Effectiveness of starch removal in a Bath-Substrate-Flow (BSF) device using surfactants and [alpha]-amylase

• Published in: Food hydrocolloids 2011-06, Vol.25 (4), p.647-653
• Main Authors: Alameda, Encarnacion Jurado, Rodriguez, Vicente Bravo, Vaz, Deisi Altmajer, Valle, Rita de Cassia Siqueira Curto
• Format: Article
• Language: English
• Subjects: Cleaning; Devices; Disks; Enzymes; Starches; Surfactants; Viscosity; Washing
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2010.07.031

The effectiveness of the removal process of starch from different surfaces was studied using a laboratory device called Bath-Substrate-Flow. To do this, experiments were performed using the following solutions as washing bath: (a) the commercial nonionic surfactant Glucopon[super][registered] 650; (b) the commercial anionic surfactant, linear alkylbenzene sulfonate LAS, and (c) the enzyme [alpha]-amylase (obtained from the microorganism Bacillus licheniformis). The washing efficiency was related to the temperature of the process, the washing bath composition and the substrate used. The highest detergency was detected with the glass spheres presented, followed by the polyurethane discs. The cleaning process with the polyurethane discs is strongly dependant on the viscosity of the starch film, because their porous structure determines milder shear conditions inside them. The effect of temperature on starch removal was related to the properties of the washing bath (interfacial tension, viscosity, etc.) as well as to the solubility and viscosity of the soiling agent. The use of surfactants or enzymes under the appropriate conditions of concentration and/or temperature proved to be an interesting option for clean-in-place processes of starchy soils in the food industry, guaranteeing cleaning with a reduced risk of contamination.