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Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga
| Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga |
| Autore | Stanga Mario |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, c2010 |
| Descrizione fisica | 1 online resource (617 p.) |
| Disciplina | 363.7296 |
| Soggetto topico |
Food industry and trade - Sanitation
Agricultural processing industries - Sanitation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-78381-5
9786612783814 3-527-62945-9 3-527-62946-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910139412003321 |
Stanga Mario
|
||
| Weinheim, : Wiley-VCH, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga
| Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga |
| Autore | Stanga Mario |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, c2010 |
| Descrizione fisica | 1 online resource (617 p.) |
| Disciplina | 363.7296 |
| Soggetto topico |
Food industry and trade - Sanitation
Agricultural processing industries - Sanitation |
| ISBN |
1-282-78381-5
9786612783814 3-527-62945-9 3-527-62946-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910830455503321 |
|
Stanga Mario
|
||
| Weinheim, : Wiley-VCH, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sanitation : cleaning and disinfection in the food industry / / Mario Stanga
| Sanitation : cleaning and disinfection in the food industry / / Mario Stanga |
| Autore | Stanga Mario |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, c2010 |
| Descrizione fisica | 1 online resource (617 p.) |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade - Sanitation
Agricultural processing industries - Sanitation |
| ISBN |
1-282-78381-5
9786612783814 3-527-62945-9 3-527-62946-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910877022503321 |
|
Stanga Mario
|
||
| Weinheim, : Wiley-VCH, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||