Existing clean-in-place (CIP) processes are time intensive and waste large amounts of energy, water, and chemicals. New innovations in CIP technology allow plant operators to cut costs in an earth-friendly manner while still conforming to regulatory safety standards. This paper explains how new CIP technologies can improve production efficiency by at least 20% while enhancing the ability to track consumption activity throughout the various steps of the cleaning cycle.
Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough into baked goods with a firm dry crust and a softer centre".
Bakery products have become essential food items of the vast majority of population. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Bakery industry has also an important role in popularizing wheat in non-wheat consuming region of the World.
See more
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Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Bakery Manufacturing Process, Bakery Manufacturing, How to Start Manufacturing Project of Confectionery Products Business, Business Ideas that are Easy to Start, Secret to Making Money by Starting Business, Business But Big Profit in India, Small Business Ideas with Small Capital, Top Best Small Business Ideas for Beginners 2017, How to Start Business in India, Best Low Cost Business Ideas, Top Small Business Ideas in India for Starting Your Own Business, Top Easy Small Business Ideas in India, Business Idea without Investment, Small Investment Big Returns, Top Best Small Business Ideas in India, How to Get Rich?, Best Low Cost Business Ideas, Low Cost Business Ideas for 2017, Simple Low Cost Business Ideas, Top 5 Small Business Ideas Low Invest Big Profit in India Smart Business Ideas, Very Low Budget Best Business Idea, Low Investment High Profit Business, Low Investment Business Ideas, Small Business Ideas to Make Money, Top Profitable Business Ideas in India, Best Low Cost Business Ideas, Best Business Ideas for Rural Areas in India & World top Best Small Business Idea, Invest Low, Low-Cost Business Ideas for Introverts, Low Budget Best Small Business Idea for Self Employment, Low Cost Business Ideas With High Profit, Low Cost Business Ideas - What is Low Cost Business to Start?, Start Small Business, Low Cost Business Ideas, Low Investment Manufacturing Business in India, Low Cost Business Ideas with High Profit, Low Cost Small Business Ideas that Actually Work, Business Ideas in India ( Low Investments ), Low Cost Small Business Ideas for India, Best Small Business Ideas in India to Start Business, Best Small Business Ideas,100% Risk Free Business, Profitable Small Business Ideas with Small Investment, Best Home Based Business Ideas, Best Part Time Business Ideas to Start New Business, Best Idea for Low Budget Business and More Profits
All about the baking science and technology.
Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, and breads to their center.
Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough into baked goods with a firm dry crust and a softer centre".
Bakery products have become essential food items of the vast majority of population. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Bakery industry has also an important role in popularizing wheat in non-wheat consuming region of the World.
See more
https://goo.gl/Y6YQsk
https://goo.gl/9qmg6b
https://goo.gl/Vek8Yv
https://goo.gl/t9YniU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Bakery Manufacturing Process, Bakery Manufacturing, How to Start Manufacturing Project of Confectionery Products Business, Business Ideas that are Easy to Start, Secret to Making Money by Starting Business, Business But Big Profit in India, Small Business Ideas with Small Capital, Top Best Small Business Ideas for Beginners 2017, How to Start Business in India, Best Low Cost Business Ideas, Top Small Business Ideas in India for Starting Your Own Business, Top Easy Small Business Ideas in India, Business Idea without Investment, Small Investment Big Returns, Top Best Small Business Ideas in India, How to Get Rich?, Best Low Cost Business Ideas, Low Cost Business Ideas for 2017, Simple Low Cost Business Ideas, Top 5 Small Business Ideas Low Invest Big Profit in India Smart Business Ideas, Very Low Budget Best Business Idea, Low Investment High Profit Business, Low Investment Business Ideas, Small Business Ideas to Make Money, Top Profitable Business Ideas in India, Best Low Cost Business Ideas, Best Business Ideas for Rural Areas in India & World top Best Small Business Idea, Invest Low, Low-Cost Business Ideas for Introverts, Low Budget Best Small Business Idea for Self Employment, Low Cost Business Ideas With High Profit, Low Cost Business Ideas - What is Low Cost Business to Start?, Start Small Business, Low Cost Business Ideas, Low Investment Manufacturing Business in India, Low Cost Business Ideas with High Profit, Low Cost Small Business Ideas that Actually Work, Business Ideas in India ( Low Investments ), Low Cost Small Business Ideas for India, Best Small Business Ideas in India to Start Business, Best Small Business Ideas,100% Risk Free Business, Profitable Small Business Ideas with Small Investment, Best Home Based Business Ideas, Best Part Time Business Ideas to Start New Business, Best Idea for Low Budget Business and More Profits
All about the baking science and technology.
Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, and breads to their center.
Clean in Place is a method of cleaning the interior surfaces of process equipment and fittings, without disassembling them. Industries that rely heavily on CIP are those requiring high levels of hygiene, i.e. dairy, beverage, brewing, processed foods, pharmaceutical, and cosmetics and CIP is an integral part of automated industry. CIP is concerned with the removal of soil that can cause damage to quality of the final product being processed. CIP method highly depends on type of soil or food residue to be cleaned. Every industry has their own type of soil depending upon the product being processed. And hence it is recommended to have CIP Process to be designed accordingly. Selection of chemicals and their strength, chemistry of product and its interaction with different solutions, time of interaction of chemicals with process
line etc. are to be considered while designing the CIP line. Soil also differ in nature; it can either be simple water soluble or can be water insoluble. Water soluble one’s are easy to clean as simple flush of water can dissolve them. Water insoluble soils are hard to tackle as they are again divided into organic and inorganic soils. Organic ones include fats, oils, grease, proteins, starch, and carbohydrates. Inorganic soils include minerals, salt deposits, millstones etc. CIP performs in two ways: - Single use cleaning CIP and recovery CIP. Single use cleaning is for that industries where the line gets way too dirty and chemicals once used can’t be further used due to high soil contamination in the chemical solution, but it is to be noted that they can be highly
costly as new chemicals are to be used every time and they can have high environmental load as it is disposed and drained after every CIP Cycle. In Recovery CIP the process line is not so filthy and hence the chemicals can be collected and reused, though the equipment for recovering cleaning solution is more expensive.
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
Clean in Place is a method of cleaning the interior surfaces of process equipment and fittings, without disassembling them. Industries that rely heavily on CIP are those requiring high levels of hygiene, i.e. dairy, beverage, brewing, processed foods, pharmaceutical, and cosmetics and CIP is an integral part of automated industry. CIP is concerned with the removal of soil that can cause damage to quality of the final product being processed. CIP method highly depends on type of soil or food residue to be cleaned. Every industry has their own type of soil depending upon the product being processed. And hence it is recommended to have CIP Process to be designed accordingly. Selection of chemicals and their strength, chemistry of product and its interaction with different solutions, time of interaction of chemicals with process
line etc. are to be considered while designing the CIP line. Soil also differ in nature; it can either be simple water soluble or can be water insoluble. Water soluble one’s are easy to clean as simple flush of water can dissolve them. Water insoluble soils are hard to tackle as they are again divided into organic and inorganic soils. Organic ones include fats, oils, grease, proteins, starch, and carbohydrates. Inorganic soils include minerals, salt deposits, millstones etc. CIP performs in two ways: - Single use cleaning CIP and recovery CIP. Single use cleaning is for that industries where the line gets way too dirty and chemicals once used can’t be further used due to high soil contamination in the chemical solution, but it is to be noted that they can be highly
costly as new chemicals are to be used every time and they can have high environmental load as it is disposed and drained after every CIP Cycle. In Recovery CIP the process line is not so filthy and hence the chemicals can be collected and reused, though the equipment for recovering cleaning solution is more expensive.
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
Neologic Engineers, Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, tanks, lines, process equipment.(CIP) Systems Reduce Cleaning Time and Costs. CIP Controls of all important parameters like time, temperature, flow, concentration.
Learn about the benefits of including inline instrumentation in your food plant or related business. This high quality white paper describes what you need to know to get the most out of utilizing inline analyzers including how they can provide:
Improved Reliability
Seamless Integration
Simplified Calibration
As well as, how to get started in getting your business prepared for inline instrumentation.
CIP in food industry | food research lab foodresearch
The dairy industry is responsible for maintaining high hygienic standards and guaranteeing that only safe food is available to consumers. Various cleaning methods of the machinery have been incorporated to ensure the product is safe and meets food safety regulations. A proper cleaning system is necessary for a dairy processing plant. CIP in food industry stands for Cleaning In Place.
Our Service >> https://www.foodresearchlab.com/what-we-do/cosmeceutical-product-development/
Supplementing lab analysis with inline quality measurements in food manufactu...ola wesstrom
In-line instrumentation is viable method to increase food safety, reduce production losses and improve production yield and quality. This paper outlines some fundamentals and application ideas
Supplementing lab analysis with inline quality measurements in food Industryola wesstrom
White paper describing various ideas how instrumentation can be used to supplement traditional lab measuerments to improve production yield, reduce re-work and to improve productivity of lab personnel in food industry
Global South-South Expo
A presentation from solution Forum 2 organized by UNIDO
Clean Technologies for Green Industry is the theme for this forum and is the United Nations Industrial Development Organization (UNIDO) important contribution to the Global South South Development Expo 2013. It will focus on showcasing clean technology solutions that have been successfully implemented in developing countries, emphasizing Southern-grown technologies, as well as South-South, North-South-South triangular cooperation and PPP modalities
Process Intensification for future bioprocessingMilliporeSigma
Watch the interactive recording here: https://bit.ly/2OdLYwX
Process optimization and upstream intensification led to smaller, more efficient biomanufacturing facilities becoming more commonplace, with smaller facilities comprised primarily of single use or hybrid technology capable of producing significant amounts of drug product. Such changes, however, bring new challenges, like managing the supply of huge amounts of cell culture media or buffers within smaller footprints. In this webinar two topics will be addressed that help to intensify upstream and downstream processes and address the challenges of future facilities.
Bulk powders of cell culture media (CCM) or single chemicals often show physical disadvantages. CCM powders with fine particles show high dust formation and poor flowability. In addition, dissolution is time consuming due to floating of light particles on the water surface. For the pursued intensification of upstream processing, media preparation times are becoming a serious bottleneck. This mainly accounts for the much higher media consumption or higher concentrated media formulations for future continuous upstream processes. Granulated material can overcome limitations with CCM powder, while additionally being a viable option to reduce caking of bulk chemicals like buffers.
Buffer production for downstream processing remains a significant portion of the facility footprint, labor needs and equipment cost. As downstream operations are essentially product-mass-based, increased productivity in upstream will lead to a proportional increase in demand for downstream buffers. Merck KGaA Darmstadt, Germanty R&D has their expertise in concentration of buffers to improve and streamline buffer management.
OnTrack CIP Validation application focuses on ensuring that clean-in-place systems operate effectively and as required to ensure that process equipment and piping are cleaned according to previously specified requirements for flow, temperature, chemical concentration, time and required transitions such as valve pulsing for each CIP step. Review the advantages of having an electronic record indicating that each circuit has been cleaned effectively, and how notifications can be sent to production, maintenance, and quality the moment an issue arises, not after the wash has completed, only to be re-washed again. Therefore, reducing water, chemical, utilities usage, and maximizing production time.
Wastewater treatment is essential for preserving environmental health and sustainability. Our state-of-the-art wastewater treatment plant (WTP) employs advanced processes to efficiently remove pollutants and contaminants from water, ensuring its safe return to the ecosystem. Through innovation and commitment to environmental stewardship, we strive to safeguard water resources, protect public health, and promote a cleaner, greener future for all.
NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY
IN THE DAIRY INDUSTRY | Look beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Roberto Massini | Italiafoodtec.com
Matt Boyle, Environment and Sustainability Manager from Midfield Meats Inc., Warrnambool presented to VCE Environmental Science students at Hawkesdale p12 College
In beverage processing, Quality Control (QC) is vital for ensuring product safety and consistency. Critical Control Points (CCPs) are meticulously identified and monitored to mitigate risks throughout the production process. Through stringent QC protocols and CCP implementation, we uphold the highest standards of quality, guaranteeing that every sip of our beverage delights consumers with unmatched taste and safety assurance.
Course - Online Mini MBA (Free)
Register - http://www.mybskool.com/100-day-mini-mba.php?course=FreeCourse
Organisation appraisal
By Dr.Ashvini Ravi
Associate Dean – Academics
myBskool.com
Effluent Treatment Plants (ETPs) play a pivotal role in environmental stewardship by efficiently treating industrial wastewater. Through a combination of physical, chemical, and biological processes, ETPs remove contaminants, safeguarding ecosystems and public health. Our state-of-the-art ETP employs innovative technologies and sustainable practices to ensure compliance with regulatory standards and promote a cleaner, healthier environment for future generations.
Similar to How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations (20)
More Electric:
Our world is becoming More Electric. Almost everything we interact with today is either already electric or becoming electric. Think about it. From the time you start your day in the morning to the time you finish your day – your home, your car, your work, your devices, your entertainment – almost everything is electric. Imagine the energy needed to power this. Electricity consumption will increase by 80% in next 25 years
More Connected: Our lives are also becoming more connected. The Internet has already transformed the way we live, work and play. Now the Connected Things is going to take this to a brand new level. 50 billion things connected in the next 5 years.
More Distributed: With such a widespread electrification and connectivity, energy models need rethinking as well. Which is why the generation of power needs to be closer to users. Distributed Energy is rapidly evolving globally. This is positive energy – renewable. In 2014 , Renewables overtook fossil fuels in investment value, with $295bn invested in renewables compared to $289bn invested in fossil fuels. And it is getting cheaper to do this.
More Efficient: When our world is more electric, more connected and more distributed, new opportunities emerge and allows us to tap into even more efficiency – in industrial processes, in the energy value chain, in buildings, in transportation, in the global supply chain and even in the comfort and peace-of-mind of our homes.
With more than $18 billion in M&A activity in the first half of last year alone, the colocation industry is riding the bubble of rapid growth. Colocation data center providers are being evaluated by a wide range of investors, with varying experience and perspectives. Understanding the evaluation criteria is a critical competency for attracting the right type of investor and financial commitment for your colocation business and this is why we have invited today’s speaker to present.
Steve Wallage Steve Wallage is Managing Director of BroadGroup Consulting. Steve brings 25 years of industry experience, holding senior roles at Gartner Group, IDC, CGI and IBM before joining BroadGroup 10 years ago. In his responsibilities at BroadGroup Steve has led many due diligence projects for investors evaluating colocation companies.
In this briefing we explore the Phaseo power supplies and transformers offer presentation and application samples.
For more details:
Industrial%20Automation%20and%20Control&parent-category-id=4500&parent-subcategory-id=4510
We’ve all been hearing about how robust the market for data center space is, but a presentation by an investment banker who has his finger on the pulse on the market day in and day out gave me a new appreciation for how great the opportunity really is.
Herb May is a partner and managing director with DH Capital, an investment bank founded 15 years ago in New York that is focused on the Internet infrastructure space. His company has been involved in close to 100 deals, representing almost $20 billion in value. Most of DH Capital’s work is as a mergers and acquisitions advisor, but raising capital is a growing percentage of its business. The point is, the company understands the financials behind data centers and colocation companies inside and out.
At Schneider Electric, in the IT Division, our core business has always been focused on delivering the highest level of availability to critical technologies, systems and processes. We’ve done this through our award winning, industry-leading and highest quality products and solutions, including UPS, Cooling, Rack Systems, DCIM and Services.
In this new digital era, we see a world that is always-on.
Always on to meet the needs of the highest notion of “access” to goods and services
Always on to be the solid, reliable foundation of digital transformation for businesses
Our mission is: To empower the digital transformation of our customers by ensuring their critical network, systems and processes are highly available and resilient.
In this briefing we explore the Magelis Basic HMI offer presentation and application samples.
For more details:
https://www.schneider-electric.com/en/product-range/61054-magelis#search
In this briefing, we explore the Zelio time relay offer presentation and application samples.
For more details:
http://www.schneider-electric.com/en/product-range/529-zelio-time?parent-category-id=2800&parent-subcategory-id=2810&filter=business-1-industrial-automation-and-control
Spacial, Thalassa, ClimaSys Universal enclosures BriefingSchneider Electric
Discover more about Universal Enclosures and how to select the one you need.
For more information:
http://www.schneider-electric.com/en/product-category/5800-enclosures-and-accessories/?filter=business-1-industrial-automation-and-control
Learn more about "what is a solid state relay", key features and targeted applications.
For more details:
http://www.schneider-electric.com/en/product-range/60278-zelio-relays?parent-category-id=2800&filter=business-1-Industrial%20Automation%20and%20Control
Learn more about what an HMI does and the main components and a look at a typical HMI.
Further details:
http://www.schneider-electric.com/en/product-category/2100-HMI%20(Terminals%20and%20Industrial%20PC)?filter=business-1-Industrial%20Automation%20and%20Control
Where will the next 80% improvement in data center performance come from?Schneider Electric
Rick Puskar, Head of Marketing for Schneider Electric's IT Division presents at the Gartner Symposium in Barcelona November 8th, 2017. In this presentation Rick discusses where the next 80% improvement in data center performance will come from with a focus on the speed, availability and reliability of data. Learn how a cloud-based data center infrastructure management as a service architecture like Schneider Electric's EcoStruxure IT can drive such aggressive goals around data center performance.
Learn how EcoStruxure is digitizing industry with IIoT to increase end-to-end operational efficiency with more dynamic control for better business results.
Learn more about our System Integrator Alliance Program - A global partnership transforming industry and infrastructure by helping them make the most of their processes, the most of their assets and the most of their energy.
EcoStruxure, IIoT-enabled architecture, delivering value in key segments.Schneider Electric
As presented during the Alliance 2017 event, learn how to deliver integrated solutions based on EcoStruxure, our IIoT-enabled architecture for Wastewater, Food and Beverage and Mining, Minerals and Metals.
A Practical Guide to Ensuring Business Continuity and High Performance in Hea...Schneider Electric
Within healthcare facilities, high availability of systems is a key influencer of revenue and patient safety and satisfaction. Three important critical success factors need to be addressed in order to achieve safety and availability goals. These include exceeding the facility’s level of regulatory compliance, a linking of business benefits to the maintenance of a safe and an “always on” power and ventilation environment, and a sensible approach to technology upgrades that includes new strategies for “selling” technological improvements to executives. This reference guide offers recommendations for identifying and addressing each of these issues.
Connected Services Study – Facility Managers Respond to IoTSchneider Electric
According to a new 2017 study commissioned by Schneider Electric, facility managers are increasingly looking to leverage the Internet of Things (IoT) by implementing new digital technologies like intelligent analytics to improve maintenance decisions and operations. Explore the full results on how facility managers are reacting to IoT when it comes to facility maintenance.
Learn more about cabling and accessories and the complete ranges available featuring 3 types of cable to suit the envirionment. For more details: http://www.schneider-electric.com/en/product-subcategory/88035-cordset-and-connectors/?filter=business-1-industrial-automation-and-control&parent-category-id=4900
This briefing will look at the general purpose of Photoelectric sensors and Photoelectric fork and frame sensors. For more details: http://www.tesensors.com/global/en/product/photoelectric/xu/?filter=business-1-automation-and-control&parent-category-id=4900/
A world-class global brand offering a comprehensive line of Limit Switches complying with international standards: IEC, UL, CSA, CCC, GOST. For more details: http://www.tesensors.com/global/en/product/limit-switches/xc-standard/?cat_id=BU_AUT_520_L4&conf=sensors&el_typ=node&nod_id=0000000002&prev_nod_id=0000000001&scp_id=Z000
Accelerate your Kubernetes clusters with Varnish CachingThijs Feryn
A presentation about the usage and availability of Varnish on Kubernetes. This talk explores the capabilities of Varnish caching and shows how to use the Varnish Helm chart to deploy it to Kubernetes.
This presentation was delivered at K8SUG Singapore. See https://feryn.eu/presentations/accelerate-your-kubernetes-clusters-with-varnish-caching-k8sug-singapore-28-2024 for more details.
UiPath Test Automation using UiPath Test Suite series, part 3DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 3. In this session, we will cover desktop automation along with UI automation.
Topics covered:
UI automation Introduction,
UI automation Sample
Desktop automation flow
Pradeep Chinnala, Senior Consultant Automation Developer @WonderBotz and UiPath MVP
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
Search and Society: Reimagining Information Access for Radical FuturesBhaskar Mitra
The field of Information retrieval (IR) is currently undergoing a transformative shift, at least partly due to the emerging applications of generative AI to information access. In this talk, we will deliberate on the sociotechnical implications of generative AI for information access. We will argue that there is both a critical necessity and an exciting opportunity for the IR community to re-center our research agendas on societal needs while dismantling the artificial separation between the work on fairness, accountability, transparency, and ethics in IR and the rest of IR research. Instead of adopting a reactionary strategy of trying to mitigate potential social harms from emerging technologies, the community should aim to proactively set the research agenda for the kinds of systems we should build inspired by diverse explicitly stated sociotechnical imaginaries. The sociotechnical imaginaries that underpin the design and development of information access technologies needs to be explicitly articulated, and we need to develop theories of change in context of these diverse perspectives. Our guiding future imaginaries must be informed by other academic fields, such as democratic theory and critical theory, and should be co-developed with social science scholars, legal scholars, civil rights and social justice activists, and artists, among others.
Smart TV Buyer Insights Survey 2024 by 91mobiles.pdf91mobiles
91mobiles recently conducted a Smart TV Buyer Insights Survey in which we asked over 3,000 respondents about the TV they own, aspects they look at on a new TV, and their TV buying preferences.
Neuro-symbolic is not enough, we need neuro-*semantic*Frank van Harmelen
Neuro-symbolic (NeSy) AI is on the rise. However, simply machine learning on just any symbolic structure is not sufficient to really harvest the gains of NeSy. These will only be gained when the symbolic structures have an actual semantics. I give an operational definition of semantics as “predictable inference”.
All of this illustrated with link prediction over knowledge graphs, but the argument is general.
Builder.ai Founder Sachin Dev Duggal's Strategic Approach to Create an Innova...Ramesh Iyer
In today's fast-changing business world, Companies that adapt and embrace new ideas often need help to keep up with the competition. However, fostering a culture of innovation takes much work. It takes vision, leadership and willingness to take risks in the right proportion. Sachin Dev Duggal, co-founder of Builder.ai, has perfected the art of this balance, creating a company culture where creativity and growth are nurtured at each stage.
LF Energy Webinar: Electrical Grid Modelling and Simulation Through PowSyBl -...DanBrown980551
Do you want to learn how to model and simulate an electrical network from scratch in under an hour?
Then welcome to this PowSyBl workshop, hosted by Rte, the French Transmission System Operator (TSO)!
During the webinar, you will discover the PowSyBl ecosystem as well as handle and study an electrical network through an interactive Python notebook.
PowSyBl is an open source project hosted by LF Energy, which offers a comprehensive set of features for electrical grid modelling and simulation. Among other advanced features, PowSyBl provides:
- A fully editable and extendable library for grid component modelling;
- Visualization tools to display your network;
- Grid simulation tools, such as power flows, security analyses (with or without remedial actions) and sensitivity analyses;
The framework is mostly written in Java, with a Python binding so that Python developers can access PowSyBl functionalities as well.
What you will learn during the webinar:
- For beginners: discover PowSyBl's functionalities through a quick general presentation and the notebook, without needing any expert coding skills;
- For advanced developers: master the skills to efficiently apply PowSyBl functionalities to your real-world scenarios.
Kubernetes & AI - Beauty and the Beast !?! @KCD Istanbul 2024Tobias Schneck
As AI technology is pushing into IT I was wondering myself, as an “infrastructure container kubernetes guy”, how get this fancy AI technology get managed from an infrastructure operational view? Is it possible to apply our lovely cloud native principals as well? What benefit’s both technologies could bring to each other?
Let me take this questions and provide you a short journey through existing deployment models and use cases for AI software. On practical examples, we discuss what cloud/on-premise strategy we may need for applying it to our own infrastructure to get it to work from an enterprise perspective. I want to give an overview about infrastructure requirements and technologies, what could be beneficial or limiting your AI use cases in an enterprise environment. An interactive Demo will give you some insides, what approaches I got already working for real.
DevOps and Testing slides at DASA ConnectKari Kakkonen
My and Rik Marselis slides at 30.5.2024 DASA Connect conference. We discuss about what is testing, then what is agile testing and finally what is Testing in DevOps. Finally we had lovely workshop with the participants trying to find out different ways to think about quality and testing in different parts of the DevOps infinity loop.
GDG Cloud Southlake #33: Boule & Rebala: Effective AppSec in SDLC using Deplo...James Anderson
Effective Application Security in Software Delivery lifecycle using Deployment Firewall and DBOM
The modern software delivery process (or the CI/CD process) includes many tools, distributed teams, open-source code, and cloud platforms. Constant focus on speed to release software to market, along with the traditional slow and manual security checks has caused gaps in continuous security as an important piece in the software supply chain. Today organizations feel more susceptible to external and internal cyber threats due to the vast attack surface in their applications supply chain and the lack of end-to-end governance and risk management.
The software team must secure its software delivery process to avoid vulnerability and security breaches. This needs to be achieved with existing tool chains and without extensive rework of the delivery processes. This talk will present strategies and techniques for providing visibility into the true risk of the existing vulnerabilities, preventing the introduction of security issues in the software, resolving vulnerabilities in production environments quickly, and capturing the deployment bill of materials (DBOM).
Speakers:
Bob Boule
Robert Boule is a technology enthusiast with PASSION for technology and making things work along with a knack for helping others understand how things work. He comes with around 20 years of solution engineering experience in application security, software continuous delivery, and SaaS platforms. He is known for his dynamic presentations in CI/CD and application security integrated in software delivery lifecycle.
Gopinath Rebala
Gopinath Rebala is the CTO of OpsMx, where he has overall responsibility for the machine learning and data processing architectures for Secure Software Delivery. Gopi also has a strong connection with our customers, leading design and architecture for strategic implementations. Gopi is a frequent speaker and well-known leader in continuous delivery and integrating security into software delivery.
Transcript: Selling digital books in 2024: Insights from industry leaders - T...BookNet Canada
The publishing industry has been selling digital audiobooks and ebooks for over a decade and has found its groove. What’s changed? What has stayed the same? Where do we go from here? Join a group of leading sales peers from across the industry for a conversation about the lessons learned since the popularization of digital books, best practices, digital book supply chain management, and more.
Link to video recording: https://bnctechforum.ca/sessions/selling-digital-books-in-2024-insights-from-industry-leaders/
Presented by BookNet Canada on May 28, 2024, with support from the Department of Canadian Heritage.
Let's dive deeper into the world of ODC! Ricardo Alves (OutSystems) will join us to tell all about the new Data Fabric. After that, Sezen de Bruijn (OutSystems) will get into the details on how to best design a sturdy architecture within ODC.
Software Delivery At the Speed of AI: Inflectra Invests In AI-Powered QualityInflectra
In this insightful webinar, Inflectra explores how artificial intelligence (AI) is transforming software development and testing. Discover how AI-powered tools are revolutionizing every stage of the software development lifecycle (SDLC), from design and prototyping to testing, deployment, and monitoring.
Learn about:
• The Future of Testing: How AI is shifting testing towards verification, analysis, and higher-level skills, while reducing repetitive tasks.
• Test Automation: How AI-powered test case generation, optimization, and self-healing tests are making testing more efficient and effective.
• Visual Testing: Explore the emerging capabilities of AI in visual testing and how it's set to revolutionize UI verification.
• Inflectra's AI Solutions: See demonstrations of Inflectra's cutting-edge AI tools like the ChatGPT plugin and Azure Open AI platform, designed to streamline your testing process.
Whether you're a developer, tester, or QA professional, this webinar will give you valuable insights into how AI is shaping the future of software delivery.
PHP Frameworks: I want to break free (IPC Berlin 2024)Ralf Eggert
In this presentation, we examine the challenges and limitations of relying too heavily on PHP frameworks in web development. We discuss the history of PHP and its frameworks to understand how this dependence has evolved. The focus will be on providing concrete tips and strategies to reduce reliance on these frameworks, based on real-world examples and practical considerations. The goal is to equip developers with the skills and knowledge to create more flexible and future-proof web applications. We'll explore the importance of maintaining autonomy in a rapidly changing tech landscape and how to make informed decisions in PHP development.
This talk is aimed at encouraging a more independent approach to using PHP frameworks, moving towards a more flexible and future-proof approach to PHP development.
PHP Frameworks: I want to break free (IPC Berlin 2024)
How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
1. .
by Benjamin Jude and Eric Lemaire
Executive summary
Existing clean-in-place (CIP) processes are time
intensive and waste large amounts of energy, water, and
chemicals. New innovations in CIP technology allow plant
operators to cut costs in an earth-friendly manner while
still conforming to regulatory safety standards. This paper
explains how new CIP technologies can improve
production efficiency by at least 20% while enhancing the
ability to track consumption activity throughout the
various steps of the cleaning cycle.
998-2095-12-09-13AR0
2. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
Introduction
A typical Clean-in-Place (CIP) process requires large amounts of water, chemicals and energy. It
is estimated that on average, a food and beverage plant will spend 20% of each day on cleaning
equipment, which represents significant downtime for a plant. Energy usage varies depending on
the process. For example, a milk plant is likely to use 13% of its energy on CIP, whereas a
1
powered milk, cheese and whey process is likely to use 9% of its energy on CIP . In a fruit jam
manufacturing facility in Manchester, England, cleaning hoses in the fruit room were identified as
2
one of the highest end uses of water in the facility (17% of total site water consumption) .
Many manufacturers are unsure of how their CIP systems are performing. Therefore additional
steps are often introduced as a safeguard to ensure adherence to sanitation standards. This
practice results in higher consumption of water, chemicals, and energy than is necessary in order
to avoid the contamination issues.
Priorities for Sustainability initiatives are
Energy, Waste, Water, CO2 & Packaging
A number of companies have addressed CIP improvements with small modifications such as
altering the chemical concentration, or by adjusting the time taken for each stage of the CIP
process. However, very few food and beverage manufacturers have put tools in place that render
the CIP process efficient. In fact, in an informal poll conducted by Schneider Electric on food and
beverage clients in France, only 12% thought that their CIP systems were efficient yet only 18%
of those surveyed had commenced a study around CIP optimization. Yet industry leaders are
clearly indicating that progress needs to be made in the areas of waste reduction and water and
3
energy efficiency (see Figure 1) .
Top Sustainability Priorities of Food & Bev, Consumer Organizations
% Food & Bev listed as top 3
Energy
conservation
Figure 1
75 %
Waste
reduction
56 %
Water conservation
Top sustainability priorities of
food & beverage and
consumer products industries
50%
Greenhouse gas
reduction
Packaging reduction
38 %
31 %
Recent innovations in technology now enable plant operators to Initiatives in Canada’s Food, Beverage of
calculate the optimal mix
Source: Making an Impact: Environmental Sustainability
and Consumer Products Industry, KPMG
water, chemicals, temperature and flow required to achieve safety standards while saving at
least 20% in energy cost and by reducing the downtime for cleaning by at least 20%. In addition,
all the steps in the process can be easily traced and automatically documented which simplifies
any auditing requirements that need to be performed by regulatory inspectors.
1
Eco Efficiency for the Dairy Processing Industry – the UNEP Working Group for Cleaner Production in
the food industry. Environmental Management Centre, the University of Queensland.
2
Energy Efficiency Improvement and Cost Saving Opportunities for the Dairy Processing Industry,
Ernest Orlando Lawrence Berkeley National Laboratory
3
Making an Impact: Environmental Sustainability Initiatives in Canada’s Food Beverage and Consumer
Products Industry, KPMG
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3. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
This whitepaper will review key elements of how to improve CIP energy and water consumption
performance through audits, operational efficiency, process design, and advanced automation.
Risks of
inefficient and
ineffective CIP
systems
Food safety and litigation
With many hundreds of metres of pipe work, and a multitude of valves, pumps and
instrumentation that make up a typical CIP system (see Figure 2), the risk of equipment failure is
high and can happen at any stage of the process with a potential impact on food safety. It is quite
difficult to verify that all aspects of the cleaning process have been taken into account.
Consider the instance of an operator who runs a cleaning process and does not even realize that
a particular component (such as a pump) did not work because no alarm was generated.
The result of improper cleaning is costly to a plant in violation of food and beverage industry
safety regulations. All-too-frequent incidences of food safety disasters around the globe are
often caused by simple mistakes or faulty processes in a food or beverage factory which lead
to sickness, injury, and even death for those who consume contaminated products. In
addition to the human tragedy, these contamination incidents lead to the expense of product
recalls, loss of confidence in a company’s brand, and ultimately loss of revenue.
Food safety authorities conduct plant audits to ensure that the critical control points identified
as HACCP (hazard analysis and critical control points) are monitored and reviewed for
regulatory compliance and continuous improvement. In the event of a contamination incident,
full traceability (enabled by software) and “proof of clean” will reduce the legislative and legal
impact. The company involved will be in a better position to identify the contamination impact
and to minimize the effort required to implement a withdrawal or recall procedure.
Return
Figure 2
Clean
Water
Nitric
Acid
Caustic
Soda
Hot
Water
Rinse
Water
Example of a simple single
line CIP system.
Outlet
CIP Line
Production downtime
Lowering operational expenditure and reducing waste to lower the cost of production without
impacting product quality are universal goals of food and beverage enterprises. However,
when a CIP process is in operation, production uptime is stopped. This impacts profitability.
As a result two tendencies manifest themselves which are both negative t o the business:
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4. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
1. When a problem occurs, there is a natural reaction to avoid seeking the root cause of
the problem. Such an intervention could involve even more time-consuming
maintenance work.
2. With the risk of contamination at the forefront of most oper ators’ minds, the tendency
of the CIP operator is to overcompensate with increased cleaning time.
Fortunately, new CIP technologies alleviate the above problems because of significant
improvements in efficiency:
More advanced CIP automation enables dramatic reductions in trouble-shooting time in
the event of a problem, cutting what once took hours to perform into minutes of
diagnostics.
An optimized CIP process can reduce cleaning times by up to 20%. If CIP currently
takes around 5 hours of each day, a 20% reduction in cleaning time will deliver
approximately an extra hour of production time to each day.
High consumption of energy and water
“A 20% reduction in
cleaning time will deliver
approximately an extra
hour of production time to
each day.”
Efficiency improvement does not only focus on reducing cycle time, and energy, water, and
chemical consumption. The primary purpose of the CIP system is to remove fouling from the
equipment. When production equipment is not completely clean, expensive raw materials
have to be thrown out. Effective cleaning results in fewer instances of contamination and
therefore improved production efficiency.
The cleaning function, however, is energy intensive. Almost half of a milk processing facility’s
4
energy is used to clean the processing lines and equipment . Calculating the precise
temperature needed to clean equipment is critical to reducing the energy consumption. For
o
th
every 1 C reduction in CIP temperature there will be a 1/60 reduction in the energy needed
5
to heat the fluid .
The amount of water or chemicals used can also be reduced by introducing recovery tanks so
that the liquid can be reused instead of sent down the drain.
Loss of innovation and flexibility
Food and beverage manufacturers must innovate in order to remain competitive. Recipes
need to be improved and new product lines developed. Therefore, CIP systems need to be
flexible in order to adapt to different types of fouling on the equipment as product lines
evolve. Operators need to be able to alter cleaning recipes to suit particular types of fouling,
whether product (sugar, fat, protein, or minerals) or microbial (vegetative micro-organisms, or
spore forming micro-organisms) and ensure that the CIP system is operating in an efficient
manner. Chocolate, for example, will require a different cleaning recipe for butter than it will
for flour.
Modern CIP systems, equipped with automation software enable a simple drill down into any
aspect of the process. This traceability of the system offers a number of benefits:
1. Operators can check each CIP operation to verify whether it has worked correctly
2. Diagnostics are simple to perform and deliver detailed information on each element of
the cleaning cycle
4
5
Next generation clean in place report from 2009 Innovation Center for U.S Dairy
This is based on the caustic soda temperature being 80 oC and acid temperatures at 65 oC with an
ambient temperature of 20 oC. Carbon Trust : Industrial Energy Accelerator – Guide to the Dairy Sector
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5. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
3. Faults and issues can quickly be highlighted and rectified
4. Plant managers can generate detailed operational reports
5. Food security reporting to regulators is easy to assemble and more comprehensive
Incremental
process
improvements
Equipment manufacturers ensure that CIP systems are installed and in good working order
but these systems need to be fine tuned based upon the environment of the particular plant.
Some food and beverage manufacturers have tried to improve the efficiency of their CIP
systems. The process involves a manual, trial-and-error approach which does not consider a
holistic view of the system. These efficiency improvement techniques involve the following:
Modifying chemicals – New chemicals can be experimented with or the concentration
of existing chemicals can be altered to see if cleanliness is achieved more easily. The
risk is that new versions may prove to be more costly.
Altering cleaning times – Increasing or decreasing the time taken for rinse or for
chemical solution cycles may result in some efficiency gains although the balance of
downtime to production output and impact on safety tolerance levels will need to be
reconsidered.
Adjusting water temperature – Increasing the temperature of water to decrease the
cleaning time or conversely decreasing the temperature to lower energy costs are also
possible options.
Reconfiguring settings - A study of CIP lines usage can be a useful way to improve
production efficiency. For example if line 1 is at 100% capacity and line 2 is rarely
used, a simple re-balancing would be to move some equipment cleaning to line 2.
“A holistic approach which
automates performance
through software makes
the biggest impact on cost
savings and safety
improvement.”
Maximizing chemical effectiveness – The introduction of enzyme-based detergents
to speed up chemical reactions or membranes to filter chemicals and enabl e them to be
re-used for longer helps save resources.
Implementing eco-friendly solutions - Bio-decontaminants eliminate the need for the
use of harsh chemicals and can help reduce the amount of energy, time and water for
the cleaning process.
Using ozonated water – Disinfection with ozonated water is effective on a range of
micro-organisms and can save on water, chemicals, and energy. The typical five tank
process is reduced to just three and it is extremely safe for the environment because its
byproduct is oxygen. However it may be more costly to implement into an existing CIP
system as it requires the addition of an ozone station and other equipment on site.
Developing conservation mindset – The replacement of faulty valves and fittings,
switching off water sprays and hoses when not in use, and disconnecting or removing
redundant pipework help to improve efficiency. Installing meters on equipment will help
to monitor water consumption. An example of this is installing flowmeters on inlet and
outlet pipes to verify the volume of liquid sent and received. This can be analysed to
indentify any unusual losses through the leak chamber of the valve.
Each of these above strategies is often performed in isolation and the outcomes documented.
The downside of this trial-and-error approach is that it is time consuming and much waste
generated in trying to determine the proper mix of water, chemicals, and energy.
This tweaking of the CIP system can deliver some benefits, however a holistic approach
incorporating automation software makes the biggest impact on cost savings and safety
improvement. The complexity of finding the optimal combination for cleaning the equipment
while meeting required standards is simplified thereby saving time, reducing errors, and
lowering water use and energy consumption.
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6. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
Optimization
strategy
While every food and beverage processing plant’s requirements are different and details will
vary, experience has shown the most successful approach for CIP is based on three pillars:
Effective & efficient design
Energy efficiency
Automation optimization
An initial audit of each of these elements helps to identify any existing gaps and can establish
an execution roadmap for leveraging efficiency and safety gains.
Efficient and effective design
Efficiencies can be gained by introducing smaller, decentralized CIP systems to the plant.
This approach reduces the amount of energy required to transport heated chemicals through
long pipes to far corners of the production installation. The shorter distances for delivery of
6
detergents, saves water, energy, and time. Figure 3 illustrates an example of a
decentralized architecture that utilizes two cleaning lines.
Figure 3
Example of CIP process
diagram with two cleaning
lines,
Multi-use CIP systems can also generate significant water and chemical savings. For
example, a dairy processor in Australia had previously utilized a single use CIP system. In
their old system, all the water and chemicals were used once and then discharged to waste.
The system was replaced with a multi-use CIP system that recycles the final rinse water for
the pre-rinse cycle. All chemicals used in the system are also returned and circulated through
holding vats, where temperature and conductivity are monitored and automatically adjusted to
meet specifications. The new CIP system saved the company Aus$40,000 per year with a
7
payback period of only one year.
Improvements such as repairing leaks, removing dead legs (stagnant water in pipes that
could grow bacteria), installing self-priming pumps to avoid cavitation issues (bubbles or
“voids”, caused by changes in pressure that can lead to early pump wear), and replacing
static spray balls with rotating ones for tank cleaning can lead to significant water savings
and improved productivity.
6
Source: Bulletin of the International Dairy Federation 401/2005
7
Source: Eco efficiency for the dairy processing industry.
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7. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
Energy efficiencies
Up to 30% in energy savings can be gained by making improvements to inefficient, outdated
equipment components that waste electricity and by modifying wasteful business processes.
Examples include introducing variable speed drives rather than fixed speed drives so that
operators can specify the flow rate within the recipe parameters. On the process side,
adjustments can be made by better balancing rinsing time to rinsing volume.
Figure 4
An example of how chemical
mixing can be monitored and
managed
Energy efficiencies can also be gained from a better managed heating and chemical sorting
process (i.e., the transition phases between water > chemical and chemical > water).
Software monitoring will prevent fresh water from infiltrating the chemical tank which then
avoids having to reheat the chemical tank (see Figure 4).
For example, the fresh water should be maintained at a 10-15°C / 50-59°F temperature and
the caustic soda tank temperature should be maintained at around 80°C / 176°F. If the
programmable logic controllers (PLCs) that manage the CIP are not set up correctly, fresh
water can enter the caustic soda tank. This lowers the caustic soda tank temperature. In
order to return the caustic soda tank to proper operational temperature, some steam (and
therefore energy) will be need to be used.
Automation optimization
Controls, sensors and alarms are all elements of automation that enable dashboards to be
implemented and key performance indicators (KPIs) to be set. Typical KPIs may include
3)
cubic meters (m of water per number of CIPs, water re-use %, megajoule (MJ) of energy
consumed per tonne of product, or kilogram (kg) of wastewater generated per kiloliter (KL) of
8
product.
Automation improves the quality of information available and allows tighter control of the
various parts of the cleaning process (such as creating parameters around the opening and
closing of valves and pump operation). It is important that the automation architecture is
open; this enables the CIP processing equipment to communicate with other process
equipment such as tanks or pasteurizers. Integrated “status check” ability streamlines the
efficiency of the operation.
8
Excerpt from Typical key performance indicators for a dairy processor: Eco Efficiency in the Dairy
Processing Industry.
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8. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
Key automation parameters
An efficient cleaning recipe is based on four key parameters (sometimes referred to as “The 4
T rule”). The process automation system monitors and verifies these four fundamental
parameters. By using software to calculate the optimal combination of each parameter, a
dramatic reduction in costs can be achieved. The four “Ts” are defined as follows:
Time - duration of the cleaning cycles
Temperature - the temperature of the cleaning products
Titer – the concentration of the cleaning products
Turbulence – the speed and impact of liquids projected by cleaning products that need
to be generated to perform the cleaning task (1.5 meters / second minimum speed)
A good analogy for understanding how the 4 T rule works, is to compare the process to a
human washing his greasy hands. Grease on skin needs a particular amount of soap or
detergent to remove the grease (titer). In addition, the water needs to be hot enough to react
with the grease and detergent (temperature). The hands need to be rubbed together
(turbulence) for long enough (time) to be completely clean. If any one of these elements is
not quite right, e.g., not enough soap, the water is cold, or the hands are not washed for long
enough, then the hands won’t get clean.
In addition to cleaning recipes, system optimization also hinges on the design and
interconnectivity of the pipe work, valves, pumps, instrumentation and PLCs. This
infrastructure enables the software to communicate within the system. An expert with
knowledge of process and instrumentation drawings (PID), automation software, and food
and beverage industry cleaning applications can simplify the planning, design, and
operational deployment process.
A PLC/ SCADA application with dedicated library for CIP enables an operator to have full
visibility over the automation system, and to deploy the correct recipes (implementing the 4T
principles) at the right time (see Figure 5).
Figure 5
Example of CIP parameters
management
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9. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
Historical data generated by such a system can help to further optimize the operational
parameters. The CIP optimization software can be configured with different cleaning recipes
which can be implemented at the push of a button, making plant operation more flexible.
Different recipe settings and cleaning parameters can be aligned with specific pieces of
equipment.
The automation software also enables simplified root cause analysis of any issues. The
information stored in the library can also be utilized to generate “proof of clean” reports as
requested by food sanitation authorities.
System performance efficiency can also be tracked and compared to an established
benchmark. If any anomalies are observed the software can drill down into specific elements
or sub-processes of the system and troubleshoot any issues.
For example, an incident was observed recently in an Australian dairy factory. A valve
opened to indicate that the cleaning cycle was in progress. To the operators, the system
appeared to be functioning properly. The CIP optimization software discovered later that a
pump was not working (therefore, no cleaning fluid had passed through the pipes). The
repercussions of not being aware of this problem could have been very serious. However, the
problem was averted as the faulty pump was picked up by the automation system report. The
incident was examined in the library to identify the root cause of the problem. Without such a
reporting process it is possible that system operators may have realized that a problem
existed and re-run the CIP process just to make sure it was clean. However in this particular
instance a re-run would not have helped.
Within such a system, it is possible to define which sequence has the best profile according
to the 4T rule (this is called a “golden CIP ratio”) and then compare this optimal ratio to the
actual performance each time a cleaning program is run. If the chemical tanks are displaying
an incorrect temperature or an incorrect percentage of chemical (titer), or if the duration
(time) is not the same, or if the flow (turbulence) is not the same, the tool will decrease o r
increase the golden CIP ratio according to the difference. The golden CIP is benchmarked at
100. If the number shows 50 it means that there was a significant problem during the caustic
soda or acid phase or both. Within the software windows it is possible to check the detail as
to which parameter was not performing according to the weight that has been pre-defined for
each key “T” parameter (see Figure 6).
Figure 6
Colour-coded chart indicates
any issues to the operator
It is also possible to track and manage all chemical waste that goes down the drain. If the
conductivity meter indicates that it is in a chemical phase and the drain valve is still open, the
software tool has a counter showing the volume going down the drain. To manage this
volume it is possible to configure a threshold by colour-coding the counter (such as red or
yellow) when it reaches this threshold.
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10. How to Optimize Clean-in-Place (CIP) Processes in Food and Beverage Operations
A final check can be made following the last rinse. The software will indicate a “remaining
conductivity” measurement. If this number is high then it means that the final rinse was not
well done and that some chemicals are still present in the pipe work.
Operational Savings
An example from a Schneider Electric customer illustrates operational savings gained from
9
an optimized CIP system (see Figure 7) . In this instance the costs of water, caustic soda,
and acid were calculated for three months before CIP redesign and for three months
afterwards. While the water usage increased slightly as a result of the optimization, this was
more than balanced out by the dramatic reduction in chemical needs.
6 000,00 €
5 000,00 €
4 000,00 €
Figure 7
Monthly costs before and
after CIP optimization
Water €
3 000,00 €
Caustic Soda €
Acid €
2 000,00 €
1 000,00 €
- €
1
2
Before
3
4
5
6
After
7
An annual savings of approximately €90,000 was realized without taking into account the
increase in production uptime or reduction in energy consumption.
Cleaning the Cleaning System
Periodically the cleaning system itself needs to be cleaned. It is important to include this
aspect in the CIP design as it requires dedicated pipe and spray balls to be fitted in the CIP
tanks. CIP automation software should feature an auto cleaning recipe that can be activated
by the operator at regular intervals. This auto cleaning will remove build-up of cleaning
products and residue in the pipe work and tanks, therefore enabling the CIP system to
operate at maximum efficiency.
9
Data for this graph was taken directly from a report provided by a Schneider Electric customer in
France
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