Engineering Considerations for Cleaning and Disinfection in the Food Industry

Authored by: Kylee R. Goode , David Phinney , Tony Hasting , Peter Fryer

Handbook of Food Engineering

Print publication date:  January  2019
Online publication date:  December  2018

Print ISBN: 9781466563124
eBook ISBN: 9780429449734
Adobe ISBN:

10.1201/9780429449734-15

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Abstract

Food safety is of paramount importance for the design and operation of any food manufacturing facility, primarily because food safety cannot be compromised and is non-negotiable. The food manufacturer must supply the consumer with high quality products that are wholesome and safe to eat. And there are numerous regulatory and advisory bodies working to that affect. For example, The Food Standards Agency (FSA) in the UK and Europe, and the Food and Drug Administration (FDA) in the USA. A key part of the problem is fouling, i.e. the unwanted build-up of material on process surface (pipes, tanks, heat exchangers, filters etc.). The presence of fouling can lead to a plethora of problems, including microbial proliferation on the surface, decreased heat transfer efficiency and product carryover. Muller-Steinhagen (2000) indicated the presence of fouling in heat exchangers leads to increased capital expenditure, maintenance and energy cost as well as the value of lost production. Fouling also leads to decreased efficiencies during production:

1.Reduced heat transfer – due to the presence of an insulating layer,

2.Increased pressure drop – due to reduced pipe diameter,

3.Product recovery and/or cleaning requirement – at product changeover. Stopping production to clean reduces the overall productivity of the plant.

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