Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664859 | Journal of Food Engineering | 2018 | 8 Pages |
Abstract
A quick removal of the biofilm during the first phase (4-5 log decrease in three minutes) was followed by a second phase of slow removal of the cells and small aggregates still present at the surface (0-2 log decrease). Hydrodynamics was responsible for removal of both biofilm and single cells while chemicals mainly disrupted biofilm clusters during the first phase. No complete biofilm removal was observed, suggesting a significant role of the interaction forces between bacteria and substrata in the CIP efficiency.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Thierry Bénézech, Christine Faille,