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Food Hydrocolloids
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a r t i c l e i n f o
a b s t r a c t
Article history:
Received 24 March 2010
Accepted 30 July 2010
The effectiveness of the removal process of starch from different surfaces was studied using a laboratory
device called Bath-Substrate-Flow. To do this, experiments were performed using the following solutions
as washing bath: (a) the commercial nonionic surfactant Glucopon 650; (b) the commercial anionic
surfactant, linear alkylbenzene sulfonate LAS, and (c) the enzyme a-amylase (obtained from the
microorganism Bacillus licheniformis). The washing efciency was related to the temperature of the
process, the washing bath composition and the substrate used. The highest detergency was detected
with the glass spheres presented, followed by the polyurethane discs. The cleaning process with the
polyurethane discs is strongly dependant on the viscosity of the starch lm, because their porous
structure determines milder shear conditions inside them. The effect of temperature on starch removal
was related to the properties of the washing bath (interfacial tension, viscosity, etc.) as well as to the
solubility and viscosity of the soiling agent. The use of surfactants or enzymes under the appropriate
conditions of concentration and/or temperature proved to be an interesting option for clean-in-place
processes of starchy soils in the food industry, guaranteeing cleaning with a reduced risk of
contamination.
2010 Elsevier Ltd. All rights reserved.
Keywords:
Cleaning process
Detergency
Starch soil
Amylase
Surfactants
1. Introduction
Starch is a valuable ingredient for the food industry, being widely
used for thickening, gelling and bulking, as well as a water retention
agent (Singh, Singh, Kaur, Sodhi, & Gill, 2003). It can be used to
produce a great variety of foodstuffs such as soup, sauces, ice-cream,
snacks, beer, chocolates, cakes, porridge and sausages, etc. Hydrolyzed
starch is also a valuable resource which is used for the production of
glucose and fructose syrups and non-food products like ethanol
(Betancur & Chel, 1997). Among the various sources of starch (potato,
rice, wheat and maize), maize is the most important one, representing
more than 80% of the world starch market (Jobling, 2004).
Starch properties can be easily modied to obtain food products
with specic characteristics. For example, temperature greatly
affects the viscosity and water solubility of starch (Aehle, 1997), and
hence, temperature variation can be used for this purpose. The
physical properties of the starch will determine the efciency of
starchy soil removal from hard surfaces, both for industrial and
domestic devices. In the food industry it is frequently found that
uids containing starch and starch-based deposits stick to the inner
* Corresponding author. Tel.: 34 958243307; fax: 34 958248992.
E-mail address: ejurado@ugr.es (E. Jurado Alameda).
0268-005X/$ e see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodhyd.2010.07.031
648
Structural formula
C8eC14
1.3
0.073 g/L (37 C)
11.9
Structural formula
C10eC13
1.018 g/L (37 C)
a
Bravo-Rodrguez et al. (2005). Determination of average molecular weight of
commercial surfactants: alkylpolyglucosides and fatty-alcohol ethoxylates. Journal
of Surfactants and Detergents, 8, 341346.
b
Information reported by the suppliers.
levels between 92.9 and 93.1% (w/v). The gel was produced by
heating a suspension (8% w/v) at 75 2 C (Souza & Andrade, 2002)
for one hour with constant agitation. After cooling to room
temperature, the gel was used to soil the substrate.
The rheological characterization of the starch gel was performed
in a Haake VT500 (Haake, Germany) rotational viscosimeter,
equipped with a NV Rotor. Samples were loaded into the sample
cup and allowed to stabilize for 10 min at temperatures of 30, 45
and 60 C and were then subjected to a programmed shear rate
increasing from 15 to 500 s1.
2.3. Substrates
As substrates, we used glass spheres with a diameter of 3 and
6 mm and discs of expanded polyurethane with a diameter of 8 mm
and 2 mm of thickness.
The soiling procedure of the polyurethane discs consisted of the
following steps: (a) each disc was dipped into a predened amount
of a gelatinized starch (32 units in total) (b) once submerged the
gel, the disc was compressed to ensure the complete soaking of its
pores with the starch, (c) the disc was left out of the gel in order to
drain off the excess gel and then (d) they were placed one-by-one
inside the packed column; The amount of starch absorbed in the
discs was determined by weight difference. The quantity of gel
added was 10e12 g to 32 units of polyurethane discs.
The glass spheres were soiled with starch by the following
procedure: (a) a predened amount of gelatinized starch (15 g) and
glass spheres (70 g) were brought into contact in a beaker and
manually mixed, (b) the spheres were then placed inside the
packed column; (d) the quantity of the starch gel adhering to the
substrate was determined by weight difference as described for
the polyurethane discs.
2.4. Washing tests
The washing tests were performed in the Bath-Substrate-Flow
(BSF) device proposed by Jurado-Alameda et al. (2003), which
simulates a clean-in-place process. The BSF device was developed
by our research group and it was rst used to study the cleaning of
surfaces soiled with grease and oily materials. The results of these
previous studies enabled us to formulate efcient detergents for
industrial purposes, which are being commercialized now (Spanish
patent P200701880; Jurado-Alameda et al., 2008) with satisfactory
results in real systems. The efcacy of the cleaning process carried
out in the BSF device can be determined by the analysis of the
soiling agent removed from the surface of the substrate.
A simplied scheme of BSF device is shown in Fig. 1, where (1) is
the stirred tank containing the washing solution (400 mL of
capacity); (2) is a packed column (50 mL of capacity, 2.5 cm in
diameter and 8.5 cm in height) where the soiling agent is deposited; (3) is a thermostatically controlled bath; (4) is a peristaltic
pump; and (5) is a paddle stirrer. A picture of the packed column,
which was used both for spheres and polyurethane discs, can be
seen in Fig. 2. The voidage in the packed column bed is different for
each substrate (0.4 for 3 mm spheres, 0.5 for 6 mm spheres and 0.9
for polyurethane discs).
In this study, the procedure for the washing assay consisted of
the following steps: (i) preparing the washing solution and starch
soil; (ii) adjusting the experimental conditions (pH, temperature,
recirculation ow, etc.); (iii) soiling the substrate with the soiling
agent; (iv) placing the substrate in the column; (v) beginning the
detersive process, i.e., sampling the washing bath (control) and
switching on the peristaltic pump to start the washing process; and
(vi) sampling the washing bath at 15 min after the start of the test
and (vii) analyzing the starch present in the washing bath.
649
Table 2
Summary of the experimental conditions.
T ( C)
30
45
60
Washing bath
Water
a-Amylase
(20 mL/L)
LAS
1 g/L
LAS
2 g/L
Glucopon
650 1 g/L
Glucopon
650 2 g/L
S3eS6eD
S3eS6eD
S3eS6eD
S3eD
S3eD
S3eD
S3eD
e
S3eD
e
e
S3eD
e
S3eD
e
De
mbath
100
mstarch
(1)
The total amount of soluble carbohydrate in the cleaning solution was analyzed by the phenol-sulfuric acid colorimetric assay
(Dubois, Gilles, Hamilton, Rebers, & Smith, 1956). For this, rstly
a chemically hydrolyzed starch was produced using equal volumes
of sulfuric acid solution (2 N) and sampled. This was heated at
100 C for 30 min, and then cooled in an ice bath. Subsequently,
0.5 mL of this solution, was mixed with 0.5 mL of phenol solution
(5% w/v) and 2.5 mL of concentrated sulfuric acid (96%), and
agitated in a vortex. The absorbance was determined after 10 min at
490 nm and compared with a glucose concentration standard
curve. To express the experimental results in terms of starch
concentration, the values of glucose concentration were multiplied
by 0.9 (Lampitt, Fuller, & Godenberg, 1947).
2.6. Enzyme activities
A potato starch solution (1% w/v) was used to determine the
vi
d
Venzyme
(2)
Fig. 2. Pictures of the column packed with different substrates: (a) 3 mm spheres;
(b) 6 mm spheres; (c) polyurethane discs.
650
Fig. 3. Inuence of the temperature on a-amylase activity. The error bars represent standard deviation (SD) of 3 repetitions.
Fig. 4. Starch soil removal from 3 mm spheres, 6 mm spheres and polyurethane discs,
after washing with water for 15 min at 30, 45 and 60 C. The different letters denote
statistical difference between experimental conditions using the Duncans test with 5%
of signicance. The error bars represent SD of 3e5 repetitions.
Fig. 5. Starch soil removal (%) from polyurethane discs in the BFS device at 45 and
60 C with water and LAS and Glucopon 650 (GLU) solutions (1 g/L). Equal letters
denote no statistically signicant difference between experimental conditions using
the Duncans test with 5% of signicance. The error bars represent SD of 3e5
repetitions.
651
Temperature ( C)
30
45
60
389.3
291.6
155.3
105.1
278.0
210.7
116.3
85.2
184.3
152.6
94.6
72.1
Fig. 7. Starch soil removal (%) from 3 mm spheres and polyurethane discs in the BFS
device at 30, 45 and 60 C with water and a-amylase. The different letters denote
statistical difference between experimental conditions using the Duncans test with 5%
of signicance. The error bars represent SD of 3e5 repetitions.
652
Contact angle ( )
Water
LAS (1 g/L)
LAS (2 g/L)
Glucopon 650 (1 g/L)
Glucopon 650 (2 g/L)
24.1a
19.0c
19.8c
23.1b
22.8b
1.5
0.8
1.6
1.1
1.9
Fig. 8. Average percentage of starch soil removal (%) from 3 mm spheres in the BFS
device at 45 C with water and surfactants LAS and Glucopon 650 (1 and 2 g/L). Equal
letters denote no statistically signicant difference between experimental conditions
using the Duncans test with 5% of signicance. The error bars represent SD of 3e5
repetitions.
For both substrates, surfactants LAS and Glucopon demonstrated the same ability to clean the soiled surface for all the
concentrations used. When glass spheres were used, no signicant
differences were observed in the starch removal process, independently of the composition of the washing bath (water, enzyme,
anionic or nonionic surfactant). However, in the case of the discs,
when surfactants are used, the percentage of detergency was
higher than that observed in tests with water and enzymes
solutions.
The rheological properties of starch gel are greatly inuenced by
surfactants. Ionic surfactants decrease the viscosity of starch pastes
because of the increased swelling of granules with increases
deformability (Radhika & Moorthy, 2008). According to the same
authors, starch forms a complex with anionic surfactant sodium
dodecyl sulphate (SDS) and this complex retains more water in the
granules. Both phenomena can contribute to starch soil removal.
Fig. 9. Average percentage of starch soil removal (%) from polyurethane discs in the
BFS device at 45 C with water and surfactants LAS and Glucopon 650 (1 and 2 g/L).
Equal letters denote no statistically signicant difference between experimental
conditions using the Duncans test with 5% of signicance. The error bars represent
SD of 3e5 repetitions.
653
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