05312nam 2200613Ia 450 991013941200332120170815164259.01-282-78381-597866127838143-527-62945-93-527-62946-7(CKB)2500000000001725(EBL)584993(OCoLC)669493162(SSID)ssj0000427609(PQKBManifestationID)11257684(PQKBTitleCode)TC0000427609(PQKBWorkID)10405937(PQKB)10295854(MiAaPQ)EBC584993(EXLCZ)99250000000000172520091006d2010 uy 0engur|n|---|||||txtccrSanitation[electronic resource] cleaning and disinfection in the food industry /Mario StangaWeinheim Wiley-VCHc20101 online resource (617 p.)Description based upon print version of record.3-527-32685-5 Includes bibliographical references and index.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 Meaning1.1.4 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; References2: 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 Acids3.4.6 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 Titration4.11.1 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 Zone6.2.1 Modifications Induced by AlkalinityFinally, 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 industrialFood industry and tradeSanitationAgricultural processing industriesSanitationElectronic books.Food industry and tradeSanitation.Agricultural processing industriesSanitation.363.7296Stanga Mario310799MiAaPQMiAaPQMiAaPQBOOK9910139412003321Sanitation2187044UNINA