Abstract
This paper focused the CIP (clean in place) rinse stage, typically applied to the food industry. The dynamic behavior of residuals removal kinetics was studied, to obtain mathematical models that describe adequately the system. The optimization of water, detergent, etc., is the next goal. The obtained results show that the temperature influence can be neglected in comparison with the rinse water flow rate considering the cleaning process. The systems dynamics are non linear and were adequately represented by 1st order plus dead time transfer functions. The flow models obtained with this paper were validated versus experimental data and the results were close with respect to the last ones.
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