Cleaning in Food Industry
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 216
Special Issue Editors
Interests: chemical engineering; cleaning; enzymes; surfactant; allergen removal
Special Issues, Collections and Topics in MDPI journals
Interests: chemical engineering; cleaning; enzymes; surfactant; essential oils
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cleaning and sanitisation in food industries is a critical step which affects the final quality and safety of food. Inefficient cleaning leads to losses in process performance and efficiency due to the formation of deposits that can increase pressure drop and reduce heat transfer in equipment, increasing the overall cost of the process. In addition, the formation of biofilms or microbial growth can cause food hygiene problems. Cleaning activities in the food industry are often automated by Cleaning-In-Place (CIP) systems, but need to be optimised in terms of both economic and environmental criteria.
There is a growing evolution towards the use of more economical cleaning formulations and detergents with a lower environmental impact. Accordingly, there has been a progressive substitution of traditional surfactants for those that are less toxic, more biodegradable, and obtained from renewable sources. With the aim of reducing energy consumption in cleaning processes and increasing detergent efficiency, the use of enzymes in these detergents has been incorporated to a greater extent. Other environmentally friendly technologies have also been incorporated in industries, such as the use of ozone, which increases the detersive effect of cleaning processes, minimises the generation of waste, and has a disinfectant effect on surfaces. The food industry is also incorporating the use of environmentally friendly disinfectants such as compounds extracted from plants (essential oils, flavonoids, etc.) that eliminate biofilm and microbial contamination.
This Special Issue seeks papers in which aspects of cleaning in the food industry are studied, and which are primarily—but not exclusively—oriented towards the development of more efficient, economical, and environmentally friendly cleaning processes.
Dr. Jose Maria Vicaria
Prof. Dr. Encarnación Jurado Alameda
Guest Editors
Manuscript Submission Information
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Keywords
- food industry
- cleaning
- detergents
- enzymes
- surfactants
- ozone
- disinfectants
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