CLOSED CLEANING TECHNIQUES| Cleaning-in-place (CIP), Sterilizing-in-place (SIP) скачать в хорошем качестве

CLOSED CLEANING TECHNIQUES| Cleaning-in-place (CIP), Sterilizing-in-place (SIP)

A brief introduction on closed cleaning techniques Assalamualaikum & Hi, I am Norashikin Ab Aziz, an Associate Professor in Process and Food Engineering Department, Universiti Putra Malaysia. My primary research interest lies in the study of hygienic processing which covers hygienic design of processes, processing plant and equipment, fouling and cleaning mechanisms, with particular applications in the food industries. This is a distance learning material for my class, EPF4709 Food Plant Cleaning & Sanitation. A course for Bachelor Degree Program of Process & Food Engineering at Universiti Putra Malaysia. As being in year of Covid19 pandemic is blessing in disguise - within a month most lecturers are able to use tools for online teaching. I am happy to share my teaching materials to public too. Happy watching!!! Hope it will enrich public knowledge too. References: Central States Industrial (2019). TOP 3 QUESTIONS TO ASK WHEN DESIGNING A CLEAN-IN-PLACE SYSTEM. https://www.csidesigns.com/blog/artic.... Etienne, G. (2006). Principles of Cleaning and Sanitation in the Food and Beverage Industry. Lincoln: iUniverse. Heldman, D.R. & Lund, D.B. (eds) (2007). Handbook of Food Engineering. Boca Raton: CRC Press. Safefood 360º Whitepaper (2012). Cleaning and Disinfection in Food Processing Operations. Safefood 360, Inc. Stier, R.F. (2020). The basics of cleaning and sanitation in food plants: Understanding the difference between cleaning and sanitizing is critical. Food Engineering Magazine https://www.foodengineeringmag.com/ar... Tamime, A.Y. (2008). Clening-in-place: Dairy, Food and Beverage Operations (3rd Edition). Oxford: Blackwell Publishing. Tetra Pak. HANDBOOK: Cleaning in place. A guide to cleaning technology in the food processing industry.