食品工厂设备清洗及CIP系统

食品加工企业在产品生产过程中,加工设备及管道的清洗非常重要。加工设备及管道在使用后会产生一些沉积物,如不及时、彻底地清洗,将直接会影响产品的质量。原地清洗系统(CIP)是一种理想的设备及管道清洗方法,目前在食品加工企业,特别在乳制品企业中的应用越来越广泛,并论述了CIP设备的原理及其清洗剂的清洗效果。     

原位清洗系统在乳制品加工中的应用探讨

原位清洗(CIP)系统是一种可以在不拆除设备的情况下,对乳制品加工生产过程中加工设备中沉积下来的沉积物进行清洗的一种清洗系统。本文通过分析原位清洗系统的工作原理以及影响清洗效果的因素,探讨原位清洗系统在乳制品加工中的应用。     

CIP系统在啤酒企业的应用

CIP是设备与管道的清洗系统,CIP系统在啤酒生产企业的应用,有利于推行洁净生产和安全卫生管理。文中介绍了CP系统、CIP系统的设计要点、清洗剂的类别、清洗效果的影响因素,以及清洗的评价等。     

更少能耗、更高效率,让清洗任务更轻松

正保证加工设备及管道的洁净对乳制品生产加工而言至关重要,所以企业给传统CIP清洗提出了更高的要求。艺康基于对大量数据和案例的累计,对CIP快速清洗工艺效果进行了全面有效的验证。在乳制品的生产过程中,确保加工设备及管道的洁净,以及物料免受二次污染至关重要。这要求工厂在每班生产任务完成后需立即执行有效的CIP清洗。近年来,国内乳制品行业都在进行产品的转型升级,并纷纷朝着更健康化和更多元化的方向     

啤酒酵母抽提物生产中CIP系统的配置及应用

原地清洗（CIP）系统是一种不用拆卸设备、零部件和管道,不用进行人工擦洗和冲刷,而是通过清洗液的理化作用直接清洗设备和管道本身的方法。文中论述了原地清洗（CIP）系统的构成、影响CIP清洗效果的因素及CIP系统的设计要点,并结合酵母抽提物生产工艺实际,说明TCIP的应用情况。     

EIP系统在啤酒企业的应用

CIP系统是一种设备与管道的清洗系统,它的应用对啤酒企业发展循环经济推行清洁生产和安全卫生管理具有极其重要的意义。1 CIP系统1．1啤酒企业CIP系统主要包括清洗剂站(洗涤杀菌液配制、贮存)、循环系统(输送泵、回收泵、     

CIP清洗系统的设计及注意事项

CIP清洗在食品、饮料、生物制药、化工特别是在乳品工业生产中应用广泛。采用自动CIP清洗的企业也越来越多,但CIP清洗在应用中也存在一些问题,该文从设计及应用上阐述其设计过程及注意事项。     

CIP系统在啤酒企业的应用

CIP系统是一种设备与管道的清洗系统，它的应用对啤酒企业发展循环经济推行清洁生产和安全卫生管理具有极其重要的意义。     

博世科技助推奶粉包装

在食品饮料行业,对生产设备都有着严格的清洗要求。现在CIP已经广泛地应用于机械化程度较高食品饮料企业。不同的清洗液通过泵打入被清洗的管道和反应器,其中氢氧化钠和硝酸应用晟为广泛。     

基于PLC的原位清洗控制

为顺应原位清洗(CIP)工艺的不断发展,研制了新一代基于PLC控制器的CIP设备控制系统,本文介绍了该系统的原理,组成及应用。在利用工业控制计算机监控原地清洗设备的基础上,研制开发了新一代可编程控制器(PLC)和触摸屏构成的原位清洗控制系统。并介绍其控制原理及应用。     

CIP在巴氏杀菌奶生产中的重要性

主要介绍了CIP的原理及在巴氏杀菌奶生产中的重要性,具有较高的使用价值。     

Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures

The possible contamination of surfaces of food processing lines during cleaning in place (CIP) procedures was investigated. Experiments were focused on surface contamination of straight pipes and a two-way valve, chosen as an example of complex pieces of equipment. Pipes and a two-way valve were inserted into a CIP rig, at the same time as a series of pipes highly contaminated with spores of three Bacillus cereus strains, with various surfaces properties. Following a CIP procedure, performed in conditions close to those encountered in food industries, the contamination level of the various items was estimated. A significant surface contamination occurring during CIP was evidenced, depending on the spore surface properties. Similarly to previously reported observations, when spores were suspended in optimal adhesion conditions (suspension in water at 20 °C), the re-adhesion phenomenon was controlled by the flow pattern and contamination levels inside the valve were significantly higher than in tubes. Cleaning strategies should therefore take into account the re-adhesion phenomenon to limit the risk of contamination by the process line.     

智能型就地清洗设备

本文介绍了就地清洗（ＣＩＰ）设备的第三代产品──智能型ＣＩＰ设备的构成、特点、规格与技术参数。ＣＩＰ工艺流程及其智能型的控制点流程、时序要求以及应用可编程序控制器（ＰＣ）来实现ＣＩＰ的逻辑控制。     

浅谈啤酒厂中的CIP清洗技术

就CIP清洗装置的设备组成,清洗、杀菌剂的要求和种类进行了介绍。实例了啤酒厂各生产环节的CIP清洗方案。     

CIP系统在啤酒厂的应用

CIP(原位清洗)系统，在啤酒生产中指采用合适的清洗剂和清毒剂对生产设备(如发酵罐、热交换器、泵、阀门、管道等)的内表面和其它相关容器内表面等无须进行拆卸和安装就能进行周期清洗和消毒的系统。该文对啤酒生产各个环节中CIP系统的应用进行了详细说明，并将其与其它清洗方法作了比较。提出CIP程序中清洗剂和清洗器的选择至关重要，每个企业应根据自身条件制定符合生产实际的CIP程序。     

Use of Photobacterium leiognathi in studies of process equipment cleanability

The aim of the EC funded Project AIRI-CT-92 is to develop methods for the cleanability testing of food processing equipment. Photobacterium leiognathi ATCC 33469 has been suggested as an indicator organism in cleanability testing. Here, this bacterium was grown as a biofilm for 5 h or 24 h at room temperature on various surfaces, clean or milk-soiled, by immersing the surfaces in luminous medium inoculated with P. leiognathi. The surfaces were then rinsed or cleaned using a CIP procedure before the hygienic status was determined using conventional plating, bioluminescence output and image analysis.
Rinsing did not eliminate the bacterium from the surfaces nor did the CIP procedure when 24-h biofilms were used, as was readily seen after enrichment in luminous medium. In image analysis the biofilm showed a spotlike growth pattern which was most evident on stainless steel. The advantage of P. leiognathi in the cleanability assessment, which is based on the natural light output of the test bacterium, is that the test is easy to perform and can be carried out without use of expensive reagents.     

CIP系统:饮料工业中的清洁员

<正>CIP(ClearInPlace)就地清洗系统是用水和不同的洗涤液,按照一定的程序,通过循环,无需拆装设备即可达到清洗的目的清洗系统。所谓"就地清洗",就是直接通过CIP这个系统的管路与需要清洗的生产设备相连,对设备进行清洗。CIP系统是一种设备清洗的解决方案,厂家需要对其设备进行定期的清洗、去垢、除污,以使其达到相应的清洁度,从而使所生产的产品能够达到相应的工艺标准。目前,这种清洗方法已成为保证产     

CIP system design and philosophy

CIP systems are now used in almost all sires and types of dairy plant. The history of this development is outlined and the major design influences are set out. The merits of the various types of CIP system in use currently are explained, as are the alternative component options now available. Consideration is given to the engineering principles and other factors that influence the cleaning efficiency of CIP systems. notably the commercial constraints which often determine design decisions. The influence of control equipment on CIP design has been significant and will continue to provide the main springboard for developments in the future.     

PET饮料生产设备的原位清洗

对PET饮料生产中设备、管路清洗的作用和原理展开深入分析，结合设备的结构特点，总结出饮料设备原位清洗(Cleaning In Place)的主要流程及其中的关键控制点。通过对设备原位清洗的正确控制，保障后续生产中产品的安全、卫生及品质的稳定性。     

Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industry

Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs thermal treatments and nonbiodegradable chemicals (acids and alkalis), requiring appropriate neutralization before disposal, resulting in sustainability challenges. In addition, biofilms are a major source of contamination and spoilage in dairy industries, and it is believed that current chemical CIP protocols do not entirely destroy biofilms. Use of enzymes as effective agents for CIP and as a more sustainable alternative to chemicals and thermal treatments is gaining interest. Enzymes offer several advantages when used for CIP, such as reduced water usage (less rinsing), lower operating temperatures resulting in energy savings, shorter cleaning times, and lower costs for wastewater treatment. Additionally, they are typically derived from natural sources, are easy to neutralize, and do not produce hazardous waste products. However, even with such advantages, enzymes for CIP within the dairy processing industry remain focused mainly on membrane cleaning. Greater adoption of enzyme-based CIP for cheese industries is projected pending a greater knowledge relating to cost, control of the process (inactivation kinetics), reusability of enzyme solutions, and the potential for residual activity, including possible effects on the subsequent product batches. Such studies are essential for the cheese industry to move toward more energy-efficient and sustainable cleaning solutions.