How hygiene happens: physics and chemistry of cleaning

Cleaning is a commonplace but poorly understood operation in the dairy industries. This paper describes recent work to identify and quantify the critical factors that control cleaning. Experiments have used micromanipulation probes to remove deposits from surfaces; these probes can measure the force...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 59; no. 2; pp. 76 - 84
Main Authors Fryer, P.J, Christian, G.K, Liu, W
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.05.2006
Blackwell Publishing Ltd
Blackwell
Subjects
Biological and medical sciences
calcium phosphates
chemical composition
citrates
Cleaning
dairy industry
dairy products
Engineering
Food industries
Food processing industry
forces
fouling
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene
Hygiene and safety
literature reviews
Maintenance management
mathematical models
microprobes
Milk and cheese industries. Ice creams
Milk protein deposits
pasteurization
probes (equipment)
protein aggregates
R&D
Research & development
Sanitation
simulation models
Studies
surfaces
UHT treatment
whey protein
Engineering
Cleaning
Milk protein deposits
Hygiene
Dairy industry
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Summary:Cleaning is a commonplace but poorly understood operation in the dairy industries. This paper describes recent work to identify and quantify the critical factors that control cleaning. Experiments have used micromanipulation probes to remove deposits from surfaces; these probes can measure the force required to remove deposits, and allow simple models of cleaning to be produced.
Bibliography:http://dx.doi.org/10.1111/j.1471-0307.2006.00249.x
ArticleID:IDT249
ark:/67375/WNG-ZD0QCN90-M
istex:093122E7CFF3ADDE46B4D21F93B043DF3748C974
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2006.00249.x