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

Abstract

High temperature-induced water jet has important cleaning factors for effective cleaning at food industries because it can provide mechanical, heat, and chemical effects during cleaning. It can also reduce cleaning time, labor load, and utility consumptions, hence reducing the operating costs and enhance sustainability. However, it has not been used widely in small and medium food industries due to a lack of cleaning awareness and small budget allocation for cleaning and disinfection. In this article, we evaluated the performance of a portable water jet in the laboratory before it was introduced to the frozen meat industry. Removal of invisible fat-based fouling deposits which remained on the surfaces of the meat processing equipment is quite a challenge. In this work, stainless steel surfaces were fouled with the fat-based fouling deposit. The fouled stainless-steel surfaces were used for the cleanability tests. The tests were conducted at different parameters which were cleaning parameters (temperature (35 °°°°C and 65 °°°°C) and cleaning detergent presence), cleaning operations (nozzle distances (5 cm and 30 cm)) and surface geometries (vertical and horizontal) which representing the different equipment's geometry. Physical cleanliness (visual and touch) and protein residue swab test was used as the cleaning indicators. The target cleanliness was achieved at a high cleaning temperature of 65°°°°C and with the presence of cleaning detergent. Results from these tests will be used as a guide to design an optimal cleaning program for SMEs frozen meat patty factory.

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

“…The meat industry faces challenges in removing FOG residues from equipment surfaces (Brasil et al, 2020; Khalid, Ab. Aziz, & Taip, 2020). 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).…”

“…Overall, the literature findings by Khalid et al (2016); Khalid et al, 2019; Khalid, Ab. Aziz, & Taip, 2020) shed light on the effectiveness of AlEW as a green degreaser and its potential as a replacement for conventional degreasers. These findings have important implications for industries that rely heavily on degreasers, as the use of AlEW could reduce the environmental impact.…”

“…Furthermore, Khalid and Ab Aziz (2019) and Khalid, Ab. Aziz, and Taip (2020) also revealed that the performance of a portable water jet and industrial brushes improved the efficacy of the meat industry's cleaning procedures. This was recommended for eliminating the invisible FOG–based fouling deposits on the meat processing equipment's surfaces.…”

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

“…It is important to note that each food factory faces unique sanitation challenges. Unquestioningly, adhering to a generic sanitation program can result in insufficient or excessive cleaning practices [6]. To ensure compliance with the GMP and HACCP, it becomes imperative to investigate the sanitation problems and challenges specific to food SMEs.…”

“…A good sanitation program comprises eight fundamental steps, which include: 1) the removal of large debris, 2) prerinse with water (preferably warm or hot), 3) application of detergent, 4) an intermediate wash phase (to eliminate detergent residues), 5) an optional detergent wash, 6) another intermediate wash, 7) disinfection, and 8) an optional final rinse [7], [8]. These sanitation steps should be executed for an open system manufacturing setup using appropriate cleaning tools such as brushes, sponges, brooms, water jets, and the like, along with suitable detergents [6,7]. However, it's worth noting that procuring cleaning chemicals can incur significant costs for food SMEs, as these enterprises usually operate under constrained sanitation budgets [2].…”