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Reinigen und Desinfizieren im Molkereibetrieb. Stand des Wissens und der Technik
Author(s) -
Reuter Helmut
Publication year - 1983
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.330550409
Subject(s) - contamination , solubility , chemistry , environmental science , environmental chemistry , ecology , organic chemistry , biology
Cleaning and disinfection in dairy plant – State of the art . Cleaning and disinfection in dairy plant constitute an integral part of processing. Plant and pipework must therefore be constructed with a view to cleaning and disinfection. Cleaning and disinfection as unit processes in food processing are affected by the following factors: nature of contaminants or microorganisms, design of plant, chemical factors, mechanical factors, temperature, and time. The removal of contaminations occurring in practice can be located between two extremes. In the most favourable case we are concerned with molecular solubility with diffusion under the action of a concentration gradient through the interface, and the process can be described in terms of mass transfer. The least favourable case is encountered when there is no solubility and contamination is by macroparticles which are joined to each other and to the wall by strong forces which can only be overcome by flow forces. Removal of the particles is then subject to a statistical distribution; the particles bound most firmly require the longest time for their removal. The process can be described by a logarithmic time law.