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Article Dans Une Revue AIChE Journal Année : 2008

Hygienic Design: Effect of Hydrodynamics on the Cleanability of a Food Processing Line

Résumé

in Wiley InterScience (www.interscience.wiley.com). Hydrodynamic effect on the numbers of adhering Bacillus cereus spores before and after cleaning in place of part of a dairy processing line was investigated using nonin-trusive flow characterization (local wall shear stresses and velocity profiles measurements). Geometrical changes, like gradual asymmetric pipe contractions and pipe expansions and bends, induce nonhomogeneous distribution of the initial and the residual soiling levels. Moreover, the recirculation zone resulting from the flow detachment after the expansion, allowed to explain the high level of adhered spores downstream of this geometrical change due to the generated shear stresses. The resistance to cleaning processes in the same zones is mainly governed by the adhesion strength of spores induced by the applied flow rate in the contamination step. Welding and gasket areas, located at different positions in the loop, constituted deposit spots for spores and remained difficult to clean despite high-shear stress forces involved.
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Dates et versions

hal-01924298 , version 1 (25-10-2019)

Identifiants

  • HAL Id : hal-01924298 , version 1

Citer

W. Blel, P. Legentilhomme, J. Legrand, Thierry Bénézech, Caroline Le Gentil-Lelièvre. Hygienic Design: Effect of Hydrodynamics on the Cleanability of a Food Processing Line. AIChE Journal, 2008. ⟨hal-01924298⟩
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