Revolutionary cleaning solutions: This is how TUD increases efficiency in the food industry!

Revolutionary cleaning solutions: This is how TUD increases efficiency in the food industry!

Safe and resource-saving cleaning in food processing is increasingly becoming a central issue in the industry. The Technical University of Dresden (TUD) and that Fraunhofer Institute for Process Engineering and Packaging IVV presented exciting new technologies at the “Fouling and Cleaning in Food Processing 2025” (FCFP25) conference that will help meet these requirements.

The focus of the presentation was the newly developed Adaptive Jet Cleaner (AJC) system, which could not only revolutionize cleaning processes in the industry, but also promises significant resource savings. The system efficiently cleans production tanks, resulting in a notable reduction in water, energy and cleaning agent consumption, without compromising hygiene. The AJC is currently being tested in pilot applications within the food industry and, in combination with intelligent sensor systems, provides real-time data on the level of contamination in the tanks.

Innovative technologies for food processing

The research work by TUD and Fraunhofer IVV aims to design cleaning processes according to needs. Previous industrial studies conducted without optical sensors showed resource savings of up to 32 percent. The AJC's advanced sensing technology could further increase efficiency and reduce cleaning time by more than 50 percent.

A key aspect of the development is the adaptation of CIP tank cleaning in the beverage and food industry. Through innovative approaches, it was recently discovered that 60 to 90 percent of cleaning time is not used as needed. The aim of these research projects is to shorten cleaning times by up to 75 percent while minimizing energy consumption by more than 50 percent.

Collaboration between research and industry

The integration of the latest technological developments in combination with simulation software gives this project an additional boost. For example, different types of sensors such as UV, near-infrared and ultrasound technology are used to determine specific cleaning needs. Furthermore, an OpenDDS-IoT system is being developed that enables wireless communication between the “cleaning agents” such as the AJC, pumps and heaters, allowing a tailor-made cleaning strategy to be developed.

The flow simulations and process analyzes provided by TUD provide important insights for optimizing the cleaning processes. The contribution of collaboration with industrial partnerships is reflected in the development of practical solutions. Prizes for young scientists were also awarded at the conference: Matti Heide received the Young Researcher Award and Sebastian Kricke took second place in the Best Poster Award.

The FCFP is financed by tax money from the Saxon state parliament and forms a platform for the exchange of sustainable cleaning solutions in food processing. The vision behind these developments is to ensure environmentally friendly and cost-effective cleaning, helping the food industry reduce its operating costs while maintaining the highest hygiene standards.

The integration of technologies like these shows the increasing importance of digitalization in food processing and the need to rethink existing processes. With the solutions on display, the industry could not only become more environmentally friendly, but also more competitive in a globalized market.