Starch-soiled stainless steel cleaning using surfactants and α-amylase Jurado Alameda, Encarnación Herrera Márquez, Otilia Martínez Gallegos, Juan Francisco Vicaria Rivillas, José María Martínez Gallegos Starch Amylase Detergency Enzymatic activity Anionic surfactant Non-ionic surfactant The cleaning of dry starch adhered to stainless steel has been studied in a device which simulates a CIP system. The influence of an α-amylase, two polyoxyethylene lauryl ether carboxylic acids, a linear alkyl benzene sulfonate, a fatty ethoxylated alcohol, an alkylpolyglycoside, and two polyoxyethylene mono- and diglycerides has been analysed. The variables analysed were temperature, enzyme concentration, and different surfactants. The enzyme allowed for milder washing conditions improving starch removal. Surfactants, including the anionic ones, did not meaningfully alter the enzyme activity. Furthermore, they did not significantly modify the detergency in the presence or absence of enzyme, except for ethoxylated alcohol and polyoxyethylene(3) lauryl ether carboxylic acid solutions which decreased the detergency of the enzyme solutions. Temperature increase improved detergency either in the presence or absence of enzyme or surfactants. The experimental results advised interactions between those surfactants, the enzyme and the substrate, which could affect washing performance, basically at high washing times. 2024-01-31T13:35:03Z 2024-01-31T13:35:03Z 2015 journal article E. Jurado-Alameda, O. Herrera-Márquez, Juan F. Martínez-Gallegos, José M. Vicaria, Starch-soiled stainless steel cleaning using surfactants and α-amylase, Journal of Food Engineering, Volume 160, 2015, Pages 56-64 https://hdl.handle.net/10481/87841 10.1016/j.jfoodeng.2015.03.024 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ embargoed access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier