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Aktuelle Entwicklungen auf dem Gebiet der Reinigung und Desinfektion in der Lebensmittel‐Industrie
Author(s) -
Loncin Marcel
Publication year - 1986
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.330580204
Subject(s) - fouling , waste management , chemistry , pulp and paper industry , food industry , suspension (topology) , environmental science , food science , engineering , mathematics , biochemistry , homotopy , pure mathematics , membrane
Recent developments in cleaning and disinfection in the food industry . Dirt consists of residues of food which adhere to the equipment, of deposits which have a composition different from the product itself, or of microorganisms grown on solid surfaces. Fouling depends primarily on the nature of the food processed, but is also strongly influenced by the design of equipment, by the magnitude of shear forces, and possibly by the use of solid particles to prevent adhesion in suspension or fluidized beds. Cleaning implies efficient mechanical action (pumping or spraying) and the use of a detergent. Caustic and mineral acids plus surface active agents are always preferred. In this case the disinfection itself is no problem and can be completed by rinsing with chlorinated water. A method is presented which allows determination of the sometimes unexpected influence of bacterial residues on the shelf life of foods. Some recommendations for cleaning and disinfection in biotechnology are also formulated.