Details

<p>Preface xvii</p> <p>Acknowledgments xxi</p> <p>Acronyms xxiii</p> <p><b>Part One Chemistry and Problems of Industrial Water 1</b></p> <p><b>1 Chemistry of Aqueous Solutions 3</b></p> <p>1.1 Variables 5</p> <p>1.1.1 Water 5</p> <p>1.1.1.1 Hardness 7</p> <p>1.1.1.2 Salinity 8</p> <p>1.1.1.3 Alkalinity 8</p> <p>1.1.1.4 pH 10</p> <p>1.1.1.5 Conductivity 11</p> <p>1.1.1.6 Scaling Tendency or Corrosion Tendency 13</p> <p>1.1.2 Salts 15</p> <p>1.1.2.1 Precipitation 16</p> <p>1.1.2.2 Sequestration 19</p> <p>1.1.2.3 Flocculation 26</p> <p>1.1.2.4 Dispersion 27</p> <p>1.1.2.5 Suspension 28</p> <p>1.1.2.6 Anti-redeposition 30</p> <p>1.1.3 Stability Constant 31</p> <p>1.1.3.1 Theoretical Meaning 31</p> <p>1.1.3.2 Practical Meaning 32</p> <p>1.1.4 Critical pH 36</p> <p>1.1.4.1 Effect on Bicarbonates 39</p> <p>1.1.4.2 Effect on Phosphates 40</p> <p>1.1.4.3 Effect on Sequestrants 41</p> <p>1.2 Inorganic Competitors 43</p> <p>1.2.1 Bicarbonates 43</p> <p>1.2.1.1 Chemical Mechanism 43</p> <p>1.2.1.2 Physical Mechanism 44</p> <p>1.2.2 Silicates 44</p> <p>1.2.3 Sulfates 45</p> <p>1.2.4 Aluminates 49</p> <p>1.2.5 Phosphates 51</p> <p>1.3 Organic Competitors 53</p> <p>1.3.1 Proteins 53</p> <p>1.3.2 Starches 58</p> <p>1.3.3 Fatty Acids 60</p> <p>1.3.4 Other Carboxylic Compounds 63</p> <p>1.3.5 Humic Substances 65</p> <p>1.4 Self-Protected Contamination 67</p> <p>1.5 Modifiers Affecting Deposits 68</p> <p>1.5.1 Heating 69</p> <p>1.5.1.1 Caramelization 70</p> <p>1.5.1.2 Carbonization 70</p> <p>1.5.2 Dehydration 71</p> <p>1.5.3 Polymerization 72</p> <p>References 73</p> <p><b>2 Chemical-Physical Treatment 77</b></p> <p>2.1 Softening 77</p> <p>2.2 Deionization 79</p> <p>2.3 Dealkalinization 80</p> <p>2.4 Reverse Osmosis 81</p> <p>Reference 82</p> <p><b>3 Sequestrants 83</b></p> <p>3.1 Definition 83</p> <p>3.2 Coordination Groups 90</p> <p>3.3 Sequestration Data 91</p> <p>3.4 Food Cleaning Sequestrants 93</p> <p>3.4.1 (Poly)phosphates 93</p> <p>3.4.1.1 Hexametaphosphate (HEMP) 97</p> <p>3.4.1.2 Pyrophosphate 98</p> <p>3.4.1.3 Monomeric Phosphates 99</p> <p>3.4.1.4 Tripolyphosphate 99</p> <p>3.4.2 Phosphonates 100</p> <p>3.4.2.1 Phosphonates and pH 103</p> <p>3.4.2.2 Stability of Phosphonates 105</p> <p>3.4.2.3 Phosphonates and Corrosion Inhibition 106</p> <p>3.4.3 Hydroxy Acids 109</p> <p>3.4.4 Poly(co-poly)acrylates 118</p> <p>3.4.5 Aminopolycarboxylic Acids 131</p> <p>3.4.6 Polysaccharides and Bentonites 143</p> <p>References 145</p> <p><b>Part Two Characterization of Chemicals Used in the Sanitation Process 149</b></p> <p><b>4 Laboratory Tests 151</b></p> <p>4.1 Turbidimetric Tests 151</p> <p>4.1.1 Sequestration Test (Oxalate) 152</p> <p>4.1.2 Nephelometric Titration 153</p> <p>4.1.3 Sequestration Test (Hampshire) 153</p> <p>4.2 Suspension Test 154</p> <p>4.3 Dispersion Test 155</p> <p>4.4 Static Test of Scale Forming 155</p> <p>4.5 Dynamic Test of Scale Formation 156</p> <p>4.6 Static Test of Scale/Soil Dissolution 157</p> <p>4.7 Dynamic Test of the Dissolution of Scale/Soil 157</p> <p>4.8 Chemical Stability Test 157</p> <p>4.9 Solution Stability 158</p> <p>4.10 Sequestrant Stability 159</p> <p>4.11 EDTA and Calcium Titration 159</p> <p>4.11.1 Titration of EDTA 159</p> <p>4.11.2 Titration of Calcium Salts 160</p> <p>References 160</p> <p><b>5 Surfactants, Caustics, and Acids 161</b></p> <p>5.1 Surfactants 161</p> <p>5.1.1 HLB 162</p> <p>5.1.2 Grouping of Surfactants 164</p> <p>5.1.2.1 Anionic Surfactants 165</p> <p>5.1.2.2 Nonionic Surfactants 166</p> <p>5.1.2.3 Cationic Surfactants 167</p> <p>5.1.2.4 Amphoteric Surfactants 167</p> <p>5.1.3 Defoamers 168</p> <p>5.1.4 Wetting Agents 169</p> <p>5.1.5 Cleaning Agents 172</p> <p>5.1.6 Disinfectants 172</p> <p>5.1.7 Structural Boosters 174</p> <p>5.1.8 Biodegradability and Toxicity 174</p> <p>5.1.9 BPD and REACh 175</p> <p>5.2 Caustics 176</p> <p>5.3 Acids 179</p> <p>References 181</p> <p><b>Part Three Application to the Food Industry 183</b></p> <p><b>6 Bottlewashing 185</b></p> <p>6.1 Pre-washing 189</p> <p>6.2 Caustic Zone 189</p> <p>6.2.1 Modifications Induced by Alkalinity 190</p> <p>6.2.2 Label Removal 194</p> <p>6.2.3 Self-Adhesive Labels 201</p> <p>6.2.4 Ceramic Labels 202</p> <p>6.2.5 Mold Removal 204</p> <p>6.2.6 Plastic Bottles 207</p> <p>6.2.6.1 Procedure for Testing for Stress Cracking due to Cleaning Solutions 211</p> <p>6.2.6.2 Procedure for Testing for Haze Suppression 212</p> <p>6.2.6.3 Procedure for Screening Defoamer Rinsability 212</p> <p>6.2.7 Exhausted Solution 213</p> <p>6.2.8 Sequestrants in Washing 214</p> <p>6.2.8.1 Polyphosphates and Phosphates 215</p> <p>6.2.8.2 Gluconate and Gluconic Acid 215</p> <p>6.2.8.3 Phosphonates 216</p> <p>6.2.8.4 Phosphono-Carboxylate Polymers 217</p> <p>6.2.8.5 Acrylic Polymers 217</p> <p>6.2.8.6 EDTA and NTA 217</p> <p>6.2.8.7 Polysaccharides and Bentonites 219</p> <p>6.3 Rinse Section 219</p> <p>6.3.1 Rinse Design and Chemicals Application 221</p> <p>6.3.1.1 Second Rinse 223</p> <p>6.3.2 Sequestrants of Rinse 224</p> <p>6.3.3 Inlet Position 227</p> <p>6.4 Environmental Impact from Labels 228</p> <p>6.5 Outcoming Bottles 228</p> <p>6.5.1 Non-homogeneous Coating of Water on the Bottles 229</p> <p>6.5.2 Bottles React with Phenolphthalein 229</p> <p>6.5.3 Bottles Dry Leaving Whitish Streaks or Foggy Glass 230</p> <p>6.5.4 Homogeneous White Scale Covers Bottles 230</p> <p>6.5.5 External Non-homogeneous Deposit on the Bottle 230</p> <p>6.5.6 Bottles Contain Residues 231</p> <p>6.5.7 Bottles Drain Leaving More than 2 Drops of Water 231</p> <p>6.5.8 Bottles Sparkling when Just Filled 232</p> <p>6.5.9 Just-Filled Bottles Contain Micro-Bodies (or Some Time After Filling) 232</p> <p>6.6 Microbiological Condition of a Bottlewasher 232</p> <p>6.7 What Can or Cannot Be Cleaned 234</p> <p>6.7.1 Removable Organic Soils 235</p> <p>6.7.2 Inorganic Soil Removable with Acids 236</p> <p>6.8 Concepts of Problem Solving in Cleaning Bottles 236</p> <p>6.8.1 Glass Bottles 236</p> <p>6.8.2 Plastic Bottles (PET, PEN) 237</p> <p>6.8.3 Plastic Bottles (PC-HOD) 238</p> <p>6.9 Cold Aseptic Filling (CAF) 238</p> <p>6.9.1 CAF Technology 239</p> <p>6.9.2 Microbiological Sensitiveness 241</p> <p>6.9.3 Cleaning Programs 242</p> <p>References 244</p> <p><b>7 Lubrication 247</b></p> <p>7.1 Theory of Lubrication 247</p> <p>7.1.1 Friction 248</p> <p>7.1.2 Lubricity 250</p> <p>7.1.3 Variables of Lubrication 253</p> <p>7.1.3.1 Quantity of Solution on the Track 254</p> <p>7.1.3.2 Quantity of Lubricant on the Track 254</p> <p>7.1.3.3 Speed of the Track 255</p> <p>7.1.3.4 Temperature of the Track 256</p> <p>7.1.3.5 Friction and Micro-friction 256</p> <p>7.1.3.6 Dry Tracks 257</p> <p>7.1.3.7 Bottles, Cans, and Composite Containers (Cartons) 257</p> <p>7.1.3.8 Type of Beverage 259</p> <p>7.2 Soap-based Lubrication 260</p> <p>7.2.1 Buffering Power and Alkalinity Donors 261</p> <p>7.2.2 Types of Fatty Acids and their Concentration 263</p> <p>7.2.3 Sequestrants 265</p> <p>7.2.4 Keeping Tracks Clean 266</p> <p>7.2.5 Fluidifying and Antigelling 267</p> <p>7.2.6 Foam Control 268</p> <p>7.3 Amine-Based Lubricants 269</p> <p>7.3.1 Types of Lubricating Molecules 270</p> <p>7.3.2 Anionic Interference 272</p> <p>7.3.3 Sequestrants 274</p> <p>7.3.3.1 Glycine 276</p> <p>7.3.3.2 Lauryldimethylamine [CH₃ (lauryl) CH₂–N(CH₃)₂] (LDMA) 277</p> <p>7.3.3.3 Fatty Alcohol Ethoxy Carboxylate (FAEC) 278</p> <p>7.3.4 Cleaning and Microbial Control 279</p> <p>7.3.5 Biofouling in the Delivery Plant 281</p> <p>7.3.6 Chlorine Dioxide in Preventing Biofouling 283</p> <p>7.3.7 Foam Control 284</p> <p>7.4 Imidazoline-Based Lubrication 285</p> <p>7.5 Lubrication Based on Fatty Quaternary Ammonium Compounds (FQACs) 286</p> <p>7.6 Silicone-Based Lubricant 288</p> <p>7.7 Dry Lubrication 290</p> <p>7.8 Stress Cracking 294</p> <p>7.9 Concepts of Problem Solving in Lubrication 297</p> <p>References 299</p> <p><b>8 CIP (Cleaning in Place) 301</b></p> <p>8.1 CIP Classification 302</p> <p>8.1.1 Total Loss CIP 302</p> <p>8.1.2 Partial Recovery CIP 303</p> <p>8.1.3 Total Recovery CIP 304</p> <p>8.2 CIP Parameters 304</p> <p>8.2.1 Flow Velocity 306</p> <p>8.2.2 Flow Rate 307</p> <p>8.2.3 Temperature 309</p> <p>8.3 Dairy 310</p> <p>8.3.1 Treatment with Heat Exchange 311</p> <p>8.3.1.1 Conversion of Stainless Steel Oxides 316</p> <p>8.3.2 Raw Milk Line 316</p> <p>8.3.3 Separator 318</p> <p>8.3.4 Churning 319</p> <p>8.3.5 Curdmaking Process 320</p> <p>8.4 Processed Food 324</p> <p>8.4.1 Evaporator 326</p> <p>8.4.2 Dough-Kneading Machine and Extruder 328</p> <p>8.4.3 Pasteurizer and Sterilizer 328</p> <p>8.4.4 Cooking, Baking, and Frying 332</p> <p>8.4.5 Smoke Chambers 335</p> <p>8.4.6 Blanching 336</p> <p>8.4.7 High-Temperature Scraped Sterilizer 338</p> <p>8.4.8 Fresh Cut Produce (4th Gamme) 339</p> <p>8.4.8.1 Cleaning and Disinfection Procedures 344</p> <p>8.4.9 Mechanical Cleaning of Equipment 347</p> <p>8.5 Winery 349</p> <p>8.5.1 Cleaning in the Cellar 349</p> <p>8.5.2 Stabilization of Wine 351</p> <p>8.5.3 Cleaning and Disinfection of Wooden Barrels 352</p> <p>8.5.3.1 Disinfection of Wood 353</p> <p>8.6 Enzymatic Cleaning in Food Detergency 355</p> <p>8.6.1 Protease 357</p> <p>8.6.2 Lipase 358</p> <p>8.6.3 Amylase 358</p> <p>8.7 Chemicals for Cleaning Tenacious Contamination 358</p> <p>References 360</p> <p><b>9 Acidic Cleaning 363</b></p> <p>9.1 Infinite Dilution 364</p> <p>9.2 Sequestrants 364</p> <p>9.3 Cleaning of Molds 366</p> <p>9.4 Cleaning of Chocolate Molds 368</p> <p>9.5 Acidic Cleaning in a Brewery 370</p> <p>9.5.1 Acids 372</p> <p>9.5.2 Sequestrants 372</p> <p>9.5.3 Surfactants 373</p> <p>References 373</p> <p><b>10 Open Aqueous Systems Exchanging Heat 375</b></p> <p>10.1 Tunnel Pasteurizers 375</p> <p>10.1.1 Deposition and Scale 377</p> <p>10.1.2 Microbiology 378</p> <p>10.1.3 Corrosion 378</p> <p>10.1.4 Dome Staining 381</p> <p>10.1.5 Chemical Treatments 382</p> <p>10.1.5.1 Scale and Biofouling 382</p> <p>10.1.5.2 Corrosion 383</p> <p>10.1.5.3 Packaging Damage 383</p> <p>10.2 Cooling Tower 383</p> <p>References 385</p> <p><b>11 Foam and Gel Cleaning 387</b></p> <p>11.1 Foam 388</p> <p>11.2 Gel 390</p> <p>11.3 Foam-Gel Synergism 390</p> <p>11.4 Body Structure 393</p> <p>11.5 Sequestrants 394</p> <p>11.6 Foam/Gel Free OPC 396</p> <p>11.7 Practical Problem Solving in OPC 396</p> <p>11.7.1 Bluish Stains 396</p> <p>11.7.2 Yellowish-White Stain 397</p> <p>11.7.3 Fat Removal in Patches 397</p> <p>11.8 Equipment for Pressure Washing 398</p> <p>11.8.1 Centralized Equipment 399</p> <p>11.8.2 Decentralized Equipment 399</p> <p>11.8.3 Loss in Pressure 400</p> <p>11.8.4 Loss in Temperature 400</p> <p>11.8.5 Generation of Aerosol 402</p> <p>References 402</p> <p><b>12 Membrane Cleaning (Crossflow Filtration) 403</b></p> <p>12.1 Membrane 406</p> <p>12.2 Module 410</p> <p>12.2.1 Plate and Frame 410</p> <p>12.2.2 Hollow Fibers 411</p> <p>12.2.3 Tubular 412</p> <p>12.2.4 Spiral Wound (SW) 413</p> <p>12.2.5 Pleated 414</p> <p>12.2.6 Modules 414</p> <p>12.3 Diafiltration and Chromatography 416</p> <p>12.4 Electrodialysis 418</p> <p>12.5 Ultrasound Applied to Membrane Processings 419</p> <p>12.6 Fields of Application 419</p> <p>12.7 Cleaning 420</p> <p>12.7.1 Alkalinity 421</p> <p>12.7.2 Sequestrants 422</p> <p>12.7.3 Surfactants 423</p> <p>12.7.4 Enzymatic Systems 423</p> <p>12.7.5 Acids 424</p> <p>12.8 Cleaning Procedures 425</p> <p>References 427</p> <p><b>13 Milk Production 429</b></p> <p>13.1 Mastitis 429</p> <p>13.2 Cow and Milk 431</p> <p>13.3 Milking CIP 434</p> <p>13.4 Bulk Milk Tanks 438</p> <p>13.5 Raw Milk Quality Standards 439</p> <p>Reference 440</p> <p><b>14 Biofilm 441</b></p> <p>14.1 Microbiological Background 441</p> <p>14.2 Formation and Growth of Biofilm 445</p> <p>14.2.1 Surface Condition 447</p> <p>14.2.2 Environmental Conditions 448</p> <p>14.3 Practical Significance 448</p> <p>14.4 Cleaning and Disinfection 451</p> <p>14.4.1 Alkaline Cleaning 452</p> <p>14.4.2 Acidic Cleaning 452</p> <p>14.4.3 Disinfection 452</p> <p>References 457</p> <p><b>15 Environmental Sanitation 459</b></p> <p>15.1 Environmental Particles 459</p> <p>15.2 Physical Control 462</p> <p>15.2.1 Air Filtration and Clean Rooms 462</p> <p>15.2.2 Ultraviolet Radiation 464</p> <p>15.3 Control by Chemicals 467</p> <p>15.3.1 Atomization and Aerosolization 467</p> <p>15.3.2 Chemicals 468</p> <p>15.3.2.1 Aldehydes 469</p> <p>15.3.2.2 Nitrogen Derivatives 469</p> <p>15.4 Mold Control and Prevention 469</p> <p>References 471</p> <p><b>16 Ultrasound Cleaning 473</b></p> <p>References 476</p> <p><b>17 Corrosion and Corrosion Inhibition 477</b></p> <p>17.1 Calculation and Monitoring of Corrosion 477</p> <p>17.1.1 Intensity and Rate 478</p> <p>17.1.2 Electrochemistry 479</p> <p>17.2 Stainless Steel and Chloride 484</p> <p>17.3 Chromium and Chemicals 486</p> <p>17.4 Aluminium and Caustics/Acids 488</p> <p>17.5 Copper and its Alloys 489</p> <p>17.6 Zinc (Galvanized Steel) 490</p> <p>17.7 Biofilm 491</p> <p>17.8 Reliability of Supply 491</p> <p>17.9 Post-Installation Treatment of Stainless Steel 493</p> <p>17.9.1 Procedures and Recommendations 495</p> <p>17.9.2 Example of Complete Program 495</p> <p>17.9.3 Example of Simplified Program 496</p> <p>17.9.4 Gaskets 496</p> <p>References 497</p> <p><b>18 Disinfectants and Sanitation Technology 499</b></p> <p>18.1 Water 500</p> <p>18.2 Manufacturing Environment and Types of Microorganisms 502</p> <p>18.3 Disinfectants 504</p> <p>18.3.1 Main Disinfectants for the Food Industry 506</p> <p>18.3.2 Biocides from the Haber-Willstätter Reaction 506</p> <p>18.3.3 How to Choose a Disinfectant 512</p> <p>18.3.3.1 Basic Behavior Typifying the Application of Disinfectants 514</p> <p>18.4 Physical Disinfection 521</p> <p>18.4.1 Disinfection by Heating 521</p> <p>18.4.2 Disinfection by UV Radiation 524</p> <p>18.4.3 Disinfection by Filtration 525</p> <p>18.4.4 Disinfection by Electrolyzed Water 527</p> <p>18.4.5 Disinfection by Cold Plasma 529</p> <p>18.4.6 Disinfection by High Pressure 531</p> <p>18.4.7 Disinfection by Pulsed Electric Field 532</p> <p>18.5 Regularity and Perseverance in Sanitation 534</p> <p>18.6 Sanitation Plan 536</p> <p>18.6.1 Early Stage 536</p> <p>18.6.2 Planning 537</p> <p>18.6.3 Validation 537</p> <p>18.6.4 Application 537</p> <p>18.6.4.1 Assessment of the Sanitation Result 538</p> <p>18.7 Rapid Controls of Sanitation 539</p> <p>18.7.1 Bioluminometer 540</p> <p>18.7.2 Proteins Test 540</p> <p>18.8 European (EN) Microbiological Tests 541</p> <p>18.8.1 Bactericidal Activity 542</p> <p>18.8.1.1 EN 1040 542</p> <p>18.8.1.2 EN 1276 543</p> <p>18.8.1.3 EN 1656 543</p> <p>18.8.1.4 EN 13727 543</p> <p>18.8.2 Fungicidal Activity 543</p> <p>18.8.2.1 EN 1275 543</p> <p>18.8.2.2 EN 1650 543</p> <p>18.8.2.3 EN 1657 544</p> <p>18.8.2.4 EN 13624 544</p> <p>18.8.3 Sporicidal Activity 544</p> <p>18.8.3.1 EN 14347 544</p> <p>18.8.3.2 EN 13704 544</p> <p>18.8.4 Main Tests Methodology 544</p> <p>18.8.4.1 NF EN 1276 Procedure 544</p> <p>18.8.4.2 NF EN 1650 Procedure 545</p> <p>18.8.4.3 NF EN 13697 Procedure 546</p> <p>18.8.4.4 NF EN 13704 Procedure 547</p> <p>18.9 Hand Washing and Disinfection 547</p> <p>18.9.1 Handwashing Products Structure 549</p> <p>18.9.2 Handwashing Disinfectants 550</p> <p>18.9.2.1 Products Performing Cleaning and Disinfection 551</p> <p>18.9.2.2 Products for Terminal Disinfection after Washing 552</p> <p>References 552</p> <p><b>19 Waste Water Treatment 555</b></p> <p>19.1 Understanding Terms 555</p> <p>19.2 Purification Process 557</p> <p>19.2.1 Preliminary Treatments 557</p> <p>19.2.2 Chemical Treatment 558</p> <p>19.2.3 Settling, Concentration, and Dewatering 559</p> <p>19.2.4 Biological Treatment 561</p> <p>19.2.5 Final Treatments 563</p> <p>References 564</p> <p><b>20 Boiler Treatment 565</b></p> <p>20.1 Deaeration and the Generation of Noncorrosive Steam 565</p> <p>20.1.1 Generation of Noncorrosive Steam 567</p> <p>20.2 Scale Prevention 568</p> <p>20.3 Chemical Treatments 571</p> <p>20.4 Chemical Cleaning 571</p> <p>References 573</p> <p><b>21 Due Diligence (HACCP) 575</b></p> <p>Index 577</p>

"This book provides a guide to cleaning and disinfection for the food preparation and processing industries." (Food Science & Technology, 2011)<br /><br />

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. <br> 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.<br> 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.<br> 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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