The third edition of this highly successful volume provides a balanced, leading edge assessment of a practice already well-established in dairy technology and now increasingly relevant in the processed food and beverages industries. It addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants; aspects of equipment design relevant to ease of cleaning; the assessment of cleaning efficiency and the management of cleaning operations. A chapter on membrane cleaning is included for the first time, as well as appendices containing useful data on fluid flow dynamicsand laboratory test methods. INDICE: 1. Principles of Cleaning-in-Place (CIP).M. Walton.2. Fluid Flow Dynamics.M.J. Lewis.3. Water Supplies in the Food Industry.S.I. Walker.4. Chemistry of Detergents and Disinfectants.W.J. Watkinson.5. Designing for Cleanability.A.P.M. Hasting.6. Selection, Risk Evaluation and Management Responsibility.R. Packman, B. Knudsen and I. Hansen.7. Design and Control of the CIP Systems- A Practical Approach D. Lloyd.8. Assessment of Cleaning Efficiency.K. Asteriadou and P. Fryer.9. Management of CIP Operations.K.J. Burgess.10. Membrane Filtration.C. E. Askew, S. te Poele & F. Skou.11. Laboratory Test Methods.W.J. Watkinson
- ISBN: 978-1-4051-5503-8
- Editorial: Blackwell
- Encuadernacion: Cartoné
- Páginas: 272
- Fecha Publicación: 02/05/2008
- Nº Volúmenes: 1
- Idioma: Inglés