Cleaning-in-Place addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.

Cleaning-in-Place features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures.

Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.

Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.

Contents

1. Principles of Cleaning-in-Place (CIP)

• Cleaning-in-Place (CIP): Definition
• CIP Systems: Hardware
• The Processes of Cleaning
• Planning a Cleaning Project

2. Fluid Flow Dynamics

• Some Background Principles
• Some Background Information
• Streamline and Turbulent Flow
• Calculation of Frictional Loss in a Straight Pipe
• Pump Characteristics
• Tank Cleaning Heads and Falling Films

3. Water Supplies in the Food Industry

• Sources of Water
• Improving Water Quality
• Equipment for Improving Water Quality (Coarse Removal)
• Equipment for Improving Water Quality (Fine Removal)
• Applications of Water in the Dairy
• Water Leaving the Dairy

4. Chemistry of Detergents and Disinfectants

• Why Do We Clean?
• Soil to be Removed
• Chemistry of Water
• Water Attributes Important to Dairy and Beverage Cleaning and Disinfection
• Basic Detergency: How Does a Detergent Work?
• What Materials Make Up a Detergent?
• Factors Affecting Detergent Performance
• Methods of Application
• The Science of Disinfection
• Construction Materials and Their Corrosion: Influence on Choice of Detergents and Disinfectants

5. Designing for Cleanability

• Equipment Design and Installation
• Hygienic Design Principles
• Hygienic Design Requirements
• Cleaning Process Equipment

6. Selection, Risk Evaluation and Management Responsibility

• Two Basic Approaches to Tank Cleaning
• Key Parameters in Determining Tank-Cleaning Effectiveness
• Tank-Cleaning Technologies

7. Design and Control of the CIP Systems - A Practical Approach

• Principles of Chemical Cleaning
• Application of CIP
• Types of CIP System
• Vertification
• Control Systems
• Design Information

8. Assessment of Cleaning Efficiency

• Validation
• Verification
• Frequency of Assessment/Sampling
• Monitoring
• The Commercial Benefits of Assessment

9. Management of CIP Operations

• Some CIP Operation Basics
• Chemicals and Chemical Suppliers
• Troubleshooting CIP
• CIP and Operational Goals
• CIP Management and Quality
• CIP Management and Safety
• CiP Management and Productivity
• CIP Management Review and Improvement

10. Membrane Filtration

• Membrane Filtration Processes
• Membrane Filtration in Dairies
• Damage That Can Occur to Membranes
• How Do Membranes Become Fouled or Soiled?
• Cleaning Membrane Filtration Installations
• Cleaning Fouled Membranes
• Monitoring and Recording
• Recent Developments

11. Laboratory Test Methods

• Test Methods for In-Use Solutions
• Qualitative Test Methods for Neat Detergents
• Quantitative Tests for Neat Detergents

Index

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