Ph.D. Student in Chemical Engineering, Faculty of Chemical Engineering, Noshirvani University of Technology, Babol, Iran
Subject Areas : Food Science and Technologymohammadebrahim mohammadpour mir 1
1 - Ph.D. Student in Chemical Engineering, Faculty of Chemical Engineering, Noshirvani University of Technology, Babol, Iran
Keywords: Spray ball, Dairy equipment, Clean-in-place, Acid detergent, Alkaline detergent,
Abstract :
Microbiological safety in production is essential for enhancing product quality and extending shelf life in the food industry. As dairy companies increasingly prioritize high product standards, thorough cleaning of equipment components has become a critical focus for dairy equipment manufacturers. This review explores the key factors influencing effective equipment cleaning, drawing on research articles and books from Springer, ScienceDirect, Scopus, and John Wiley, as well as successful practices from established dairy factories. According to the literature, Cleaning-In-Place (CIP) systems are the most effective method for meeting the stringent hygiene requirements of dairy processing equipment. CIP effectiveness depends on four key variables: temperature, mechanical action (or pressure), chemical concentration, and cleaning duration. These factors ensure cleanliness on physical, chemical, and microbiological levels. Typically, a caustic soda solution (0.5%–2%) is used at 70–80°C for 10–30 minutes to remove organic residues, while nitric acid (0.5%–1%) is applied at 55–75°C for 5–20 minutes to eliminate mineral deposits. Finally, hot water (90–95°C) is used for 10–30 minutes for disinfection.
