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GENERAL AND KINETIC ASPECTS OF PRE‐RINSE AND CLEANING OF A MILK STORAGE TANK
Author(s) -
TISSIER JEANPIERRE,
CORRIEU GEORGE,
LALANDE MARC
Publication year - 1982
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1982.tb00281.x
Subject(s) - sugar , chemistry , whole milk , diffusion , volume (thermodynamics) , pulp and paper industry , cleaning agent , chromatography , food science , physics , organic chemistry , quantum mechanics , engineering , thermodynamics
With the aim of studying pre‐rinsing and cleaning of a milk storage tank, different representative samples are collected during the process and their components (protein, sugar and lipid) analysed. The main conclusions of this study may be summarized as follows: (1) The mean thickness of milk remaining in the tank ranges around 20 μm. It depends on the dropping time and on the possible presence of milk foam. (2) The different main milk components do not exhibit the same removal rate and sugar seems to be completely removable by rinsing only. (3) Prerinsing may be characterized by four periods of which one depends on a diffusion mechanism. (4) Pre‐rinse is a very rapid process which mainly depends on the pre‐rinse solution volume used per unit of soiled surface. (5) Hard water, osmosed water alone or admixed with a surface active agent or caustic soda (1%) lead to the same results.