Progress 03/15/18 to 03/14/23
Outputs
Target Audience:• Food industry professionals interested in reducing chemical and water uses during cleaning of processing equipment • Scientific community interested in the physics of microbubbles • Industrial and academic researchers interested in the life cycle environmental performence of cleaning-in-place operation • High school teachers, their students, and other educators interested in greener technology Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?1 postdoc and 7 graduare studentswere hired to perform theresearch, extension and education work of the project. In addition, 6undergraduate student joined the project to assist graduate students for research credits. How have the results been disseminated to communities of interest?The results were disseminated through 10 journal articles, 4 conference presentations,3 thesis/dissertation, 1 workshop and 1 eduction website. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Obj. 1: (a) Microbubbles (MBs) were incorporatedinto water for the prerinse step of CIP operation to enhance its cleaning efficiency. MB-infused water (MB water) was introduced into bench-top spinning disc apparatus to clean milk deposits fouled on a stainless-steel surface. A computational fluid dynamics model was built to predict the contact frequency of MBs with deposits under swirl flow and further identify the cleaning conditions that provided maximum MB-deposit contact. MB-deposit attachment was visualized by microscopic imaging. A series of cleaning experiments were conducted at 25-55 °C and a Reynolds number (Re) of 3380-5403, and incorporation of MBs into water with 1431 bubbles/mL proved effective in increasing the cleaning efficiency at 25 °C and a Re of 4392 and 5403 by 27 and 31%, respectively. However, increasing water temperature and decreasing Re and bubble density were found to make the effect of MBs on cleaning insignificant. (b)The effect of microbubbles (MBs) on cleaning microfiltration membranes used for food oily wastewater treatment was investigated. Palm oil-in-water emulsions were used as model wastewater. MB incorporation into water rinse did not recover the flux of membranes fouled with reversible oil layer, but adding MBs into NaOH solution for cleaning increased the flux recovery by 235%. Increasing the crossflow velocity of MB-incorporated liquids from 0.65 to 0.92 m/s reduced their enhancing effect on cleaning, but further increase to 1.20 m/s had the highest level of enhancement. Moreover, MBs did not significantly enhance the removal of oil deposits irreversibly blocking the membrane pores. Obj. 2: To advance the mechanistic understanding of the physics of the cleaning microbubbles in the presence of fouling material (e.g., fat, proteins) at the interface, we developed a numerical model for accurate simulation of the free-surface dynamics. The numerical scheme solves the full system of governing equations using the finite-element method for characterizing the bulk fluid flow, along with an Arbitrary-Lagrangian-Eulerian method for tracking the deforming bubble interface. On the bubble interface, traction conditions are applied to account for both normal stresses (capillary stress) and the new tangential stress (Marangoni stresses) induced by gradients of concentration of the fouling material. The spreading of fouling material at the interface is modeled by a mass transport equation, which accounts not only for foulant diffusion and convection but also for foulant concentration changes due to local dilatation or contraction of the interfacial area. Our parametric studies characterize, for the first time, (i) the rate of spreading of surface active species (foulant) adsorbed on microbubbles, (ii) the rate of contraction of the capillary meniscus neck formed during the break up of microbubbles. This was studied for both simple Newtonian fluids (e.g., water) and complex non-Newtonian fluids (e.g., pastes and emulsions) common in the food processing industry, (iii) the rate of removal of thin fouling films using microjets.Together, these results enhance our ability to predict the dynamics of microbubbles taking full account of break-up, coalescence and interfacial effects of contaminants for improved cleaning performance. Obj. 3: (a) We built and commissioned a portable MB cleaning device (PMB-CD) connecting to apilot-scale ultrafiltration (UF) system for pilot plant tests.An MB-assisted cleaning-in-place (CIP) process was conducted at two bubble number densities (2021 and 10,569 bubbles per mL of cleaning liquid) and two flow rates (130 and 190 L/min) to clean the UFsystem. MB addition largely increased the membrane flux recovery by 31-72%; however, the effects of bubble density and flow rate were insignificant. Alkaline wash was found to be the main step in removing proteinaceous foulant from the UF membrane, though MBs did not show a significant effect on the removal. The environmental benefits of MB incorporation were quantified by a comparative life cycle assessment and the results indicated that MB-assisted CIP had up to 37% lower environmental impact than control CIP. (b) MB-assisted CIPprocess was introduced in a guest lecture and the discussions of Aseptic Processing and Packaging Workshop at Purdue University in May 2021. Obj. 4:The Cleaning with Micro-bubbles website has been completed and is available at: www.asec.purdue.edu/natural_resources/MicroBubbles.html. The website contains5activities and information about project collaborators. All the contents hadbeenreviewed by teachers and other educators, corrections were made accorinding to their suggestions.
Publications
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2022
Citation:
Cruz Padilla, J.E. Development and Characterization of Microbubble based Clean in Place for Food Manufacturing System. MS Thesis, Purdue University, West Lafayette, IN, USA, 2022.
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Progress 03/15/21 to 03/14/22
Outputs
Target Audience: Academic researchers and food industry professionals interested in reducing chemical and water uses during cleaning of processing equipment High school teachers, their students, and other educators interested in greener technology Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?There was 1graduate studenthired to perform the research in Objectives 1 and 3. In addition, 1 undergraduate student joined the project to assist the graduate student in testingthe pilot-scale MB-assisted CIP process (Objective 3) for research credits. How have the results been disseminated to communities of interest?1 researcharticle has been accepted forpublication ontop-tier scientificjournal: ACS Sustainable Chemistry & Engineering. doi:10.1021/acssuschemeng.2c01194 1 presentation was given at international academic conference: Fouling and Cleaning in Food Processing 2022. Lille, France. March 2022 The built website was shared with selected educators who utilize Carroll's soil health education website (www.purdue.edu/SoilHealth) regularly. What do you plan to do during the next reporting period to accomplish the goals?Conduct a series of pilot tests to evaluate the cleaning efficiency of MB-assisted CIP processformilk deposits inultrafiltration system using the develop portable MB cleanign device. Differentoperating parameters, including bubble density andflow rate of cleaning liquid will be tested.
Impacts
What was accomplished under these goals?
Objective 1:MBs were introducedinto cleaning liquids and the performance of their cleaning of vegetable oily foulants on filtration membrane was evaluated. Palm oil-in-water emulsions were used as model OW and filtered by crossflow flat-sheet microfiltration membrane at bench scale for fouling formation. Water and NaOH solution (0.05%) containing MBs with the average size of 2.32 μm and density of 1430 bubbles/mL were generated by a centrifugal pump and used for membrane cleaning at different crossflow velocities (0.65−1.2 m/s). Recovery of permeate flux after cleaning was measured to determine the cleaning performance. While incorporating of MBs into water did not enhance the removal of oily foulant, cleaning with MB-infused NaOH solution for 20 min showed 2−3-fold increase in the flux recovery compared to NaOH solution without MBs. Furthermore, MB-assisted cleaning proved more effective against oily foulant that formed a cake layer on membrane surface than blocked membrane pores. Objective 3: A pilot-scale ultrafiltration system was built and connected to the developed portable MB cleaning device. The MB-assisted full CIP process is being tested on the membrane fouled by whole milk. Objective 4: The Cleaning with Micro-bubbles website has been completed and is available at: www.asec.purdue.edu/natural_resources/MicroBubbles.html.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2022
Citation:
Chung, M.M.S., Tsai, J.-H.; Lu, J., Padilla Chevez, M., Huang, J.-Y.* Microbubble-assisted cleaning to enhance removal of milk deposit from heat transfer surface. ACS Sustainable Chemistry & Engineering. doi:10.1021/acssuschemeng.2c01194
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Chung, M.M.S., Bao, Y., Velasquez, J.A., Huang, J-Y. Enhanced cleaning of microfiltration membrane fouled by vegetable oil using microbubbles. Fouling and Cleaning in Food Processing 2022. Lille, France. March 2022.
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Progress 03/15/20 to 03/14/21
Outputs
Target Audience: Food industry professionals interested in reducing chemical and water uses during cleaning of processing equipment Scientific community interested in the physics of microbubbles Industrial and academic researchersinterested in the life cycleenvironmental performence of cleaning-in-place operation High school teachers, their students, and other educators interested in greener technology Changes/Problems:The website and activities were scheduled to be pilot-tested with 4-H youth and Indiana Extension Educators in June, 2021, at a hybrid workshop: online lectures from campus and follow-up hands-on activities led by county Extension Educators in socially distanced Extension offices across the state. Camps and workshops are not yet allowed on campus. Participant registration for all offerings was low so the workshops were cancelled. Since our research progress, especially the pilot tests, waslargely delayedas a direct result of the COVID-19 pandemic, we requested for an one-year extension of the project period whichhas beenapproved, and may need further extension for another year. What opportunities for training and professional development has the project provided?The graduate research assistant hired for Objective 2 has completed his MS degree. There are currently2graduate students hired to perform the research inObjectives 1 and 3. In addition, 1undergraduate student joined the project to assist the graduate student in conducting the MB cleaning experiments inObjective 1for research credits. How have the results been disseminated to communities of interest? Two researhc articles published in top-tier journals Chmeical Engineering Science,238, 116574. Journal of Cleaner Production, 128, 123936. Presentations for educators: Indiana STEM conference, January 2021 Ag in the Classroom volunteers, June, 2021 The website was shared with selected educators (n=27) who utilize Carroll's soil health education website (www.purdue.edu/SoilHealth) regularly. What do you plan to do during the next reporting period to accomplish the goals?Further evaluate the effectiveness of MB on cleaning of protein and fat deposits in lab- and pilot-scale membrane filtration systems.
Impacts
What was accomplished under these goals?
Since the tasks proposed in Objective 2 havebeen completed in the first two years of the project, we pursued the other three objectives in the thrid year. Here we briefly summarize our main findings. Objective 1:After confirming that microbubble (MB) can enhance the cleaning of prerinse water by removing more milk deposit on heat transfer surface, we further tested the effects of flow (Reynolds number (Re) = 3380−5403), temperature (25−55 ºC) and MB density of prerinse water on the extent of enhancement resulting from MB. The cleaning performance indicated by the decrease in the thermal resistance of test surface showed that at 25 ºC, MB-infused water removed more milk deposit when operated at higher Re, of 30% more than water without MB at Re = 5403 and 27% more at Re = 4392, while no improvement was observed at Re = 3380. However, the beneficial effect of MB was insignificant (p > 0.05) when cleaning at elevated temperatures (40 and 55 ºC). Further, decreasing the MB density in water from 143,074 to 38,684 bubble/100 mL did not compromise the cleaning performance. A manuscript based on these findingsis under preparation for submission to peer-review journal. Objective 3:Microbubble-assisted cleaning-in-place process was introduced in a guest lecture and the discussions of Aseptic Processing and Packaging Workshop at Purdue University in May 2021 Objective 4: Website, draft 1 has been created Contents: five activities and information about project collaborators It is being reviewed by teachers and other educators Corrections and suggestions are being made as they are received
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Ubal, S., Brown, N., Lu, J., Corvalan, C.M. 2021. Active motion of contaminated microbubbles. Chemical Engineering Science, 238, 116574.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Tsai, J.-H., Huang, J.-Y., Wilson, D.I. 2021. Life cycle assessment of cleaning-in-place operations in egg yolk powder production. Journal of Cleaner Production, 278, 123936.
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Progress 03/15/19 to 03/14/20
Outputs
Target Audience:Our efforts during the secondyear of the project allowed submission of four maunscipts to peer-reviewed journals (threepublished and one under review)and two presentations at international conference (see the Accomplishments section). The target audiencecovers: (i)the food industry professionals interested in reducing chemical and water uses during cleaning of processing equipment, (ii) the scientific community interested in the physics of microbubbles, (iii) the government agencies and publics interestedin sustainability and the environment. Industrial and academic researchers the fields of chemical engineering interestedinemerging processing technologies are also included. Changes/Problems:A well trained postdoc assigned to Objectives1 and 2(Dr. Jiakai Lu) left the project in 2019 to join the faculty at University of Massachusetts, Amherst. We are adding additional activities and changing the focus slightly of those already created to allow for at-home completion of the educational activities. The primary change required is that all required materials will need to be easily available. The activities are scheduled to be pilot-tested with 4-H youth who plan to participate in the distance workshops which are replacing the on-campus events this summer. Our research progress has been delayed as a direct result of the COVID-19pandemic, we may thus need to request for an one-year extension of the project period. What opportunities for training and professional development has the project provided?In addition to the two graduate students hire in the first year who continued working on Objectives 1 and 2, we hire 2 new graduate students to perform the research tasks proposed in Objectives 3 and 4. Furthermore, 4 undergraduate students joined the project to assist the graduate student in conducting the MB cleaning tests (Objective 1) for research credits. How have the results been disseminated to communities of interest?The most significant achievements in this reporting period have been published in a Purdue University Master Thesis (Brown, Nathaniel 2020), and in three journal articles in AIChE Journal (66(1), e16745, 2020), Nature Scientific Reports (9(1), 1-7, 2019), and Physics of Fluids (31(12), 123103, 2019), as well as one submitted manuscriptunder reviewby Journal of Cleaner Production. We also presented our research findings at two international conferences "13th International Congress on Engineering and Food (Melbourne, Australia. September, 2019)"and "Inverse Problems Symposium (West Lafayette, IN, USA. May, 2019)". We planned to demonstrate the PMB-CD in the Aseptic Processing and Packaging Workshop in the summer of 2020, but the workshop has been cancelled due to the required sequestration. What do you plan to do during the next reporting period to accomplish the goals?For Objective 1, we will further test the cleaning efficiency of MB against different types of food deposits, and characterize the interactions between MB and deposits under shear. For Objective 2, we will continue to conduct parametric studies to elucidate the effects of bubble size ratio and interfacial material properties on the bubble dynamics. This information is required for developing a population balance model approach to predict the bubble size distribution in the flow field on a macro-scale. For Objective 3, we will start to test the effectiveness of PMB-CD in the CIP process of different food products. The developed LCA model will be used to evaluate the environmental sustainability of MB-based CIP process. For Objective 4, we will continue reviewing and revising the activities developed for on- campus workshops.
Impacts
What was accomplished under these goals?
In the second year of the project, all the four objectives were jointly pursued, here we briefly summarize our main findings and refer to these publications for a more detailed discussion. For Objective 1, we tested the stability of microbubbles (MB) in water generated by a centrifugal pump and found that the MB size distribution can remain nearly unchanged for up to 30 min at up to 55 °C. Since the contact frequency between Mb and deposits determines the cleaning efficiency of MB, we studied the flow behavior of MB in a spinning disc apparatus (SDA; for cleaning tests) by computational fluid dynamics (CFD) simulation to calculate the MB density in the vicinity of the deposit surface (within 1 mm). The simulation results showed that the MB contact frequency started to decrease as the Reynolds number (Re) was higher than 19,004. We also visualized the MB attachment to milk deposits through microscopic imaging. We then conducted the MB cleaning test at Re = 11,887−19,004 between 25 and 55 ºC. Compared to water without MB as the control, cleaning milk deposits using MB-infused water was found to enhance the deposit removal by up to 42% (at Re = 11,887 and 25 ºC). For Objective 2,we have continued to advance the mechanistic understanding of the physics of cleaning microbubbles using multiphase numerical simulations. To this end, we have developed high-accuracy, high-fidelity numerical schemes that solves the full system of governing equations using the finite-element method for characterizing the bulk fluid flow coupled to the mass transport of fouling material, and an Arbitrary Lagrangian-Eulerian method for tracking the moving and deforming bubble interface. Our parametric studies characterize, for the first time, (A) the rate of spreading of surface active species (foulant) adsorbed on microbubbles, (B) the rate of contraction of the capillary meniscus neck formed during the break up of microbubbles. This was studied for both simple Newtonian fluids (e.g. water) and complex non-Newtonian fluids (e. g. pastes and emulsions) common in the food processing industry, (C) the rate of removal of thin fouling films using microjets. These studies advance the fundamental knowledge on microbubble formation and breakup as well as the interfacial dynamics of foulants and its impact on cleaning. Together, these results enhance our ability to predict the dynamics of microbubbles taking full account of break-up, coalescence and interfacial effects of contaminants for improved cleaning performance. For Objective 3, we built and commissioned a portable MB cleaning device (PMB-CD) for pilot plant tests. We have also developed a life cycle analysis (LCA) model to quantify the environmental footprint of cleaning-in-place and other operations in an egg yolk powder production plant. The application of intermittent flow of cleaning liquid in the dryer's CIP cycle was found to reduce eight environmental impacts by approximately half. For Objective 4,we developed 3 activities, and purchased materials, to with 4-H students attending two on-campus workshops during the summer of 2020.However, due to the required sequestration, these workshops have been cancelled.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Tsai, J.-H., Huang, J.-Y., Wilson, D.I. Life cycle assessment of cleaning-in-place operations in egg yolk powder production. Journal of Cleaner Production.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Lu, J., Corvalan, C.M., Huang, J.-Y. 2020. Deformation and removal of viscous thin films by submerged jet impingement. AIChE Journal, 66(1), e16745.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lu, J., Corvalan, C.M. 2019. Dynamical transitions during the collapse of inertial holes. Nature Scientific Reports, 9(1), 1-7.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lu, J., Ferri, M., Ubal, S., Campanella, O., Corvalan, C.M. 2019. Contraction of a shear-thinning axisymmetric cavity. Physics of Fluids 31(12), 123103. (Physics of Fluids Editors Pick)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Lu, J., Corvalan, C.M., Huang, J.-Y. 2018. Modeling of coalescence of surfactant-laden microbubbles. 14th Conference of Food Engineering. Minneapolis, MN USA. September, 2018.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Chung, M.M.S., Lu, J., Huang, J.-Y. 2019. Enhancing clean-in-place efficiency through microbubbles pre-rinsing. 13th International Congress on Engineering and Food. Melbourne, Australia. September, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Lu, J., Corvalan, C.M., Huang, J.-Y. 2019. Inverse estimation of soft biofilm viscosity from submerged jet impingement. Inverse Problems Symposium. West Lafayette, IN, USA. May, 2019.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Brown, Nathaniel H. 2020. Self-propulsion of Contaminated Microbubbles. Purdue University Graduate School. Thesis. https://doi.org/10.25394/PGS.12275480.v1
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Progress 03/15/18 to 03/14/19
Outputs
Target Audience:Our efforts during the first year of the project allowed one published journal article and one presentation at international conference (see the Accomplishments section). The target audiences coverfood industry professionals, academic researchers and government agencies in the fields offood engineeringand emerging food processingtechnologies. Industrial and academic researchers in chemical and process engineering are also included. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?In the first year of the project, we hired apostdoctoral research associate toperformthe research tasksassociated with the proposed Objectives 1 and 2, who haspublished a journal aritcle described below. Further, four graduate research assistants were hired to: (i)design and construct bench-scale microbubble cleaning system, and perform cleaning experiments; (ii)conduct computational studies to characterize fundamental flow physics of micro-bubbles and its impact on cleaning; (iii)develop pilot-scalemicrobubble cleaning system; and (iv) develop microbubble educational materials for high school teachers. How have the results been disseminated to communities of interest?The most significant achievements for this project in this reporting period have been published in a scientific paper in Chemical Engineering Science: Lu, J. et al., 2019. "Coalescence of small bubbles with surfactants." Chemical Engineering Science, 196, pp. 493-500. This journalis aplatform where the most significant advances in the fundamentals of chemical engineeringare published. The target audiences of our article includeindustrial and academic researchers in chemical and process engineering. We also presented our research findings entitiled "Modeling of coalescence of surfactant-laden microbubbles"at the13th Conference of Food Engineering in Minneapolis, MN on September 10-12, 2019. This conferenceprovides a platform for emerging food engineering professionals in the industry, academia and government around the world to network and address food quality, safety and security challenges. The audience of our presentation includedfood industry professionals, academic researchers and government agencies. What do you plan to do during the next reporting period to accomplish the goals?For the Objective 1, the stability of the MB in water will be determined under different cleaning conditions, e.g., time and temperature. Further experiments will be conducted to characterize the effects of MB concentration and foulant type, flow rate and cleaning time on the cleaning efficiency of MB-infused water. This knowledge is of great importance to the design and construction of the pilot-scale MB-based CIP system proposed in this project. For the Objective 2, afterdemonstratingthat the finite-element model developed during this period enable a detailed analysis of the dynamics of cleaning microbubbles,we are now in condition to conduct parametric studies to elucidate the effects of critical factors, including flow conditions, bubble size ratio, and bulk and interfacial material properties on the bubble dynamics. These parametric studies will advance the fundamental knowledge on the physics of cleaning microbubbles at scales that are not readily available to experiments. We will also start the extension and education tasks proposed in the Objectives 3 and 4 in the second year of the project.
Impacts
What was accomplished under these goals?
In the first year of the project, the objectives 1 and 2 were jointly pursued. Our major achievements are summarized below. We successfully formed the foulant on stainless steel surface (95 ºC) using commercial whole milk. Based on the heat flux and the temperature difference between heated surface and test solution recorded by the SDA, the evolution of fouling resistance was calculated and presented as fouling curves. The reproducibility of the fouling formation was confirmed, allowing a better characterization of the subsequent MB cleaning process. We successfully generated the MB-infused water using a centrifugal pump, with an average MB size of 2.32 ± 0.07 μm, and air volume fraction of 4.87%.We then used MB-infused water at the pre-rinsing step of the clean-in-place (CIP) process to enhance the removal of dairy fouling. After 20 min-rinsing using the SDA (35 ºC, Reynolds number ≈ 5000), the MB-infused water removed 31.85 ± 8.77% of whole milk foulant compared to 26.51 ± 3.35% in control (i.e., water without MB). To advance the mechanistic understanding of the physics of the cleaning microbubbles in the presence of fouling material (e.g., fat, proteins) at the interface, we developed a numerical model for accurate simulation of the free-surface dynamics. The numerical scheme solves the full system of governing equations using the finite-element method for characterizing the bulk fluid flow, along with an Arbitrary-Lagrangian-Eulerian method for tracking the deforming bubble interface. On the bubble interface, traction conditions are applied to account for both normal stresses (capillary stress) and the new tangential stress (Marangoni stresses) induced by gradients of concentration of the fouling material. The spreading of fouling material at the interface is modeled by a mass transport equation, which accounts not only for foulant diffusion and convection but also for foulant concentration changes due to local dilatation or contraction of the interfacial area. Our results demonstrate, for the first time, that during coalescence the fouling material initially accumulates on the tiny meniscus bridge formed between the coalescing bubbles due to the rapid and highly localized contraction of the meniscus interfacial area. Marangoni stresses induced by the resulting foulant concentration gradients affect the subsequent foulant distribution by dragging the fouling material away from the meniscus bridge and towards the back of the bubbles. Together, these entwined transport mechanisms strongly affect the rate of coalesce, and therefore the overall system stability, by modulating the local pull of surface tension on the bubble interfaces.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lu, J., Corvalan, C.M., Chew, Y.M.J., Huang, J.-Y.* 2019. Coalescence of small bubbles with surfactants. Chemical Engineering Science, 196, 493-500.
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