Effect of surface characteristics on cleaning performance for CIP system in food processing

Alejandro Avila-Sierra; Zhenyu J. Zhang; Peter J. Fryer

doi:10.1016/j.egypro.2019.02.067

Effect of surface characteristics on cleaning performance for CIP system in food processing

Alejandro Avila-Sierra^*, Zhenyu J. Zhang, Peter J. Fryer

^*Corresponding author for this work

Chemical Engineering

Research output: Contribution to journal › Conference article › peer-review

4 Citations (Scopus)

333 Downloads (Pure)

Abstract

In food processing, insufficient cleaning can result in reduced efficiency, contamination in final product, and energy losses. To optimise widely implemented clean-in-place (CIP) systems, it is critical to understand the influence of the interactions between surfaces, foulant, and chemical agents on the efficiency of the cleaning process. The present work investigates the effect of wall temperature and surface roughness on the surface free energy of stainless steel 316L coupons. Equilibrium contact angles (ECA) of four commonly used liquids, namely ethylene glycol, 1-bromonaphathalene, water, and diiodomethane were measured on the surfaces of interest. Finally, ECAs of liquids were used to quantify surface free energy (SFE) of the solid substrate. Our results show that surface energy is proportional to the roughness and well-prediction of liquids wettability as a function of roughness and temperature. It demonstrates the importance of surface characteristics in determining interfacial energy, and consequently the efficiency of CIP for food engineering.

Original language	English
Pages (from-to)	115-122
Number of pages	8
Journal	Energy Procedia
Volume	161
DOIs	https://doi.org/10.1016/j.egypro.2019.02.067
Publication status	Published - 18 Mar 2019
Event	2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2018 - Paphos, Cyprus Duration: 17 Oct 2018 → 19 Oct 2018

Keywords

CIP
Equilibrium contact angle
Roughness
Stainless steel 316L
Surface free energy
Temperature

ASJC Scopus subject areas

Energy(all)

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10.1016/j.egypro.2019.02.067Licence: Creative Commons: Attribution-NonCommercial-NoDerivs (CC BY-NC-ND)

AvilaSierra_et_al_Effect_of_surface_characteristics_on_cleaning_performance_for_CIP_system_in_food_processing_Energy_Procedia_2019
Alejandro Avila-Sierra, Zhenyu J. Zhang, Peter J. Fryer, Effect of surface characteristics on cleaning performance for CIP system in food processing, Energy Procedia, volume 161, 2019, pp. 115-122, https://doi.org/10.1016/j.egypro.2019.02.067.
Final published version, 1.32 MBLicence: Creative Commons: Attribution-NonCommercial-NoDerivs (CC BY-NC-ND)

https://www.sciencedirect.com/science/article/pii/S1876610219311464?via%3DihubLicence: Creative Commons: Attribution-NonCommercial-NoDerivs (CC BY-NC-ND)

Cite this

@article{16c11572372747e5a348d4b25ee7044c,

title = "Effect of surface characteristics on cleaning performance for CIP system in food processing",

abstract = "In food processing, insufficient cleaning can result in reduced efficiency, contamination in final product, and energy losses. To optimise widely implemented clean-in-place (CIP) systems, it is critical to understand the influence of the interactions between surfaces, foulant, and chemical agents on the efficiency of the cleaning process. The present work investigates the effect of wall temperature and surface roughness on the surface free energy of stainless steel 316L coupons. Equilibrium contact angles (ECA) of four commonly used liquids, namely ethylene glycol, 1-bromonaphathalene, water, and diiodomethane were measured on the surfaces of interest. Finally, ECAs of liquids were used to quantify surface free energy (SFE) of the solid substrate. Our results show that surface energy is proportional to the roughness and well-prediction of liquids wettability as a function of roughness and temperature. It demonstrates the importance of surface characteristics in determining interfacial energy, and consequently the efficiency of CIP for food engineering.",

keywords = "CIP, Equilibrium contact angle, Roughness, Stainless steel 316L, Surface free energy, Temperature",

author = "Alejandro Avila-Sierra and Zhang, {Zhenyu J.} and Fryer, {Peter J.}",

year = "2019",

month = mar,

day = "18",

doi = "10.1016/j.egypro.2019.02.067",

language = "English",

volume = "161",

pages = "115--122",

journal = "Energy Procedia",

issn = "1876-6102",

publisher = "Elsevier Korea",

note = "2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2018 ; Conference date: 17-10-2018 Through 19-10-2018",

}

TY - JOUR

T1 - Effect of surface characteristics on cleaning performance for CIP system in food processing

AU - Avila-Sierra, Alejandro

AU - Zhang, Zhenyu J.

AU - Fryer, Peter J.

PY - 2019/3/18

Y1 - 2019/3/18

N2 - In food processing, insufficient cleaning can result in reduced efficiency, contamination in final product, and energy losses. To optimise widely implemented clean-in-place (CIP) systems, it is critical to understand the influence of the interactions between surfaces, foulant, and chemical agents on the efficiency of the cleaning process. The present work investigates the effect of wall temperature and surface roughness on the surface free energy of stainless steel 316L coupons. Equilibrium contact angles (ECA) of four commonly used liquids, namely ethylene glycol, 1-bromonaphathalene, water, and diiodomethane were measured on the surfaces of interest. Finally, ECAs of liquids were used to quantify surface free energy (SFE) of the solid substrate. Our results show that surface energy is proportional to the roughness and well-prediction of liquids wettability as a function of roughness and temperature. It demonstrates the importance of surface characteristics in determining interfacial energy, and consequently the efficiency of CIP for food engineering.

AB - In food processing, insufficient cleaning can result in reduced efficiency, contamination in final product, and energy losses. To optimise widely implemented clean-in-place (CIP) systems, it is critical to understand the influence of the interactions between surfaces, foulant, and chemical agents on the efficiency of the cleaning process. The present work investigates the effect of wall temperature and surface roughness on the surface free energy of stainless steel 316L coupons. Equilibrium contact angles (ECA) of four commonly used liquids, namely ethylene glycol, 1-bromonaphathalene, water, and diiodomethane were measured on the surfaces of interest. Finally, ECAs of liquids were used to quantify surface free energy (SFE) of the solid substrate. Our results show that surface energy is proportional to the roughness and well-prediction of liquids wettability as a function of roughness and temperature. It demonstrates the importance of surface characteristics in determining interfacial energy, and consequently the efficiency of CIP for food engineering.

KW - CIP

KW - Equilibrium contact angle

KW - Roughness

KW - Stainless steel 316L

KW - Surface free energy

KW - Temperature

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U2 - 10.1016/j.egypro.2019.02.067

DO - 10.1016/j.egypro.2019.02.067

M3 - Conference article

AN - SCOPUS:85064438809

SN - 1876-6102

VL - 161

SP - 115

EP - 122

JO - Energy Procedia

JF - Energy Procedia

T2 - 2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2018

Y2 - 17 October 2018 through 19 October 2018

ER -

Effect of surface characteristics on cleaning performance for CIP system in food processing

Abstract

Keywords

ASJC Scopus subject areas

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