Produkte von Herausgeber EHEDG

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 that go beyond equipment design and covers installation and associated practices. In the case of dry materials, other considerations...

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 clean industries) but is also a guide for good lubrication practice for all industries. The document is suitable for use by audit companies...

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 clean industries) but is also a guide for good lubrication practice for all industries. The document is suitable for use by audit companies...

EHEDG 2nd edition 2020 Seiten / pages: 82

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...

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...

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...

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...

EHEDG 2020, 2nd edition

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...

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...

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...