Cleaning of production halls and equipment with emerging technologies process intensification
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Contents
General information
The aim of cleaning and disinfection of production halls and equipment is to remove product remnants from the foregoing process run, other contaminants and microorganisms in order to guarantee product quality, food safety, line capacity, heat transfer and optimum operation of the equipment. Cleaning of production halls and equipment is performed in all industries and production processes.
(European Commission, 2006)
Further Information: Cleaning of production halls and equipment in food industry
Description of technology, techniques and methods
Ultrasound
Technology in situ combined with chemical treatment enables the reduction of chemical use and worker/chemical contact use. Better cleaning speed and cleaning consistency. Automatic operation and control are possible savings on labor, floor space, and energy.
(Muredzi, 2012)
Further Information: ultrasound
Changes in the process
Energy saving potentials
Potential savings due to the enhanced cleaning speed.
Changes in the energy distribution system
Increasing electricity demand. Potential replacement of thermal energy use in the conventional cleaning process.
References
- European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).
- Muredzi, P. (2012) 'Chapter 5: Ultrasound Processing Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.
