IOA Conference and Exhibition Valencia, Spain – October 29 – 31, 2007, Albert Canut, Andrés Pascual

Cleaning and disinfection operations are of great importance within the food processing industries for food safety reasons but they produce a significant environmental impact in terms of water consumption and wastewater production.

Most care areas in food industries rely on a range of chemicals such as chlorine, quaternary ammonium compounds, bromine or iodine products, among others, however, health and environmental concerns are supporting the need for alternative sanitation technologies.

Ozone might play an advantageous role in Cleaning in Place operations as an alternative to other sanitizers with several potential environmental advantages. This paper describes the progress made in a Life funded demonstration project with the objective to obtain data that demonstrates the environmental advantages of replacing some conventional sanitizers by ozone concerning cleaning in place systems.

An analysis of the different factors involved in an ozone based CIP system is commented, comments in relation to Best Available Technology concerning to cleaning and disinfection are presented, environmental data related to current cleaning operations obtained in collaborating industries of the winery and dairy sectors is shown and a pilot plant designed to perform the demonstration trials is described, finally the potential environmental advantages and the necessary performance indicators are discussed.

To read the full study, please click here.

Research Association on Food Industry (ainia). Quality, food safety and environment department. Parc Tecnològic de València, C. Benjamin Franklin, 5-11. E-46980 Paterna (Valencia). Phone: +34 961366090; Fax: +34 961318008. E-mail: