Moving from recipe-driven to measurement-based cleaning procedures: monitoring the cleaning-in-place process of whey filtration units by ultraviolet spectroscopy and chemometrics

TY - JOUR

T1 - Moving from recipe-driven to measurement-based cleaning procedures

T2 - monitoring the cleaning-in-place process of whey filtration units by ultraviolet spectroscopy and chemometrics

AU - Lyndgaard, Christian Bøge

AU - Rasmussen, Morten Arendt

AU - Engelsen, Søren Balling

AU - Thaysen, Dorit

AU - van der Berg, Franciscus Winfried J

PY - 2014/4

Y1 - 2014/4

N2 - We investigate the potential of ultraviolet spectroscopy (UV) to monitor cleaning of whey filtration membrane units. Based on sample collections in a full scale production environment two cases of cleaning monitoring by UV are evaluated. The first case demonstrates that UV can measure progress during both recirculation cleaning and the subsequent flushing of cleaning agents. The second case establishes that kinetics during the enzymatic cleaning step can be followed by UV and shows that different cleaning mechanisms are acting simultaneously. We also assess the detection limit for different whey components in a mixture design. Results show that UV in combination with partial least squares regression can quantify whey components down to between 10-20 ppm for whey protein, 5-9 ppm for whey fat, and 60-80 ppm for non-protein/fat solids.

AB - We investigate the potential of ultraviolet spectroscopy (UV) to monitor cleaning of whey filtration membrane units. Based on sample collections in a full scale production environment two cases of cleaning monitoring by UV are evaluated. The first case demonstrates that UV can measure progress during both recirculation cleaning and the subsequent flushing of cleaning agents. The second case establishes that kinetics during the enzymatic cleaning step can be followed by UV and shows that different cleaning mechanisms are acting simultaneously. We also assess the detection limit for different whey components in a mixture design. Results show that UV in combination with partial least squares regression can quantify whey components down to between 10-20 ppm for whey protein, 5-9 ppm for whey fat, and 60-80 ppm for non-protein/fat solids.

U2 - 10.1016/j.jfoodeng.2013.10.037

DO - 10.1016/j.jfoodeng.2013.10.037

M3 - Journal article

SN - 0260-8774

VL - 126

SP - 82

EP - 88

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -