SanitationCleaning and Disinfection in the Food Industry
Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.
PART I: Chemistry and Problems of Industrial Water CHEMISTRY OF AQUEOUS SOLUTIONS Variables Inorganic Competitors Organic Competitors Self-Protected Contamination Modifiers Affecting Deposits CHEMICAL-PHYSICAL TREATMENT Softening Deionization Dealkalinization Reverse Osmosis SEQUESTRANTS Definition Coordination Groups Sequestration Data Food Cleaning Sequestrants PART II: Characterization of Chemicals Used in the Sanitation Process LABORATORY TESTS Turbidimetric Tests Suspension Test Dispersion Test Static Test of Scale Forming Dynamic Test of Scale Formation Static Test of Scale/Soil Dissolution Dynamic Test of the Dissolution of Scale/Soil Chemical Stability Test Solution Stability Sequestrant Stability EDTA and Calcium Titration SURFACTANTS, CAUSTICS, AND ACIDS Surfactants Caustics Acids PART III: Application to the Food Industry BOTTLEWASHING Pre-Washing Caustic Zone Rinse Section Environmental Impact from Labels Outcoming Bottles Microbiological Condition of a Bottlewasher What Can or Cannot Be Cleaned Concepts of Problem Solving in Cleaning Bottles Cold Aseptic Filling (CAF) LUBRICATION Theory of Lubrication Soap-Based Lubrication Amine-Based Lubricants Imidazoline-Based Lubrication Lubrication Based on Fatty Quaternary Ammonium Compounds (FQACs) Silicone-Based Lubricant Dry Lubrication Stress Cracking Concepts of Problem Solving in Lubrication CIP (CLEANING IN PLACE) CIP Classification CIP Parameters Dairy Processed Food Winery Enzymatic Cleaning in Food Detergency Chemicals for Cleaning Tenacious Contamination ACIDIC CLEANING Infinite Dilution Sequestrants Cleaning of Molds Cleaning of Chocolate Molds Acidic Cleaning in a Brewery OPEN AQUEOUS SYSTEMS EXCHANGING HEAT Tunnel Pasteurizers Cooling Tower FOAM AND GEL CLEANING Foam Gel Foam-Gel Synergism Body Structure Sequestrants Foam/Gel Free OPC Practical Problem Solving in OPC Equipment for Pressure Washing MEMBRANE CLEANING (CROSSFLOW FILTRATION) Membrane Module Diafiltration and Chromatography Ultrasound Applied to Membrane Processings Fields of Application Cleaning Cleaning Procedures MILK PRODUCTION Mastitis Cow and Milk Milking CIP Bulk Milk Tanks Raw Milk Quality Standards BIOFILM Microbiological Background Formation and Growth of Biofilm Practical Significance Cleaning and Disinfection ENVIRONMENTAL SANITATION Environmental Particles Physical Control Control by Chemicals Mold Control and Prevention ULTRASOUND CLEANING CORROSION AND CORROSION INHIBITION Calculation and Monitoring of Corrosion Stainless Steel and Chloride Chromium and Chemicals Aluminium and Caustics/Acids Copper and its Alloys Zinc (Galvanized Steel) Biofilm Reliability of Supply Post-Installation Treatment of Stainless Steel DISINFECTANTS AND SANITATION TECHNOLOGY Water Manufacturing Environment and Types of Microorganisms Disinfectants Physical Disinfection Regularity and Perseverance in Sanitation Sanitation Plan Rapid Controls of Sanitation European (EN) Microbiological Tests Hand Washing and Disinfection WASTE WATER TREATMENT Understanding Terms Purification Process BOILER TREATMENT Deaeration and the Generation of Noncorrosive Steam Scale Prevention Chemical Treatments Chemical Cleaning
"This book provides a guide to cleaning and disinfection for the food preparation and processing industries." (Food Science & Technology, 2011)
Mario Stanga worked in the Food and Beverage Division of Johnson Diversey from 1977 until 2008 and was the Technical Centre Manager during the latter years. Throughout this time Dr. Stanga has also held numerous seminars and training courses on detergency, sanitation theory, applications and problem solving within Universities, Professional Institutes and at significant industry partners,such as Heineken, Carlsberg, Nestle and Unilever. Since 2008 he has been working as a consultant to the food industry and held a host of seminars on Food Safety.
Food safety is one of today's major concerns. One essential factor in food safety is the cleaning and disinfection of the equipment used in the food industries. Hazards may be physical, microbiological, biological or chemical agents of disease. The consequences of contamination can be extremely harmful for the consumer and the economic and legal implications for the manufacturer are often disastrous. Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. This practical book discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food technologists and chemists, students in food chemistry, chemical engineers, engineering scientists in industry, and food industry personnel.
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