从阀门/管道组件和中试规模巧克力加工设备中去除牛奶巧克力的干洗处理效果。

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Liyun Zhang , Binaifer Bedford , Joshua Warren , Girdhari Sharma , Allison L. Brown , Helene Hopfer , Gregory R. Ziegler , Lauren S. Jackson
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引用次数: 0

摘要

在用于生产牛奶巧克力的设备上生产的黑巧克力可能因交叉接触而含有牛奶。本研究评估了使用干洗方法去除连接到不锈钢管上的蝶阀或球阀以及用于巧克力生产的中试设备上的牛奶巧克力残留物的情况。在未经清洗、使用猪净化处理或 40°C 可可脂冲洗后,将不含牛奶的黑巧克力(40°C)泵送通过受牛奶巧克力污染的阀门/管道组件。每隔 7 秒收集一次黑巧克力样品。为去除炼乳机和球磨机中残留的牛奶巧克力而进行的处理包括不清洗、40°C 可可脂冲洗和湿法清洗。清洗后,在球磨机和凝炼池中处理三批黑巧克力(40°C),并收集每批黑巧克力。牛奶巧克力在三辊精炼机上加工,然后与黑巧克力(9 千克)一起推入,每隔 5 分钟收集 0.3 千克样品。黑巧克力样品用酶联免疫吸附法分析牛奶浓度。试验和分析均一式三份。在收集黑巧克力的最初几秒钟内,从受污染的阀门/管道组合中获得的样品中牛奶浓度≥4,500 µg/g,需要≥16.2 千克的黑巧克力才能获得低于 ELISA LOQ(2.5 µg/g)的牛奶浓度。对球阀/管道组件进行猪清洗处理后,牛奶浓度低于 ELISA LOQ。蝶阀/管道的可可脂冲洗降低了最初的牛奶浓度,但直到≥18.7 千克黑巧克力清洗时才检测到牛奶。用球磨机和凝固器加工的第一批黑巧克力在未清洗的情况下,牛奶浓度≥17,000 µg/g,而使用可可脂冲洗可使黑巧克力中的牛奶含量降低≥89%。由于交叉接触,一些干洗处理可有效降低黑巧克力中的牛奶含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment

Dark chocolate produced on equipment used to manufacture milk chocolate can contain milk due to cross-contact. This study evaluated the use of dry cleaning methods for removing milk chocolate residue from a butterfly or ball valve attached to a stainless steel pipe and from pilot-scale equipment used in chocolate manufacture. Milk-free dark chocolate (40 °C) was pumped through a milk chocolate-contaminated valve/pipe assembly after no cleaning, use of a pig purging treatment, or a 40 °C cocoa butter flush. Dark chocolate samples were collected at 7-sec intervals. Treatments investigated for the removal of residual milk chocolate from a conche and a ball mill included no cleaning, a 40 °C cocoa butter rinse, and wet cleaning. After cleaning, three batches of dark chocolate (40 °C) were processed in the ball mill and conche, and each batch was collected. Milk chocolate was processed on a 3-roll refiner, followed by push-through with dark chocolate (∼9 kg) with 0.3 kg samples collected at 5-min intervals. Dark chocolate samples were analyzed for milk concentrations by ELISA. Trials and analyses were completed in triplicate. Dark chocolate push-through alone resulted in milk concentrations ≥4,500 µg/g in samples obtained from the contaminated valve/pipe combinations within the first few seconds of collection, and ≥16.2 kg of dark chocolate was needed to obtain milk concentrations below the ELISA LOQ (2.5 µg/g). A pig purging treatment of the ball valve/pipe assembly resulted in milk concentrations below the ELISA LOQ. A cocoa butter flush of the butterfly valve/pipe decreased initial milk concentrations, but milk was detected until ≥18.7 kg dark chocolate purge. Milk concentrations in first batches of dark chocolate processed in a ball mill and conche without cleaning were ≥17,000 µg/g while the use of a cocoa butter rinse reduced milk levels in dark chocolate by ≥89%. Some dry cleaning treatments were effective at reducing levels of milk in dark chocolate due to cross-contact.

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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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