Products from Herausgeber EHEDG
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Doc. 13. Hygienic design of equipment for open... Auflage 2004 EHEDG 2004 Seiten / pages: 20 It is important that the plant design takes into account factors affecting the hygienic operation and cleanability of the plant. The risk of contamination of food products during open processing increases...
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Doc. 14. Hygienic design of valves for food... Auflage 2020 EHEDG 3rd Edition 2020 Seiten / pages: 6 This document applies to all valves used in contact with liquid food or food constituents processed hygienically or aseptically. Examples of valves are butterfly valves, single-seat valves, mix...
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Doc. 16. Hygienic pipe couplings - english version Auflage 1997 EHEDG 1997 Seiten / pages: 23 This paper identifies and defines critical design parameters for welded pipe couplings: easily cleanable in-place; easily sterilisable in place impervious to micro-organisms, reliable and easy to install....
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Doc. 17. Hygienic design of pumps, homogenisers... Auflage 2020 EHEDG 4th Edition 2020 Seiten / pages: 49 As standard, a pump for food production shall be constructed according to hygienic aspects and ensure gentle product handling. For special requirements, the pump should optionally allow for...
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Doc. 18. Passivation of stainless steel -... Auflage 2014 EHEDG 2014 Seiten / pages: 11 Passivation is an important surface treatment that helps assure the successful corrosion resistant performance of stainless steel used for product contact surfaces (eg. tubing/piping, tanks and machined...
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Doc. 19. A method for assessing the bacterial... Auflage 2012 EHEDG 2012 Seiten / pages: 6 Research has shown that hydrophobic membrane filters, with a pore size of 0.22µm, do not retain micro-organisms under all process conditions. Investigations were conducted into risk assessment of sterilising...
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Doc. 20. Hygienic design and safe use of... Auflage 2000 EHEDG 2000 ISBN: 0-9075-0305-5 Seiten / pages: 19 This document describes the basic hygienic design and safe use of single-body double-seat mixproof valves. Today, food process plants incorporate various multifunctional flow paths. Often...
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Doc. 22. General hygienic design criteria for... Auflage 2014 EHEDG 2001 - rev. 2014 ISBN: 0-9075-0306-3 Seiten / pages: 20 Dry food processing and handling requires equipment that are different from those typically associated with wet and liquid products. This is the first in a series of documents...
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Doc. 23. Part 1 -USE OF H1 AND HT1 REGISTERED... Auflage 2018 EHEDG 3rd Edition, 2018 Seiten / pages: 27 This document is designed as a guide to the implementation and use of food-safe lubricants and lubrication practices. It is intended for use by food & beverage production companies (and other...
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Doc. 23. Part 2 - Production of H1 Registered... Auflage 2018 EHEDG 3rd Edition, 2018 Seiten / pages: 13 This document is designed as a guide to the implementation and use of food-safe lubricants and lubrication practices. It is intended for use by food & beverage production companies (and other...
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Doc. 25. Design of mechanical seals for... Auflage 2020 EHEDG 2nd edition 2020 Seiten / pages: 82
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Doc. 28. Safe and Hygienic Water Treatment in... 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...
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