Exploration of plasma-activated water (PAW) as a cleaning-in-place (CIP) solution for fouling removal and microbial reduction

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2024-07-22 DOI:10.1111/jfpe.14669

W. C. Rivero, Urvi Shah, Qingyang Wang, Haotian Zheng, Deepti Salvi

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引用次数: 0

Abstract

The rapid fouling and bacterial contamination of equipment, heat exchangers, and pipelines are major concerns in food manufacturing plants. The process of cleaning-in-place (CIP) in the food manufacturing industry involves hazardous chemicals such as sulfuric acid, chlorine, sodium hydroxide, and potassium hydroxide. This study aims to investigate the cleaning efficiency of a novel environment-friendly solution, plasma-activated water (PAW), for removing dairy and plant-based fouling and for biofilm reduction. PAW was produced by exposing water to plasma, which is a partially ionized gas generated by applying electricity to air. PAW prepared in this study had a pH, electrical conductivity (EC), and oxidation–reduction potential (ORP) of 2.5 ± 0.1, 1170. 1 ± 202.2 μS/cm, and 589.0 ± 2.4 mV, respectively. Holding PAW at different temperatures (20–75°C) did not change pH, ORP, and EC significantly, while nitrite and nitrate concentrations in PAW did not show a consistent trend with temperature. The treatment time and temperature of PAW were optimized for cleaning fouled coupons (stainless-steel type 304 and 316) using model fouling fluids (MFF) with dairy (whey) and plant-based (oat) proteins using full-factorial design. The optimized PAW combinations (15 min/75°C and 5 min/75°C) were found to be as effective for fouling removal as compared to CIP controls (conventional caustic and acid solutions). Optimized PAW also showed significant biofilm reduction of Listeria innocua on stainless-steel coupons with/without fouling, with at least 4.4 log and 4.0 log reductions in L. innocua biofilms when attached to MFF-whey and MFF-oat, respectively.

Practical applications

Plasma-activated water (PAW) can inactivate a wide spectrum of microorganisms on various food and food contact surfaces. We propose the use of environment-friendly plasma-activated water (PAW), which can be prepared on-site and on-demand for cleaning-in-place (CIP) operations in the food industry. The results of this study suggest the potential of PAW as a promising CIP alternative for cleaning and sanitizing surfaces soiled by fouling deposits in dairy and plant-based industries.

Abstract Image

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探索将等离子活化水（PAW）作为就地清洗（CIP）解决方案，以去除污垢和减少微生物数量

设备、热交换器和管道的快速结垢和细菌污染是食品制造厂的主要问题。食品制造业的就地清洗（CIP）过程涉及硫酸、氯、氢氧化钠和氢氧化钾等有害化学物质。本研究旨在调查一种新型环境友好型溶液--等离子活化水（PAW）--在去除乳制品和植物污垢以及减少生物膜方面的清洁效率。等离子体是一种通过对空气通电而产生的部分离子化气体。本研究制备的 PAW 的 pH 值、电导率（EC）和氧化还原电位（ORP）分别为 2.5 ± 0.1、1170.1 ± 202.2 μS/cm 和 589.0 ± 2.4 mV。在不同温度（20-75°C）下保持 PAW 不会显著改变 pH 值、ORP 值和 EC 值，而 PAW 中的亚硝酸盐和硝酸盐浓度与温度的变化趋势不一致。采用全因子设计，使用含乳制品（乳清）和植物蛋白（燕麦）的模型污垢流体（MFF）优化了 PAW 的处理时间和温度，以清洗污垢试样（304 和 316 型不锈钢）。与 CIP 对照组（传统的苛性碱和酸溶液）相比，发现优化的 PAW 组合（15 分钟/75°C 和 5 分钟/75°C）对污垢去除同样有效。优化后的等离子活化水还能显著减少有/无污垢的不锈钢试样上的无毒李斯特菌生物膜，当等离子活化水附着在 MFF-whey 和 MFF-oat 上时，无毒李斯特菌生物膜分别减少了至少 4.4 log 和 4.0 log。我们建议使用环保型等离子活化水 (PAW)，它可以在现场按需制备，用于食品行业的就地清洗 (CIP) 操作。这项研究的结果表明，等离子活化水是一种很有潜力的 CIP 替代品，可用于清洁和消毒乳制品和植物基工业中被污垢沉积物弄脏的表面。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.