Ciência de dados na otimização do processo de CIP na indústria

Data science to optimize the CIP process in industry

*At this page you will find the Portuguese version of the Case.

The CIP (Cleaning-in-Place) process is a complete procedure of sanitizing piping systems and equipment in industry, without taking them apart. The process involves three types of approaches, chemical (CIP liquid temperature and chemical concentration), mechanical (flow) and contact time (product action time). Their steps are as follows:

1. Initial rinse on the equipment to remove product remainder.
2. Circulation of a caustic solution to dissolve and remove organic materials.
3. Second rinse to remove the caustic solution.
4. Circulation of an acidic solution through the equipment to remove mineral deposits.
5. Final rinse to remove the acid and other remaining contaminants.

In food and beverage industry, this process is mandatory, especially when it comes to perishable food items. In dairy lines, for example, CIP guarantee the cleanliness of storage tanks, pasteurizers, homogenizers, and packaging machines. This ensures food safety and prevents contamination of bacteria such as Listeria monocytogenes. In cases of processed food production, it goes through mixers, emulsifiers and packaging machines, keeping the flavor, appearance and quality of the products.

The CIP is automated with the objective of running according to the defined times and parameters of the processes. Indicators such as temperature, time, pressure and chemical concentration are automatically regulated and, with data science, are also monitored in real time. This digitalization leads to the highest level of performance and accurately reduces the risk of human error.

This case reports how a multinational in the food sector used the ST-One Solution to optimize the CIP cleaning process. Strategic monitoring, added to the dynamic visualization of variables, resulted in more product quality and increased performance. Learn more about us.