Multi‑length Scale Approach to Investigate Cleaning of Food‑Derived Deposits Adhered to Hard Surfaces: Mixtures of Starch, Whey Protein, and Lard

Fouling, the accumulation of undesirable material on manufacturing equipment surfaces, poses a pervasive challenge in industrial processes. In the food industry, the complex interactions among these compounds can give rise to stubborn deposits that deviate from conventional cleaning protocols. In this work, the forces and removal mechanisms of model fouling agents composed of mixtures of starch, whey protein, and lard deposited on solid surfaces of relevant industrial interest (i.e. stainless steel, aluminium, and PTFE) are investigated using a multi-length scale approach, involving milli-manipulation and a lab-simulated Clean-In-Place (CIP) system. The forces involved in the removal process, the types of failure observed when the deposits are subjected to shear stress (adhesive, mixed, or cohesive), and the performance of the CIP system are systematically analysed as a function of the cleaning treatments applied. For stainless steel surfaces, alkaline treatment seems to facilitate the cleaning of lard and starch deposits, while the whey foulant removal tends to be more effective using hot water under the conditions tested. Hot water is effective for stainless steel and PTFE surfaces, reducing the mechanical shear stress required, while the alkaline treatment demonstrated superior efficacy for aluminium surfaces. These findings emphasise the importance of customising cleaning protocols for CIP optimisation

Insights into the optimisation of the Clean-In-Place technique: Cleaning, disinfection, and reduced environmental impact using ozone-based formulations

Chemical and food industries are focusing on reducing the economic and environmental impact of cleaning operations. This study aims to analyse the use of alkaline ozonated formulations to remove starch adhering to stainless steel surfaces, improving disinfection of mature biofilms with Listeria and Pseudomonas, and reducing the environmental impact of wastewater. Three key cleaning parameters have been analysed in a lab-simulated Clean-In-Place system (CIP): temperature (20−60 °C), time (20−120 min), and cleaning formulations containing ozone and surfactant (linear alkylbenzene sulfonate, alkylpolyglucoside, fatty ethoxylated alcohol, lauramine oxide) were assayed. Higher temperature, time, and ozone concentration improved starch removal and disinfection of the stainless-steel surfaces, as well as the environmental impact of cleaning wastewater. Therefore, ozone-based CIP protocols could provide new opportunities to achieve cleaner, greener, and safer industries by intensifying cleaning, disinfection, and wastewater treatment in one step, saving operational costs compared to conventional CIP techniques.Grupos de Investigación RNM332 y TEP21

Estudio cinético de la hidrólisis de lactosa mediante un reactor de fibra hueca

Univ. Granada, Departamento de Ingeniería Química. Leída el 29-10-200

Procedimiento y dispositivo de limpieza de superficies metálicas utilizando una corriente continua

Número de publicación: ES2518790 B1. Número de solicitud: 201431295.La invención consiste en procedimiento de limpieza de superficies metálicas mediante el uso de una corriente continua y en presencia de una solución básica con pH elevado que aporte iones OH al medio durante el proceso de limpieza, así como en un dispositivo que implementa dicho procedimiento.Universidad de Granad

Composiciones de tensioactivos altamente humectantes

Número de publicación: ES2352934 B2. Número de solicitud: 201001646.Composiciones de tensioactivos altamente humectantes. La presente invención se refiere a nuevas composiciones químicas que incluyan en su composición mezclas de tensioactivos no iónicos etoxilados del tipo alcoholes grasos etoxilados de cadena alquídica comprendida entre 8 y 18 átomos de carbono y número de etoxilación comprendido entre 3 y 11, y ésteres de glicerina con número de etoxilación comprendido entre 2 y 17, y que presentan mejor poder humectante que el de estos tensioactivos por separado, presentando un efecto sinérgico.Universidad de Granad

Enzyme stability with essential oils and surfactants. Growing towards green disinfectant detergents

This research received support from the Regional Government of Andalusia-FEDER ANDALUCÍA 2014-2020 (grant number A-TEP-030-UGR18), and from the “Pre-competitive Research Projects“ Program of the University of Granada (Spain) (grant number PP2023.PP.61). Eléa Sizaire and Sabrina Di Scipio thank the Erasmus and Erasmus + programs, respectively, for funding their research scholarships at the University of Granada. Funding for open access charge: Universidad de Granada / CBUA.This study investigates the stability of α-amylase and protease in disinfectant formulations incorporating essential oils (EOs), anionic surfactants (linear alkylbenzene sulfonate), non-ionic surfactants (alkylpolyglucosides and ethoxylated fatty alcohols), and mixtures of them, analysing the influence of the composition, temperature, and time using shelf-life assays. EOs reduce α-amylase activity showing first-order deactivation kinetics, and surfactants were found not to significantly affect its activity. However, protease activity increases with the presence of EOs, and it was also observed that the use of surfactants does not significantly affect protease activity either. This work represents a step forward in the development of environmentally friendly multifunctional detergents with high disinfectant and detersive capacity.Regional Government of Andalusia-FEDER ANDALUCÍA 2014-2020 (A-TEP-030-UGR18)University of Granada (Spain) (PP2023.PP.61)Universidad de Granada / CBUAUniversity of Granada Erasmus + program

Kinetic modeling of advanced starch oxidation with ozone in basic solutions

The growing use of ozone (O3) in the last years to clean and enhance the physicochemical properties of starches, widely used as additives in food, beverage, and pharmaceutical industries, calls for a better understanding of their oxidation process. High pH, however, decomposes O3 rapidly, forming highly-oxidant radicals, thus increasing the complexity of the reaction system. In this study, a kinetic model for the ozonation reaction of starch in an alkaline medium was developed and experimentally validated. Firstly, the concentration of hydroxyl radicals (●OH) over the reaction time is evaluated through the degradation of pCBA (a probe compound) to later evaluate and model the oxidation process of starch based on Chemical Oxygen Demand (COD) measurements. By using a semi-batch reactor containing alkaline solutions at pH = 13, different O3 concentrations (0–42.30 g/Nm3) and temperatures (20–60 °C), a pseudo first-order kinetic model was proposed to model the pCBA-ozone reaction. This model estimates the ●OH formation, being [●OH] constant and proportional to the O3 continuous dose. Therefore, under the conditions studied, ●OH is a non-limiting reactant independent of temperature. The activation energy was estimated at 14.2 ± 2.1 and 14.5 ± 0.6 KJ/mol for 21.15 and 42.30 gO3/Nm3, respectively. Then, COD data were used to propose a kinetic model for ozone-starch oxidation in alkaline media, where besides O3 concentration and temperature, starch concentration (600–1700 mg/L) was also varied. According to the results, higher temperatures and longer reaction times resulted in a greater COD reduction, being it more pronounced at lower initial starch concentration. The activation energy of the ozone radicals-starch reaction was estimated at 8.1 ± 0.4 KJ/mol, being significantly lower than those reported for the reaction between pCBA and ●OH.Grupos de Investigación RNM332 y TEP21

Fomento del espiritu emprendedor y capacitación para el desarrollo de nuevas ideas empresariales a través de actividades de tutorización grupal

Desde el curso académico 2003/04, un grupo multidisciplinar de profesores de la Titulación de Ingeniero Químico, viene desarrollando un Plan de Acción Tutorial (PAT) dirigido a los alumnos de esta titulación. Con dicho PAT se pretende orientar a los alumnos en aspectos tales como la Universidad, su Facultad, órganos de representación, becas, investigación, orientación académica y profesional, dependiendo del curso académico en el que se encuentren inmersos. Para alumnos de cuarto curso, el objetivo principal de este Plan ha sido la programación de actividades que mejoren su futura empleabilidad, y específicamente, actividades que doten al alumno de una serie de conocimientos y habilidades prácticas que le capaciten para poder crear una empresa, abriéndoles la posibilidad del autoempleo.SIN FINANCIACIÓNNo data 201