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Cleaning-in place : dairy, food and beverage operations / edited by Adnan Tamime.

Contributor(s): Material type: TextTextSeries: Society of Dairy Technology seriesPublisher: Oxford, UK ; Ames, Iowa : Blackwell Pub., 2008Edition: Third editionDescription: xxii, 250 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1405155035
  • 9781405155038
Subject(s): DDC classification:
  • 637 22
LOC classification:
  • SF247 .C593 2008
Online resources:
Contents:
1. Principles of Cleaning-in-Place (CIP) / M. Walton -- 2. Fluid Flow Dynamics / M.J. Lewis -- 3. Water Supplies in the Food Industry / S.I. Walker -- 4. Chemistry of Detergents and Disinfectants / W.J. Watkinson -- 5. Designing for Cleanability / A.P.M. Hasting -- 6. Selection, Risk Evaluation and Management Responsibility / R. Packman, B. Knudsen and I. Hansen -- 7. Design and Control of the CIP Systems - A Practical Approach D. Lloyd / 8. Assessment of Cleaning Efficiency -- 9. Management of CIP Operations / K.J. Burgess -- 10. Membrane Filtration / C. E. Askew, S. te Poele & F. Skou -- 11. Laboratory Test Methods / W.J. Watkinson.
Summary: "This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency.; ; The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters. ; ; Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 637 CLE (Browse shelf(Opens below)) 1 Available A426430B

Includes bibliographical references and index.

1. Principles of Cleaning-in-Place (CIP) / M. Walton -- 2. Fluid Flow Dynamics / M.J. Lewis -- 3. Water Supplies in the Food Industry / S.I. Walker -- 4. Chemistry of Detergents and Disinfectants / W.J. Watkinson -- 5. Designing for Cleanability / A.P.M. Hasting -- 6. Selection, Risk Evaluation and Management Responsibility / R. Packman, B. Knudsen and I. Hansen -- 7. Design and Control of the CIP Systems - A Practical Approach D. Lloyd / 8. Assessment of Cleaning Efficiency -- 9. Management of CIP Operations / K.J. Burgess -- 10. Membrane Filtration / C. E. Askew, S. te Poele & F. Skou -- 11. Laboratory Test Methods / W.J. Watkinson.

"This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency.; ; The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters. ; ; Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers."--Publisher description.

Machine converted from AACR2 source record.

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