The hygienic design of dairy plants and the limits to continuous processing
1993
Damerow, G.
The microbiological quality of today's food products has been radically improved. One precondition of this is a low bacterial content in the raw products used, a suitable process for germ reduction or sterilization through heat treatment and, what is crucial, avoidance of recontamination in the plant systems - including the bottling stage. The question is - quite apart from the aspect of the necessary removal of deposits on heat exchanger surfaces - how long continuous processes can be kept in operation without interruption by chemical cleaning and sterilization of the plant systems, that is to say, from one cleaning to the next. What is desired is a processing lasting from early Monday morning to Friday evening, that is, throughout the whole week. This is made possible by processing with the aid of automation. However the operating time is limited because of an increase in germs in the products after a certain period of operating time which means the process must be interrupted while the plant system is cleaned. Use of knowledge from the UHT method and biotechnology should make it possible to construct machines and plants which would make this lengthy processing possible. For this to come about it is crucial that success is achieved in introducing measurement and control systems which will continuously show the bacterial content of the products and also show in good time any increase in bacterial content which would make it necessary to discontinue the processing and carry out cleaning.
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Эту запись предоставил University of Liège