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

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Effect of surface characteristics on cleaning performance for CIP system in food processing. / Avila-Sierra, Alejandro; Zhang, Zhenyu J.; Fryer, Peter J.

In: Energy Procedia, Vol. 161, 18.03.2019, p. 115-122.

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@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",

}

RIS

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

UR - http://www.scopus.com/inward/record.url?scp=85064438809&partnerID=8YFLogxK

U2 - 10.1016/j.egypro.2019.02.067

DO - 10.1016/j.egypro.2019.02.067

M3 - Conference article

AN - SCOPUS:85064438809

VL - 161

SP - 115

EP - 122

JO - Energy Procedia

JF - Energy Procedia

SN - 1876-6102

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

Y2 - 17 October 2018 through 19 October 2018

ER -