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The Influence of Flow Rate on CIP Cleaning Efficiency and Flow Resistance in an Installation with a Three-Section PHE

Galiński Maksymilian, Bieńczak Agata, Ignasiak Łukasz, Kiczek Tomasz, Michalak Tomasz, Woźniak Paweł, Maziarz Karolina

Journal of Research and Applications in Agricultural Engineering

2025

Vol. 70, nr 1

39--47

Due to the widespread application of plate heat exchangers (PHE) in the food industry, a key aspect of their operation is ensuring a high level of hygiene, which guarantees the microbiological cleanliness of the final product. This is achieved through the cleaning of installations containing PHE using the Clean-in-Place (CIP) system. An important aspect is the determination of flow resistance, as this enables the specification of drive parameters and the selection of a pump that provides a sufficiently high flow rate through the installation, particularly required during the pre-rinsing stage. The subject of the research was a three-section plate heat exchanger, which forms part of a prototype technological line designed for the pasteurisation of liquid egg mass and its fractions – egg white and yolk. As part of the study, the effectiveness of the cleaning process was assessed depending on the flow rate. Based on experimental results, the minimum flow rate necessary for effective cleaning using commercial sodium hydroxide (NaOH)-based cleaning agents was determined. In addition, the extent to which the relationship described in the literature – linking flow rate with hydraulic resistance in PHE – is confirmed under real operating conditions during the cleaning process in the CIP system was analysed. The results obtained may be used to optimise the parameters of the CIP process, which will contribute to increased efficiency, reduced consumption of chemical agents, and improved microbiological safety of the final product.

Analysis of the Waste Generated during the Cutting Process in Onion Topping and Tailing

Kiczek Tomasz, Stachowiak Arkadiusz, Bieńczak Agata, Woźniak Paweł, Ignasiak Łukasz, Galiński Maksymilian, Michalak Tomasz, Zwierzycki Wiesław, Tyczewski Przemysław

Journal of Research and Applications in Agricultural Engineering

2024

Vol. 69, nr 2

14--18

Onions are one of the most popular cultivated vegetables. In Europe, Poland is a leading producer of this vegetable and a hub where it is peeled and then sent in peeled or chopped form to western EU countries. After the top and root removal process, husks remain that require further management. It is also crucial to minimise their amount by applying appropriate topping and tailing processes in industrial machines. This is done in order to help prevent food waste and reduce the amount of waste generated. The article presents methods of cleaning onions in terms of cutting off the roots and green parts of the vegetable, focusing on the amount of waste generated in this process. The authors present examples of possible solutions for the cutting process and compare them in terms of the theoretical waste they generate, to identify the method with the greatest raw material savings. Additionally, the article presents the results of theoretical studies on the waste generated by the selected method, considering its various geometric variables. An analysis of the results is made and conclusions are drawn.