Presentation at the 3 rd SAFOODNET seminar

Transcription

1 Closed equipment design guidelines and test methods Food Production Engineering Closed Equipment Valves Heat exchangers MP Valves Source: Pipe systems 2 Food Production Engineering, National Food Institute, Technical University of Denmark Pumps 1 (9)

2 Closed Equipment 3 Food Production Engineering, National Food Institute, Technical University of Denmark Poor cleaning in plate heat exchangers 4 Food Production Engineering, National Food Institute, Technical University of Denmark 2 (9)

3 Relevant guidelines Normative documents (EU law) EN Food Machinery. Basic requirements Part 2: Hygiene requirements EHEDG Guidelines GL 8: Hygienic equipment design criteria GL 10: Hygienic design of closed equipment for the processing (EN ) Component specific guidelines (EHEDG) 5 Food Production Engineering, National Food Institute, Technical University of Denmark GL 8: Functionality Cleanable Expenses, downtime and equipment lifetime Prevent ingress of microorganisms Consumer health and shelf life Avoid growth (niches) Dead ends, gaps and crevices, shadow zones, stagnation Compatibility with other requirements Product quality Energy consumption Validation of hygiene during actual processing Important even if know how is used 6 Food Production Engineering, National Food Institute, Technical University of Denmark 3 (9)

4 GL 8: Criterias for hygienic design Geometry misalignment Drawing Courtesy of Hygienic Processing at Unilever Vlaardingen 7 Food Production Engineering, National Food Institute, Technical University of Denmark GL 8: Criterias for hygienic design Geometry misalignment Stagnation point 8 Food Production Engineering, National Food Institute, Technical University of Denmark 4 (9)

5 EN : Closed equipment Drainability From EN Food Production Engineering, National Food Institute, Technical University of Denmark GL 10:Closed equipment Drainability From GL 10 EHEDG DVD: PUMPS 10 Food Production Engineering, National Food Institute, Technical University of Denmark 5 (9)

6 Drainability 11 Food Production Engineering, National Food Institute, Technical University of Denmark Dead ends 12 Food Production Engineering, National Food Institute, Technical University of Denmark 6 (9)

7 EN : Closed equipment Dead ends 13 Food Production Engineering, National Food Institute, Technical University of Denmark GL 10: Closed equipment Dead ends 14 Food Production Engineering, National Food Institute, Technical University of Denmark 7 (9)

8 EN : Closed equipment Dead ends 15 Food Production Engineering, National Food Institute, Technical University of Denmark EN : Closed equipment Dead ends 16 Food Production Engineering, National Food Institute, Technical University of Denmark 8 (9)

9 EHEDG test methods GL 2: A method for assessing the in place cleanability of Food processing Equipment (certification) GL 4: A methode for Assessment of In line Pasteurisation of Food processing Equipment GL 5: A method for the Assessment of In line Steam Sterilisability of Food Processing Equipment GL 7: A Method for the Assessment of Bacteria tightness of Food processing Equipment GL 15: A method for the assessment of in place cleanability of moderately sized food processing equipment GL 19: A method for assessing the bacterial retention ability of hydrophobic membrane filters GL 21: Challenge test for the evaluation of the hygienic characteristics of packing machines for liquid and semi liquid products 17 Food Production Engineering, National Food Institute, Technical University of Denmark 9 (9)