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    FOT207 Assignment1

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    CIP systems automate cleaning of pipes, tanks, and equipment without disassembly. A typical CIP cycle has 5 steps: 1) pre-rinse to wet surfaces, 2) caustic wash to soften fats, 3) intermediate rinse, 4) final rinse, and 5) sanitizing rinse. CIP cycles minimize human error, improve safety, maximize production time, ensure quality and consistency, and reduce utility costs.

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    FOT207 Assignment1

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    CIP systems automate cleaning of pipes, tanks, and equipment without disassembly. A typical CIP cycle has 5 steps: 1) pre-rinse to wet surfaces, 2) caustic wash to soften fats, 3) intermediate rinse, 4) final rinse, and 5) sanitizing rinse. CIP cycles minimize human error, improve safety, maximize production time, ensure quality and consistency, and reduce utility costs.

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    CIP systems automate cleaning of pipes, tanks, and equipment without disassembly. A typical CIP cycle has 5 steps: 1) pre-rinse to wet surfaces, 2) caustic wash to soften fats, 3) intermediate rinse, 4) final rinse, and 5) sanitizing rinse. CIP cycles minimize human error, improve safety, maximize production time, ensure quality and consistency, and reduce utility costs.

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    Download as PDF, TXT or read online from Scribd
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    24 views7 pages

    FOT207 Assignment1

    Uploaded by

    BRO CODE
    CIP systems automate cleaning of pipes, tanks, and equipment without disassembly. A typical CIP cycle has 5 steps: 1) pre-rinse to wet surfaces, 2) caustic wash to soften fats, 3) intermediate rinse, 4) final rinse, and 5) sanitizing rinse. CIP cycles minimize human error, improve safety, maximize production time, ensure quality and consistency, and reduce utility costs.

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    of 7

    FOT-207

    ASSIGNMENT-1
    DAIRY TECHNOLOGY

    Submitted by:-
    Name: Sayyad Althaf
    Reg no: 12012039
    Section: H2021

    Submitted to:-

    Dr. Omar Bashir


    Department of food Technology and Nutrition, School of Agriculture
    Lovely Professional University.
    Table of Content
    1. Introduction
    2. Advantages of a cip system
    3. The cip cleaning cycle
    4. 5 Steps in a common food, dairy, & beverage cip cycle
    5. Optional steps
    6. Learning outcomes
    1. Introduction

    As a food, dairy, or beverage processor, you understand the importance of maintaining a


    hygienic process environment to ensure product quality and purity. That’s where a
    good Clean-in-place (CIP) System comes in.

    CIP systems have a vital role in processing because of the need to keep processing
    components free of bacteria. Cleaning occurs in process piping, tanks, heat exchangers, and
    other equipment to prevent product contamination and maintain processing efficiency.

    CIP is a method of cleaning

    • Sanitary process lines


    • Vessels
    • Equipment commonly used in process plants

    without having to remove or disassemble piping or equipment to accommodate


    cleaning.

    CIP Systems pump cleaning, rinsing, and sanitizing solutions through the same piping path as
    the product to eliminate product soil from all internal surfaces.
    2. Advantages of a cip system
    ➢ Minimizes Mistakes: Automating cleaning reduces the chance of human error

    that can contribute to an unsafe product.

    ➢ Keeps Employees Safe: Reduces chemical exposure by containing cleaning

    solutions within the system.

    ➢ More Production Time: As less production time is lost to cleaning, more time is

    spent making product.

    ➢ Product Quality: Reliable and repeatable cleaning means sustainable product

    quality and consistency. Less contamination means fewer product recalls and

    higher brand confidence.

    ➢ Utility Savings: Water and energy usage is reduced through repeatable cycle

    control.

    3. The cip cleaning cycle

    CIP cycles are typically run either after a processing run that has produced normal soiling or
    when changing over a processing line from one product to another.
    Every CIP cleaning cycle has its own unique set of parameters, so there’s really no such
    thing as a “typical” CIP cycle. The elements, sequence, and duration of the cleaning process
    can vary widely from one system to another, but some common steps are included in most
    cleaning cycles:
    4. 5 Steps in a common food, dairy, & beverage cip cycle

    1. Pre-Rinse
    The pre-rinse is a very important step in the CIP process because a well-monitored and well-
    executed pre-rinse makes the rest of the wash cycle predictable and repeatable.
    • Wets the interior surface of the lines and tanks
    • Removes most of the remaining residue
    • Dissolves sugars and partially melts fats
    • Provides a non-chemical pressure test of the CIP flow path

    2. Caustic Wash
    Caustic washes soften fats, making them easier to remove. Also known as caustic soda,
    sodium hydroxide or NaOH, the alkali used in caustic washes have a very high pH in a
    concentration range of 0.5-2.0%. Concentrations as high as 4% may be used for highly soiled
    surfaces.
    Caustic is typically used as the main detergent in most CIP wash cycles. A non-foaming
    formulation can help reduce pump cavitation and increase efficiency. The first wash is sent to
    the drain and the second can be recovered and re-used.

    3. Intermediate Rinse
    Fresh water flushes out residual traces of detergent remaining from the caustic wash.
    Use proper instrumentation during each step of the CIP Cycle, including rinsing, ensures
    proper cleaning.
    • Level Transmitters and Probes monitor tank levels of wash and rinse tanks.
    • Flow Transmitters ensure optimum flow for spray devices to precisely control wash
    and rinse steps.
    • Conductivity Transmitters ensure chemical levels are hitting predetermined set point.
    4. Final Rinse
    Rinse with either DI, RO, or city water to flush residual cleaning agents.
    In many systems, the final rinse water may be recovered and reused as the pre-rinse solution
    for the next cleaning cycle. The residual heat and chemicals it retains from the final rinse will
    help make the next prerinse more effective and economical.

    5. Sanitizing Rinse
    May be required to help kill microorganisms before starting the next production run. For
    many years, various hypochlorite solutions (potassium, sodium, or calcium), also known as
    “hypo,” have been used as sanitizers in many CIP cycles.
    The active ingredient in a sanitizing rinse is chlorine (bleach).
    In recent years more sanitation managers have turned away from bleach-based sanitizers in
    favour of peracetic acid (PAA), a combination of hydrogen peroxide and acetic acid.

    5. Optional steps

    1) PUSH-OUT: INCREASE PRODUCT RECOVERY AND IMPROVE CLEANING


    Prior to the pre-rinse cycle, pushing out residual product in the process lines using a
    projectile-type product recovery system improves cleaning and can save valuable product
    from going down the drain.
    2) ACID WASH: (130–150° F)
    Many dairies use acid washes regularly to remove milk scale, also called “milk stone.” Acid
    is also excellent for brightening up discoloured stainless steel by removing calcified mineral
    stains. This optional step would occur after the intermediate rinse and before final rinse.
    3) AIR BLOW: REMOVE REMAINING MOISTURE
    This step removes moisture remaining in the line after the final rinse. When performing this
    step, it’s recommended you use an air blow check valve that is CIP ’able. This eliminates the
    need to disassemble the valve to be cleaned manually.
    6. Learning outcomes
    I have learnt briefly about clean in place systems in dairy industries
    And the 5 Steps in a common food, dairy, & beverage cip cycle.
    How the cleaning system takes place.

    ………………..The End………………

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