Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol

Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can result from either or both adhesive and cohesive failure. In this study, the aim was to investigate the removal kinetics of an adhesive material and to design a novel cleaning in place (CIP) protocol for these kinds of materials at industrial scale to reduce environmental impact of cleaning processes. It was detected that different variables controlled the cleaning process in removal of adhesive deposit Temperature was not found as a significant variable in the initial stage of cleaning. Velocity of cleaning water controlled the cleaning at this stage when top layers of the deposit were removed by fluid mechanical removal due to breakdown of weak cohesive interaction. In the later cleaning stage, both velocity and temperature significantly contributed to cleaning, which suggested that both hydrodynamic forces and rheological changes are needed to overcome adhesion forces between the deposit and surface. Hence, a novel two step CIP protocol was proposed due to existence of different mechanisms in cleaning. When compared with conventional one step CIP protocols currently used in the processing plants, the proposed CIP protocol reduced the energy consumption by 40% without decreasing the cleaning efficiency. (C) 2015 Elsevier Ltd. All rights reserved.Turkish Ministry of National EducationMinistry of National Education - Turkey; ZEAL project [TP//ZEE/6/1/21191]; Technology Strategy Board's Collaborative Research and Development programme; BBSRCUK Research & Innovation (UKRI)Biotechnology and Biological Sciences Research Council (BBSRC) [BB/D523386/1] Funding Source: UKRI; EPSRCUK Research & Innovation (UKRI)Engineering & Physical Sciences Research Council (EPSRC) [EP/K011820/1] Funding Source: UKRI; Biotechnology and Biological Sciences Research CouncilUK Research & Innovation (UKRI)Biotechnology and Biological Sciences Research Council (BBSRC) [BB/D523386/1] Funding Source: researchfish; Engineering and Physical Sciences Research CouncilUK Research & Innovation (UKRI)Engineering & Physical Sciences Research Council (EPSRC) [EP/K011820/1] Funding Source: researchfishIP (the first author) acknowledges the financial support from the Turkish Ministry of National Education. This paper reports results from the ZEAL project TP//ZEE/6/1/21191, which involves; Alfa Laval, Cadbury Ltd., Ecolab Ltd., Newcastle University, Heineken UK Ltd., GEA Process Engineering Ltd., Unilever UK Central Resources Ltd., Imperial College of Science Technology and Medicine, GlaxSmithKline, Bruker Optics Ltd. and the University of Birmingham. The project is co-funded by the Technology Strategy Board's Collaborative Research and Development programme, following open competition. For more information visit

The effects of gelatine solutions as edible coating materials on quality and sensory properties of chicken meat patties

Bu çalışmada farklı konsantrasyonlardaki (% 0, %5, %7,5 ve %10) jelatin çözeltilerinin tavuk köfteleri üzerine etkileri araştırılmıştır. Kaplanmış köftelerde kızartma sonrası bazı fiziksel, kimyasal ve duyusal analizler yapılırken, + 4 °C’de 15 gün depolanan köftelerde pH, TBA ve renk değerleri tespit edilmiştir. Çalışmada % 7,5 oranındaki jelatin çözeltisinin kaplamaların yapışma derecesini, kızartılan örneklerin a değerini ve duyusal özelliklerini artırdığı belirlenmiştir. % 5 ve % 7,5 oranında hazırlanan çözeltilerin örneklerdeki TBA değerini düşürdüğü, depolama sonunda ise ürün kalitesini düşürecek bir sonuç bulunmadığı gözlenmiştir. Sonuç olarak, özellikle % 7,5 oranındaki jelatin çözeltisi ile tavuk köftelerinin kaplanmasının kalite ve duyusal özellikler açısından daha olumlu sonuçlar verdiği söylenebilir.In this study, the effects of gelatine solutions prepared with different concentrations (0%, 5%, 7.5% and 10%) on chicken meat patties were determined. Some physical, chemical, and sensorial analyses of coated samples after frying were performed. Also, pH, TBA, and color characteristics of raw patties during storage at +4 °C for 15 days were evaluated. As a result, gelatine solution at level of 7.5 % increased the adhesion degree. It increased a value and enhanced sensory properties of fried samples. Gelatine solutions at level of 5 % and 7.5 % decreased TBA values of raw samples, revealing that there was no any negative effect to decrease product quality. Consequently, the coating with gelatine solution level at 7.5 % was determined to result in better quality and sensory properties than coating with those at 5 % and 10 %

An evaluation of FTIR spectroscopy for prediction of royal jelly content in hive products

Sagdic, Osman/0000-0002-2063-1462; BOZKURT, FATIH/0000-0003-4905-095XWOS:000506328600001In this work, a rapid FTIR-ATR spectroscopic method combined with chemometrics was developed to predict royal jelly content in hive products; namely, dietary supplements such as royal jelly, propolis, honey and pollen. FTIR spectra of royal jelly, propolis, honey and pollen as well as their mixtures and dietary supplements were characterized. Amide II spectral absorption band with a peak point around 1547 cm(-1) in the spectral range 1580-1500 cm(-1) was used for quantitative estimation based on the calibration method using Partial Least Squares Regression (PLSR) and principal component regression (PCR) analyses. The results from the developed FTIR technique were also validated by those from HPLC-PDA technique, revealing a good correlation between FTIR and HPLC results (R-2 = 0.99). The results of the present study suggest that the developed FTIR spectroscopy technique can be used to rapidly, easily and accurately predict the royal jelly content in the hive products

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

Grape pomace extracts were obtained from 5 different grape varieties grown in Turkey. The extracts were concentrated to obtain crude extracts; and incorporated into beef patties at 0% (Control), 1%, 2%, 5%, and 10% concentrations to test their antimicrobial effects in different storage periods (first, 12, 24, and 48 h). The numbers of microorganism were generally decreased by the extract concentration during the storage period. All the microorganisms tested were inhibited by the extract concentration of 10% in all the storage periods. Furthermore, the foodborne pathogens including Enterobacteriaceae and coliform bacteria, and the spoilage microorganisms including yeasts and moulds and lipolytic bacteria were also inhibited by 5% of Emir, Gamay, and Kalecik Karasi varieties in beef patties. Considering the results, the extracts of grape pomaces might be a good choice in the microbial shelf life extension of the food products as well as inhibiting the food pathogens as the case of beef patties