Populating the cleaning map: can data for cleaning be relevant across different lengthscales?

被引：14

作者：

Fryer, Peter J. ^{[1
]}

Robbins, Phillip T. ^{[1
]}

Cole, Pamela M. ^{[1
]}

Goode, K. R. ^{[2
]}

Zhang, Zhibing ^{[1
]}

Asteriadou, Konstantina ^{[1
]}

机构：

[1] Univ Birmingham, Sch Chem Engn, Birmingham B15 2TT, W Midlands, England

[2] Heineken UK, 2-4 Broadway Pk, Edinburgh EH12 9JZ, Midlothian, Scotland

来源：

11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) | 2011年 / 1卷

关键词：

Fouling; cleaning; hygienic design; fluid mechanics; AFM; IN-PLACE; FOULING DEPOSITS; IDENTIFICATION; MECHANISMS;

D O I：

10.1016/j.profoo.2011.09.259

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

One of the major challenges in minimising the environmental impact of food processes is minimising the waste and cost associated with cleaning. Cleaning is necessary because of the rapid formation of fouling deposit inside process plant and the need to changeover between products. We have recently [1] suggested a classification of cleaning in which the costs of cleaning are mapped against the types of deposit. The aim of this work is to identify how to relate the cleaning of one material to that of another, since at present the design of cleaning processes is largely empirical. A series of experimental studies are described in which the cleaning of three types of deposit are studied to identify the critical factors which in each case lead to a finally clean surface. Suggestions for the development of the work are given. (C) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.

引用

页码：1761 / 1767

页数：7

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