Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?

Research output: Chapter in Book/Report/Conference proceedingChapter

Authors

Colleges, School and Institutes

External organisations

  • Birmingham University

Abstract

Fouling of process plants from food fluids is a major practical problem that lowers plant efficiency and endangers product safety. As a result, frequent process plant cleaning is needed, and cleaning-in-place (CIP) protocols are well developed. It is less clear whether they are optimal, however. Recent progress in fouling and cleaning research is reviewed. Advances in computational modelling and nanotechnology may enable developments in modelling cleanability at the design stage and in developing surfaces that resist fouling and speed cleaning.

Details

Original languageEnglish
Title of host publicationFood Engineering Series
Publication statusPublished - 1 Jan 2013

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Keywords

  • Adhesive Failure, Atomic Force Microscopy, Surface Shear Stress, Whey Protein, Whey Protein Concentrate