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Cereals pp 103-106 | Cite as

Removal Characteristics of Baked Wheat Starch Deposits Treated with Aqueous Cleaning Agents

  • R. A. Din
  • M. R. Bird
Chapter

Abstract

The fouling and cleaning of surfaces in contact with foods remains one of the major processing problems in the food industry. Baking processes must continuously guard against contamination of their products and reduction in quality due to lack of hygiene. Continuous operation of equipment has led to the introduction of ‘Cleaning In-Place’ (CIP) methods. The development and criteria affecting cleaning of processing and storage equipment is of increasing concern. Considerable time, detergent and energy may be saved if a clear understanding of the principles involved in cleaning starches and a knowledge of the effect of certain variables upon starch removal were determined. Cost optimisation of dairy CIP cycles has been studied by Bird and Espig (1994). Their study analyses a typical multi-stage acid/alkali dairy CIP cycle to examine the effect of detergent ternperature, flow-rate and concentration upon the cost of cleaning. The results show that the cost of cleaning agent concentration and temperature influence costs most, whereas the flow-rate selection requires prior knowledge of specific down-time cost.

Keywords

Cleaning Process Wheat Starch Alcohol Ethoxylate Starch Deposit Bake Process 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Bird MR (1993) “Cleaning of food process plant.” PhD thesis, University of CambridgeGoogle Scholar
  2. Bird MR and Espig SWP (1994) “Cost optimisation of dairy cleaning in place (CIP) cycles.” Trans. IChemE 72,17Google Scholar
  3. Dennet, K and Sterling C (1979) “Role of starch in bread formation.” Starch/Staerke 31, 209CrossRefGoogle Scholar
  4. Din RA and Bird MR (1995) “The effect of water on removing starch deposits formed during baking.” IChemE Research Event pp 187–189Google Scholar
  5. Hoseney RC, Finney KF and Pomeranz Y (1971) “Functional (breadmaking) and biochemical properties of wheat flour components VIII. Starch.” Cereal Chemistry 48, 91Google Scholar
  6. Kulp K and Lorenz K (1981) “Starch functionality in white pan breads: new developments.” Baker’s Digest 55 (5) 24Google Scholar
  7. Linderer M and Wildbrett (1994) “Starch residues in the cleaning process.” Proceedings of Fouling in Food Processing, Cambridge University 129–136Google Scholar

Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • R. A. Din
    • 1
  • M. R. Bird
    • 1
  1. 1.School of Chemical EngineeringBath UniversityClaverton DownUK

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