Identification of chemical-physical properties of deposits for soil structure based cleaning optimization in the food industry
The use of wet-cleaning systems for tank or vessel cleaning in the food industry is often related to an over-dimensioning of the operating parameters because of inadequate knowledge about cleaning-relevant impurities. This leads to a reduction in productivity and an environmentally harmful overconsumption of water, chemicals and energy.
This project aspires a targeted optimization of the efficiency of cleaning processes based on knowledge about the cause-effect relationships of physical-chemical properties and cleaning behavior of typical food deposits. The aim is to identify cleaning-relevant chemical structures at the example of starch, with which a priori statements regarding efficient cleaning methods and operating parameters can be made. User-specific, cost-based efficiency analysis of the used cleaning systems forms a second research focus in this project.
In cooperation with:
Chair of Processing Machines and Processing Technology; TU Dresden
Supported by:
Arbeitsgemeinschaft industrieller Forschungsvereinigungen „Otto von Guericke“ e.V. (AiF) via Industrievereinigung für Lebensmitteltechnologie und Verpackung e. V. (IVLV)
grant: 19640-BR/1
Project researchers and contact:
DLC Kristin Hovorka
Process engineering: Cleaning
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© Surber
Dr.-Ing. Susann Zahn
Consumer science; Process engineering: Cleaning
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