Wet foam flow: A suitable method for improving surface hygiene in the food industry

In the food industry, the cleaning of contaminated surfaces requires new strategies to be adopted which can provide greater cleaning efficiency with minimal energy and water consumption. The use of wet foams was proposed to clean stainless steel surfaces contaminated by droplets containing Bacillus...

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Bibliographic Details
Published in:Journal of food engineering 2022-06, Vol.322, p.110976, Article 110976
Main Authors: Dallagi, Heni, Faille, Christine, Bouvier, Laurent, Deleplace, Maureen, Dubois, Thomas, Aloui, Fethi, Benezech, Thierry
Format: Article
Language:English
Subjects:
Bacillus spores
Biochemistry, Molecular Biology
Bubble size
Chemical and Process Engineering
Condensed Matter
Conductimetry
Engineering Sciences
Flow foam cleaning in place
Food engineering
Life Sciences
Materials Science
Mechanics
Molecular biology
Physics
Polarography
Soft Condensed Matter
Wall shear stress
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Summary:In the food industry, the cleaning of contaminated surfaces requires new strategies to be adopted which can provide greater cleaning efficiency with minimal energy and water consumption. The use of wet foams was proposed to clean stainless steel surfaces contaminated by droplets containing Bacillus spores. Methods such as polarography, conductimetry and foam structure identification were used. Foam flow conditions with varying wall shear stresses and bubble sizes were observed to measure their impacts on surface contaminant removal kinetics. Compared to conventional cleaning-in-place method, foam flow more effectively removed both hydrophilic and hydrophobic spores. The combination of high shear stress and small bubble sizes (
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2022.110976