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EHEDG Doc. 25. Design of mechanical seals for hygienic and aseptic... Auflage 2020 EHEDG 2nd edition 2020 Seiten / pages: 82
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EHEDG Doc. 28. Safe and Hygienic Water Treatment in Food Factories -... Auflage 2018 EHEDG 2018 2nd edition 52 pages Since water treatments can be directly or indirectly part of the production process, this treatment should render the water microbiologically and toxicologically safe. Likewise, systems for storing and distributing water can involve hazards, which could cause water quality to fall below acceptable standards. It is therefore vital that water...
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EHEDG Doc. 29. Hygienic design of packing systems for solid foodstuffs -... Auflage 2024 EHEDG 2024 Seiten / pages: 26 This document addresses packing systems of solid food products and supplements earlier guidelines. Solid food is characterised as having a water activity of >0.97, low acid, not pasteurised or sterilised after packaging, and distributed through the cool chain. Examples include fresh meat and some meat products, cheeses, ready meals, cut...
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EHEDG Doc. 31. Hygienic engineering of fluid bed and spray dryer plants -... Auflage 2018 EHEDG 2018 Seiten / pages: 40 Spray dryer and fluid bed plants are widely used in the food processing industry for producing dry particulate materials from liquid concentrations in a continuous process. The drying process involves product handling in a warm and humid environment and thus a potential hygienic risk is involved. Therefore, applications in the food industry...
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EHEDG Doc. 32. Materials of construction for equipment in contact with food... Auflage 2005 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...
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EHEDG Doc. 33. Hygienic engineering of discharging systems for dry... Auflage 2005 EHEDG 2005 ISBN: 0-9075-0324-1 Seiten / pages: 16 The introduction of the product into the processing system is a key step in maintaining the sanitation and integrity of the entire process. Discharging systems are designed to transfer, in this case dry solids, from one system into another without powder spillage, contamination or environmental pollution. Many dry systems do...
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EHEDG Doc. 34. Integration of hygienic and aseptic systems Auflage 2020 EHEDG 2020, 2nd edition
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EHEDG Doc. 35. Hygienic Welding of Stainless Steel Tubing in the Food... Auflage 2006 EHEDG July 2006 Seiten / pages: 29 Abundantly illustrated, this paper provides guidelines for the correct execution of on-axis hygienic (sanitary) welding between pipe segments, or between a tube and a control component (e.g. valve, flow meter, instrument tee, etc.) It deals with tube and pipe systems with less than 3.5 mm wall thickness, built in AISI 304(L) (1.4301, 1.4306...
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EHEDG Doc. 36. Hygienic engineering of transfer systems for dry particulate... Auflage 2007 EHEDG 2007 Seiten / pages: 21 Transfer (also known as transport or conveying) of dry particulate materials (products) between or within plant components in a process line is well practiced in the food industry. The transfer operation must be carried out in a hygienic and safe manner and the physical powder properties must not be affected during this operation. In this...
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EHEDG Doc. 37. Hygienic design and application of sensors Auflage 2022 EHEDG 2022 Seiten / pages: 114 DOC No.37 – Part 1, Second Edition Summary The document focusses on sensors that are actually used in the food and beverage industry. All food contact processes are covered: wet processes, but also dry matter and powder. The guideline focusses on the product contact area of the sensor. The document helps to define the hygienic requirements for...
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EHEDG Doc. 38. Hygienic engineering of rotary valves in process lines for... Auflage 2017 EHEDG 2017 (replaces the 2007 edition) Seiten / pages: 33 Rotary valve selection and operation has a considerable influence on the hygiene standard of a process line and thus, the end-product quality of the dry material handled. Incorrect selection of valve type and size must be regarded as a serious hygienic risk in the food industry. Hence, only valves strictly conforming...
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EHEDG Doc. 39. Design principles for equipment and process areas for... Auflage 2009 EHEDG June 2009 Seiten / pages: 14 In many areas there is an increasing demand for self stable products. However, microbial product contamination limits the shelf life of sensitive products which are not protected by any preservatives or stablised by their formulation. Products which fail this inherent protection have to be sterilised and in consequence, the equipment must...
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