TY - JOUR
T1 - Model food soils for investigating cleaning
T2 - A review
AU - Gottschalk, Nathalie
AU - Augustin, Wolfgang
AU - Scholl, Stephan
AU - Ian Wilson, D.
AU - Mercadé-Prieto, Rubén
N1 - Funding Information:
Conversations with many colleagues, delegates and researchers at conferences and meetings, particularly those on Fouling and Cleaning in Food Processing, are gratefully acknowledged. Fig. 3 was originally drafted by DIW as part of an ESPRC funded project with Tetra Pak AB, Sweden.
Publisher Copyright:
© 2022 The Authors
PY - 2022/11
Y1 - 2022/11
N2 - Cleaning operations are performed regularly throughout the food industry. This review focuses on the removal of strongly adherent fouling deposits which compromise the performance and hygienic status of equipment and processes. Identifying and understanding the key mechanisms involved in cleaning food deposits is essential for selecting and optimising cleaning protocols. The complexity of these materials has prompted the use of model soil-surface systems for experimental investigations of cleaning. The factors that need to be considered in selecting model soil systems, the techniques used to measure and characterise cleaning, and the formulations that have been used to model food fouling deposits are discussed. Particular focus is given to deposits formed from liquid foods high in protein, starch, sugar and lipids. Biofilms, fouling layers generated in membrane operations and corrosion fouling are not considered.
AB - Cleaning operations are performed regularly throughout the food industry. This review focuses on the removal of strongly adherent fouling deposits which compromise the performance and hygienic status of equipment and processes. Identifying and understanding the key mechanisms involved in cleaning food deposits is essential for selecting and optimising cleaning protocols. The complexity of these materials has prompted the use of model soil-surface systems for experimental investigations of cleaning. The factors that need to be considered in selecting model soil systems, the techniques used to measure and characterise cleaning, and the formulations that have been used to model food fouling deposits are discussed. Particular focus is given to deposits formed from liquid foods high in protein, starch, sugar and lipids. Biofilms, fouling layers generated in membrane operations and corrosion fouling are not considered.
KW - Adhesion
KW - CIP
KW - Cohesion
KW - Fouling
KW - Model soils
UR - https://www.scopus.com/pages/publications/85139850279
UR - http://hdl.handle.net/20.500.14342/4510
U2 - 10.1016/j.fbp.2022.09.013
DO - 10.1016/j.fbp.2022.09.013
M3 - Review
AN - SCOPUS:85139850279
SN - 0960-3085
VL - 136
SP - 249
EP - 296
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -