By Sauro Riccetti
Present upkeep engineering thoughts pursue gear reliability with a spotlight on minimum expenses, yet within the nutrition undefined, nutrition protection is the main serious factor. This ebook identifies the way to verify meals product safeguard via upkeep engineering in a manner that produces further worth and generates genuine earnings in your organization.Integrating meals defense ideas with reliability and maintenance engineering innovations, Designing foodstuff safeguard and kit Reliability via upkeep Engineering information a upkeep layout approach that captures a Read more...
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Extra resources for Designing Food Safety and Equipment Reliability Through Maintenance Engineering
12 shows how the pressure drop affects the maximum running hours. In a plate-based sterilizer, the increase in pressure drop is limited to 30–40%. This is not a limiting factor in tubular systems, and 16–20 h operating time between cleaning (CIP) is possible. It is also possible to operate with an intermediate cleaning each 20 h and reduce the full CIP cycles to once a week. Exact times will depend on particular food products and microbiological considerations. 13 is normally used as an intermediate storage of UHT liquid dairy foods.
Therefore, while the time necessary for preventive maintenance activities can be properly reserved, an extraordinary failure will produce disturbance to the planned production and heavy losses due to the unexpected downtime. Lack of maintenance procedures, or a maintenance approach based on reactive maintenance to equipment failure, may produce biological, chemical, and physical risks to the product packed. The process to design and implement maintenance procedures must ensure that all conceivable critical points that may result in product contamination have been identified and put under control through the implementation of reliable maintenance procedures.
Equipment sterilization. For aseptic products, sterilization by means of heating or with chemicals is necessary to render the equipment surfaces completely free from bacteria. The nature of the technology used means that the average time needed to perform a cleaning program and then equipment sterilization can vary from 2 to 4 h. Both these operations must be carried out every time that the equipment is stopped down to zero position and sterilization is lost for whatever reason. Sometimes the filling equipment stop involves the processing equipment stop and vice versa.