Handbook of Hygiene Control in the Food Industry

Table35.2 Measurementof surfacecondition Technique Measurement Classifi- Key issues principle cation Ultrasound Attenuationof Re ...

35.3.1 Visualinspection Visualinspection is still probably the most widelyusedinspectiontechnique for assessing the impactof fou ...

35.3.2 Predefined processusingexisting sensors The majority of fouling, cleaningand disinfectionprocesses are monitoredusing fai ...

monitoredon-lineas a reduction in the heat transfer coefficientand the cleaning processis the reversewiththe heattransfer coeffi ...

pressuredropneeded to pumpthe fluidthroughthe heatexchanger willbe increased and this changein pressuredropcan be usedas a real- ...

(ethylenediaminetetraacetic acid) for removalof inorganic deposits. In this case, conductivitycould be usedto monitor and contro ...

significantpenaltiesin termsof heattransferand werereplaced withcopper discs, whichwereplatedwithstainlesssteel. Problems wereen ...

realisticfoulingbuild-upcan resultin substantial quantitiesof product being used unless the product is recycled. However, recycl ...

independently. The plateheat exchangersystemcannotachieve this as a change in flow rate and henceflowvelocitywill also significa ...

∑ Evaluationof alternativecleaning approaches or detergents. ∑ Enableoptimisedcleaningprocessto be tailoredto particular product ...

consist of a combination of a numberof sensorsintegrated into a totalsystem, whichwouldfulfil the basicindustrial requirementsof ...

fluidfouling.In FryerP.J., HastingA.P.M.and JeurninkTh.J.M.(eds)Foulingand Cleaningin FoodProcessing, Universityof Cambridge,Cam ...

36.1 Introduction Cleaning can be defined as the removal of soil' from surfaces and is important in all working and living envir ...

resulting in reduced product shelf-life. Cleaning is essential to minimise microbial build-upand/orpresenceof biofilms on foodco ...

In spiteof its importance,cleaning couldbe furtherimproved in manu- facturing, retailand foodservice (Gibsonet al., 1999;Griffit ...

surfaces and raw foods, as wellas ready-to-eatfoods(Claytonand Griffith, 2004),it is surprisingthat handcontactsurfaces are ofte ...

equipment.The mainargument in favour of rinsingis the removalof cleaning chemicalsand possibly reducingthe chancesof developingb ...

36.1.3 Monitoringcleaning Cleaning, as statedearlier,is the removalof soil and the processmay also reduce the number of microorg ...

Fig. 36.4 Methods for assessing surface cleanliness. ...

shouldbe realisedthat in foodenvironments thereis oftenlittlevalue in tryingto directlycorrelate surfacecounts to ATPreadings.Fo ...