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Engineering Considerations for CIP/SIP Systems
Published in Kenneth E. Avis, Sterile Pharmaceutical Products, 2018
Dale A. Seiberling, Alfred J. Ratz
Nearly all CIP cleaning is accomplished with water-based solutions by a program consisting of (1) a preflush with the lowest grade water available, or recovered solution; (2) an alkaline solution wash at a variety of time and temperature combinations; (3) a postrinse with water; (4) a recirculated acid rinse, generally at ambient temperature, to neutralize final traces of the alkaline wash, and (5) subsequent pure water rinses as required to achieve the desired removal of all traces of chemical from the equipment surface.
Mathematical Modeling of CIP in Food Processing
Published in Mohammed M. Farid, Mathematical Modeling of Food Processing, 2010
Cleaning in place (CIP) technology can clean appropriately designed process equipment and interconnecting piping without disassembly or reconfiguration. CIP methodology and equipment developed in 1950s for dairy plant processes and its implementation greatly reduced manual intervention and time required to clean process equipment, while improving quality and extending product shelf life. The technology has since been applied to many food, beverage, pharmaceutical and biotech processes to remove process soil [1].
An approach to recovering heat from the compressed air system based on waste heat recovery: a review
Published in Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2023
Rohit P. Sarode, Shilpa M. Vinchurkar
Many beverages and juices prefer the hot filling method since it preserves the drink’s nutritional value and shelf life without the addition of chemical-based preservatives. As customers become more conscious of the risks associated with preservatives, the hot filling has emerged as the clear winner due to the ease with which it may be implemented. Also, keeping the bottles warm is a must while hot juice is being poured in. Use of waste heat generated by air compressors to heat bottles before juice filling can be identified as a viable option in the beverage industry. Another effective use of waste heat generated by air compressors is Cleaning-in-place (CIP). Clean-in-place (CIP) is a method that does not require disassembly in order to disinfect and sanitize product-contact inner surfaces of items like equipment, containers, and process pipes. Applications common to the food and beverage industry that can be disinfected and cleaned with the use of CIP systems include fillers, mixers, homogenizers, processing tanks, and product transfer lines. For this method, using hot water for cleaning is essential. Water used in CIP can be heated with the waste heat produced by a multistage air compressor.
State-of-the-art of membrane flux enhancement in membrane bioreactor
Published in Cogent Engineering, 2018
O. Kulesha, Z. Maletskyi, H. Ratnaweera
Concerning the fouling types, in terms of membrane permeability recovery, they can be categorized as reversible, irreversible and irrecoverable fouling (Table 5). Reversible fouling is caused by deposition of the foulants on the membrane surface, leading to the formation of the cake layer. It can be removed by means of physical cleaning. However, irreversible and irrecoverable fouling are associated with internal pore blocking and pore constriction, caused by adsorption/deposition of the dissolved/colloidal matter inside the membrane pores and near their openings. Irreversible biofouling can be removed by a more aggressive cleaning approach—chemical cleaning: 1) CEB, applying NaOCl, NaOH, H2O2 and biocides (SBS) and 2) CIP or “cleaning in air” (CIA) via soaking the membranes in NaOCl and NaOH solutions. On the contrary, irrecoverable fouling, being the result of the gradual long-term accumulation of the foulants in membrane pores, is robust to all the cleaning strategies and cannot be removed by the existing means of cleaning (Geilvoet, 2010; Gkotsis, Mitrakas, Tolkou, & Zouboulis, 2017; Janus & Ulanicki, 2015; Judd, 2008; Wang et al., 2014).