Reinigen, Desinfizieren und Nachspülen in der Lebensmittel‐Industrie | Zendy

Thor Wilfried | Zendy; Loncin Marcel | Zendy

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Reinigen, Desinfizieren und Nachspülen in der Lebensmittel‐Industrie

Author(s) -

Thor Wilfried,

Loncin Marcel

Publication year - 1978

Publication title -

chemie ingenieur technik

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.365

H-Index - 36

eISSN - 1522-2640

pISSN - 0009-286X

DOI - 10.1002/cite.330500306

Subject(s) - dirt , food industry , pulp and paper industry , food science , chemistry , waste management , process engineering , environmental science , engineering , mechanical engineering

Cleaning, disinfection, and rinsing in the food industry . Reasons for cleaning processes in the food industry and a short description of CIP‐ and Open‐Cleaning are given. The parameters and kinetics of cleaning and disinfecting, supplemented by our own research on the kinetics of rinsing, are listed. A logarithmic relationship is seen to apply in each of these three processes, i. e. neither dirt, microorganisms, nor the cleaning and/or disinfecting agents can be completely removed in a finite time.

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