Analysis of different protocols for the cleaning of corn starch adhering to stainless steel

Abstract Cleaning-in-place is a process used in food industries to maintain the hygiene in the process. This work analyses the effect that different cleaning protocols exert on the cleaning of starch adhering to stainless-steel surfaces. The objective is to optimize the cleaning process reducing its environmental impact by diminishing the consumption of reagents and the energy consumption. These protocols include different processes (ozonation, enzyme recovery), experimental conditions (pH, temperatures, time, recirculation flow, ozone gas concentration) and composition of the washing solutions (enzyme, surfactant, silica microparticles). In the absence of enzyme, the maximum detersive effectiveness (61.9%) was obtained using a protocol that includes ozone and fatty ethoxylated alcohol at 45 °C. In the presence of the enzyme, the maximum detergency (97.0 ± 4.7%) was obtained using the highest enzyme concentrations (1.00 g/L), 60 °C and 45 min. Finally, the viability of reusing the enzyme was confirmed after different washing cycles that incorporated intermediate centrifugation stages.