Clean-in-place

The term cleaning in place (CIP ) or localized cleaning refers to a process for the purification of process plants (eg, pharmaceutical production, bio- systems).

Method

In the cleaning process, the plant is cleaned on the product contact surfaces without substantial disassembly definition. Through precise definition of detergents, pressures, temperatures and times, a reproducible process is defined. Cleaning in Place was originally developed for the food and dairy industry.

Expiration of the location-based cleaning

Usually, this flushing and the decoction of plants are used.

Expiry of a CIP in the food industry:

• Pre-wash to remove gross contamination
• Cleaning with an alkaline agent (possibly with additives to improve Inschwebehaltung the dirt )
• Detergent, rinse with water
• Waste acids for the removal of limescale and lye stone
• Rinse acid
• Disinfection to kill vegetative microorganisms
• Rinse disinfectant, such as with ultrapure water

Disinfection and acidification can also be done in one step.

Pharmaceutical Industry

In the pharmaceutical industry CIP refers to a validated cleaning process. The validation of a cleaning process can sometimes be very expensive ( approximately the validation effort as for the actual process validation).

For the development of cleaning processes, it is important to know the properties of the excipients and active ingredients to make an appropriate cleaning agent selection. At times, the wrong choice of cleaning agent prolong the cleaning time significantly.

Model adhesive cleaning procedures with the Sinner 's circle (chemistry, time, mechanical energy, temperature) can be described.

Running a cleaning process in the pharmaceutical industry:

• Rinsing with cold tap water ( preventing the swelling of auxiliaries )
• Wash cycle with detergent and high temperature
• Rinse with tap water ( to remove surfactants)
• Rinsing with purified water (saves a disinfection step and prevents scale )