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Further Studies on In-Place Cleaning

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Many milk sanitarians and public health authorities are convinced that properly designed and properly installed sanitary pipe lines can be effectively cleaned in place. This work is a continuation of a study reported earlier (5) and was undertaken to obtain information on the effect on the sanitary condition of the line of (a) time of sanitization, (b) elimination of acid treatment, (c) reduction of circulation velocity, and (d) lowering the temperature of the cleaning solution. In addition, the effectiveness of in-place cleaning of an existing, conventional, take-down, sanitary stainless steel line, equipped with paper gaskets and Wiz-seals¹ was investigated.

EXPERIMENTAL PROCEDURE

A. PERMANENT LINE.

Description of line. The 1.5-in. stainless steel line used in this study was installed in the University of Illinois Creamery in 1950.² The line consists of 11 ft. 9 in. of 180-grit pipe; 10 ft. of 300-grit pipe; 20 ft. of 500-grit pipe; and 4 ft. 5 in. of electropolished pipe.