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New Systems in Plant Sanitation PUBLIC ACCESS

[+] Author Affiliations
Paul A. Johnson

Ecolab Inc., South Beloit, IL

Paper No. CEC2005-5102, pp. 13-19; 7 pages
doi:10.1115/CEC2005-5102
From:
  • ASME 2005 Citrus Engineering Conference
  • ASME 2005 Citrus Engineering Conference
  • Lake Alfred, Florida, USA, March 10, 2005
  • Conference Sponsors: ASME Florida Section
  • ISBN: 978-0-7918-9992-2
  • Compilation Copyright © 2018 ASME

abstract

Clean-In-Place (CIP) of beverage, dairy and food processes is achieved by pre-rinsing, circulation of detergents, post rinsing, and sanitizing of process equipment designed for such automated cleaning. As processing plants have expanded production capacities, the size of the equipment has increased accordingly, creating a corresponding increase in the water volumes and sanitation compounds required to achieve proper cleaning and sanitation. The purpose of this paper is to identify the environmental factors impacted by the CIP process, further to offer areas of scrutiny that the processing facility staff may evaluate for improvement potential.

Paper published with permission.

Compilation Copyright © 2018 ASME
Topics: Sanitation
This article is only available in the PDF format.

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