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2013 | OriginalPaper | Buchkapitel

12. Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?

verfasst von : P. J. Fryer, P. T. Robbins, I. K. Asteriadou

Erschienen in: Advances in Food Process Engineering Research and Applications

Verlag: Springer US

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Abstract

Fouling of process plants from food fluids is a major practical problem that lowers plant efficiency and endangers product safety. As a result, frequent process plant cleaning is needed, and cleaning-in-place (CIP) protocols are well developed. It is less clear whether they are optimal, however. Recent progress in fouling and cleaning research is reviewed. Advances in computational modelling and nanotechnology may enable developments in modelling cleanability at the design stage and in developing surfaces that resist fouling and speed cleaning.

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Vorheriges Kapitel Advances and Challenges in Thermal Processing with Flexible Packages

Nächstes Kapitel Encapsulation Systems in the Food Industry

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Titel: Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?
verfasst von: P. J. Fryer
P. T. Robbins
I. K. Asteriadou
Verlag: Springer US
Buch: Advances in Food Process Engineering Research and Applications
Print ISBN: 978-1-4614-7905-5

Electronic ISBN: 978-1-4614-7906-2

Copyright-Jahr: 2013
DOI: https://doi.org/10.1007/978-1-4614-7906-2_12