●Sequestrant (sometimes calledchelating
agent):An inorganic ingredient that is
blended with cleaning compounds to
prevent the precipitation of unstable
salts that contribute to water hardness.
These unstable salts will break down in
the presence of alkaline compounds or
at a high temperature. Many alkaline
cleaning compounds are more effective
with an elevated temperature; however,
a high-temperature cleaning solution
contributes to precipitation of calcium
and magnesium carbonates, commonly
known as a scale. A sequestrant is a
chemical agent that ties up calcium and
magnesium ions in a solution to prevent
the ions from forming insoluble curds
with the cleaning detergent, which result
in precipitation deposits.
●Soap: A detergent, since it cleans or
purges.
●Surfactant:A complex molecule that,
when blended with a cleaning com-
pound, reduces the surface tension of
water to permit closer contact between
the soil deposit and cleaning medium.
●Suspension:A process by which a clean-
ing compound loosens, lifts, and holds
soil particles in solution.
●Water hardness: The amount of salts
such as calcium chloride, magnesium
chloride, sulfates, and bicarbonates
present in water.Permanent hardnessis
frequently used when referring to cal-
cium and magnesium chlorides and sul-
fates in the water. These salts are rather
stable and soluble under most condi-
tions, causing minimal problems with
cleaning.Temporary hardnessis caused
by the presence of calcium and magne-
sium bicarbonates, which are relatively
soluble but unstable. The unstable con-
dition of calcium and magnesium bicar-
bonates contributes to white deposits on
equipment, heat exchangers, and water
utensils. The combined amount of per-
manent and temporary hardness is
referred to as total hardness.
●Water softening:A condition caused by
the removal or inactivation of the cal-
cium and magnesium ions in water. This
is accomplished by chelation (precipitat-
ing calcium and magnesium as insoluble
salts through a precipitating agent such
as trisodium phosphate) and by ion
exchange involving replacement of cal-
cium and magnesium, as is accom-
plished by commercial water softeners.
●Wetting (penetration): Caused by the
resultant action of a surfactant that, due
to its chemical structure, is capable of
wetting or penetrating the soil deposit to
start the loosening process from the
surface.
Classification of cleaning compounds.....................................................
Most cleaning compounds that are used in
the food industry are classified as blending
products. Ingredients are combined, to pro-
duce a single product with specific character-
istics that performs a given function for one
or more cleaning applications. The following
classes of cleaning compounds are most fre-
quently used in connection with foodservice
facilities and processing plants.
Alkaline Cleaning Compounds
pH, a logarithmic measurement of hydro-
gen ion concentration, is frequently used
in the food sanitation industry to describe
the nature of the cleaning solution. A pH
ranging from 0 to 7 is acidic. Acidity dec-
reases from 0 to 7, with 7 being a neutral pH.
As pH increases from 7 to 14, alkalinity
increases. Alkaline cleaners are divided into
subclasses with characteristics as discussed.
Generally, fats, oils, greases, and proteins
148 PRINCIPLES OFFOODSANITATION
