如何选择食品生产设备清洗剂易康ecolab.ppt

Making The Right Choice Cleaners Five Factors Nature of the Soil Role of Water Surface to be Cleaned Method of Application Environmental Concerns Nature of Soils Visible Solution: The Right Cleaner Invisible (microorganisms) Solution: The Right Sanitizer Food IndustryClassification of Soils Fat Protein Carbohydrates Mineral Salts Fat Removal Fats Emulsification: Surfactant Disporsion: Alkali Saponification: Strong Alkali Protein Alkaline or Acid Dissolve proteins Oxidizing Agent Hydrolyze proteins Enzyme (protease) Catalyst to hydrolyze proteins Solubility of Protein Carbohydrates Sugars Soluble in warm water Starches Alkaline or acid cleaner Enzyme (Amylase) Mineral Salts From food and water suppliesBuild-up is referred to as “stone” Milk-stone, beer-stone Phosphates and polymers form soluble complexes Chelates, the strongest, form soluble complexes Cleaning Solution Typical Impurities in Water Water Hardness The most important chemical property of water Temporary hardness Calcium of magnesium bicarbonate Precipitates upon heating Precipitates with alkali Permanent hardness Calcium or magnesium chlorides or sulfates Stable when heated Precipitates with alkali Hardness forms scale or leaves films Water HardnessCalcium Carbonate CaCO3U.S. Geological Survey pH Normal range: pH 6.5 to pH 8.5 Acid or alkaline cleaners are generally not affected by water pH Minerals and Other Impurities Iron and manganese Cause Stain Can react with oxidizers to create precipitate Microorganisms Suggested Water StandardsCleaning/Sanitizing Applications Turbidity Color Taste/Odor Total Dissolved Solids Hardness as CaCO3 Alkalinity as CaCO3 pH Iron Manganese Copper Chlorides Sulfates Silica Microorganisms Standard Plate Count Coliforms Psychrotropes 1-10 5-10 Low 500 250 250 6-8 0.3 0.1 2 200 200 15 Pathogen free Less than 500 cfu/ml. Less than 1 cfu/100 ml. Less than 20 cfu/ml. Surface or Material to be Cleaned Stainless Steel Preferred Aluminum Copper and brass Mild steel Nonmet