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Dry Cleaning on Powder Handling

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#1 Ciegel


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Posted 07 February 2019 - 05:07 AM



I hope that someone here can give me suggestion.

Our company will produce products that contain flavor enhacer, carry out total CIP and then produce milk powder. Liquid tanks are cleaned with wet cleaning but how do we should do dry cleaning on powder handling lines and pipes? Is it enough to do flushing with glucose powder?


I have concern that the remaining flavor enhacer will affect the taste of milk powder.



Many thanks

#2 Tony-C


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Posted 07 February 2019 - 06:25 AM

Hi Ciegel,


Is this standard equipment from a manufacturer? in this case instructions should be provided by the manufacturer of the equipment.


If not then you will need to conduct your own investigation into how best to clean the equipment. If dry cleaning with vacuum/brushes/cloths etc. are not sufficient with a flush then you will need to consider dismantling the equipment to clean and possibly wet cleaning then drying.


I note your concern regarding the flavour carry over but my concern would be the opposite changeover and introducing milk (an allergen) into your flavour enhancer which may not contain milk.


Kind regards,



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#3 Ciegel


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Posted 07 February 2019 - 07:35 AM

Hi Tony,


Thanks for your comment.


This is not standard from the manufacturer.

I still don't know if the method with flushing the equipment with other powder will work or for the worst condition we have to dismatle the equipment to clean it.

I'll consider your suggestion above.




#4 012117


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Posted 07 February 2019 - 09:31 AM

Hi, Ciegel.


You may check glucose powder on the long term, it might be hygroscopic and less coarse that it might clogging on the long run and/or may not be insufficient to remove powders. You may want to check the use of sugar, etc.


Normally powder flushing will be sufficient, depending on your size of equipment or pipes, the amount may vary significantly.


Some of the equipment you may need to dismantle as powder flushing will not be sufficient (due to design) and the best way would be to use brush and vacuum with tips dedicated for food contact.



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