Current knowledge in hygienic design: can we minimize fouling and speed cleaning?

被引：22

作者：

Fryer, Peter J. ^{[1
]}

Robbins, Phillip T. ^{[1
]}

Asteriadou, Konstantina ^{[1
]}

机构：

[1] Univ Birmingham, Sch Chem Engn, Birmingham B15 2TT, W Midlands, England

来源：

11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) | 2011年 / 1卷

关键词：

Fouling; cleaning; hygienic design; nanocoatings; WHEY-PROTEIN CONCENTRATE; STAINLESS-STEEL SURFACES; COMPUTATIONAL FLUID-DYNAMICS; PLATE HEAT-EXCHANGER; WALL SHEAR-STRESS; DAIRY-INDUSTRY; IN-PLACE; MILK; DEPOSITS; MODEL;

D O I：

10.1016/j.profoo.2011.09.258

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fouling of process plant from food fluids is a major practical problem that lowers plant efficiency and endangers product safety. As a result, frequent process plant cleaning is needed, and cleaning-in-place (CIP) protocols are well-developed. It is less clear whether they are optimal, however. Recent progress in fouling and cleaning research is reviewed. Advances in computational modelling and nanotechnology may enable developments in modelling cleanability at the design stage and in developing surfaces that resist fouling and speed cleaning. (C) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.

引用

页码：1753 / 1760

页数：8

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