Sanitation : cleaning and disinfection in the food industry / / Mario Stanga

• Record Nr.: UNINA9910877022503321
• Autore: Stanga Mario
• Pubbl/distr/stampa: Weinheim, : Wiley-VCH, c2010
• ISBN: 1-282-78381-5; 9786612783814; 3-527-62945-9; 3-527-62946-7
• Descrizione fisica: 1 online resource (617 p.)
• Disciplina: 664
• Soggetti: Food industry and trade - Sanitation; Agricultural processing industries - Sanitation
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Sanitation: Cleaning and Disinfection in the Food Industry; Contents; Preface; Acknowledgments; Acronyms; Part One: Chemistry and Problems of Industrial Water; 1: Chemistry of Aqueous Solutions; 1.1Variables; 1.1.1 Water; 1.1.1.1 Hardness; 1.1.1.2 Salinity; 1.1.1.3 Alkalinity; 1.1.1.4 pH; 1.1.1.5 Conductivity; 1.1.1.6 Scaling Tendency or Corrosion Tendency; 1.1.2 Salts; 1.1.2.1 Precipitation; 1.1.2.2 Sequestration; 1.1.2.3 Flocculation; 1.1.2.4 Dispersion; 1.1.2.5 Suspension; 1.1.2.6 Anti-redeposition; 1.1.3 Stability Constant; 1.1.3.1 Theoretical Meaning; 1.1.3.2 Practical Meaning; 1.1.4 Critical pH1.1.4.1 Effect on Bicarbonates; 1.1.4.2 Effect on Phosphates; 1.1.4.3 Effect on Sequestrants; 1.2 Inorganic Competitors; 1.2.1 Bicarbonates; 1.2.1.1 Chemical Mechanism; 1.2.1.2 Physical Mechanism; 1.2.2 Silicates; 1.2.3 Sulfates; 1.2.4 Aluminates; 1.2.5 Phosphates; 1.3 Organic Competitors; 1.3.1 Proteins; 1.3.2 Starches; 1.3.3 Fatty Acids; 1.3.4 Other Carboxylic Compounds; 1.3.5 Humic Substances; 1.4 Self-Protected Contamination; 1.5 Modifiers Affecting Deposits; 1.5.1 Heating; 1.5.1.1 Caramelization; 1.5.1.2 Carbonization; 1.5.2 Dehydration; 1.5.3 Polymerization; References; 2: Chemical-Physical Treatment2.1 Softening; 2.2 Deionization; 2.3 ; Dealkalinization; 2.4 Reverse Osmosis; Reference; 3: Sequestrants; 3.1 Definition; 3.2 Coordination Groups; 3.3 Sequestration Data; 3.4 Food Cleaning Sequestrants; 3.4.1 (Poly)phosphates; 3.4.1.1 Hexametaphosphate (HEMP); 3.4.1.2 Pyrophosphate; 3.4.1.3 Monomeric Phosphates; 3.4.1.4 Tripolyphosphate; 3.4.2 Phosphonates; 3.4.2.1 Phosphonates and pH; 3.4.2.2 Stability of Phosphonates; 3.4.2.3 Phosphonates and Corrosion Inhibition; 3.4.3 Hydroxy Acids; 3.4.4 Poly(co-poly)acrylates; 3.4.5 Aminopolycarboxylic Acids; 3.4.6 Polysaccharides and BentonitesReferences; Part Two: Characterization of Chemicals Used in the Sanitation Process; 4: Laboratory Tests; 4.1 Turbidimetric Tests; 4.1.1 Sequestration Test (Oxalate); 4.1.2Nephelometric Titration; 4.1.3 Sequestration Test (Hampshire); 4.2 Suspension Test; 4.3 Dispersion Test; 4.4 Static Test of Scale Forming; 4.5 Dynamic Test of Scale Formation; 4.6 Static Test of Scale/Soil Dissolution; 4.7 157Dynamic Test of the Dissolution of Scale/Soil; 4.8 Chemical Stability Test; 4.9 Solution Stability; 4.10 Sequestrant Stability; 4.11 EDTA and Calcium Titration; 4.11.1 Titration of EDTA4.11.2 Titration of Calcium Salts; References; 5: Surfactants, Caustics, and Acids; 5.1 Surfactants; 5.1.1 HLB; 5.1.2 Grouping of Surfactants; 5.1.2.1 Anionic Surfactants; 5.1.2.2 Nonionic Surfactants; 5.1.2.3 Cationic Surfactants; 5.1.2.4 Amphoteric Surfactants; 5.1.3 Defoamers; 5.1.4 Wetting Agents; 5.1.5 Cleaning Agents; 5.1.6 Disinfectants; 5.1.7 Structural Boosters; 5.1.8 Biodegradability and Toxicity; 5.1.9 BPD and REACh; 5.2 Caustics; 5.3 Acids; References; Part Three: Application to the Food Industry; 6: Bottlewashing; 6.1 Pre-washing; 6.2 Caustic Zone; 6.2.1 Modifications Induced by Alkalinity
• Sommario/riassunto: Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial