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Brasileiro RG, Silva LD, Sislian R, Gedraite R. Rinse model implementation of alkaline detergent in clean‐in‐place process with gradual flow reduction for economy of water and effluent reduction. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Affiliation(s)
| | - Lucas Donizete Silva
- Federal University of Uberlândia Avenida João Naves de Avila Uberlândia 38408‐100 Brazil
| | - Rodrigo Sislian
- Federal Institute of Education, Science and Technology of São Paulo–IFSP Guarulhos Sao Paulo Brazil
| | - Rubens Gedraite
- Federal University of Uberlândia Avenida João Naves de Avila Uberlândia 38408‐100 Brazil
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Beckmann S, Fuchs E, Jacob S, Mauermann M. INFLUENCE OF STEAM-INDUCED WETTING OF FOOD- AND COSMETIC-BASED CONTAMINANTS ON THE EFFICIENCY OF CLEAN-IN-PLACE PROCESSES OF CONTAINERS. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Quantification method for cleaning-in-place procedures in micro structured equipment. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which will contain gluten-like proteins that can cause allergic reactions in some people. Similarly, beer might contain sulphites and other potential allergens traditionally associated with beers. This review aims to examine a wide range of allergens that have entered the beer production process in recent years. As a result, examples of beers that contain one or more of the 14 EU-UK listed allergens are described, different allergen regulations in different countries are emphasised and their impact explained, and a number of case studies involving allergic reactions following exposure to and the ingestion of beer are highlighted.
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6
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Independent Variation of Reynolds Number, Wall Shear Stress and Flow Velocity for Cleaning Experiments: A Geometrically Flexible Parallel Plate Flow Cell. Processes (Basel) 2021. [DOI: 10.3390/pr9050881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
For a long time, determining the factors influencing the cleaning of technical surfaces in the food and beverage industry has been of significant interest. In this study, an innovative test setup with a newly designed parallel plate flow cell was implemented to assess the cleaning of soluble molecular fouling materials, which allows for the independent variation of flow parameters, such as the Reynolds number, velocity, and wall shear stress. The test setup used fluorescence spectroscopy; it was found to produce reliable measurements of cleaning, and the results were confirmed with the help of another fluorescent tracer. A comparison of cleaning times for both equipment revealed that the cleaning times tend to have a geometrically independent power-law relationship with the wall shear stress and velocity, and they were used to directly correlate the cleaning times of the used soluble fouling material. However, the Reynolds number showed a geometric dependence on cleaning times. Nevertheless, on dividing the Reynolds number with respective channel characteristic lengths, geometric independence was observed, and, therefore, a correlation was obtained. We also suggest that complex fouling materials should still be investigated to elucidate their cleaning mechanisms better and test for parameter influences on complex cleaning mechanisms.
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The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09228-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractBeverage production requires many different and complex unit operations. One crucial procedural step is filtration. Typical filters are filter presses, candle filters, membrane filters, belt filters, and drum filters, which require considerable hygienic precaution and the application of appropriate cleaning concepts. In the last decades, the hygienic design has become a central design feature of equipment in the beverage and food industries. Today, also correspondent concepts regarding filter cloth increasingly come to the fore. However, filter cloth cleaning is rapidly facing limitations. Complex filter geometries originating from different gauzes and sensitive polymeric materials hinder efficient cleaning. Additionally, extensive biological residues adhering to the filter surface increase the challenge of cleaning. The goal of this paper is to outline the cleaning of woven filter cloths systematically with a particular focus on beverages and correspondent biophysical interactions between filter and residue. Based on these elemental cleaning limits of filter cloths, this paper focuses mainly on jet cleaning as one of the most appropriate cleaning methods. The flow-mechanical properties are discussed in detail since these are precisely the parameters that, on the one hand, describe the understanding of the cleaning process and, on the other hand, show how a wash jet can be adjusted precisely. In contrast to conventional cleaning techniques, such wash jets are expeditious to adapt and offer the best prerequisites to enable demand-oriented and optimized cleaning concepts. The latest research and approaches are enhancing jet efficiency and highlight their potentials for future process strategies.
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Guerrero-Navarro AE, Ríos-Castillo AG, Ripolles-Avila C, Felipe X, Rodríguez-Jerez JJ. Microscopic analysis and microstructural characterization of the organic and inorganic components of dairy fouling during the cleaning process. J Dairy Sci 2020; 103:2117-2127. [PMID: 31928757 DOI: 10.3168/jds.2019-16957] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Accepted: 11/13/2019] [Indexed: 01/09/2023]
Abstract
This study evaluated the organic residues of milk fouling using fluorescence and confocal laser scanning microscopy. The inorganic content was analyzed with energy-dispersive X-ray spectroscopy, complemented with inductively coupled plasma optical emission spectrometry. These techniques were applied to evaluate milk fouling cleanliness using an alkaline product and an enzymatic formulation based on protease and amylase. The results showed that the efficiency of enzymatic cleaning was 87.1% when it was evaluated at 55°C for 30 min, and with a medium of pH 8.5. No difference was found from the efficacy in eliminating dairy fouling observed for the chemical cleaning (86.9%). The fluorescence microscopy proved useful for determining the organic solid components in the outer layer of the dairy fouling. The fouling spatial disposition in 3 dimensions, obtained by confocal laser scanning microscopy, showed that it was formed of 51.3% sugars, 9.3% fats, and 39.4% proteins, with the enzymatic cleaning of these compounds being homogeneous, compared with chemical cleaning. The protein and lipid contents were in the surface layer, whereas sugars were located in the innermost part that contributes to the Maillard reaction during fouling formation. After enzymatic cleaning, the reduction in the concentration of Ca and P was 71.61 and 74.67%, respectively, compared with fouling intact. Thus, enzymatic cleaning, without the accumulation of Na from chemical cleaning, leaves 1.5 times less mineral than chemical cleaning. Knowing the content and structure of fouling in the industry helps to formulate better products to achieve proper levels of cleanliness. Additionally, studying the cleaning residues helps to avoid problems of cross-contamination between batches or subsequent microbial growths (biofilms) on surfaces with residues.
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Affiliation(s)
- Alfons Eduard Guerrero-Navarro
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Abel Guillermo Ríos-Castillo
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Carolina Ripolles-Avila
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Xavier Felipe
- Institute of Agricultural-Alimentary Research and Technology-Monells, Finca Camps i Armet, Monells, 17121, Spain
| | - José Juan Rodríguez-Jerez
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain.
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9
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Investigation of the cleaning of egg yolk deposits from tank surfaces using continuous and pulsed flows. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.10.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Hagsten C, Innings F, Trägårdh C, Hamberg L, Paulsson M, Nylander T. Removal of UHT dairy fouling — An efficient cleaning process by optimizing the rate controlling alkaline cleaning step. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rizza MA, Wijayanti W, Hamidi N, Wardana ING. Role of Intermolecular Forces on the Contact Angle of Vegetable Oil Droplets during the Cooling Process. ScientificWorldJournal 2018; 2018:5283753. [PMID: 30057491 PMCID: PMC6051035 DOI: 10.1155/2018/5283753] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Accepted: 06/10/2018] [Indexed: 11/18/2022] Open
Abstract
This study aims to experimentally determine the role of intermolecular forces on the contact angle of vegetable oil droplets. Contact angles were recorded using a microscope and measured using digital software. The results show that the surface tension of vegetable oils is influenced by the London force between the electron clouds of molecules. The process of cooling increases vegetable oil contact angles, due to the decreased kinetic energy of constituent molecules and increased London force on the molecules. A decrease in temperature causes the surrounding water vapor to condense, which adheres to the droplet surface (due to the hydrophilic properties of molecules). Hydrogen bonds develop after moisture adheres to the surface. Further, water molecules on the droplet surface reduce the surface tension, because of hydrogen bonds between the molecules on the droplet surface and moisture. Hydrogen bonds among the molecules force water molecules to accumulate on the droplet surface, which suppresses the droplet surface; therefore the contact angle decreases.
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Affiliation(s)
- Muhammad Akhlis Rizza
- Department of Mechanical Engineering, State Polytechnic of Malang, Malang, Indonesia
- Department of Mechanical Engineering, Brawijaya University, Malang, Indonesia
| | - Widya Wijayanti
- Department of Mechanical Engineering, Brawijaya University, Malang, Indonesia
| | - Nurkholis Hamidi
- Department of Mechanical Engineering, Brawijaya University, Malang, Indonesia
| | - I. N. G. Wardana
- Department of Mechanical Engineering, Brawijaya University, Malang, Indonesia
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Basso M, Simonato M, Furlanetto R, De Nardo L. Study of chemical environments for washing and descaling of food processing appliances: An insight in commercial cleaning products. J IND ENG CHEM 2017. [DOI: 10.1016/j.jiec.2017.03.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Trinh L, Willey AR, Martin PJ, Ashley J, Tothill IE, Rodgers TL. Rate-Based Approach to Cleaning-in-Place. Ind Eng Chem Res 2017. [DOI: 10.1021/acs.iecr.7b00727] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- L. Trinh
- School
of Chemical Engineering and Analytical Sciences, University of Manchester, Manchester M13 9PL, U.K
| | - A. R. Willey
- Safety and Environmental Assurance Centre, Unilever R&D, Colworth Science Park, Sharnbrook, Bedford MK441LQ, U.K
| | - P. J. Martin
- School
of Chemical Engineering and Analytical Sciences, University of Manchester, Manchester M13 9PL, U.K
| | - J. Ashley
- Advanced
Diagnostics and Sensors Group, Cranfield University, Bedford MK43 0AL, U.K
| | - I. E. Tothill
- Advanced
Diagnostics and Sensors Group, Cranfield University, Bedford MK43 0AL, U.K
| | - T. L. Rodgers
- School
of Chemical Engineering and Analytical Sciences, University of Manchester, Manchester M13 9PL, U.K
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Mondal A, Buchanan RL, Lo YM. Computational fluid dynamics approaches in quality and hygienic production of semisolid low-moisture foods: a review of critical factors. J Food Sci 2014; 79:R1861-70. [PMID: 25224872 DOI: 10.1111/1750-3841.12648] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2013] [Accepted: 07/21/2014] [Indexed: 11/26/2022]
Abstract
Low-moisture foods have been responsible for a number of salmonellosis outbreaks worldwide over the last few decades, with cross contamination from contaminated equipment being the most predominant source. To date, actions have been focused on stringent hygienic practices prior to production, namely periodical sanitization of the processing equipment and lines. Not only does optimum sanitization require in-depth knowledge on the type and source of contaminants, but also the heat resistance of microorganisms is unique and often dependent on the heat transfer characteristics of the low-moisture foods. Rheological properties, including viscosity, degree of turbulence, and flow characteristics (for example, Newtonian or non-Newtonian) of both liquid and semisolid foods are critical factors impacting the flow behavior that consequently interferes heat transfer and related control elements. The demand for progressively more accurate prediction of complex fluid phenomena has called for the employment of computational fluid dynamics (CFD) to model mass and heat transfer during processing of various food products, ranging from drying to baking. With the aim of improving the quality and safety of low-moisture foods, this article critically reviewed the published literature concerning microbial survival in semisolid low-moisture foods, including chocolate, honey, and peanut butter. Critical rheological properties and state-of-the-art CFD application relevant to quality production of those products were also addressed. It is anticipated that adequate prediction of specific transport properties during optimum sanitization through CFD could be used to solve current and future food safety challenges.
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Affiliation(s)
- Arpita Mondal
- Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD, 20742, U.S.A
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Stoye H, Köhler H, Mauermann M, Majschak JP. Untersuchungen zur Steigerung der Reinigungseffizienz durch pulsierende Spritzreinigung. CHEM-ING-TECH 2014. [DOI: 10.1002/cite.201300047] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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Costa CA, Luciano MA, Pasa AM. Guiding Criteria for Hygienic Design of Food Industry Equipment. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | - Andrei Marcos Pasa
- Mechanical Engineering; University of Caxias do Sul; Caxias do Sul RS Brazil
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