The document discusses cleaning, disinfecting, and sterilization processes in the dairy industry. It covers the definitions and purposes of cleaning, disinfecting, and sterilization. It also describes different types of fouling and factors that influence fouling. Furthermore, it discusses parameters for effective cleaning like mechanical, chemical, thermal forces and time. Key aspects of cleaning in place (CIP) procedures and validation/monitoring of cleaning processes are also summarized.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
Pretreatment ,Impurities in natural fibre; Chemistry and practice of preparatory processes for cotton, wool and silk; Mercerization of cotton; Preparatory processes for manmade fibres and their blends,Carbonization ,Scouring barium acitivity number .
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Bioprocess technology is a vital part of biotechnology that deals with processes combining all living matter or its components with nutrients to produce specialty chemicals, reagents, and biotherapeutics. These processes form the backbone of translating discoveries of life sciences into useful industrial products.
Downstream processing refers to the recovery and purification of biosynthetic products, particularly pharmaceuticals, from natural sources such as animal or plant tissue or fermentation broth, including the recycling of salvageable components and the proper treatment and disposal of waste.
It is our group presentation.
topic on effluent treatment plant.
From this presentation, you will be able to know elaborately about the ETP. And i hope, this presentation will be very helpful for your presentation, related this topic.
Moreover, from this content you can easily understand how to management wastewater, wastewater treatment etc.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
3. Process of removing
unwanted soil (fats,
proteins, sugars,
scaling, etc.) from
equipment by
application of an
effective procedure,
either manual or
automated.
Operation where
bacterial count are
taken down to the
microbial safety limit
by mostly by the
application of
chemical or heat.
Process of
destruction of all the
living cell by the
application of heat.
Cleaning Disinfecting Sterilization
National and international legislation requires the food industry to put safe food on the
market (European Commission 2002). Physical, chemical and (micro)biological
cleanliness are prerequisites for food safety.
Sanitizing in broad interpretation is: Cleaning + Disinfecting
4. Hygienic zoning
Basic hygienic
zones
• Require Good
Manufacturing
Practices, no open
product handling in the
area.
• Milk reception,
Incoming material
reception
Medium hygienic
area
• Products are not
sensitive to get
detreated by
conditions.
• Areas outside the
closed equipment's
• Filtered and
conditioned air is
required
High hygienic
zones
• Here the process
products are exposed.
• Highest level of
hygiene is required
here.
• CIP process is a basic
requirement here.
Physical segregation of different unit operations using physical barriers in regards
to hygienic level.
5. Dry cleaning
Process of removing
unwanted soil, using
an effective procedure,
from equipment and/or
manufacturing
facilities, without use
of water (including
aqueous solutions or
steam).
Wet cleaning
Process of removing
unwanted soil, using
an effective
procedure, from
equipment and/or
manufacturing
facilities, with the use
of unrestricted
quantities of water.
Cleaning in Place (CIP)
CIP is a method for
cleaning the
production lines
without dismantling
the installation by
circulating cleaning
solutions according
to defined
protocols,
combining physical,
mechanical and
chemical energies.
Cleaning out of Place
(COP)
COP is a method of
cleaning whereby
equipment or parts
of equipment are
removed from their
normal place of use
in a food
processing
operation
specifically for
purposes of
cleaning
*Marketstandmarkets.com
Types of cleaning :
7. Whey
Proteins
Inorganic
salts
Caseins Others
*At 70℃ denaturation of β lactoglobulin starts and around 90 ℃
aggregation takes place
Monolayer of protein abs on surface even at room
temperature.
Process of deposition formation on the equipment surface wall
11. Types of fouling :
FoulingType A
• The heat exchanger operating at temperatures around 100°C where the deposit is
composed of 50 to 60 % proteins, 30 to 35 % inorganic matter
and 15 to 20 % fat.
• Soft and spongy in texture.
FoulingType B
• In sterilization at around 130-140℃ temperature composition of deposition has around
70% of inorganic minerals
• Hard and brittle in texture.
Types of fouling Type A (%) Type B (%)
protein 50-60 15-20
Minerals ( calcium phosphate ) 30-50 70-80
Fat 4-8 4-8
12. pH [Ca] Air β-LG T DeltaT Re Ageing
- +++ ++ +++ + + -- ++
+++ ++ -- -- - - +
Effect of various parameters :
Reduction of fouling deposit :
➢ Applying steam injection/infusion to shorten the period of heat treatment.
➢ Applying such high shear stresses in the critical region t
➢ Installing a holding section with a high volume to area ratio.
➢ Degassing the milk, applying high operational pressures and high shear rates
➢ Desalting, adding Ca2+ binders and adjusting pH
+ is positive effect
- Is negative effect
13. 4 main parameters :
➢ Mechanical force
➢ Chemical force
➢ Thermal force
➢ Time for the force to act
Mechanical force
Shear forces created by the flow through the nozzle which increases the velocity of
the water and the water jet gets “harder”.
Flow must be turbulent as the flow velocity more than 1.5 m/s.
Sinner’s circle
14. Chemical parameters
Alkaline detergent Acid detergent Disinfectant
Inorganic soils:
milk stone, mineral
scale
Ex : nitric acid ,
phosphoric acid.
It is given at conc.
0.5- 2 %
Organic soils : Fat,
protein, Grease Kills the
microorganism by
complex reaction
outside or inside
the cell.
Heat, Chemical
disinfectant are
used
15. Thermal Force
Type of detergent Temprature
range(℃)
Cleaning objecet
NaOH 60-80℃ Milk collection tankers, tanks, pipes
70-90℃ Milk pasteurizer
90-140℃ UHT tanks
HNO3 60-65℃ Tanks, pipes, milk pasteurizer
80-85℃ UHT plants
Time
It eventually varies with cleaning process and parameters ( Conc. Of detergent,Temperature)
16. Water :
Often known as universal solvent.
Key attributes:
Key attributes Limits
Sensory quality Potable
Microbial standards
1.Total bacteria Less than 100 per mL
2. Coliforms Absent in 100mL
3. E. Coli Absent in 100 mL
pH 6.5-7.5
Sulphides/sulphates 250µg SO4 per lit
Chloride Not more than 250µg/mL
Iron 200µg/mL
Manganese 50µg Mn/L
Classification of water hardness
Soft 0-6 °dH
Medium hard 6 -12 °dH
Hard 12 -18 °dH
Very Hard > 18°dH
1 °dH German degree = 17.9 mg CaCO3/L
Water hardness should be between 4- 7 °dH
crevice corrosion
17. Detergents :
Formulated in 2 types :
➢ Pure chemicals
Pure detergent concentration by
manufacture : NaOH (sodium hydroxide) 25-45 wt%
HNO3 (nitric acid) 52-68 wt%
H3PO4 (phosphoric acid) 75-85 wt%
➢ Formulated Chemicals ( Pure chemicals + additive )
Optimization of concentration:
Lab trials on optimum design of concentration done by Tetra Pak.
18. Inline measurement of concentration
It is performed by measuring electrical conductivity of a solution, depends on composition,
mobility of ion, valance of ion and temperature
Conductivity versus concentration at 25 °C
Kθ = Conductivity at θ ℃
K25= Conductivity at 25 ℃
α =Temperature compensation co efficient
Detergent type Temperature compensation co
efficient
Sodium hydroxide – NaOH 1.7%/°C
Nitric acid – HNO3 1.3%/°C
Phosphoric acid – H3PO4 -0.01*Temperature + 1.17%/°C
19. Additives
Surfactant
• Makes the water insoluble oil deposit soluble in water by decreasing surface tension.
• Incorporation is usually desirable in order to enhance the total qualities of any given formulation.
concentrations of less than 0.1 g or mL 100 g−1 or mL−1 ( Ionic or non ionic molecules)
Inorganic components
• Silicates softens the water by formation of precipitate, It allows suspend the soil in solution, also act as
buffering agent.
• Complex phosphate ion can act as sequestering agent, deflocculating agent ( tetrasodium pyrophosphate)
Sequestrants
• It basically binds the metal ion and prevent the hard water scale on the processing chamber.
• Organic sequestrants like EDTA(stoichiometric) and Inorganic sequestrants amino tri-methylene
phosphonic(Threshold) acid are basically used.
20. Disinfection is reducing microorganism to a level that does not compromise food safety or
suitability and is done with chemical and/or physical methods.
Sterilization is the complete destruction or elimination of all living microorganisms, viable
spores, viruses, and viroid's. Steam under pressure at 125℃ for 30mins.
Factors effect the performance:
➢ Time
➢ Temperature
➢ Concentration
➢ Surface tension
➢ pH
➢ Organic matter
➢ Metal ions
21. Types of disinfectant
Heat
• Steam, Hot water or hot air may be used.
• It is costlier process, requires plant to get cooled, Loosen the elasticity of gaskets.
Chlorine
• It has bactericidal powder, can oxidise the protein in bacterial cell protein leads to the
destruction.
• Typical range of available chlorine used are range of 50 to 250 ppm.
QAC
• Quaternary ammonium compound carries very strong + ve charge makes good contact
with –ve charge surface.
• They are low in toxicity, used in ordinary environmental sanitation.
Iodophors
• It is mixture of elemental iodine and wetting agents. Iodine is known to combine with –
SH group of microbial enzyme and being lethal
• It is typically used 50 ppm.
23. Cleaning cycle of different equipment's:
Equipment Pre rinse Alkaline
washing
rinsing Acid
washing
rinsing Sterilizatio
n
No of steps
Evaporators Warm water-
45℃
1-4%
solution,
80℃, 45-
60mins
Warm water 0.3-0.5%,
70℃, 20-30
mins
Warm water 75ppm of
chlorine for
5 mins
7 step
process
UHT system Cold water,
15 mins
1-3%, 90-
105℃, 20-
30mins
Flash water 0.5-1%, 60-
80℃, 20-
30mins
Cold water,
15 mins
5 Step
Heat
exchanger (
Weekly)
Water rinse,
> 10℃, 3-5
mins
1.5% NaOH,
70℃, 20
mins
Warm/ cold
water, 5
mins
1%, 65℃,
10mins
Cold water,
10 min
5 step
process
Milk tanks
and pipes
Water rinse
> 10℃
1.5% NaOH,
60-80℃,
30mins
Warm water
>50℃
0.8%, 60-
65℃,
30mins
Cold water
rinsing
_ 5 step
process
Aseptic
fillers
Warm water
50-70℃
1-1.5%, 15-
20mins
5-10 rinsing 0.6-1.2%,
60-80℃, 15-
20mins(wee
kly)
Cold rinsing
5-10mins
Sterilization
140℃, 2-5
mins
5/7 step
process
24. CIP validation/verification/monitoring
Validation should ensure that the information supporting the cleaning process is correct.
➢ Monitoring of process parameters.
➢ Bioluminescent ATP assay.
➢ Direct microbial count of rinse water
➢ Redox reaction in presence of persulphate or
potassium permanganate(KMnO4)
➢ Visual inspection of open line.
25. Verification determines whether the process agreed after validation performs in the right way.
It is a continuous process, similar to monitoring, but with a lower frequency.
➢ Surface swab test
➢ RODAC – Surface contact plates
contain agar are used.
➢ Direct count of fresh rinse water.(
level given below in the table)
Microbiological criteria for
potable water
Maximum concentration
(colony forming units, cfu)
Total coliforms 0 cfu 100 mL−1
Faecal coliforms 0 cfu 100 mL−1
Faecal enterococci 0 cfu 100 mL−1
Sulphite-reducing clostridia Less than 1 cfu 20mL−1
RodacSwab test
UK water supply regulations
26. Monitoring refers to the regular measurements taken on the cleaning process that serve as
indicators of whether the process is in a state of control.
• ATP – rapid, relatively simple to use;
• microbial swabs;
• visual inspection;
• test strips for residual protein testing (linking to
allergens).
The aim of monitoring is to ensure that cleaning procedures minimize and control the
risks of product and line contamination
Monitoring of fluids :
➢ In line monitoring ( pressure
drop, turbidity, conductivity)
➢ Environment monitoring
Monitoring of equipment’s :
Benefits :
➢ economic cleaning,
➢ early warning of possible product
➢ longer production runs
➢ longer equipment life,
27. Bio detergents
Enzyme based bio detergent are fast emerging as an alternative to synthetic
detergent.
It was discovered by Dr. Otto Rham, patented use of pancreatic enzyme which
removes protein strain
➢ Protease
➢ Lipase
➢ Amylase
➢ Cellulase
28. IntelliCIP monitors the level of soiling present on the internal surfaces of the
equipment being cleaned.
It was developed by tetra pak.
IntelliCIP
Typical distribution of fouling in an indirect UHT plant for white milk
29. Conclusion
Cleaning is an essential step in dairy industry. It ensures safe products and
long lasting life of equipment.
Biofouling is still a difficult to prevent and remove, Feature development will
focus on technology of reducing the deposition and improve cleaning rate.
In this pandemic situation industries are more concerned over improving
overall hygiene, acceptable CIP is a crucial measure .