Hygienic Design of Food-Processing Equipment View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2013

AUTHORS

C. G. J. Baker

ABSTRACT

The modern food factory must meet the stringent standards demanded by both national and local legislation and by retail customers. This chapter focuses primarily on the hygienic design and layout of process equipment. The first topics addressed are the selection of materials of construction and specification of surface finishes. This is followed by a discussion of the fundamental principles of hygienic design, which protect the product from microbial, chemical, and foreign-body contamination. The topics covered include joints and fasteners, drainage, internal angles and corners, dead spaces, bearings and shaft seals, and controls. The final section describes some typical examples of the application of these principles. More... »

PAGES

79-118

Book

TITLE

Handbook of Food Factory Design

ISBN

978-1-4614-7449-4
978-1-4614-7450-0

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4614-7450-0_4

DOI

http://dx.doi.org/10.1007/978-1-4614-7450-0_4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1051247138


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