Populating the cleaning map: can data for cleaning be relevant across different lengthscales?

Abstract

One of the major challenges in minimising the environmental impact of food processes is minimising the waste and cost associated with cleaning. Cleaning is necessary because of the rapid formation of fouling deposit inside process plant and the need to changeover between products. We have recently [1] suggested a classification of cleaning in which the costs of cleaning are mapped against the types of deposit. The aim of this work is to identify how to relate the cleaning of one material to that of another, since at present the design of cleaning processes is largely empirical. A series of experimental studies are described in which the cleaning of three types of deposit are studied to identify the critical factors which in each case lead to a finally clean surface. Suggestions for the development of the work are given.