scholarly journals Clean in place (CIP) of different stainless steel geometries contaminated with Pseudomonas fluorescens

2020 ◽  
Vol 9 (12) ◽  
pp. e23491210866
Author(s):  
Lucas Donizete Silva ◽  
Maíra Gontijo Moreira ◽  
Natália Trindade Guerra ◽  
Emiliane Araújo Andrade Naves ◽  
Priscila Cristina Bizam Vianna ◽  
...  
Keyword(s):  
Fluid Dynamics ◽  
Stainless Steel ◽  
Food Processing ◽  
Steel Surface ◽  
Economic Damage ◽  
Stainless Steel Surface ◽  
Initial Population ◽  
Surface Sampling ◽  
Fluent Software ◽  
Alkaline Cleaning

The presence of biofilms on food processing surfaces is a constant concern and can cause economic damage and impacts on public health. The aim of this work was to evaluate the development of P. fluorescens on the stainless steel surface, to analyze the CIP (clean in place) hygiene considering different geometries, to investigate the flow fluid dynamics and to determine the consumption of the inputs in this process. A circulation line with the characteristics of a dairy was used. The surface sampling was done using the swab technique and the performance of the process was evaluated based on decimal reductions considering the initial population adhered. The fluid dynamics study was carried out with FLUENT software and the consumption was determined by means of flow and electric current sensors. The results showed that P. fluorescens adhered to the surface reaching an average of 4.31 ± 0.26 log CFU∙cm-2, with the production of exopolysaccharides during usual time of industry operation. The decimal reduction was not significantly different among the pipe geometries in straight section, elbow, expansion and reduction. The stretch with branching in tee was statistically different from the others due to a zone of stagnation and fluid recirculation. The rinses were the stages that consumed the most water and the alkaline cleaning demanded more energy to execute the CIP. The geometries showed microbiological safety after CIP process, except tee. In addition, the expressive demand for water and energy for the execution of the process was evident.

Modification of stainless steel surface hydrophobicity by silver nanoparticles: strategies to prevent bacterial adhesion in the food processing

2013 ◽  
Vol 27 (24) ◽  
pp. 2686-2695 ◽  
Author(s):  
Emiliane Andrade Araújo ◽  
Nélio José de Andrade ◽  
Luis Henrique Mendes da Silva ◽  
Patrícia Campos Bernardes ◽  
Álvaro Vianna Novaes de Carvalho Teixeira ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Stainless Steel ◽  
Food Processing ◽  
Bacterial Adhesion ◽  
Steel Surface ◽  
Surface Hydrophobicity ◽  
Stainless Steel Surface

scholarly journals Durable Polymeric N-halamine Functionalized Stainless Steel Surface for Improved Antibacterial and Anti-biofilm Activity

2021 ◽  
Author(s):  
Rajani Kant Rai ◽  
Hemalatha Kanniyappan ◽  
Vignesh Muthuvijayan ◽  
Venkitasamy Kesavan ◽  
A. Jayakrishnan
Keyword(s):  
Stainless Steel ◽  
Water Purification ◽  
Food Processing ◽  
Bacterial Adhesion ◽  
Steel Surface ◽  
Antibacterial Properties ◽  
Orthopedic Implants ◽  
Surgical Instruments ◽  
Stainless Steel Surface

Bacterial adhesion and colonization on stainless steel (SS) based surgical instruments, hospital equipments, orthopedic implants, water purification and food processing units are a major problem. Imparting rechargeable antibacterial properties to...

scholarly journals Interference of some organic substances and microorganisms adhered to stainless steel in ATP-bioluminescence measurement

2008 ◽  
Vol 51 (3) ◽  
pp. 587-593 ◽  
Author(s):  
Erny Marcelo Simm ◽  
Nélio José de Andrade ◽  
Regina Célia Santos Mendonça ◽  
Frederico José Vieira Passos ◽  
José Benício Paes Chaves
Keyword(s):  
Stainless Steel ◽  
Bacillus Subtilis ◽  
Food Processing ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Organic Substances ◽  
Staphylococcus Carnosus ◽  
Atp Bioluminescence ◽  
Hygienic Conditions

Adhesion of organic substances and microorganisms on stainless steel surface was evaluated. The log RLU measurement was affected at a lower or higher degree, by type or concentration of the organic substances (casein, lipid, sucrose and their combinations) adhered to surface. However, if the samples analyzed were from the food processing surfaces, they would have been considered to be under satisfactory hygienic conditions with log RLU < 2.18 (< 150 RLU). The log RLU measurements of Staphylococcus carnosus-adhered surfaces, combined with or without the organic substances, were higher (p<0.05) than those of the Bacillus subtilis spores-adhered surface, regardless of the concentration. The samples taken from the surfaces adhered with the casein, lipid, sucrose and 2.9x10¹ DMC.cm-2 and 2.9x10² DMC.ml-1 did not have any significant differences (p>0.05) on ATP-bioluminescence measurements. However, the surfaces adhered with 2.9x10³ DMC.cm-2 of B. subtilis spores and organic substances showed an increase in the log RLU measurement compared to surfaces containing only the organic substances.

scholarly journals Study on the effect of Weber Number to heat transfer of multiple droplets on hot stainless steel surface

2018 ◽  
Vol 154 ◽  
pp. 01114 ◽  
Author(s):  
Aria Riswanda ◽  
Indro Pranoto ◽  
Deendarlianto ◽  
Indarto ◽  
Teguh Wibowo
Keyword(s):  
Stainless Steel ◽  
Surface Temperature ◽  
Weber Number ◽  
Steel Surface ◽  
Cooling System ◽  
Spray Cooling ◽  
Stainless Steel Surface ◽  
Temperature Decrease ◽  
Evaporation Time ◽  
Decrease Rate

Multiple droplets are drops of water that continuously dropped onto a surface. Spray cooling is an application of the use of droplet on a cooling system. Spray cooling is usually used in a cooling system of electronic devices, and material quenching. In this study, correlations between Weber number and surface temperature decrease rate during multiple droplets impingement are investigated and analyzed. Visualization process is used to help determine the evaporation time of droplets impingement by using high speed camera. Induction stove is used to maintain a stainless steel surface temperature at 120°C, 140°C, and 160°C. The Weber number was varied at 15, and 52.5 to simulate low and medium Weber number. The result of this study shows that increase in Weber number does not increase the temperature decrease rate noticeably. Whereas the Weber number decrease the time required for surface temperature to reach its lowest surface temperature. It was also found that for low and medium Weber number, Weber number affect the evaporation time of multiple droplets after impingement.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder
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