Inline UV-Vis spectroscopy to monitor and optimize cleaning-in-place (CIP) of whey filtration plants
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- 作者：Thilo H.A. Berga ; thi@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; Niels Ottosenb ; Franciscus van den Berga ; Richard Ipsena
- 关键词：Cleaning-in-place ; In-line ; UV spectroscopy ; Whey ; Ultrafiltration
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：164-170
- 全文大小：1338 K
文摘
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Inline UV spectroscopy shows the “real-time” dynamics of CIP.
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Inline UV spectroscopy can be used to optimize processing time, energy and chemical needs of CIP.
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Caustic cleaning dynamics are very fast; this step might be reduced.
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Prolonged enzymatic cleaning might be beneficial.