Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products

Dairy fouling is defined as the accumulation of thermally insulating materials or deposits from process fluids which are especially formed on heat transfer surfaces. The selection of suitable cleaning strategies to remove dairy fouling requires the understanding of its composition and the relationsh...

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Detalles Bibliográficos
Autores: Guerrero-Navarro, Alfons Eduard, Ríos-Castillo, Abel Guillermo|||0000-0002-9416-6479, Ripolles-Avila, Carolina|||0000-0003-0032-8893, Hascoët, Anne Sophie|||0009-0007-3374-1082, Felipe, Xavier, Rodríguez-Jerez, José Juan|||0000-0001-7798-8529
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universitat Autònoma de Barcelona
Repositorio:Dipòsit Digital de Documents de la UAB
Idioma:inglés
OAI Identifier:oai:ddd.uab.cat:306594
Acceso en línea:https://ddd.uab.cat/record/306594
https://dx.doi.org/urn:doi:10.1016/j.lwt.2019.02.057
Access Level:acceso abierto
Palabra clave:Cleaning
Dairy fouling
Enzyme
Maillard reaction
SDG 7 - Affordable and Clean Energy
Descripción
Sumario:Dairy fouling is defined as the accumulation of thermally insulating materials or deposits from process fluids which are especially formed on heat transfer surfaces. The selection of suitable cleaning strategies to remove dairy fouling requires the understanding of its composition and the relationships with the surfaces where it is formed. For the industry, the development of novel strategies to test cleaning products, as well reducing water and energy consumption during the dairy processing operations is of enormous interest. The results showed the development of a laboratory-milk fouling model (MFM) with an average content of 52.8 mg/cm 2 of fouling in the test coupons. Seven different cleaners were tested with a fouling removal effectiveness of between 55% and 97%. Additionally, for evaluating the cleaning process of the model, the turbidity of the cleaning solutions was assessed. We presented an enzymatic alternative to the use of traditional cleaning products, with a similar efficacy against the dairy fouling. 78% of fouling removal after the use of enzymatic solution, in comparison to the 72% of fouling removal after the use of alkaline cleaning products. A reduction in water (-33.3%) and temperature (-28.5%), as well as shorter cleaning times (-33%) than its chemical alternative, was observed.