Cleaning in food industry

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1. OBJECTIVE


The term cleaning in the food industry is used to describe processes that remove undesirable materials and substances from products or other surfaces involved in the production process. The cleaning in the food industry can be divided into three different sub-processes: 1)cleaning of bottles and cases, 2)washing products and 3)cleaning of production halls and equipment. Cleaning results in removal and separation of unwanted components from the food so that the surface of the food can be in a suitable condition for further processing. Additionally, cleaning minimises the microbiological load of reusable food containers, equipment and production halls, according to hygiene and health regulations.


2. FIELD OF APPLICATION


Cleaning processes are widely used in the food industry. Cleaning of production halls and equipment is applied in all food production processes. Dairies, meat, starch/potatoes, fruit/vegetables and fat/oils industries require an additional system for washing the products. For most of these industries, a system for cleaning bottles and cases is also needed (BAT in the Food, Drink and Milk Industries, June 2005).


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


Water heated up to 90°C (maximally) can be used, depending on the cleaning application. The cleaning can be performed either manually or by automated systems. The cleaning process often requires detergents to achieve the removal of the unwanted substances (BAT in the Food, Drink and Milk Industries, June 2005).


4. COMPETITIVE TECHNOLOGIES AND ENERGY SAVING POTENTIALS


Depending on the cleaning process, different methods can be used to achieve energy savings. Typically, the re-use of waste water streams of either the cleaning process or the entire production line is an effective way to reduce the energy consumption (BAT in the Food, Drink and Milk Industries, June 2005). Primary dry cleaning can also be used to roughly remove the unwanted materials (BAT in the Food, Drink and Milk Industries, June 2005). Additionally, automated cleaning systems (CIP) with precision in water and detergent quantities can be used for energy savings (BAT in the Food, Drink and Milk Industries, June 2005). Last but not least, ultrasonic cleaning is a competitive technology that can be used for energy saving potentials.


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