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Doc. 32. Materials of construction for equipment in contact with food - english version | EN-English
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EHEDG 2005 ISBN: 0-9075-0323-3Seiten / pages: 57
This guideline aims to offer a practical 'handbook' for those responsible for the specification, design and manufacture of food processing equipment. It offers guidance on the ways in which materials may behave such that they can be selected and used as effectively as possible. The properties and selection procedures with regard to metals, elastomers and plastics are covered in detail. Potential failure mechanisms and influenced of manufacturing processes are also discussed. A more general overview of composites, ceramics and glass and materials is provided. The guideline can serve as an aide-memoir during the design process, so that equipment manufacturers and end-users can together ensure that all aspects of materials behaviour are taken into account in designing safe, hygienic, reliable and efficient equipment which can be operated, maintained and managed economically.
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