Exploration of plasma‐activated water (PAW) as a cleaning‐in‐place (CIP) solution for fouling removal and microbial reduction.
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| Title: | Exploration of plasma‐activated water (PAW) as a cleaning‐in‐place (CIP) solution for fouling removal and microbial reduction. |
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| Authors: | Shah, Urvi1 (AUTHOR) ubshah@ncsu.edu, Rivero, W. C.1 (AUTHOR) wcrivero@ncsu.edu, Wang, Qingyang1 (AUTHOR) wangq8@oregonstate.edu, Zheng, Haotian1 (AUTHOR) haotian.zheng@ncsu.edu, Salvi, Deepti1 (AUTHOR) dasalvi@ncsu.edu |
| Source: | Journal of Food Process Engineering. Jul2024, Vol. 47 Issue 7, p1-18. 18p. |
| Subjects: | Food industry, Listeria innocua, Bacterial contamination, Hazardous substances, Fouling |
| Abstract: | The rapid fouling and bacterial contamination of equipment, heat exchangers, and pipelines are major concerns in food manufacturing plants. The process of cleaning‐in‐place (CIP) in the food manufacturing industry involves hazardous chemicals such as sulfuric acid, chlorine, sodium hydroxide, and potassium hydroxide. This study aims to investigate the cleaning efficiency of a novel environment‐friendly solution, plasma‐activated water (PAW), for removing dairy and plant‐based fouling and for biofilm reduction. PAW was produced by exposing water to plasma, which is a partially ionized gas generated by applying electricity to air. PAW prepared in this study had a pH, electrical conductivity (EC), and oxidation–reduction potential (ORP) of 2.5 ± 0.1, 1170. 1 ± 202.2 μS/cm, and 589.0 ± 2.4 mV, respectively. Holding PAW at different temperatures (20–75°C) did not change pH, ORP, and EC significantly, while nitrite and nitrate concentrations in PAW did not show a consistent trend with temperature. The treatment time and temperature of PAW were optimized for cleaning fouled coupons (stainless‐steel type 304 and 316) using model fouling fluids (MFF) with dairy (whey) and plant‐based (oat) proteins using full‐factorial design. The optimized PAW combinations (15 min/75°C and 5 min/75°C) were found to be as effective for fouling removal as compared to CIP controls (conventional caustic and acid solutions). Optimized PAW also showed significant biofilm reduction of Listeria innocua on stainless‐steel coupons with/without fouling, with at least 4.4 log and 4.0 log reductions in L. innocua biofilms when attached to MFF‐whey and MFF‐oat, respectively. Practical applications: Plasma‐activated water (PAW) can inactivate a wide spectrum of microorganisms on various food and food contact surfaces. We propose the use of environment‐friendly plasma‐activated water (PAW), which can be prepared on‐site and on‐demand for cleaning‐in‐place (CIP) operations in the food industry. The results of this study suggest the potential of PAW as a promising CIP alternative for cleaning and sanitizing surfaces soiled by fouling deposits in dairy and plant‐based industries. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | The rapid fouling and bacterial contamination of equipment, heat exchangers, and pipelines are major concerns in food manufacturing plants. The process of cleaning‐in‐place (CIP) in the food manufacturing industry involves hazardous chemicals such as sulfuric acid, chlorine, sodium hydroxide, and potassium hydroxide. This study aims to investigate the cleaning efficiency of a novel environment‐friendly solution, plasma‐activated water (PAW), for removing dairy and plant‐based fouling and for biofilm reduction. PAW was produced by exposing water to plasma, which is a partially ionized gas generated by applying electricity to air. PAW prepared in this study had a pH, electrical conductivity (EC), and oxidation–reduction potential (ORP) of 2.5 ± 0.1, 1170. 1 ± 202.2 μS/cm, and 589.0 ± 2.4 mV, respectively. Holding PAW at different temperatures (20–75°C) did not change pH, ORP, and EC significantly, while nitrite and nitrate concentrations in PAW did not show a consistent trend with temperature. The treatment time and temperature of PAW were optimized for cleaning fouled coupons (stainless‐steel type 304 and 316) using model fouling fluids (MFF) with dairy (whey) and plant‐based (oat) proteins using full‐factorial design. The optimized PAW combinations (15 min/75°C and 5 min/75°C) were found to be as effective for fouling removal as compared to CIP controls (conventional caustic and acid solutions). Optimized PAW also showed significant biofilm reduction of Listeria innocua on stainless‐steel coupons with/without fouling, with at least 4.4 log and 4.0 log reductions in L. innocua biofilms when attached to MFF‐whey and MFF‐oat, respectively. Practical applications: Plasma‐activated water (PAW) can inactivate a wide spectrum of microorganisms on various food and food contact surfaces. We propose the use of environment‐friendly plasma‐activated water (PAW), which can be prepared on‐site and on‐demand for cleaning‐in‐place (CIP) operations in the food industry. The results of this study suggest the potential of PAW as a promising CIP alternative for cleaning and sanitizing surfaces soiled by fouling deposits in dairy and plant‐based industries. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458876 |
| DOI: | 10.1111/jfpe.14669 |
