Sanitation. Cleaning and Disinfection in the Food Industry

  • ID: 2183324
  • Book
  • 611 Pages
  • John Wiley and Sons Ltd
1 of 4
Food safety is one of today′s major concerns. One essential factor in food safety is the cleaning and disinfection of the equipment used in the food industries. Hazards may be physical, microbiological, biological or chemical agents of disease. The consequences of contamination can be extremely harmful for the consumer and the economic and legal implications for the manufacturer are often disastrous.

Finally, an up–to–date guide to cleaning and disinfection for the food preparation and processing industries. This practical book discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean–in–place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed.

As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared.

Essential reading for food technologists and chemists, students in food chemistry, chemical engineers, engineering scientists in industry, and food industry personnel.
Note: Product cover images may vary from those shown
2 of 4
PART I: Chemistry and Problems of Industrial Water

CHEMISTRY OF AQUEOUS SOLUTIONS

Variables

Inorganic Competitors

Organic Competitors

Self–Protected Contamination

Modifiers Affecting Deposits

CHEMICAL–PHYSICAL TREATMENT

Softening

Deionization

Dealkalinization

Reverse Osmosis

SEQUESTRANTS

Definition

Coordination Groups

Sequestration Data

Food Cleaning Sequestrants

PART II: Characterization of Chemicals Used in the Sanitation Process

LABORATORY TESTS

Turbidimetric Tests

Suspension Test

Dispersion Test

Static Test of Scale Forming

Dynamic Test of Scale Formation

Static Test of Scale/Soil Dissolution

Dynamic Test of the Dissolution of Scale/Soil

Chemical Stability Test

Solution Stability

Sequestrant Stability

EDTA and Calcium Titration

SURFACTANTS, CAUSTICS, AND ACIDS

Surfactants

Caustics

Acids

PART III: Application to the Food Industry

BOTTLEWASHING

Pre–Washing

Caustic Zone

Rinse Section

Environmental Impact from Labels

Outcoming Bottles

Microbiological Condition of a Bottlewasher

What Can or Cannot Be Cleaned

Concepts of Problem Solving in Cleaning Bottles

Cold Aseptic Filling (CAF)

LUBRICATION

Theory of Lubrication

Soap–Based Lubrication

Amine–Based Lubricants

Imidazoline–Based Lubrication

Lubrication Based on Fatty Quaternary Ammonium Compounds (FQACs)

Silicone–Based Lubricant

Dry Lubrication

Stress Cracking

Concepts of Problem Solving in Lubrication

CIP (CLEANING IN PLACE)

CIP Classification

CIP Parameters

Dairy

Processed Food

Winery

Enzymatic Cleaning in Food Detergency

Chemicals for Cleaning Tenacious Contamination

ACIDIC CLEANING

Infinite Dilution

Sequestrants

Cleaning of Molds

Cleaning of Chocolate Molds

Acidic Cleaning in a Brewery

OPEN AQUEOUS SYSTEMS EXCHANGING HEAT

Tunnel Pasteurizers

Cooling Tower

FOAM AND GEL CLEANING

Foam

Gel

Foam–Gel Synergism

Body Structure

Sequestrants

Foam/Gel Free OPC

Practical Problem Solving in OPC

Equipment for Pressure Washing

MEMBRANE CLEANING (CROSSFLOW FILTRATION)

Membrane

Module

Diafiltration and Chromatography

Ultrasound Applied to Membrane Processings

Fields of Application

Cleaning

Cleaning Procedures

MILK PRODUCTION

Mastitis

Cow and Milk

Milking CIP

Bulk Milk Tanks

Raw Milk Quality Standards

BIOFILM

Microbiological Background

Formation and Growth of Biofilm

Practical Significance

Cleaning and Disinfection

ENVIRONMENTAL SANITATION

Environmental Particles

Physical Control

Control by Chemicals

Mold Control and Prevention

ULTRASOUND CLEANING

CORROSION AND CORROSION INHIBITION

Calculation and Monitoring of Corrosion

Stainless Steel and Chloride

Chromium and Chemicals

Aluminium and Caustics/Acids

Copper and its Alloys

Zinc (Galvanized Steel)

Biofilm

Reliability of Supply

Post–Installation Treatment of Stainless Steel

DISINFECTANTS AND SANITATION TECHNOLOGY

Water

Manufacturing Environment and Types of Microorganisms

Disinfectants

Physical Disinfection

Regularity and Perseverance in Sanitation

Sanitation Plan

Rapid Controls of Sanitation

European (EN) Microbiological Tests

Hand Washing and Disinfection

WASTE WATER TREATMENT

Understanding Terms

Purification Process

BOILER TREATMENT

Deaeration and the Generation of Noncorrosive Steam

Scale Prevention

Chemical Treatments

Chemical Cleaning
Note: Product cover images may vary from those shown
3 of 4

Loading
LOADING...

4 of 4
"This book provides a guide to cleaning and disinfection for the food preparation and processing industries." (Food Science & Technology, 2011)

Note: Product cover images may vary from those shown
5 of 4
Note: Product cover images may vary from those shown
Adroll
adroll