Cleaning-in-Place

This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency.

The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.

Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.

Preface to Technical Series xvi

Preface to Third Edition xvii

Preface to Second Edition xviii

Preface to First Edition xix

Contributors xx

1 Principles of Cleaning-in-Place (CIP) 1
M. Walton

2 Fluid Flow Dynamics 10
M.J. Lewis

3 Water Supplies in the Food Industry 32
S.I. Walker

4 Chemistry of Detergents and Disinfectants 56
W.J. Watkinson

5 Designing for Cleanability 81
A.P.M. Hasting

6 Perspectives in Tank Cleaning: Hygiene Requirements, Device Selection, Risk Evaluation and Management Responsibility 108
R. Packman, B. Knudsen And I. Hansen

7 Design and Control of CIP Systems 146
D. Lloyd

8 Assessment of Cleaning Efficiency 164
K. Asteriadou and P. Fryer

9 Management of CIP Operations 178
K.J. Burgess

10 Membrane Filtration 195
C.E. Askew, S. Te Poele And F. Skou

11 Laboratory Test Methods 223
W.J. Watkinson

Index 243

The colour plate section can be found between pages 138 and 139

?This timely update and a major revision of a guide book offers a comprehensive guide to the principles and practices of CIP. The book is a must for designers of new process plants. The book also provides the tools for plant managers to assess their current CIP operations.? ( Journal of Human Nutrition and Dietetics, November 2008)

"A timely and comprehensive update on the principles and practice of the cleaning in-place of process equipment." (Beverage and Food World, November 2008)

"This third edition features for the first time a chapter on membrane cleaning ? .Useful data on fluid flow dynamics and laboratory test methods are also included." (Food Manufacture, October 2008)

Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency.

The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.

Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.