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Doc. 05. A method for the assessment of in-line... Auflage 2004 EHEDG 2004 Seiten / pages: 9 ISBN: 0-9075-0315-2 Food processing equipment may need to be sterilised before use, and it is important to ensure that the sterilisation method applied is effective. Thus, it is necessary to determine under...
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Doc. 06. The microbiologically safe continuous... Auflage 2017 EHEDG 2017 (replaces the 1993 edition) Seiten / pages: 22 Thermal sterilisation is aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, at achieving extended product storage life under...
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Doc. 07. A method for the assessment of... Auflage 2004 EHEDG 2nd Edition 2004 ISBN: 0-9075-0314-4 Seiten / pages: 9 This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to micro-organisms. Small...
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Doc. 09. Welding stainless steel to meet... Auflage 1993 EHEDG 1993 ISBN: 0-0750-3136 Seiten / pages: 19 This document describes the techniques required to produce hygienically acceptable welds in thin walled (
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Doc. 10. Hygienic design of closed equipment... Auflage 2007 EHEDG 2nd Edition 2007 ISBN: 987-0-9075-0327-9 Seiten / pages: 21 Using the general criteria for the hygienic design of equipment identified in Doc. 8, this paper illustrates the application of these criteria in the construction and...
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Doc. 12. The continuous or semi-continuous flow... Auflage 1994 EHEDG 1994 Seiten / pages: 24 Thermal sterilisation is a process aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, it aims to extend product storage life under ambient conditions. This is...
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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 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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