DOI : https://doi.org/10.18517/ijaseit.10.3.10998

Performance Evaluation of Portable Hot Water Jet for Frozen Meat Industry Application

Nurul Izzah Khalid (1), Norashikin Ab. Aziz (2), Farah Saleena Taip (3)
(1) Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
(2) Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
(3) Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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How to cite (IJASEIT) :
Khalid, Nurul Izzah, et al. “Performance Evaluation of Portable Hot Water Jet for Frozen Meat Industry Application”. International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 3, June 2020, pp. 1099-06, doi:10.18517/ijaseit.10.3.10998.
Citation Format :
High temperature-induced water jet has important cleaning factors for effective cleaning at food industries because it can provide mechanical, heat, and chemical effects during cleaning. It can also reduce cleaning time, labor load, and utility consumptions, hence reducing the operating costs and enhance sustainability. However, it has not been used widely in small and medium food industries due to a lack of cleaning awareness and small budget allocation for cleaning and disinfection. In this article, we evaluated the performance of a portable water jet in the laboratory before it was introduced to the frozen meat industry. Removal of invisible fat-based fouling deposits which remained on the surfaces of the meat processing equipment is quite a challenge. In this work, stainless steel surfaces were fouled with the fat-based fouling deposit. The fouled stainless-steel surfaces were used for the cleanability tests. The tests were conducted at different parameters which were cleaning parameters (temperature (35 °C and 65 °C) and cleaning detergent presence), cleaning operations (nozzle distances (5 cm and 30 cm)) and surface geometries (vertical and horizontal) which representing the different equipment’s geometry. Physical cleanliness (visual and touch) and protein residue swab test was used as the cleaning indicators. The target cleanliness was achieved at a high cleaning temperature of 65°C and with the presence of cleaning detergent. Results from these tests will be used as a guide to design an optimal cleaning program for SMEs frozen meat patty factory.

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