independently. The plateheat exchangersystemcannotachieve this as a change
in flow rate and henceflowvelocitywill also significantlyaffectthe temperature
profile withinthe exchanger.The benefitof being able to achieverepresentative
fouling and cleaning in small volumeequipmentwould allowthe probable
fouling and cleaning characteristicsto be determinedduring the product/process
development stage, rather than having to determine these during the
commissioning phase. It is essentialthatsuch equipment can be provento
realisticallysimulate the performanceof full-scaleequipment.
35.5 Industry requirementsand potentialbenefits
Anymonitoringand sensingsystem must meet a number of basic requirements
if it is to be acceptedby the foodindustry:
∑ meets a genuineindustry need;
∑ robust and reliable;
∑ meets claimedspecificationregarding sensitivityand accuracy;
∑ simple to install and use;
∑ low maintenance;
∑ self-diagnostic;
∑ cost effective;
∑ compatiblewithfoodindustry hygienerequirements.
The installationand use of reliablesensors gives the processoperatorthe oppor-
tunityto movefroma situationwhereprocessdata are limited, retrospectiveand
often of doubtful value, to one where the data are real and immediate.This real
data may oftenbe very differentfromthat expected and can lead to concerns as to
whether the process is functioning correctly.This,however, provides the impetus
for identifying whether thereis a fundamental processproblemor the datado
actuallyrepresentwhatwouldbe expectedwiththe layoutof the line and its
current operation.
A well-designed monitoring systemcan providea significant degree of
`peace of mind'that processes criticalto the microbiologicalsafety of the final
product are being implemented effectively.The use of HACCPin process design
and operation studies placesan increaseddemandfor monitoringof Critical
Control Points(CCPs)in orderto definecorrective actionsto be takenin the
casewhere the processis deemedto be out of control.
Suchsystems can also provide otherpotentialbenefits:
∑ Validationof the cleaningand disinfectionprocess.
∑ Monitoringthe consistencyof the cleaning and disinfectionprocessdelivered
to the product contact surfaces.
∑ Provide prediction of maximumtimeremainingbeforecleaning required,
basedon currentrate of fouling.
∑ Optimisationof the cleaning processfor differentproducts processedon the
same line.
584 Handbookof hygiene controlin the foodindustry