Cleaning operations are performed regularly throughout the food industry. This review
focuses on the removal of strongly adherent fouling deposits which compromise the …

The objective of this research was to evaluate the effect of various operational parameters
and their interaction on cleaning rate of NaOH. The parameters include wall shear stress …

The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG)
residues from meat processing stainless steel surfaces, compounded by limited resources …

Electrolyzed water (EW) shows great potential as a green and economical sanitation
solution for the food industry. However, only limited studies have investigated the optimum …

Abstract The Clean-In-Place (CIP) operation use a pump to move a cleaning solution or
water over the surfaces of pipelines or alternative food-contact surfaces. In order to improve …

Cleaning-in-place is a process used in food industries to maintain the hygiene in the
process. This work analyses the effect that different cleaning protocols exert on the cleaning …

This paper investigates the feasibility of using electrical resistance tomography (ERT) to
visualize the surface deposit during a cleaning-in-place (CIP) process, which is a common …

Cleaning of process equipment is a necessity in the food industry. There is no standard
cleaning program formulated for all food industries. Thus, in order to achieve economic …

Abstract Clean-In-Place (CIP) is a widely-used method throughout the food industry.
However, the high consumption of water, chemical agents, and energy used for CIP create …

Cleaning can be costly and complex especially for SMEs. Food SMEs have a restricted
budget and knowledge to implement an effective cleaning program. A study was conducted …