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Clean-in-place monitoring of different food fouling materials using ultrasonic measurements

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journal contribution
posted on 06.06.2019, 09:55 by J. Escrig Escrig, Elliot WoolleyElliot Woolley, Shreedhar Rangappa, Alessandro Simeone, Nicholas Watson
Clean-in-Place is an autonomous technique used to clean the internal surfaces of processing equipment in the food and drink sector. However, these systems clean for a longer time than required with negative economic and environmental impacts. In this work, an ultrasonic sensor system was developed to monitor the cleaning of different food fouling materials at laboratory scale. The fouling removal of three different food materials was also studied at different cleaning fluid temperatures. The three food materials had different cleaning mechanisms, which could be monitored successfully with the ultrasonic system. Tomato paste and gravy appeared to be cleaned by mechanical forces whereas malt extract dissolved into the cleaning water. The results yielded from the cleaning of the malt was found to be repeatable whereas the tomato and gravy were more variable between repeat experiments. It was found that changes in recorded ultrasonic signals were mainly affected by the area of fouling that covered the transducer's active element.

Funding

This work was supported by the Innovate UK projects 103936 and 132205.

History

School

  • Mechanical, Electrical and Manufacturing Engineering

Published in

Food Control

Volume

104

Pages

358 - 366

Citation

ESCRIG ESCRIG, J. ... et al., 2019. Clean-in-place monitoring of different food fouling materials using ultrasonic measurements. Food Control, 104, pp. 358 - 366.

Publisher

© Elsevier BV

Version

AM (Accepted Manuscript)

Publisher statement

This paper was accepted for publication in the journal Food Control and the definitive published version is available at https://doi.org/10.1016/j.foodcont.2019.05.013

Acceptance date

11/05/2019

Publication date

2019-05-16

Copyright date

2019

ISSN

0956-7135

Language

en