? This timely update and a major revision of a guide book offers acomprehensive guide to the principles and practices of CIP. Thebook is a must for designers of new process plants. The book alsoprovides the tools for plant managers to assess their current CIPoperations.? ( Journal of Human Nutrition and Dietetics, November 2008)
„A timely and comprehensive update on the principles andpractice of the cleaning in-place of process equipment.“(Beverage and Food World, November 2008)
„This third edition features for the first time a chapter onmembrane cleaning ? . Useful data on fluid flow dynamics andlaboratory test methods are also included.“ (FoodManufacture, October 2008)
This is the third edition of the Society of Dairy Technology'shighly successful volume on Cleaning-in-Place (CIP). Already awell-established practice in dairy technology, CIP has becomeincreasingly relevant in the processed food industry during thelast 10-15 years, and the beverage industry has seen increaseddemands from customers regarding CIP verification and validation toprovide improvements in plant hygiene and related efficiency.
The book addresses the principles of cleaning operations, watersupply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning arecovered in a special chapter, as is the assessment of cleaningefficiency and the management of cleaning operations. This thirdedition features for the first time a chapter on membrane cleaning- a relatively new area requiring very specialised cleaningproducts and procedures. Useful data on fluid flow dynamics andlaboratory test methods are also included in separatechapters.
Authors have been selected from within industry, alliedsuppliers and academia to provide a balanced, leading edgeassessment of the subject matter. Cleaning-in-Place is directed atdairy scientists and technologists in industry and academia, general food scientists and food technologists, foodmicrobiologists and equipment manufacturers.
The book addresses the principles of cleaning operations, watersupply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning arecovered in a special chapter, as is the assessment of cleaningefficiency and the management of cleaning operations. This thirdedition features for the first time a chapter on membrane cleaning- a relatively new area requiring very specialised cleaningproducts and procedures. Useful data on fluid flow dynamics andlaboratory test methods are also included in separatechapters.
Authors have been selected from within industry, alliedsuppliers and academia to provide a balanced, leading edgeassessment of the subject matter. Cleaning-in-Place is directed atdairy scientists and technologists in industry and academia, general food scientists and food technologists, foodmicrobiologists and equipment manufacturers.
