Journal of Nutrition & Food Sciences
Open Access

Elimination and process optimization of dirt milk using the device BSF (Bath-Substrate-Flow)

4^th International Food Safety, Quality & Policy Conference

December 05-06, 2016 Dubai, UAE

G Luzon Gonzalez, A Burgos-Cara and E Jurado-Alameda

University of Granada, Spain

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Fouling problems associated with food processing have been reported for more than half century. Thermal food processing is used to reduce the concentration of harmful microbes aside from heat deactivation of enzymes that would cause quality losses. Therefore, frequent cleaning of the plant is necessary, usually using complex and expensive cleaning-in-place (CIP) techniques which requires an optimization not only for reducing operating costs but also for energy saving and for reducing environmental impact. To select a correct cleaning strategy requires an understanding of fouling, which differs for each type of processed food. This work examines the influence of pH, temperature, surfactant concentration and soiling agent by using a Bath-Substrate-Flow (BSF) device for milk, starch and fats soils cleaning. We propose a model that fits the experimental results allowing the prediction of best washing conditions for the optimization of the cleaning process.

Biography :

Encarnación Jurado lameda was born on May 1, 1951 in Jaen, Spain. She has completed her Doctor of Philosophy from University Granada in the year of 1980. She worked as an assistant professor and professor in University Granada from 1975—1996. She was the secretary of chemical engineering department, 1992—1996. Since 1996 she is working as the chairman of chemical engineering department and contributed many articles to professional journals.

Email: ejurado@ugr.es