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Development of an in line CIP sensor : a dissertation submitted in partial satisfaction of the requirements for the degree of Masters of Technology in Food Engineering

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Figure

Figure 2.3: sodium hydroxide (a) and (b). SEM's of whey protein concentrate deposit contacted with 0.1 wt% at 50°C for 2 minutes
Figure 2.4: (a) and sodium hydroxide (b). SEM's of whey protein concentrate deposit contacted with 0.5 wt% at 50°C for 2 minutes
Figure 2.6: Performance compadeposit rison of sodium hydroxide and LI chemicals cleaning WPC at 50°C and 0.175 m/s
Figure 2.7: Effect of fiowrate on cleaning time. (after Timperley and Smeulders, 1988)
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