Details

1. Principles of Cleaning-in-Place (CIP). <p>M. Walton.</p> <p>2. Fluid Flow Dynamics.</p> <p>M.J. Lewis.</p> <p>3. Water Supplies in the Food Industry.</p> <p>S.I. Walker.</p> <p>4. Chemistry of Detergents and Disinfectants.</p> <p>W.J. Watkinson.</p> <p>5. Designing for Cleanability.</p> <p>A.P.M. Hasting.</p> <p>6. Selection, Risk Evaluation and Management Responsibility.</p> <p>R. Packman, B. Knudsen and I. Hansen.</p> <p>7. Design and Control of the CIP Systems - A Practical Approach D. Lloyd.</p> <p>8. Assessment of Cleaning Efficiency.</p> <p>K. Asteriadou and P. Fryer.</p> <p>9. Management of CIP Operations.</p> <p>K.J. Burgess.</p> <p>10. Membrane Filtration.</p> <p>C. E. Askew, S. te Poele & F. Skou.</p> <p>11. Laboratory Test Methods.</p> <p>W.J. Watkinson</p>

?This timely update and a major revision of a guide book offers a comprehensive guide to the principles and practices of CIP. The book is a must for designers of new process plants. The book also provides the tools for plant managers to assess their current CIP operations.? ( <i>Journal of Human Nutrition and Dietetics</i>, November 2008) <p>"A timely and comprehensive update on the principles and practice of the cleaning in-place of process equipment." (<i>Beverage and Food World</i>, November 2008)</p> <p>"This third edition features for the first time a chapter on membrane cleaning ? .Useful data on fluid flow dynamics and laboratory test methods are also included." (<i>Food Manufacture</i>, October 2008)</p>

Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK.

This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency.<br /> <p><br /> </p> <p>The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.<br /> </p> <p><br /> </p> <p>Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.</p>

GB