Volume 17, Issue 102 (2020)                   FSCT 2020, 17(102): 175-193 | Back to browse issues page

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Lavafpour F, Shojaei Azad F, Sadeghi H, Siahvoshi S, Ezzatpanah H. Various aspects of cleaning in dairy industry: A review. FSCT 2020; 17 (102) :175-193
URL: http://fsct.modares.ac.ir/article-7-36722-en.html
1- 2nd,No10, Afarand Ave, Farzin Ave, Bagherkhan Ave, Tehran, IRAN
2- Department Food Science and Technology, Science and Research Branch Islamic Azad University, Daneshgah Blvd, Simon Bulivar Blvd, Tehran , hamid.ezzatpanah@globalharmonization.net
Abstract:   (1899 Views)
Food safety is a crucial goal for dairy industry. Cleaning of dairy equipment is critical not only to meet milk and milk product`s standards but also from environmental points of view. Sanitation challenges of heat exchangers and membranes dominates over the other deficiencies considerably in dairy processing steps that have been hardly affected by conventional methods(conventionally)that are updated through this paper by utilizingemerging paths such as enzymes and ultrasound, respectively. Moreover, incoming materials specifications, importantly composition (i.e. organic or inorganic), concentration, and temperatureare known as prominent impactful parameters on either milk components deposition on heated surfaces or imposing fouling on membranes. Although, cleaning agents` properties namely: concentration, flow, pH, sheer stress, and temperature are influential features, sanitizers selection  and their application sequence in cleaning program should be considered as the most determinants factors. The article goes onadvancement of control and monitoringmethods of sanitation programs from COD, Calcium, and turbidity to conductivity and ultrasound sensors. Finally, it discusses a brief solution to tackle some environmental problems regarding the usage of chemicals for cleaning in dairy industry.
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Article Type: Analytic Review | Subject: Food quality control
Received: 2019/09/23 | Accepted: 2020/05/10 | Published: 2020/07/31

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