cleaning procedures in a food plant mainly CIP method used in still beverage systems

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
Cleaning Process
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
• Remove organic
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
Factors Influencing 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 And Chemical 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 and composition
• 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 system should 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 • Normal water 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 The Cleaning Process:
OBJECTIVE:
• removing physical, chemical and microbiological
contaminants from equipment
Physical cleanliness
• Visual product wastes, foreign matter, slime, etc.

16. Chemical Cleanliness
• Undesirable chemicals—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 For Chemical
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
beverage plant
Evaluation of
Cleaning
process
• Physical Cleanliness
• Chemical Cleanliness
• Microbiological
Cleanlinesss
• ESCA
• ATP bioluminescence
monitoring
Cont.: