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cleaning in food plant
- 1. Cleaning and Sanitizing Procedure- II Course Title: Food Plant Layout Presented by: Group-II Department of Food Science and Technology FST-502
- 2. Fundamentals Of Cleaning Factors Influencing CleaningProcess CIP Cleaning In Still Beverages Plant Evaluation Of Cleaning Process Over View CONTENTS
- 3. Fundamentals of cleaning •1. Pre Rinse Rinsing with warm water to loosen and remove soil • 2. Cleaning Cycle
- 4. Use of alkaline chemical solution • Removeorganic solvent Rinsing with water • Cold to hot water rinse • remove chemical solution And food soil residues Mild acid rinse • Neutralize & remove alkaline residues, • remove mineral deposit Sanitising • sanitising agent • time and concentration are critical
- 5. Time Mechanics Temperature Concentration FactorsInfluencing Cleaning • Sinner Cycle
- 6. 1. Contact Time •Longer the contact time, greater amount of food soil removed • Increasing time reduces concentration 2. Temperature Of Detergent Solution • Higher temperature, greater solubility of cleaning solution • Increasing temperature reduces time
- 7. 3. Nature AndChemical Concentration Of Detergent Solution • Depends upon: Chemical Type of food soil Type of equipment • Concentration is reduced as temperature and time increases
- 8. 4. Mechanical Force •Depends upon Nature and thickness of soil film • Can be done by: 1. Hand scrubbing with brush 2. Turbulent flow and pressure in pipelines • Typically reduces time, temperature and concentration
- 9. Quality of water •Chemically and bacteriologically acceptable • Soft water • Use of water conditioning in case of hard water: Prevent precipitation on pipelines and equipment • Cleaning and sterilizing solution can be mixed together
- 10. Detergent • Nature andcomposition • Should be Selected after laboratory trials
- 11. Flow System CIP promotes •Degree of turbulence: Irregular atmospheric motion especially when characterized by up-and-down currents • Circulation time Influence scouring effect produced by flowing liquid stream
- 12. • Piping systemshould be designed to produce high Reynolds number Reynolds number the ratio of inertial forces to viscous forces predicting if a flow will be laminar or turbulent • Flow velocities for pipelines should not be less than 1.5m/s or 5ft/s.
- 13. Flushing • Normalwater followed by warm water Dilute NaOH • Conc.: 1-1.5% • Temperature: 90 C • Time 20 min Flushing • Simple water CIP In Still Beverage Plant:
- 14. Dil. HNO3 • Conc.: 0.75% • Temperature: 70-80 C • Time: 15 minutes Rinsing • water Sterilization • Hot water sterilization at 92° C • Hot air sterilization at 120° C • Used for tetra pack machines
- 15. Evaluation Of TheCleaning Process: OBJECTIVE: • removing physical, chemical and microbiological contaminants from equipment Physical cleanliness • Visual product wastes, foreign matter, slime, etc.
- 16. Chemical Cleanliness • Undesirablechemicals—cleaning compounds, germicide, pesticides • Easily removed by proper washing and rinsing Microbiological Cleanliness • Most dominant factor • Microbes present on product, equipment, building and people • Must be controlled through proper sanitation
- 17. Electron Spectroscopy ForChemical Analysis (ESCA) • Evaluate cleaning processes • Quantify the concentration of elemental species(except hydrogen and helium) • Monitor the efficiency of contamination removal
- 18. ATP Bioluminescence Monitoring •Emerging technology • Detection of compound ATP • ATP detected by standard bioluminescence assay • ATP reacts with luciferase enzyme and oxygen to emit a photon of yellow-green light • Detects the presence of food soil or bacteria on plant surfaces
- 19. Over View: Fundamentals of cleaning •Pre rinse • Cleaning cycle Factors influencing cleaning process • Time • Temperature • Nature & concentration • Mechanical force • Quality of water • Detergent • Flow System
- 20. CIP in still beverageplant Evaluation of Cleaning process • Physical Cleanliness • Chemical Cleanliness • Microbiological Cleanlinesss • ESCA • ATP bioluminescence monitoring Cont.: