ABSTRACT
In food manufacturing processes, “soil” is defined as food
residues which adhere on the surface of the equipment.
Soils that adhere on the equipment wall surface provide
surfaces for microorganism growth and thus are unsanitary
unless they are properly removed after processing. In small
pipes, the adherence of soils on walls increases hydraulic
and heat transfer resistances, which is undesirable. Thus,
cleaning of equipment is conducted frequently during food
manufacturing. After cleaning, the equipment is sterilized
for the next batch. Cleaning is necessary to reduce the
amount of disinfectants needed and improve sterilization
efficiency.
