THE PHYSICOCHEMICAL PROPERTIES OF FRUIT POWDERS AND RESIDENCE TIME ON STEEL COUPONS ARE ASSOCIATED WITH THEIR EASE OF REMOVAL FROM STAINLESS STEEL SURFACES USING BRUSHING

Abstract

Food powder residual on food contact surfaces can cause a series of problems such as cross-contamination and lowering production efficiency. Dry sanitation practices are commonly used in low moisture food production facilities to ensure that water is not introduced to the food production environment. It is crucial to identify the factors contributing to the ease of removal of fruit powders to improve current dry sanitation programs. In this project, the factors influencing the efficiency of dry sanitation are investigated by using a lab-scaled brushing system. The mechanism of stickiness in fruit powder is discussed. The water activity of fruit powder is found to be the most important factor influencing its stickiness. This work provides insights into designing better dry sanitation programs for low moisture food production facilities.