Optimization of the CIP system enzyme stage for effluent reduction

Abstract

Milk is one of the main foods and possesses considerable nutritional richness. In this sense, the consumption of industrialized food products has increased significantly and with this it is important to know and improve the processes of hygiene of the industry. Clean in Place (CIP) is a useful technology for cleaning equipment and pipes because it avoids dismantling and is made up of several steps, such as cleaning with alkaline detergent, rinsing, applying acid, rinse, sanitize and rinse. The objective of this work was to evaluate the water consumption and the consequent generation of effluent in the alkaline detergent rinsing stage using constant flow and pulsed flow rates and also to propose an optimal configuration of the pulsed flow to minimize the consumption of water and effluent generated. The tests were conducted in a CIP system prototype and executed based on a central composite planning (CCP) changing the variables amplitude, period and duration of the high part. The response surface technique was used to evaluate the effects of each variable on water consumption. It was verified that there is an optimum condition for the operation of the rinse in pulsed form with amplitude 1.5 L / min, period 138 seconds and duration of the high part of 53 seconds. In addition, it has been found that the rinse with pulsed flow produces an economy of approximately 14.52% in relation to the constant flow operation.

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

“…The experiments were carried out on the prototype described by (Silva & Gedraite, 2018) and shown in Figure 1. The system consists of stainless steel AISI 304 tubes and fittings of ½ inch diameter with 1.7 m total length.…”

“…Furthermore, Sislian et al (2021) and Silva and Gedraite (2018) pointed out the impact caused by the elevated water consumption and by the considerable amount of effluent produced, which consequently demands costs for disposal and treatment. From this perspective, legal issues establish zero emission targets to minimize the environmental impact, in this case, caused by the CIP sanitation process (Palabiyik, 2013).…”

“…Added to that, water is involved in $95%-99% of cleaning and sanitizing operations of food productions, which shows the importance of the development and application of water consumption management strategies (Asgharnejad et al, 2021;Bhagwat, 2019). Furthermore, Sislian et al (2021) and Silva and Gedraite (2018) pointed out the impact caused by the elevated water consumption and by the considerable amount of effluent produced, which consequently demands costs for disposal and treatment. From this perspective, legal issues establish zero emission targets to minimize the environmental impact, in this case, caused by the CIP sanitation process (Palabiyik, 2013).…”

Clean in place (CIP) of different stainless steel geometries contaminated with Pseudomonas fluorescens

“…Research, Society and Development, v. 9, n. 12, e23491210866, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i12.10866 shown in Eq. 3 and proposed by Silva & Gedraite (2018). The energy consumption for pumping was determined based on Eq.…”

Influência Da Vazão Pulsada No Enxágue De Detergente Alcalino Em Sistema Cip (Clean in Place)

“…Desta forma, minimizar o consumo de água e consequentemente os efeitos ambientais é um ponto crítico para a indústria. A investigação de alternativas de limpeza são esforços constantes para melhorar significativamente o desempenho da higienização CIP (SILVA & GEDRAITE, 2018).…”