1、 HANDBOOK Cleaning in place A guide to cleaning technology in the food processing industry CONTENTS Introduction 3 Who is this booklet for?3 What is“cleaning in place”?3 Why is CIP important?3 What do I need to know?3 Food soiling 5 Dairy soiling 6 Cleaning in place 8 Cleaning parameters 9 Mechanica

2、l force 10 Chemical force 12 Thermal force 15 Time 16 Cleaning procedures 17 Design of CIP systems 19 The CIP system 19 CIP system safety 20 The CIP station 21 Cleaning verification and validation 22 Cleaning verification 22 Cleaning validation 22 Water quality 24 Corrosion risks 25 Tetra Pak criter

3、ia for water 26 Detergents 27 Detergent concentrations 27 Preparation of cleaning liquids 28 Inline measurement of concentration 29 Laboratory method 32 Sterilization and disinfection of food processing lines 33 Cleaning 33 Sterilization 33 Disinfection 33 Novel disinfectants 35 Pushing the boundari

4、es of CIP 37 Tetra Pak your CIP partner 40 2(40)Introduction Who is this booklet for?This booklet is for production managers,technical managers,project managers,quality managers and others who help operate food processing plants.Its also useful for R&D staff who are developing new products or planni

5、ng investments in new plant equipment or new processing lines.As a leader in cleaning technology,we at Tetra Pak would like to share what we know about efficient and intelligent cleaning and keep you informed about the latest developments in the field.Since this booklet does not cover the hygienic d

6、esign of processing equipment in detail,line designers and system designers may want to pursue this topic in depth in other ways.We would be happy to discuss this further with you.Just contact your Tetra Pak representative.What is“cleaning in place”?Cleaning in place,or CIP,refers to all those mecha