Vpliv procesnih parametrov CIP čiščenja na mikrobiološko kakovost domače skute

diplomsko delo

Anita Rižnar (Author), Andreja Goršek (Mentor), Robert Rojko (Co-mentor)

Abstract

Kakovost domače skute je odvisna od mnogih dejavnikov, med katerimi je tudi čiščenje opreme s CIP sistemom, v kateri poteka tehnološki proces. Z raziskavami v okviru diplomskega dela smo določali optimalne procesne parametre CIP čiščenja v skutarni Pomurskih mlekarn. Namen dela je bil določiti spodnjo mejno vrednost koncentracije nove alkalne raztopine Deptal MP, ki bo še zagotavljala mikrobiološko kakovost domače skute. Glavni cilj naloge je bil usmerjen v določanje optimalne koncentracije lužine Deptal MP za izdelavo učinkovitega načrta CIP čiščenja, ki bo skladen z zahtevami HACCP sistema. Učinkovitost CIP čiščenja in kakovost domače skute smo ugotavljali z vzorčenjem površin z brisi, z vzorčenjem zraka s sedimentacijsko metodo in s kontrolo koncentracije CIP čistil. Kvantitativno smo določali mikroorganizme v proizvodni opremi, zraku, surovini, izplaki in končnem proizvodu. Število mikroorganizmov smo pri vzorcih površin izrazili kot koncentracijo mikroorganizmov v brisu (CFU/mL) in pri vzorcih zraka kot koncentracijo mikroorganizmov v volumski enoti (CFU/m3). Rezultate mikrobioloških raziskav smo vrednotili glede na predpisane zgornje mejne koncentracije mikroorganizmov v okviru notranje kontrole obrata. Dokazali smo, da je delovna koncentracija za lužino Deptal MP v območju od (1 — 4) % in določili optimalno vrednost koncentracije pri 2,8 %. Z optimizacijo nam je uspelo znižati stroške in prihraniti na lužini Deptal MP, kislini, energiji in porabi sveže vode ter izboljšati načrt CIP čiščenja.

Keywords

CIP čiščenje;koncentracija CIP čistil;mikrobiološka kakovost;HACCP;domača skuta;plan čiščenja;

Data

Language:	Slovenian
Year of publishing:	2011
Source:	Maribor
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[A. Rižnar]
UDC:	66-963:637.3(043.2)
COBISS:	15153430
Views:	2502
Downloads:	427
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Influence of process parameters of CIP cleaning on microbiological quality of cottage cheese
Secondary abstract:	The quality of homemade cottage cheese depends on numerous factors, CIP-assisted equipment cleaning being one of them. Within the framework of this diploma paper, research was conducted to determine the optimal process parameters of CIP in the Pomurske Mlekarne cottage cheese production. The aim was to determine the lowest possible concentration of the new Deptal MP caustic cleaner, with which the microbiological quality of cottage cheese can still be preserved. Furthermore, the main goal of the paper is directed at defining the optimal concentration of the Deptal MP caustic cleaner for the development of an effective CIP system cleansing plan, which needs to be in compliance with the HACCP system requirements. The effectiveness of the CIP-assisted cleaning and the quality of homemade cottage cheese were determined through swab sampling of selected surfaces, air sampling with sedimentation and through controlling the concentration of CIP cleaners. The concentration of microorganisms on the food processing equipment, in the air, in the raw matter, effluent and in the final product was estimated. The number of microorganisms from the surface was expressed as a number of microorganisms in the swab (CFU/mL). The concentration of microorganisms in air was expressed as the number of microorganisms per volume of air (CFU/m3). The results of the microbiological research were evaluated with regard to the requirements for concentration limits of microorganisms. These requirements were set by the production facility. The research has shown that the active concentration of the Deptal MP caustic cleaner ranges between (1 − 4) % and that the optimal value is 2.8 %. Through the optimization of the CIP system, costs were reduced, the use of Deptal MP caustic cleaner, acid, energy, water was economized and the overall CIP treatment plan was improved.
Secondary keywords:	CIP cleaning;concentration of CIP cleaners;microbiological quality;HACCP;cottage cheese;treatment plan;
URN:	URN:SI:UM:
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	75 str.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;produce of domestic (farmyard) animals and game;proizvodi domačih živali in divjadi;
ID:	1003996