in the clean-in-place procedure during the pre-rinsing stage

Cited by 10 publications

References 56 publications

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

Minimizing the environmental footprint in food production: A case study on the improvement of an industrial tank cleaning process through adaptive cleaning devices

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

Rinse model implementation of alkaline detergent in clean‐in‐place process with gradual flow reduction for economy of water and effluent reduction

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