Utility-Type CIP wonderful cleaning system

Utility-Type CIP cleaning system

Generally, manufacturers can choose detergents according to the nature and degree of pollution of the cleaning object, the material of composition, water quality, the selected cleaning method, cost and safety. Commonly used detergents are acid, alkaline and sterilizing detergents.

Cleaning In Place(CIP)

Advantages: Save operating time and improve efficiency

Summary

Since the 1980s, the cleaning of equipment has been replaced by machinery. Especially dairy, beverage and other continuous operation plants using pipeline. In many dairy plants, automatic cleaning in place is used, that is, the water and washing liquid used for rinsing are carried out in a closed circuit cycle in the pipelines and production lines of the equipment, without disassembling the equipment. This technique is called cleaning in place (CIP), also known as cleaning positioning or cleaning in place. CIP is widely used in food and beverage production enterprises with a high degree of mechanization such as beverages, dairy products, fruit juices, fruit pulps, jams, and alcohol. In-situ cleaning does not require dismantling or moving the device, using detergent and washing water to flush the inner surface of the equipment with a high-speed liquid flow, forming a mechanical action to wash away the dirt. This cleaning is effective for pipes, pumps, heat exchangers, separators and valves, etc. It can be used for cleaning and purification of production equipment with stricter hygiene requirements.

Characteristic

CIP cleaning system can ensure a certain cleaning effect and improve product safety; save operation time and improve efficiency; save labor and ensure operational safety; save energy such as water, steam, and reduce detergent consumption; production equipment can be large-scale and automated High level; prolong the service life of production equipment. The mechanism of action of CIP cleaning The chemical energy is mainly generated by the chemical reagents added to it, which is the most important factor determining the cleaning effect.

The advantages of acid and alkaline detergents are: acid washing can remove residues such as calcium salts and mineral oil through chemical reaction; alkaline washing can remove residues such as fat and protein through saponification reaction.

The advantages of sterilants are: rapid bactericidal effect and effective against all microorganisms; generally non-toxic after dilution; not affected by water hardness; forming a film on the surface of the equipment; easy to measure the concentration; easy to measure;

Disadvantages are: poor washability ;special taste; requires certain storage conditions; different concentrations of sterilization effect are very different; easy to freeze when the temperature is low; improper usage will cause side effects; mixed with dirt The sterilization effect is significantly reduced; when spilled, it is easy to contaminate the environment and leave traces .

The acid in the acid-base detergent refers to 1%-2% nitric acid solution, and the alkali refers to 1%-3% sodium hydroxide used at 65℃(centigrade)-80℃. The disinfectant is a commonly used chlorine-based disinfectant, such as sodium hypochlorite. Under a certain flow of heat energy, the higher the temperature, the smaller the viscosity coefficient and the larger the Reynolds number (Re). The rise of temperature can usually change the physical state of the dirt, accelerate the chemical reaction rate, and at the same time increase the solubility of the dirt, which is convenient for the impurity solution to fall off during cleaning, thereby improving the cleaning effect and shortening the cleaning time. The magnitude of kinetic energy is measured by Re.

The general standard of Re is: thin liquid flowing down from the wall, Re>200 for tank type, Re>3000 for pipe type, and Re>30000 is the best. Dissolution of water: Water is a polar compound and has almost no dissolving effect on greasy dirt, but has a certain dissolving effect on carbohydrates, proteins and lower fatty acids, and has a strong dissolving effect on electrolytes and organic or inorganic salts. Mechanical action: The action caused by movement, such as stirring, pressure and friction generated by spraying cleaning fluid, etc. Factors affecting the cleaning effect: The degree of pollution of the equipment, the nature of the pollutants and the production process of the product are important reasons for determining the cleaning effect. If the CIP conditions are not determined according to its characteristics during cleaning, it is difficult to achieve the desired purpose or cause cleaning costs. too high defects. Types of cleaning agents, as of 2012, there are many types of cleaning agents used in the food industry, mainly acid and alkali, among which sodium hydroxide and nitric acid are the most widely used. Alkaline detergents have a good removal effect on dirt with high protein content, but have a certain corrosive effect on food rubber gaskets. Acid detergents have better effects on stubborn dirt that cannot be removed by alkaline cleaners, but are corrosive to metals, so some anti-corrosion agents should be added or rinsed with clean water. There are also surfactants, chelating agents, etc., but they are only used for special needs. For example, when the hardness of the cleaning water is high, chelating agents can be used to remove metal ions. When the cleaning agent concentration is increased, the cleaning time can be appropriately shortened or the shortage of cleaning temperature can be compensated. The increase of the cleaning agent concentration will increase the cleaning cost, and the increase of the concentration will not necessarily improve the cleaning effect effectively. Therefore, it is necessary for the manufacturer to determine the appropriate concentration according to the actual situation. Generally speaking, the temperature of the lotion is increased by 10℃, the chemical reaction speed will increase by 1.5-2.0 times, the cleaning speed will also increase correspondingly, and the cleaning effect will be better. The cleaning temperature is generally not lower than 60 ℃. Cleaning time is affected by many factors, such as cleaning agent type, concentration, cleaning temperature, product characteristics, production line layout, and equipment design. The cleaning time must be appropriate, too short can not effectively remove the dirt, too long will waste resources.

Program

Taking the beverage industry as an example, the cleaning procedure is as follows:

1. Washing for 3-5 minutes, normal temperature or hot water above 60°C; alkaline washing for 10-20 minutes, 1%-2% solution, 60°C-80°C; intermediate washing for 5-10 minutes, clean water below 60°C; final washing 3-5 minutes, water.

2. Washing for 3-5 minutes, normal temperature or hot water above 60℃; alkaline washing for 5-10 minutes, 1%-2% solution, 60℃-80℃, intermediate washing for 5-10 minutes, clean water below 60℃, sterilization 10 -20 minutes, hot water above 90°C.

Cleaning flow: Guaranteeing the flow is actually to ensure the flow rate of the cleaning fluid during cleaning, thereby producing a certain mechanical effect, that is, by improving the turbulence of the fluid to increase the impact force and achieve a certain cleaning effect.

Standard

CIP cleaning effect evaluation standard As an ideal CIP in the food industry, the cleaning effect must meet the following standards:

1. Smell: fresh and free of peculiar odors. Slight odor is allowed for special processing or special stages but does not affect the safety and quality of the final product.

2. Vision: The cleaning surface is bright, no water, no film, no dirt or other. At the same time, after the CIP treatment, the production processing capacity of the equipment has changed significantly. Hygienic indicators The microbial indicators meet the relevant requirements; other health indicators of the product cannot be improved. Under the condition that the economy can meet the cleaning conditions at the same time, the cost is an important factor to measure the cleaning effect. Operating the CIP operation must be relatively safe, convenient, etc. With the continuous improvement of the mechanization and automation of food production, the CIP system has been widely researched and applied. At the same time, the scientific progress and the continuous regulation of the market will increase its popularity in food production.

Operating procedures

1. Purpose To standardize the CIP cleaning procedures, maintain equipment, and ensure continuous and normal production.

2. Scope of application

CIP cleaning section.

3. Content

3.1 Cleaning sequence: clean water at 40°C, 2% alkali, clean water at 40°C, 0.8% acid, hot water above 90°C, and wash in sequence.

3.2 Clean and record according to the specified time.

3.3 Add about 80% of the water, that is, cover the heating coil.

3.4 Acid-base concentration:

3.4.1 Check the concentration before cleaning, if it is not enough, add an appropriate amount.

3.4.2 Decide whether to reformulate according to the degree of acid-base pollution.

3.5 Connect the in and out distributor correctly.

3.6 Always check the water delivery device to prevent blockage.

3.7 After checking the pipes and valves, the centrifugal Pump can be started for cleaning.

3.8 When cleaning with acid and alkali, after cleaning, turn on the reflux pump, so that the acid and alkali flow into the acid tank and the alkali tank respectively.

3.9 Finally, rinse with clean water, and the cleaning is completed.

3.10 Use test paper to test if it is neutral.

Clean → record → Add about 80% of the water → Check the

concentration → Configure acid-base concentration → Connect the

in and out distributor → Check the water delivery → Checking

and Cleaning → Turn on the reflux pump → Rinse with clean

water → Test