Abstract
Cleaning-in-place (CIP) is the most common sanitation method for cleaning equipment, processing lines, and storage facilities. It is used in various industries, particularly food and beverage, pharmaceuticals, biotechnology, and other manufacturing processes, to clean equipment and systems without dismantling them. The cleaning cycle usually consists of the following steps: pre-rinse, caustic wash, intermediate rinse, acid wash, intermediate rinse, and final rinse, which are typically used in reuse CIP systems. A combination of some or all of these steps is also used in a single-use CIP. For each step, critical parameters are manipulated within certain limits to achieve an acceptable level of cleanliness that conforms to Standard Operating Procedures (SOPs). These parameters, time, temperature, chemical concentration, and mechanical action are altered to meet the appropriate cleaning efficiency. There is a great deal of variation in the CIP method depending on the type of soil or food residue to be removed. This depends on the product being processed and what type of soil every industry has. Therefore, a CIP Process that takes this into consideration should be developed. During the design of a CIP system, it is important to consider the type and strength of chemicals, the product's chemistry, and how it interacts with different solutions. This study focuses on the design of a reuse CIP system by implementing the Wasson System Engineering Process Model[1], which helps to view the System of Interest (SOI) from different levels of abstraction. The design of the CIP system is derived according to the four solution domain, which consists of requirements, operations, behavioural, and physical domain solutions[2].