Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Yearbook 2013/2014
European Hygienic
Engineering & Design Group
EHEDG
Yearbook 2013/2014
European Hygienic
Engineering & Design Group
Contents
Articles Page
Greeting from the President, Knuth Lorenzen, EHEDG President
17
The importance of hygienic design: A process facility case study and checklist,
by Carolina Lpez Arias, Kraft-Foods Espaa (part of Mondelz International)
20
Solving concrete kerb challenges to ensure hygiene and food safe wall protection
in manufacturing environments, by Nick Van den Bosschelle, PolySto
26
28
30
Hygienic design of floor drainage components, by Martin Fairley, ACO Technologies plc
42
Hygienic design of high performance doors for utilisation in the food industry, 47
by Daniel Grttner-Mierswa, Albany Door Systems GmbH
Performance testing of air filters for hygienic environments:
Standards and guidelines in the 21st century,
by Thomas Caesar, Freudenberg Filtration Technologies SE & Co. KG
50
Spray cleaning systems in food processing machines and the simulation of CIP-coverage tests,
by Andr Boye, Marc Mauermann, Daniel Hhne, Jens-Peter Majschak, Fraunhofer Application Center
for Processing Machinery and Packaging Technology AVV, and Technische Universitt Dresden,
Faculty of Computer Science, Institute of Software- and Multimedia-Technology, Dresden, Germany
54
60
66
Optimisation of tank cleaning, by Ren Elgaard, Alfa Laval Tank Equipment A/S
70
Effective tank and vessel cleaning: How different systems can help meet todays demands,
by Falko Fliessbach, GEA Breconcherry
76
83
85
87
92
Modern level detection and measurement technologies, by Daniel Walldorf, Baumer GmbH
94
Contents 3
An example of the development process of hygienic process sensors: A hygienic level switch,
by Holger Schmidt, Endress+Hauser
96
Storage in silos and pneumatic conveying of milk powder with up to 60% fat content,
by Hermann Josef Linder, Solids Solutions Group, S.S.T.-Schttguttechnik Maschinenbau GmbH
99
103
Improved hygienic design and performance of food conveyor belts, by Olaf Heide, Habasit AG
106
108
110
The future of food-grade lubrication, by Taco Mets, Van Meeuwen Groep B.V.
115
Hygienic automation technology in food production, by Alexander Wagner, Festo AG & Co. KG
117
120
Aspects of compounding rubber materials for contact with food and pharmaceuticals,
by Anders G. Christensen, AVK GUMMI A/S
122
124
128
132
EHEDG Belgium
133
134
EHEDG Denmark
135
EHEDG France
136
EHEDG Germany
137
EHEDG Italy
138
EHEDG Japan
140
EHEDG Lithuania
141
EHEDG Macedonia
141
EHEDG Mexico
144
EHEDG Netherlands
145
EHEDG Russia
147
EHEDG Serbia
148
EHEDG Spain
148
EHEDG Switzerland
150
EHEDG Taiwan
150
EHEDG Thailand
151
EHEDG Turkey
152
EHEDG Ukraine
153
4 Contents
163
164
165
166
167
168
168
169
170
170
171
172
172
173
173
174
175
176
177
178
Imprint
180
Knuth Lorenzen
President of EHEDG
Piet Steenaard
EHEDG Treasurer
Contact:
Susanne Flenner
Head Office Manager
EHEDG Secretariat
Lyoner Str. 18
60528 Frankfurt am Main
Germany
Phone: +49 69 6603-1217
Fax:
+49 69 6603-2217
E-mail: secretariat@ehedg.org
susanne.flenner@ehedg.org
Web: www.ehedg.org
Mr Erwan Billet *
Hydiac
FRANCE
Phone (+33 61) 2 49 85 84
E-mail: e.billet@hydiac.com
Nicolas Chomel *
Laval Mayenne Technopole
EHEDG France
FRANCE
Phone (+33 243) 49 75 24
E-mail: chomel@laval-technopole.fr
Salwa El Janati **
Lactalis RD
FRANCE
Phone (+33 24) 3 59 52 18
E-mail: salwa.eljanati@lactalis.fr
Lyle W. Clem **
ESC
Electrol Specialties Company
UNITED STATES OF AMERICA
Phone (+972 815) 3 89-22 94
E-mail: lyleclem@att.net
Susanne Flenner ***
EHEDG Secretariat
GERMANY
Phone (+49 69) 66 03-12 17
E-mail: susanne.flenner@ehedg.org
Dr. Peter Golz *
VDMA
Fachverband Nahrungsmittelmaschinen
und Verpackungsmaschinen
GERMANY
Phone (+49 69) 66 03-16 56
E-mail: peter.golz@vdma.org
Mr Richard Groenendijk *
Stork Food & Dairy Systems B.V.
NETHERLANDS
Phone (+31 20) 6 34 86 48
E-mail: richard.groenendijk@sfds.eu
Christophe Hermon **
Conservation des Produits Agricoles
CTCPA - Centre Technique de la
FRANCE
Phone (+33 2) 40 40 47 41
E-mail: chermon@ctcpa.org
Ludvig Josefsberg *
Tetra Pak Processing Systems
SWEDEN
Phone (+46 46) 36 60 01
E-mail: ludvig.josefsberg@tetrapak.com
Mr Jacques Kastelein *
TNO - Quality of Life
NETHERLANDS
Phone (+31 30) 6 94 46 85
E-mail: jacques.kastelein@tno.nl
Huub Lelieveld *
NETHERLANDS
Phone (+3130) 2 25 38 96
E-mail: huub.lelieveld@inter.nl.net
Knuth Lorenzen *
GERMANY
Phone (+49 4173) 83 64
E-mail: knuth.lorenzen@ewetel.net
Dirk Nikoleiski *
Kraft Foods R&D Inc.
Product Protection & Hygienic Design
GERMANY
Phone (+49 89) 6 27 38 61 14
E-mail: dnikoleiski@krafteurope.com
Susanna Norrby *
Alfa Laval Tumba AB
SWEDEN
Phone (+46 85) 3 06 56 33
E-mail: susanna.norrby@alfalaval.com
Andres Pascual *
ainia centro tecnolgico
SPAIN
Phone (+34 96) 1 36 60 90
E-mail: apascual@ainia.es
Piet Steenaard *
EHEDG Treasurer
NETHERLANDS
Phone (+31 35) 5 38 36 38
E-mail: steenaard@kpnmail.nl
Arno Peter *
GEA TDS GmbH
Niederlassung Bchen
GERMANY
Phone (+49 4155) 49-24 27
E-mail: arno.peter@geagroup.com
Hein Timmerman *
Diversey Europe BV
BELGIUM
Phone (+32 495) 59 17 91
E-mail: hein.timmerman@sealedair.com
Timothy R. Rugh **
3-A Sanitary Standards, Inc.
UNITED STATES OF AMERICA
Phone (+1 703) 7 90 02 95
E-mail: trugh@3-a.org
Satu Salo *
VTT
Industrial Contamination Control
FINLAND
Phone (+358 20) 7 22 71 21
E-mail: satu.salo@vtt.fi
Tracy Schonrock *
UNITED STATES OF AMERICA
Phone (+1 703) 5 03 29 71
E-mail: ftracy1@cox.net
ValVe Technology
TYPE EL - CLASS I
JULY 2011
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Phone +49 (0) 73 61/57 02-0 / e-Mail info@rr-rieger.de
MaDe In geRMany
ein Unternehmen der neUMo-ehRenBeRg-gRUPPe
www.rr-rieger.de
aviatec@aviatec.dk
www.avkgummi.dk
www.azo.de
Nordischer Maschinenbau
Rud. Baader GmbH & Co. KG,
Germany
www.baader.com
www.balluff.com
www.barisamaratsi.am
g.benguiries@barrycallebaut.com
www.basf.com
www.baumergroup.com
www.bawaco.com
www.birfood.de
www.bj-gear.com
www.blucher.dk
www.bornemann.com
www.boschpackaging.com
www.ammag.com
www.ammeraalbeltech.it
www.boschrexroth.com
www.anderol.com
www.bossar.com
www.anderol-europe.
comwww.chemtura.com/
petadds
BP Biofuels UK Ltd,
United Kingdom
www.bp.com/biofuels
www.aoge.as
www.brabendertechnologie.com
www.argelith.com
www.brinox.si
www.armaturenbau.com
www.buhlergroup.com
Armaturenwerk Htensleben
GmbH, Germany
www.awh.de
www.buerkert.com
www.arol.it
www.burggraaf.cc
www.arsopi.pt
Campden BRI
www.campden.co.uk
www.aseptomag.ch
Cargill, Belgium
www.cerestar.com
www.cederroth.com
www.aco.co.uk
www.afmsensorik.de
AFRISO-EURO-INDEX GmbH,
Germany
www.afriso.de
AGORIA Federation
Multisectorielle de LIndustrie
Technologique, Belgium
www.agoria.be
www.agus.com.pl
www.ainia.es
www.ak-processing.com
Akvatekhavtomatika CJSC,
Austria
www.akvatekh.narod.ru
www.albint.com
www.alfalaval.com
www.alvibra.com
AMEC, Spain
www.amec.es
www.amh.com.my
www.amixon.de
www.centa.cat
www.elmarworldwide.com
www.cftrossicatelli.com
www.jp.endress.com
www.chronosbth.com
esenda@esenda.es
www.ciptec.fi
www.eurobinox.com/
www.clydematerials.com
http://www.festo.de
www.gruppocms.com
www.firdi.org.tw
www.coca-cola.com
www.food-coating.com
www.cocker.ie
www.key.com.mk
www.foodmast.com
www.coolit.de
www.fragol.de
www.coperion.com
Fraunhofer- Anwendungszentrum
Verarbeitungsmaschinen und
Verpackungstechnik, Germany
www.avv.fraunhofer.de
www.johncrane.de
Fraunhofer Institut fr
Produktions-technik und
Automatisierung (IPA), Germany
www.ipa.fraunhofer.de
www.csf.it
Freudenberg Filtration
Technologies KG, Germany
www.freudenberg.dewww.
freudenberg-filter.de
www.daxner-international.
com
www.derichs.de
www.freudenberg.de www.
freudenberg-process-seals.
de
www.frieslandcampina.com
www.dgl-com.de
Funke Wrmeaustauscher
Apparatebau GmbH, Germany
www.funke.de
www.dil-ev.de
www.galleon-rus.ru
GEA Group
www.geagroup.com
www.dinnissen.nl
www.diversey.com
www.gemue.de
www.gericke.net
DMN Machinefabriek
NoordwykerhoutB.V., Netherlands
www.dmnwestinghouse.
com
www.ggd.org.tr
www.dockweiler.com
www.dofra.nl
www.gram-equipment.com
www.food.dtu.dk
www.grontmij.nl
www.habasit.com
www.cuttingandmore.de
www.haewa.de
www.eaton.com
www.hecht.eu
www.ecolab.com
www.hjheinz.ie/
12
www.hengesbach.biz
www.ktron.com
HENKEL Lohnpoliertechnik
GmbH, Germany
www.henkel-epol.com
www.kuiperswoudsend.nl
www.herding.de
www.labom.com
www.hevs.ch
www.laeufer-ag.de
Lamican, Finland
www.lamican.com
Hochschule Fulda - FB
Lebensmitteltechnologie
Fachgebiet
Lebensmittelverfahrenstechnik
www.lt.hs-fulda.de
www.lechler.de
www.leibinger.eu
www.idmc.coop
www.lely.com
www.ilinox.com
www.lewa.de
www.interroll.ch
www.loedige.de
intralox.com
GEBRDER
LDIGEMaschinenbau GmbH,
Germany
Jrgen Lhrke GmbH, Germany
www.loehrke.com/
www.jentec24.de
www.luebbers.org/
www.iordanidis-pumps.gr
www.ms-armaturen.de
www.j-tec.com
www.maga-inox.com
kanto-mixer.co.jp
www.magnetrol.com
www.kekgardner.com
www.marel.com
www.khs.com
www.mba-instruments.de
www.kiesel-online.de
www.kieselmann.de
www.mirdc.org.tw
www.kmitl.ac.th
www.metax-gmbh.de
www.mt.com
www.maschinenbau-kitz.de
www.mgt.co.il
www.klueber.de
www.microzero.co.jp
www.knoll-mb.de
www.mikropul.de
www.kobold.com
www.kraftfoods.com
www.euroma.com
www.moog.ch
www.kraftfoods.de
www.mqa.cz
www.krones.com
www.minox.biz
info@muellercleaning.com
www.reitz-ventilatoren.de
www.multivac.de
www.rembe.de
www.karpos.gov.mk
www-rr-rieger.de
www.inma.ro
www.rittal.de
www.rondo-online.com
www.anderson-negele.com
www.rondoshop.de
www.nestle.com
www.rulandec.de
www.nocado.de
www.samson.fr
www.novozymes.com
www.scanjetsystems.com
Pack4Food, Belgium
www.pack4food.be
www.scan-vibro.com
www.packo.com
www.sed-flowcontrol.com
www.parkermotion.com/
pneu/food
www.seepex.com
www.seital.it
www.payper.com
www.seworks.nl
Pepperl+Fuchs GmbH
www.pepperl-fuchs.com
www.de.sgs.com,
PepsiCo, USA
www.pepsico.com
www.psangelus.com
www.chinaavm.com
www.pnr.it/
www.sick.de
www.poligrat.de
www.polysto.com
www.sisnatural.am
PolySto, Belgium
POWER Engineers, Inc., United
Kingdom
www.powereng.com
www.sisto.de
www.proaseptic.com/
www.skf.com
www.procert.ch
www.smc-pneumatik.de
www.produsafe.com
www.someicca.com.mx
www.protekengineering.
co.uk
www.purdue.edu
www.migsa.es
QUIMIPRODUCTOS, S.A. de
C.V., Mexico
www.quimiproductos.com.
mx
www.solids.es
www.radarprocess.com
www.sus-bretten.de
www.ratiinox.com
www.sontec.de
www.institut-fresenius.de
14
www.sormac.nl
www.vanmeeuwen.nl
www.solids.de
www.vdma.org
www.apv.com
VDMA Fachverband
Nahrungsmittelmaschinen und
Verpackungsmaschinen, Germany
VEGA Grieshaber KG, Germany
www.vega.com
www.steeldesign.de
www.steimel.com
www.vt.tuwien.ac.at
www.stephan-machinery.
com
www.vikan.com
www.fds.storkgroup.com
www.viscojet.com
www.stranda.net
www.voltabelting.com
www.stw-gmbh.de
www.von-rohr.ch
www.suedmo.de
www.vtt.fi/
www.swisslion.com.mk
www.wamgroup.com
www.twftc.com
www.weldingsupport.nl/
www.tanisfoodtec.com
www.wzaomi.com
www.tbma.com
www.werco.de
www.tetrapak.com
www.wilcopm.com
www.tmr-ruehrtechnik.de
www.wipotec.com
Tokachi-zaidan, Japan
www.tokachi-zaidan.jp
www.tpi.cl
www.wirebelt.co.uk
Forschungszentrum
Weihenstephan fr Brau- und
Lebensmittelqualitt Technische
Universitt Mnchen, Germany
www.blq-weihenstephan.de
www.wittenstein-alpha.de
www.idexcorp.com
www.bg.ac.rs
www.xylemflowcontrol.com
www.reimelt.de
Zrcher Hochschule fr
Angewandte Wissenschaften,
Switzerland
www.lsfm.zhaw.ch
Dep. of Micobiology
University of Belgrade, Serbia
ULMA Packaging Technological
Center, Spain
www.ulmapackaging.com/
www.unilever.com
University of Cambridge
www.www.cam.ac.uk
www.ptfos.unios.hr
www.unipr.it
www.uresh.ch
EHEDG membership 15
EHEDG membership
Health authorities
EHEDG is a platform for an exchange of state-ofthe-art know-how and offer advancement in hygienic
engineering knowledge
SPAIN
A. Pascual Vidal
Departamento de Calidad y Medio Ambiente,
Parque Tecnolgico de Valencia,
c/Benjamin Franklin, n 5-11
ES-46980 Paterna (Valencia)
Phone: +34 961 366 090
Fax +34 961 318 008
E-mail: apascual@ainia.es
www.ainia.es/web/acerca-de-ainia
FRANCE
Lawrence Staniforth
Station Road
GB-Chipping Campden, GLOS , GL55 6LD
Phone: +44 1386 842042
E-mail: l.staniforth@campden.co.uk
www.campden.co.uk/
Mr Andy Timperley
Phone: +44 1789 490081
E-mail: andy.timperley@tesco.net
Adria Normandie
Dr. Nicolas Rossi
Adria Normandie Centre d Expertise Agroalimentaire, Dpt.
Research
Boulevard 13 Juin 1944
14310 VILLERS BOCAGE
Phone: +33 2 31 25 43 00
E-mail: nrossi@adrianie.org
www.adria-normandie.com
GERMANY
TU Mnchen Forschungszentrum Weihenstephan fr
Brau- und Lebensmittelqualitt
Dr. Jrgen Hofmann
Alte Akademie 3
D-85354 Freising
Phone: +49 8161 87 68 799
Fax +49 8161 71 41 81
E-mail: jh@hd-experte.de, juergen.hofmann@ehedg.org
www.blq-weihenstephan.de/leistungen/hygienic-design.html
NETHERLANDS
TV Rheinland Nederland B.V.,
Ilse Wasim-Moestaredjo
P.O. Box 541
NL-7300 AM Apeldoorn
Phone: (+31 88) 8 88 78 88
E-mail: Ilse.Wasim@nl.tuv.com
www.tuv.com/nl/index.html
Testing and Evaluation:
Jacques Kastelein
TNO
P.O. Box 360, 3705 MJ Zeist,
Phone: +31 88 86 61877
E-mail: Jacques.kastelein@tno.nl
www.tno.nl/
UNITED KINGDOM
Campden BRI
USA
PURDUE University
Professor Mark T. Morgan, P.E.
Food Science Building, Room 1161
745 Agriculture Mall Drive
USA-West Lafayette, IN 479072009
In addition to the certification organisations above, the
following research institutes participate in the development
of EHEDG test methods:
Traceability
18
The Machinery Directive states that all surfaces (with the exception
of disposable parts), including joining areas that come into product
contact must:
EU Regulation 2023/2006 of 22 December 2006 on good manufacturing practice (GMP) for materials and articles intended to come
into contact with food requires that the following must be set up and
installed for all producers of materials intended to come into contact
with food and are covered by EU Regulation 1935/2004:
Documentation
www.3-a.org
Project Management
Production capacity
Allergen assessment
Cleaning and hygiene (covering both clean-in-place
[CIP] and clean-out-of-place [COP]
Utilities capacity
The importance of hygienic design: A process facility case study and checklist 21
Allergens segregation.
22
The importance of hygienic design: A process facility case study and checklist
Figure 7. CIP cleaning route for the scraped surface heat exchangers (SSHE).
Identify the method of cleaning (e.g., CIP, clean-out-ofplace [COP], foam, manual cleaning).
The importance of hygienic design: A process facility case study and checklist 23
Considerations
24
The importance of hygienic design: A process facility case study and checklist
After the line has been running for a certain period of time,
the site acceptance test (SAT) will take place to approve the
final handover of the installation to the plant. During the SAT,
a complete tear-down of the line will be carried out by the
sanitation team to confirm the absence of product residues,
biofilms, allergen residues, and other potential contaminants.
This verification will be performed using the same tools used
in the start-up phase.
Conclusion
Dairy made
simple.
Life is complicated enough. So make
it simpler with the new solutions for
process automation from Brkert
designed with the needs of the dairy
industry in mind, featuring a hygienic
design, easy cleaning and simple
operation. A complex automation task
can therefore become simplicity
itself in a matter of seconds.
Perfect for high process yields
and your peace of mind.
8681 control head:
A star in our system. It simply
keeps everything under control.
We make ideas flow.
www.burkert.com
Solving concrete kerb challenges to ensure hygiene and food safe wall protection in manufacturing environments 27
Traffic areas. Areas with high heavy pallet truck and forklift
traffic on a daily basis will need to reliably sustain dynamic
and heavy loads. Extruded tile floors frequently cause
significant noise due to their 6- to 10-mm wide joints. These
familiar clattering noises continuously impact tile edges,
causing damage after a short time. Such damage not only
makes the floor unhygienic, but it looks shabby as well.
Resin-based floors are often considered too thin and
incapable of permanently resisting these loads; they
would break off the substrate. Compared with resin floors,
hexagonal tiles offer optimal protection for the total floor
system. Dynamic loads from rolling vehicles occur at acute
angles to tile edges minimising vibrations and impacts (e.g.,
from hardened plastic wheels). A floor made of hexagonal
tiles creates the smoothest possible rolling surface with extra
Figure 4.Well-designed details at expansion joints or at floordrain-connections are essential for the lifetime of a floor covering,
no matter if tile or resin floor.
Reference
1. Carpentier, B. 2011-2012. A suggested method for
assessing the cleanability of flooring materials. EHEDG Yearbook
2011-2012, p. 16.
Particle and VOC emissions, chemical and biological resistance, and cleanability 31
GMP
Cleanliness
Class
Maximal
permissible count
of particles per m3
-resting state-
Maximal permissible
count of particles
per m3
- operating state-
>0.5m
>5m
>0.5m
>5m
3,520
20
3,520
20
3,520
29
352,000
2,900
352,000
2,900
3,520,000
29,000
3,520,000
29,000
Not fixed
Not fixed
GMP
Cleanliness
Class
SedimentaContact
tion plates
plates
( 90 mm)
( 55 mm)
[CFU/4 hours] [CFU/plate]
<1
<1
<1
10
100
50
25
200
100
50
32
Particle and VOC emissions, chemical and biological resistance, and cleanability
Cleaning and
Chem. Resistance
level
interface
flow
volume
nv
control
with
leading-edge
ASME BPE
www.hygienicsolutions.magnetrol.com
34
Particle and VOC emissions, chemical and biological resistance, and cleanability
VOC outgassing
In addition to particulate emission, the outgassing behaviour
of hygienic flooring systems due to mechanical stress also
is becoming a more important issue. When using suitable
materials, statutory limiting values for workplace stress
(MAK values) must be observed. Substances outgassing
from materials (e.g., softeners, solvents, and other volatile
constituents of materials) contribute significantly toward
contaminating the ambient air with airborne molecules (i.e.,
airborne molecular contamination, AMC). Here, organic
airborne contamination (volatile organic compounds, VOCs)
is the most relevant. 11 Airborne molecular contamination
has been identified as being the main cause of the socalled sick building syndrome. The procedure, outlined
here, enables different flooring systems to be compared
with regard to the emission of VOCs; a ranking list has been
derived for their selection and classification. The quantity
of organic compounds released into the atmosphere is
dependent upon surface area, outgassing time, age, and
temperature of the test material. The specific emission rate
(SER) ascertained for each material is related to these
parameters and is expressed as mass per surface area and
time [g/m2s] at room temperature. To obtain comparable
results, a standardised test procedure using a microchamber
is applied (Figure 6).
Outgassing is assessed by collecting and accumulating
volatile compounds in an adsorber, followed by analysis using
thermodesorption with gas chromatography coupled with
a mass spectrometer (TD-GC/MS). Samples are selected
representatively according to their geometry and surface
quality, taking the later application of the flooring system
into consideration. In the case of multilayered materials, the
Biological resistance
The international test standard Deutsches Institut
fr Normung (DIN) EN ISO 846 has proven useful in
determining the biological resistance of materials to bacteria
and moulds.16 Under the test conditions prescribed in the
standard, test materials are assessed to find out if they are
inert to moulds (Procedure A) and bacteria (Procedure C),
or if microorganisms are able to interact with them. Test
samples are incubated at 24C and 95% relative humidity
in accordance with the parameters stated in ISO 846 and
visually evaluated after a period of four weeks. The numerical
ISO assessment of both Procedure A and Procedure C
enables classification according to a rating value based on a
worst case of both procedures.
The problem with the standard ISO 846 is the complicated
and time-consuming incubation procedure for the test
microorganisms if the procedure is done completely
according to the standard. Also ISO 846 lacks a standardized
objective assessment matrix for Procedure C to evaluate
bacterial growth as the stated assessment matrix is only
applicable for the evaluation of mould growth according to
Particle and VOC emissions, chemical and biological resistance, and cleanability 35
Formalin (37%)
Hydrogen peroxide (30%)
Peracetic acid (15%)
Isopropanol (100%)
36
Particle and VOC emissions, chemical and biological resistance, and cleanability
Particulate emission
The classification of particulate emission is based on the air
cleanliness classes defined in ISO 14644-1 (Figure 8).2 It is
principally assumed that all particles generated by a flooring
system as a result of tribological stress are released into a
surrounding volume of air of 1 m3.9 The ISO class calculated
according to VDI 2083 Part 17 is, however, only a material
classification value and cannot be directly correlated with
the cleanroom class in which the flooring system can
be implemented. To do this, the anticipated tribological
stress also has to be taken into consideration. However,
the material classification value established does enable
the abrasion resistance of different flooring systems to be
directly compared.
VOC outgassing
Classification
Classifications regarding particulate emission, outgassing,
chemical and biological resistance, antimicrobial properties
and cleanability are explained below in detail as developed
by the industrial alliance CSM and standardised in the
guideline VDI 2083 Part 17. The clear comparability and
simple communication of information enables suitable
materials to be rapidly selected according to their future
conditions of use.
Particle and VOC emissions, chemical and biological resistance, and cleanability 37
Results
Particulate emission,
VOC outgassing and microbiological resistance
Figure 11 shows the results from an assessment of the
floor covering Sikafloor 390 in accordance with ISO 846
Procedures A and C.
38
Particle and VOC emissions, chemical and biological resistance, and cleanability
Chemical Resistance.
Figure 13 shows an example of a classification of the
chemical resistance of another flooring system.
Cleanability
This compact diaphragm valve enables precise and safe filling in the foodstuff,
beverage and pharmaceutical industries.
The exact scaling enables strokes to be adjusted accurate to the millimeter.
Further advantages of the GEM 660:
Fast cycle duties
www.gemu-group.com
40
Particle and VOC emissions, chemical and biological resistance, and cleanability
Figure 15. Graph showing the test results and corresponding SPC
class of a material surface before and after cleaning. Particle sizes
are shown on the x-axis. Particle concentrations are shown on the
y-axis. SPC class values have been taken from ISO/FDIS 14644-9.
Summary
A comprehensive understanding of the various aspects of
cleanliness in hygienic manufacturing is required in order to
select suitable flooring systems for cleanroom constructions.
Reliable procedures for testing and assessing the cleanliness
suitability of materials make it possible to compare materials
objectively. The procedure has been standardised in the
guideline VDI 2083 Part 17. The ISO standardisation
currently being carried out at international level is based on
the VDI guideline. By carrying out numerous tests on flooring
systems, a pool of knowledge has been created regarding
the cleanliness suitability of materials for use in hygienic
manufacturing environments.
Under www.tested-device.com and www.ipa-csm.com, the
worlds first public database has been set up by Fraunhofer
IPA for materials and operating utilities suitable for use in
cleanrooms and hygienic manufacturing environments.
The materials and results accessible to the public can
be viewed at any time. This enables appropriate flooring
systems to be selected for use in clean and hygienic
manufacturing environments even during the design phase
of a manufacturing environment.
Particle and VOC emissions, chemical and biological resistance, and cleanability 41
References
1. EU-GMP Guide to Good Manufacturing Practice, Annex 1. (2008).
Manufacture of sterile medicinal products. Brussels: European
Commission.
2. ISO 14644-1. Cleanrooms and associated controlled environments
Part 1: Classification of air cleanliness. Geneva: International
Organization for Standardization, 1999.
3. Keller, Markus. Hygiene and Training (in German). In: Lothar Gail,
Udo Gommel and Hans-Peter Hortig. Reinraumtechnik. 3. Auflage.
Berlin, Heidelberg: Springer Verlag, 2011.
4. USP 30 <1116>. The United States Pharmacopeia. Rockville MD:
United States Pharmacopeial Convention, 2003.
5. DIN 1946-4. Ventilation and air conditioning Part 4: Ventilation
in buildings and rooms of health care. Berlin: Beuth Verlag, 2007.
6. Brger, Frank and Schweizer, Marion. Equipment Design in
clean and hygienic environments (in German). In: Lothar Gail, Udo
Gommel and Horst Weisieker. Projektplanung Reinraumtechnik.
Heidelberg: Hthig Verlag, 2009, pp. 84-85.
7. Chalk, Simon, et al. (2011). Challenging the cleanroom paradigm
for biopharmaceutical manufacturing of bulk drug substances.
BioPharm International. 2011, Vol. 24, 8, pp. 44-60.
8. BioStoffV. Ordinance on safety and health protection at work
involving biological agents. Federal Gazette I p. 50. Berlin: Federal
Ministry of Justice, 1999.
9. VDI 2083 part 17 (draft). Cleanroom technology Compatibility
of materials with required cleanliness class and surface cleanliness.
Berlin: Beuth Verlag, 2012.
10. Keller, Markus. Molecular Emissions from cleanroom suitable
materials (in German). ReinRaumTechnik. Darmstadt: GIT Verlag
GmbH & Co. KG, 2010. Vol. 12, 3, pp. 14-17.
11. ISO 16000-6. Indoor air Part 6: Determination of volatile organic
compounds in indoor and test chamber air by active sampling on
Tenax TA sorbent, thermal desorption and gas chromatography
using MS or MS-FID. Geneva: International Organization for Standardization, 2006.
12. ISO 16000-11. Indoor air Part 11: Determination of the emission
of volatile organic compounds from building products and furnishing
Sampling, storage of samples and preparation of test specimens.
Geneva: International Organization for Standardization, 2006.
13. VDI 2083 part 9.1. Clean room technology Compatibility with
required cleanliness and surface cleanliness. Berlin: Beuth Verlag,
2006.
14. Keller, Markus. (2011). VOC emissions test method: Calculating
VOC emissions. Cleanroom Technology. 19:19-23.
15. Gommel, Udo, Brger, Frank and Keller, Markus. Cleanroom and
Cleanliness suitability definitions, test methods and assessment
(in German). In: Lothar Gail, Udo Gommel and Hans-Peter Hortig.
Reinraumtechnik. Berlin, Heidelberg: Springer Verlag, 2011.
Interception
Conveyance
Barrier capability
44
ACO gully
ACO pipe
ACO gully design takes hygienic performance one step further. We focus on the exacting
requirements in the food production industry, applying standards reserved for food contact
surfaces EN 1672 and EN ISO 14159 to the gully design. All our building drainage products
are tested according to European standards EN 1253, EN 1433 or EN 1124.
More than 60 years of drainage experience makes ACO the world class supplier of
drainage systems.
www.aco-buildingdrainage.com
46
Bibliography
48
Hygienic design of high performance doors for utilisation in the food industry
ExcEllEnt PErformancE!
The white sealing compound 70 EPDM 253815 offers the same excellent
properties as its black counterpart 70 EPDM 291.
featuring best mechanical and chemical resistance it is able to resist extreme process conditions during
pharmaceutical and food production. trust the original: sealing compounds from Process Seals.
ISO
Class
EPA
ISO 15 E
Class to
EN 1822
E11
ISO 20 E
(E)
ISO 25 E
E12
ISO 30 E
HEPA
ISO 35 H
H13
ISO 40 H
(H)
ULPA
ISO 45 H
ISO 50 U
ISO 55 U
(U)
H14
U15
ISO 60 U
ISO 65 U
U16
ISO 70 U
ISO 75 U
U17
Minimal efficiency
for MPPS
Maximum allowable
local penetration
(Leakage limits)
95%
99%
99,5%
99,9%
99,95%
0,25%
99,99%
0,05%
99,995%
0,025%
99,999%
0,005%
99,9995%
0,0025%
99,9999%
0,0005%
99,99995%
0,00025%
99,99999%
0,0001%
99,999995%
0,0001%
Performance testing of air filters for hygienic environments: Standards and guidelines in the 21st century 51
Coarse filter
Group
G
Final test
pressure
drop
G1
G2
G3
Average
arrestance Am
to ASHRAE
dust in %
Average
efficiency Em
to 0.4m in %
Minimum
efficiency to
0.4m in %
50 Am < 65
250 Pa
65 Am < 80
80 Am < 90
90 Am
G4
M
Fine filter
Class
M5
40 Em < 60
M6
60 Em < 80
80 Em < 90
35
F8
90 Em < 95
55
F9
95 Em
70
F7
450 Pa
qVpt
W =
1000
(1)
52
Performance testing of air filters for hygienic environments: Standards and guidelines in the 21st century
3400
m/h
F8
62
60
1300
Table 3: class limits of energy efficiency in relation of filtration class according to EN779 (established at bei 3400 m/h) [6].
Filter c la s s
G4
M5
M6
F7
F8
F9
MTE
MTE 35%
MTE 55%
MTE 70%
M G = 350 g ASHRAE
M M = 250 g ASHRAE
0 600 kWh
0 650 kWh
M F = 100 g ASHRAE
0 800 kWh
0 1200 kWh
0 1600 kWh
0 2000 kWh
700 kWh
780 kWh
950 kWh
800 kWh
910 kWh
1100 kWh > 1450 kWh 1700 kWh > 1950 kWh 2300 kWh > 2500 kWh 3000 kWh
900 kWh
1040 kWh > 1100 kWh 1250 kWh > 1700 kWh 1950 kWh > 2300 kWh 2650 kWh > 3000 kWh 3500 kWh
1000 kWh > 1040 kWh 1170 kWh > 1250 kWh 1400 kWh > 1950 kWh 2200 kWh > 2650 kWh 3000 kWh > 3500 kWh 4000 kWh
> 1000 kWh 1100 kWh > 1170 kWh 1300 kWh > 1400 kWh 1550 kWh > 2200 kWh 2450 kWh > 3000 kWh 3350 kWh > 4000 kWh 4500 kWh
> 1200 kWh 1450 kWh > 1600 kWh 1950 kWh > 2000 kWh 2500 kWh
Performance testing of air filters for hygienic environments: Standards and guidelines in the 21st century 53
Bibliography
WESTINGHOUSE
www.dmnwestinghouse.com
DMN-WESTINGHOUSE
T +31 252 361 800
dmn@dmn-nwh.nl
e-mail: andre.boye@avv.fraunhofer.de
(a)
(b)
Choose view
Inspection of cleaning
results/ optimisation
Insert nozzles
Positioning/ alignment
56
Spray cleaning systems in food processing machines and the simulation of CIP-coverage tests
z
0
Figure 3. Projection principle, from 3D space onto 2D plane with
depth information (as Z). A brighter colour is equivalent to a shorter
distance to the projection plane. Note the intersection of the ray
with the 2D plane.
Numerical algorithms for solving the time integration can be
found in Press et al. (2007) and are efficiently computable
on the GPU (graphics processing unit) as described by
Nguyen (2007).1,2 But, solving the equation of motion for
millions of particles is just one step. For the interesting
effect of a particle-surface interaction, the intersection of a
particle with a surface has to be found. Despite several
well-known acceleration techniques, a lot of work had to be
done in every time step of the simulation.3 But experiments
showed that the process could be approximated as linear
with respect to the input parameter domain in focus. These
experiences effectively broke down the simulation to a onetime step at which the intersection occurs. In the field of
computer graphics this is known as ray-tracing, but instead
of tracing light, the rays linear particle paths are traced.4 A
first implementation produced reasonable results for further
investigations, but it was too slow to be used in interactive
applications. Therefore, the process was modelled as a
projection of surface points in 3D space to 2D points on the
escape plane of the nozzle which is exactly what graphics
processing units (GPUs) are good at doing (Figure 3).
(a)
(a)
Spray cleaning systems in food processing machines and the simulation of CIP-coverage tests 57
Soiling
For the 3D soiling of surfaces from complex parts a method
similar to spray paint processes was chosen (Figure 6). In
that context, a model soil consisting of a polysaccharide
and luminescent tracer was used and the surfaces of the
test object were coated with the viscose test solution. The
maximum layer thickness was limited by the avoidance of
rinsing test soil.
(a)
(a)
(b)
(c)
Cleanability test
Figure 7. Test rig Washing Cabin (left) and test tank (right).
58
Spray cleaning systems in food processing machines and the simulation of CIP-coverage tests
(a)
(b)
Conclusion
Verification
The simulation tool was verified by using specific geometrical
phenomena, such as spraying with a nozzle over edges
or into a gap between two plates. Therefore, the results
from cleanability tests and simulation were compared
qualitatively. In addition, the simulation was verified with
complex parts, including a test tank that was cleaned inside
with two full cone nozzles (Figure 10). The simulation and
cleaning tests led to nearly the same result.
Acknowledgement
Spray cleaning systems in food processing machines and the simulation of CIP-coverage tests 59
References
1. Press, W.H., S.A. Teukolsky, W.T. Vetterling, and B.P. Flannery.
2007. Numerical Recipes, 3rd Edition: The Art of Scientific Computing. Cambridge University Press. New York, NY, USA.
2. Nguyen, H. 2007. GPU Gems 3. Addison-Wesley Professional.
3. Langetepe, E. and G. Zachmann. 2006. Geometric Data Structures for Computer Graphics. A. K. Peters, Ltd. Natick, MA, USA.
4.[PH04] Pharr, M. and G. Humphreys. 2004. Physically Based Rendering: From Theory to Implementation. Morgan Kaufmann Publishers Inc. San Francisco, CA, USA.
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62
Testing
As a result of the limited number of surface disinfection
available for use by the meat handling industry, there has
been a lack of empirical scientific data allowing a judgment
to be made on the suitability of the technology for application
in this environment. A project was undertaken that aimed
to identify maintenance and improvement in plant hygiene,
taking into consideration conservation of resources,
reduction in hazardous substances, optimisation of costs,
and increased safety of food products.
Results
The project trials, which ran for six months, showed that the
chemical disinfection and the subsequent neutralisation step could
be replaced by ECA technology. Specifically, the foam cleaner
may be rinsed from surfaces using ECA water and in doing so the
meat handling plant can achieve surfaces that are cleaner from a
microbiological perspective.
A real-world study
Figure 2. Hygiene monitoring from 04.10.2011 Total germ count - Zero values were recorded for enterobacteriaceae in all areas
Figure 3. Hygiene monitoring from 04.10.2011 Enteric bacteria - Zero values were recorded for enterobacteriaceae in all areas.
64
Figure 5. Time required by cleaning personnel - Zero values were recorded for enterobacteriaceae in all areas
Conclusion
This project showed that the use of ECA technology enables
a meat handling operation to improve the microbiological
levels in the plant as compared to using the original
chemical disinfectants. Measurable savings were made to
the time required for cleaning, and the time saved using the
new cleaning procedures can now be used for production.
A significant decrease in water consumption was also
experienced. An important side effect of using this technology
is the automatic permanent disinfection of the drinking water
supply network into which the application solution is fed. This
improves safety, even in older supply networks. The annual
thermal disinfection of the pipes that is frequently required,
can be eliminated.
Taking into consideration the results of the trial discussed
here, the use of ECA technology as a replacement for
chemical disinfection of plants in the meat handling
industry can be recommended. These trials were run in a
plant producing sausages. In plants that primarily produce
other products and where there are other (more) germs
on the surfaces from the outset (i.e., in an abattoir), a
corresponding increase similar to the case study should be
conducted before a recommendation about the suitability of
the technology can be made.
R = 0.276
(1 cos b)
W 1.69 (/g)
0.2
(2)
Eo = gW2
and
F = gm2 2
(3)
(4)
68
Application to cleaning
Since R, and hence W, can now be estimated from Equation
(1), we can obtain a reasonable estimate of the wall area
contacted by the liquid in the jet and the stability of the falling
film generated. The influence of surfactants or the effect of
cleaning the surface, which will change the contact angle,
can also be assessed. Ongoing work in our group includes
investigations of inclined jets and non-vertical surfaces,
detailed analysis of the shape of the falling films, and
cleaning.
Acknowledgment
This work is not funded by a company or research council.
A PhD scholarship for Tao Wang and input from project
students is gratefully acknowledged.
References
Figure 4. Plot indicating stability of falling films generated by
horizontal jets impinging on a vertical glass wall. The lines show the
Hartley and Murgatroyd criterion, Equation (2), for water (in blue)
and an aqueous 0.1 mM Tween 20 solution (in red). Data points:
open symbols indicate that rivulet flow was observed, solid symbols
indicate gravity flow. Rivulet flow is expected for points lying on or
above the line. Test conditions: 1 mm nozzle, 20C.
Cone Mixer
amixon GmbH
Twin-Shaft Mixer
Single-Shaft Mixer
Tank cleaning
Tank cleaning-in-place (tank CIP) is a commonly used
cleaning method, which applies force to the tank surface
for the removal of soil without having to open and enter the
tank. There are three different types of technologies used for
cleaning the tank interior:
1. Static spray ball (static cleaning device)
2. Rotary spray head (dynamic cleaning device)
3. Rotary jet head (dynamic cleaning device)
Optimize to
economize
So where is all your energy going? The surprising fact
is that pumps account for as much as 50% of the
power consumption in some processes. Pump optimization for maximum efficiency in each process is
key, it could cut your bill considerably.
Figure 2. Static spray ball. Static spray ball gently sprays cleaning
fluid onto the tank walls, enabling the fluid to fall freely down the
tank wall and provide uneven cleaning coverage.
www.alfalaval.com
72
The water from each jet of the rotary jet head creates a
moving footprint on the tank walls in the 360-degree indexed
cleaning pattern (as mentioned above). Because of the
significantly higher impact force of the rotary jet head and
subsequent increase in wall shear stress, it is possible to
predict the required cleaning time more accurately when
using a rotary jet head (Fig. 5).
Chemistry and temperature are therefore no longer the most
important parameters for cleaning efficiency. Instead, impact
force is the most important parameter. By increasing the
impact force on the tank surface, it is possible to reduce the
time, flow, chemistry and temperature.
In other words, when using a rotary jet head in most tank
CIP scenarios, it is possible to cut the cleaning time required,
reduce the amount of cleaning fluids used and realise
energy savings because the cleaning fluids do not need to
be heated to high temperatures in order to achieve optimal
tank cleaning efficiency.
Figure 4. EHEDG certified Rotary jet head. The rotary jet head is
by far the most effective tank cleaning technology available today.
Recent studies indicate how the impact force from a rotary jet
head is distributed in the impact area on the tank wall (Figures
6 and 7).4 The highest impact force occurs at the centre of
the impact area; it then decreases by approximately 50% at
a distance of 40 mm from the centre of the impact area. It
is also important to note that the rotary jet head effectively
cleans high-viscosity products, such as sticky foodstuffs,
using water at ambient temperature in just 15 seconds after
the jets hit the tank wall.
The Sinner Circle for tank cleaning with a rotary jet head
Performance
in good hands
Validating the footprint
Figures 6 and 7. Comparison of static spray ball and rotary jet
head tank cleaning machines using the Sinner Circle. Adding the
impact force of the rotary jet head results in savings in cleaning
time, cleaning fluids and energy due to reduced pump running
time and less heating time of the tank cleaning fluid.
www.alfalaval.com
74
Registering the actual pressure at which the jet hits the tank
surface is equally important. This pressure is the actual
impact force that the jet exerts upon the tank surface. If the
amount of pressure applied to the tank surface decreases,
then the impact force decreases as well (Fig. 8). As the
pressure decreases so too does cleaning efficiency, which
consequently causes the cleaning time to increase.
References
1. Sinner, H. 1959. The Sinner Circle TACT. Sinners Cleaning
Philosophy. Henkel.
2. Jensen, B.B.B. 2009. May the force (and flow) be with you:
importance of flow in CIP. Food Safety Magazine, 14:28-31, 51.
3. Jensen, B.B.B. et al. 2011-2012. Tank cleaning technology:
Innovative application to improve clean-in-place (CIP). EHEDG
Yearbook 2011-2012, pp. 26-30.
4. Therkelsen, Niels Vegger. 2012. Methods to determine the efficiency of nozzles for cleaning process equipment. Masters thesis.
BioCentrum-DTU, Technical University of Denmark.
Intelligent
Reliability
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Static cleaners
Static cleaners, also known as spray balls, are available with
various spray patterns: up only, down only or 360, in various
sizes and with different capacities (Figures 1 and 2). Spray
patterns that direct liquid up are ideally suited for tanks
without internal fittings, because the full amount of cleaning
solution can be applied directly to the tank cover and the
tank wall. Down spray pattern cleaners are best utilised for
tanks that are open at the top, and 360 spray patterns are
designed for tanks with internal fittings. Depending on the
application, the spray ball requires flow rates in the range
of 30-50 litres per minute per metre of tank circumference
to work efficiently. Spray balls are usually available with a
threaded connection or pipe clip. Using spray balls for the
cleaning of tanks with internal fittings is recommended
only if large parts of the tank can be cleaned by wetting
all surfaces. If this is not the case, other cleaning devices
should be selected.
Static cleaners
Rotating cleaners
Orbital cleaners
Figure 2. (a) Spray pattern Down; (b) Spray pattern Up; (c)
Spray pattern 360.
energy consumption
Gentle product handling
Hygienic design
Capacity range of 1 m/h up to 210 m/h
Optimal SIP/CIP characteristics
EHEDG approved and certified
Whatever your process, GEA Tuchenhagen has a clever solution for you.
78
Effective tank and vessel cleaning: How different systems can help meet todays demands
Rotating cleaners
Rotating cleaners rotate around an axis, and they can be
found as fast or slowly rotating types (Figures 3 and 4).
Slowly rotating cleaners use flat or round jet nozzles to spray
the cleaning solution on the tank wall. Unlike spray balls,
the cleaner does not wet all inner tank surfaces at the same
time, but rather, applies a concentrated liquid jet to one
segment of the tank wall at a time. This means that the full
impact energy of the jet can act on this particular segment
and that a thicker liquid film forms on the tank wall, which,
due to its higher energy, achieves better cleaning results as
it runs down to the tank outlet. Without switching the supply
pump on/off, this produces a pulse/pause type of operation
for each segment of the tank that allows the product residues
to be softened and rinsed off. This effect cannot be achieved
by a spray ball.
As a result, the mechanical cleaning effect of the slowly
rotating cleaner is much greater than that of a spray ball.
This even applies if the cleaning solution flow rate is relatively
low. Under normal operating conditions the cleaning medium
consumption is about 30-50% less compared to a spray
ball.
Orbital cleaners
Fine-tuned UHT-plants
The basis for aseptic product treatment
The decisive factors in the selection of the appropriate UHT (Ultra High Temperature)
process for thermal product treatment are product quality, production safety and
efficiency. GEA TDS markets three different types of UHT-plants with a capacity
range from 50 to 40,000 l/h for the treatment of low and medium viscosity products,
but also allowing thermal and aseptic treatment of products with portions of fibres
and particles.
GEA TDS now offers an addition for a very smooth and gentle product handling:
the new infusion technology for milk and juice. Applying this new direct heating
technology makes the product taste remain very fresh, especially when producing
ESL milk.
80
Effective tank and vessel cleaning: How different systems can help meet todays demands
Figure 6. Mixing tank for toothpaste, (a) before and (b) after
cleaning using orbital cleaners.
GE-90-01-011
82
Effective tank and vessel cleaning: How different systems can help meet todays demands
Conclusion
There is a large variety of tank cleaning devices available on
the market. However, this does not make selecting the right
one any easier. The most efficient and economic solution
can only be chosen from the broad portfolio offered on the
market today if the cleaning problem is clearly analysed and
all process criteria are assessed beforehand.
84
SMART SAFETY
Thanks to smart automation, the new
Tetra Alcip CIP unit uses exactly the
right temperature, amount of water,
detergent concentration and cleaning
time to achieve uncompromising food
safety. While cutting the consumption
of water by 21% and chemicals by 6%.
And delivering unique flexibility to meet
every CIP need. All at the lowest operational cost.
Certified equipment conforming to the guidelines
of EHEDG, of which Tetra Pak is an active member.
www.tetrapak.com
Tetra Pak,
, ProTeCTs WhATs
good and Tetra Alcip are trademarks
belonging to the Tetra Pak group.
Hygienic design
It all starts with hygienic design. Hygienic design ensures that
every material that will ever come in contact with food from
components right down to connections and welds is designed
and constructed for cleanability. Using and following the
European Hygienic Engineering and Design Group (EHEDG)
guidelines ensures state-of-the-art hygienic design. It is also
important to conduct a hygienic risk assessment during the
development and engineering phases of a project to analyse
and evaluate hazards in order to eliminate or reduce hygienic
risks. Following hygienic design principles means that the
production process is designed with quality control functions
that ensure food safety from start to finish.
With quality assurance operations in place, substandard
products can be handled at an early stage, which minimises
product losses and increases product quality. One way
to secure food safety is to use guidelines structured
procedures as an important aid in the daily work of a food
processing plant. Furthermore, the control system not only
should monitor the procedures, but it should also actively
provide hygienic functionalities that help the producer avoid
operator mistakes, ensure quality control and secure a
tamper-free production environment.
To assist the producers food safety management system,
it is important that the quality control system monitors the
implementation and attainment of good manufacturing
practices (GMP) and identifies measures to correct any
failure to achieve GMP.
Integration of hygienic, aseptic and control systems is shown
in EHEDG Guideline 24.
Another security function is in the mixing area. A stock-inand-out solution is integrated with the weighing system and
a scanner device that the operator uses to keep track of
all additions. In the process area next to the mixing tanks
the operator scans the generated batch ID barcode on the
prepared bin and the barcode on the tank. If the codes
match the automatic tank locking system the tank will open.
The interlocking function makes sure that the right mix
goes into the right tank. Locks on both tanks and ingredient
containers secure the integrity of the system and this ensures
consistent product quality while reducing waste and product
loss. Another feature of an automated control system is the
availability of reports: Batch reports, stock reports, journals
86
HigH-pressure safety
Super-efficient UHT treatment of highviscous soups, sauces, tomato pastes, you
name it. Based on a coil tubular heat exchanger Tetra Vertico that handles up
to 350 bar pressure, giving less sticking
and fouling, and up to 50% less product
loss. Faster product changes. Easier
cleaning. Safer for food. Safer for the environment. Safer for your business.
Certified equipment conforming to the guidelines
of EHEDG, of which Tetra Pak is an active member.
www.tetrapak.com
Tetra Pak,
, ProTEcTS wHaTS
good and Tetra Vertico are trademarks
belonging to the Tetra Pak group.
88
Uncompromising safety
Figure 9. Identical seals for radial and axial sealing of the valve
disc at a mix proof valve.
Tetra Pak,
, and PrOTECTS
wHATS gOOd are trademarks
belonging to the Tetra Pak group.
90
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Summary
New methods for determining the performance capabilities
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approaches for optimising the useful lifetime and for reducing
cases of damage in actual production conditions.
This new designs also score in terms of financial aspects,
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Of the utmost importance are improvements in terms of
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plants for your
process.
The working principle involves analysing an inductorcapacitor (LC) circuit for its resonance frequency where the
medium to detect influences the capacitor. Therefore, the
resonance frequency depends on the medium in front of the
sensor tip. At the resonance frequency, power consumption
is at its minimum.
Conclusion
There are several options that enable accurate measurement
of the level in tanks with liquids, even if the product is sticky
or has a layer of foam. Moreover, available technologies can
be applied in a hygienic way.
98
An example of the development process of hygienic process sensors: A hygienic level switch
Production considerations
Following the design and testing process, there are several
significant production considerations that must be taken
into account in producing the sensor. First, production of
equipment to be used in hygienic installation must meet
all specific regulatory requirements. In ISO 9001 and
attached norms, the specific considerations are described
and equipment and component manufacturers are charged
to follow good manufacturing practices. It starts with the
purchasing of raw material, internal handling and traceability,
and continues through to a clean working environment. The
wetted parts, including all materials that are in contact with
the product, such as cleaning media or lubricants, must follow
the international regulations for food-contact materials. If
after cleaning the product prior to completion there remains
any cleaning solution or lubricant residues, there must be
validation that they cannot cause any harm. Periodic review
of procedures and the resulting products ensure that the
packaged sensor is of the expected quality.
Conclusion
On the one hand, the development of a specific technology
for the hygienic industry is demanding. On the other, it is
easy, because there are clear guidelines and customer
expectations to meet. EHEDG supports efforts to join the two
market participants recommendations and expectations.
The supplier can be confident that by following the EHEDG
guidelines the sensor will be market-ready. And the user
is sure that he receives a hygienically designed process
component that will have a positive impact on the safety,
quality and performance of the manufacturing plant .
100
Storage in silos and pneumatic conveying of milk powder with up to 60% fat content
solids
components and
complete plants
The solids solutions group is specialised in the development and manufacturing of components
as well as in the engineering and realisation of complete, automatic bulk handling systems.
The group members are offering individual solutions acc. to the EHEDG-guidelines.
HYGIENIC DESIGN
for powder handling
Minimal cleaning costs at
maximum production hygiene
system-technik GmbH
Lechwiesenstr. 21
86899 Landsberg / Germany
Phone: +49 8191 / 3359-0
Email: info@solids-systems.de
S.S.T.-Schttguttechnik GmbH
Lechwiesenstr. 21
86899 Landsberg / Germany
Phone: +49 8191 / 3359-50
Email: info@solids-service.de
www.solids.eu
solids_Anz_EHEDG_Yearbook_2012_DR.indd 1
21.08.12 15:21
102
Storage in silos and pneumatic conveying of milk powder with up to 60% fat content
Summary
The flowability of a product is influenced significantly
by moderate fat content. Longer periods of storage or
temperature variations, even when fat content is <40%,
results in a recommendation to reconvey partial lots at regular
intervals. The high cohesiveness of fine powder products
requires a high surface quality of all materials that are in
contact with the product, offset-free centred connections, no
dead spaces and rigorous mass flow.
References
1. Hausner-Zahl nach Grandison, A.S. and M.J. Lewis, eds. (1996)
Separation in the Food and Biotechnology Industries. Cambridge:
Woodhead Publishing Ltd.
2. Geldart, D. (1973). Types of gas fluidization. Powder Technol. 7
S. 285/292.
3. Jenike, A.W. (1964). Storage and flow of solids. Bull. Nr. 123.
Utah Engineering Experimental Station, University of Utah, Salt
Lake City, Utah, USA.
104
Know the
Industry,
process and
applications
Analyze
conveyed
goods
Evaluate
problems and
needs for
optimization
Select and
install proper
equipment &
components
Regulations
Cleaning
Design
Food safety
Process hygiene
Conveyor belts
critical food-contact surfaces
Of all the types of equipment used for food processing,
conveyor belts are the most likely food-contact surfaces
to become allergen cross-contact points if not cleaned
thoroughly. There are three major conveyor belt types
employed in dry-food processing: fabric-reinforced flat
belting; continuous, homogenous positively driven flat belts
(e.g., ThermoDrive belting from Intralox); and modular
plastic belts. These belts materials (plastics, fabric), surface
properties (roughness, crevices), and manufacturing
methods (extrusion, fabric reinforcement) need to be
considered in relation to belt designs and uses in order to
fully follow the 10 principles of sanitary equipment design.
However, few studies regarding these conveyor belts
ease of cleaning and sanitation have been carried out. Yan
(2011) investigated the potential bacterial-contamination
risks of fabric-reinforced belts during normal processing,
finding that bacteria could penetrate the surface of the
fabric and migrate to foods during conveyance, especially
when driven by friction between the belt and motor.6 This
same migration process also might occur with allergens. AlTaher and Jackson (2011) tested dry-steam vacuuming for
removing allergenic food from a urethane-faced conveyor
belt.7 This study demonstrated that a recent commercialised
dry-steam cleaning unit may not effectively remove various
allergens from the fabric flat belt, though the efficacy of this
cleaning device may depend upon which different allergens
are applied to the belt surface. The recent development of
solid, homogeneous, positively driven smooth-plastic flat
belting might reduce the problems of cleaning and sanitation
occurring on fabric materials. However, no comparative
testing has been conducted to date.
Cleaning is considered the most fundamental method for
preventing allergens due to cross-contamination from shared
equipment or processing lines. Therefore, developing and
applying effective cleaning methods is critical for removing
allergens. The most powerful tool for removing allergens from
surfaces or interior equipment is water. For environments
that process wet mixes with floor drains, water is the best
choice. However, for the manufacturing of low-moisture
foods, introducing water into the equipment or environment
A cleaner,
healthier
future.
Cleaning In Place
Chemicals, Equipment & Optimisation
112
Examination of food allergen removal from two flat conveyor belts 113
Discussion
Reveal 3-D peanut, soy, and egg test kits (Neogen) were
used to validate the effect of allergen cleaning. Each kit
contains a sterile cotton swab, buffer solution, a sample
tube, and a Reveal 3-D test device. The standard testing
protocol provided by Neogen was followed. The device
was read five minutes after reaction. The allergen
acceptable limit was determined by the testing kits supplier
to be < 5 ppm.
The effect of allergen cleaning was tested on each belt.
Each allergen-belt combination was tested three times with
six swab samples each time for a total of 18 samples.
Table 1. Allergen testing results on fabric-reinforced flat belt.
Replication
Allergen
Peanut
Soy
Egg white
4/6
0/6
0/6
5/6
0/6
1/6
5/6
1/6
0/6
Total
14/18 (78%)
1/18 (6%)
1/18 (6%)
Allergen
The results of the allergen cleaning tests using the steamvacuum system clearly demonstrate that allergens cannot
be removed from fabric-reinforced flat belts to a level
where it cannot be detected with the applied test method
with its specific detection limits, using the system. This
was consistent with the testing carried out by Al-Taher et
al. (2011) on urethane-faced fabric belts using a dry-steam
cleaning device to clean peanuts, non-fat milk, and whole
eggs. The results showed that no egg soils were detected
with the method applied for all the cleaning times tested,
while peanut and milk soils were still detected after cleaning
the belt for 10 minutes using the same test kits as used in
this study. The results also demonstrated that the efficacy of
the dry-steam-cleaning unit on fabric flat belts depends on
the type of food soil applied to the belt surface, which was
also in agreement with the results obtained in this study
that peanut butter was more difficult to clean than soy and
egg whites.
On the other hand, the smooth, solid homogeneous
urethane belt employed in this study showed effective
removal of all allergens using the same cleaning system as
the fabric flat belt. The difference with respect to allergen
cleaning could be due to the belts homogenous surface
properties, which fully meet the requirements for hygienic
design of equipment developed by GMA. The fabricreinforced flat belts thin, laminated surface may not be
fully enclosed, which could entrap allergen molecules. In
addition, the fabric materials on the belts back side can
absorb moisture accumulated from steam. The belts
friction-driving mechanism allows that moisture to squeeze
between the drum and the belt itself, which can result in
allergens and other soils migrating to the top layer of the
belt.
In conclusion, the results from this study demonstrated
that the newly developed solid-plastic flat belt can be used
to reduce the potential allergen contamination during dry
food processing in combination with the dry-steam vacuum
system.
Acknowledgement
The authors are grateful to AmeriVap Company for allowing
the use of their dry-steam cleaning unit to carry out this
study.
Peanut
Soy
Egg white
0/6
0/6
0/6
References
0/6
0/6
0/6
0/6
0/6
0/6
Total
0/18
0/18
0/18
4. US Food and Drug Administration (FDA). 2011. The reportable food registration second annual report: Targeting inspection
resources and identifying patterns of adulteration. www.fda.gov/
Food/FoodSafety/FoodSafetyPrograms/RFR/ucm200958.htm.
Accessed August 10, 2012.
3. Branum, A., M.S.P.H. and Susan L. Lukacs, D.O., M.S.P.H. 2008.
Food allergy among U.S. children: Trends in prevalence and
hospitalizations. http://www.cdc.gov/nchs/data/databriefs/db10.pdf.
Accessed August 10, 2012.
114
Member of
LEWA GmbH Ulmer Strae 10 71229 Leonberg Germany Phone +49 7152 14-0 lewa@lewa.de
www.lewa.com
116
10/10/2012 16:20
118
Common materials
Aluminium
Aluminium is frequently used for construction. It is
affordable and easy to work with and process. Typical
aluminium grades include AlMg2Mn0.8, AlMgSi1 and
AlMgSi0.5. Aluminium components can be rendered
resistant to cleaning agents through the application of
an additional coating or anodised oxide layer.
Plastics
Plastic components permitted to come into direct
contact with food must comply with Regulation
1935/2004/EC and the Plastics Directive 10/2011
(which replaces Regulation 2002/72/EU) or the
approvals of the FDA (CFR 21, Sections 170-199).
In addition to resistance to strain, ease of cleaning
also is an important factor in the selection of suitable
plastic materials. They must not give off or absorb any
hazardous substances.
Lubricants
Lubricating greases and oils must comply with FDA
regulations (especially Section 21 CFR 178.3570) or
ISO 21469. For parts that will unavoidably come into
sporadic contact with foods, approved lubricants as per
NSF-H1 must be used.
Surfaces
A high surface finish is absolutely essential on
components that come into contact with the product
in order to reduce microbial contamination. This can
be achieved by using a mean peak-to-valley height of
0.4 to 0.8 m within the food zone. Components with a
peak-to-valley height of 3.2 m are often used in the
splash zone.
All manufacturers are liable for their products. In the food and
beverage industry, complete product safety, especially from
a microbiological standpoint, must be ensured to protect the
consumer. As such, one important aspect involves designing
components and systems with hygiene and ease of cleaning
in mind in order to guarantee exemplary cleanliness, shortest
possible cleaning times and minimal expense.
ISO 21469
EN 1672-2
ISO14159
EHEDG Doc 8
EHEDG Doc 10
EHEDG Doc 13
1935/2004/EC
Plastics Directive
10/2011
FDA CFR 21
Festo
References
1. U.S. Pharmacopeia, USP 29, General Chapter <88> Biological
reactivity tests, in vivo, USP 29 NF24, page 2526.
2. European Hygienic Engineering and Design Group (EHEDG).
EHEDG Guideline Nr. 2, Method for Assessing the In-place
Cleanability of Food Processing Equipment, 3rd Ed, July 2004,
(Revised June 2007).
3. European Hygienic Engineering and Design Group (EHEDG).
EHEDG Report 01: Cleanability Test, Hygienic Usit with Bolt.
Weihenstephan Research Center for Brewing and Food Quality,
Material performance
In addition to ensuring that food-contact rubber materials
have the relevant approvals, meet appropriate compliance
requirements and have traceability documentation, it
is important to consider material performance. No two
formulations are equal. Even if two manufacturers develop
a compound for the same application, the end user will
experience different performances with each due to
variabilities ranging from the food being produced, the
production line systems, and the level of hygienic operations
in the processing plant and performed on equipment, among
others. The reason for this is shown in Figure 1:
Aspects of compounding rubber materials for contact with food and pharmaceuticals 123
New developments for upgrading stainless steel to improve corrosion resistance and increase equipment hygiene 125
Fig. 2. Structure of passive layer on stainless steel AISI 316 Ti original condition.
126
New developments for upgrading stainless steel to improve corrosion resistance and increase equipment hygiene
Fig. 4. Structure of passive layer on stainless steel AISI316Titreated with combined chemical and thermal process.
Applications
New developments for upgrading stainless steel to improve corrosion resistance and increase equipment hygiene 127
Conclusion
To a substantial degree, the corrosion resistance of stainless
steel can be upgraded independently from alloy and structure,
as well as independently from the mechanical and other
properties of the base metal. The new methods described
here enable the selection of materials with higher strengths
and lower weights, which eventually should result in reduced
costs. The new methods also extend the lifetime of stainless
steel with upgraded corrosion resistance, maintenance and
restoration.
The Regional Sections are the local extensions of the EHEDG and are created to promote hygienic
manufacturing of food through regional activities. EHEDG has established Regional Sections in
various countries in Europe and overseas. These groups organise local meetings, courses and
workshops.
ARMENIA
BELGIUM
Hein Timmerman
Diversey Europe BV
Phone: (+32 495) 59 17 81
E-mail: hein.timmerman@diversey.com
Frank Moerman
Phone: (+32 9) 3 86 65 44
E-mail: fmoerman@telenet.be
Nicolas Chomel
Laval Mayenne Technopole
Phone: (+33 243) 49 75 24
E-mail: chomel@laval-technopole.fr
GERMANY
Hans-Werner Bellin
BELLIN.Consult
Phone: (+49 6120) 97 99 62 0
hans-werner.bellin@bellinconsult.de
ITALY
CZECH REPUBLIC
JAPAN
Takashi Hayashi
Kanto Kongoki Industrial Ltd.
Phone: (+81 3) 39 66-86 51
E-mail: hayashi@kanto-mixer.co.jp
Petr Othal
MQA s.r.o.
Phone (+420 724) 13 81 68
E-mail: petr.otahal@mqa.cz
Hiroyuki Ohmura
JFMA The Japan Food Machinery Manufacturers
Association
Phone: (+81 3) 54 84-09 81
E-mail: ohmura@fooma.or.jp
DENMARK
LITHUANIA
Bjarne Darr
GEA Liquid Processing
Phone: (+45 87) 94 11 38
E-mail: bjarne.darre@gea.com
Jon Kold
Stlcentrum
Phone: (+45 88) 70 75 15
E-mail: jon.kold@staalcentrum.dk
FRANCE
MACEDONIA
Erwan Billet
Hydiac
Phone: (+33 61) 2 49 85 84
E-mail: erw.billet@infonie.fr
131
MEXICO
SWITZERLAND
Matthias Schfer
GEA Tuchenhagen GmbH
Phone: (+41 61) 9 36 37 40
E-mail: matthias.schaefer@gea.com
NETHERLANDS
Jacques Kastelein
TNO Kwaliteit van Leven
Phone: (+31 30) 6 94 46 85
E-mail: jacques.kastelein@tno.nl
Ernst Paardekooper
Foundation Food Micro & Innovation
Phone: (+31 73) 5 51 34 70
E-mail: e.paardekooper@planet.nl
NORDIC (FI, N, S)
Stefan Akesson
Tetra Pak Processing Systems AB
Research & Technology
Phone: (+46 46) 36 58 69
E-mail: stefan.akesson@tetrapak.com
POLAND
RUSSIA
SERBIA
SPAIN
Andrs Pascual
AINIA Centro Tecnolgico
Phone: (+34 96) 13 66 09 0
E-mail: apascual@ainia.es
Irene Llorca / Rafael Soro
AINIA Centro Tecnolgico
E-mail: illorca@ainia.es, rsoro@ainia.es
TAIWAN
THAILAND
TURKEY
Samim Saner
TFSA - Turkish Food Safety Association, Istanbul
Phone: (+90 216) 5 50 02 23
E-mail:: samim.saner@ggd.org.tr
UKRAINE
USA
Bulgaria
Croatia
Romania
Slovakia
South Africa
United Kingdom
132
EHEDG Armenia
Karina Grigoryan, Laboratory of Biological Control of Food Products, Yerevan State University, Faculty of Biology,
A.Manoogyan1, Yerevan Armenia, 0025 (phone: 37410550526; e-mail: asofst@gmail.com)
and Suren Martirosyan, Chair of electrochemistry, Department of Chemical Technologies and Environmental
Protection, State Engineering University of Armenia, Teryan 105, Yerevan 25009 Armenia, (phone: 3741054742;
Fax: 37410587284; e-mail: surmar.3137@gmail.com)
133
Contact
Professor Dr. Karina Badalyan
Armenian Society of Food Science and Technology
(ASFoST)
Phone (+374 10) 55 05 26
E-mail: foodlab@inbox.ru
Dr. Suren Martirosyan ASFoST
Phone (+374 10) 56 40 29
E-mail: surmar.3137@gmail.com
EHEDG Belgium
Hein Timmerman, Diversey Belgium, a Sealed Air Company, E-mail: hein.timmerman@telenet.be
134
Hein Timmerman
Vice-chairman:
Vice-chairman:
Secretary:
Frank Moerman
Treasurer:
Noel Hutsebaut
The legal papers were officialised during the Food & Feed
Value Added Services Event on Wednesday September 19,
2012 at Fortress Singelberg, Antwerp.
The bylaws were signed at the EHEDG annual meeting in
Valencia in November 2012.
He main objectives for 2012-2013 are:
Contact:
MQA s.r.o.
Dr. Ivan Chadima
Jevineves 58
27705 SPOMYSL
CZECH REPUBLIC
Phone: (+420 607) 90 99 47
E-mail: ivan.chadima@mqa.cz
135
EHEDG Denmark
Jon J. Kold, regional chairman EHEDG, general manager Staalcentrum, e-mail: jk_innovation@yahoo.com
The focus of the programme was to look into the future and
see how demands from the market could be implemented in
the future design of equipment as well as the documentation
for hygienic design. More than 70 persons participated in the
2 day programme.
Yearbbok
Exceptional
ease of
cleaning
Automatically
hygienic
Anzeigenmotiv N7
Reinigungsfreundlichkeit
Erscheinungstermin: 201?
EHEDG France:
Druckunterlagenschluss:
23.07
Seven years
of existence
Nicolas Chomel, Secretary of EHEDG France,
e-mail: nchomel@ehedg.fr
Juliane
Honisch
After his first visit to Laval
in September,
Knuth Lorenzen
returned in November toEHEDG
give a presentation
at the Autumn
Secretariat
Conferences of EHEDG France.
Lyoner Strasse 18
/ Ger
clean
fast
residue-free
The No. 1
in mixer feeding
www.azo.com
M E
M B E R
Erwan Billet*
Hydiac
Phone: (+33 61) 2 49 85
84
Ansprechpartner
fr alle Fragen
E-mail: e.billet@hydiac.com
rundum die Anzeigenbuchung:
Nicolas Chomel
Laval Mayenne Technopolekarle marketing-kommunikat
Phone: (+33 243) 49 75 24
christiane karle
E-mail: chomel@laval-technopole.fr
am hardberg 11
74821 mosbach
fon 06 261 91 51 29
137
EHEDG Germany
Dr. Jrgen Hofmann, Hygienic Design Weihenstephan, Postfach 1311, D-85313 Freising, Germany;
Phone +49(0)8161-8768799, e-mail: jh@hd-experte.de
Hans-Werner Bellin, BELLINconsult, Heidestr. 3, D-65326 Aarbergen, Phone: +49/(0)6120/9799620,
mobile phone: +49(0)151/42415256 , e-mail: Hans-Werner.Bellin@BELLINconsult.de.
The experience made during these tests has been used for
further training courses and seminars.
138
Chairman:
Dr. Jrgen Hofmann
Ingenieurbro Hofmann
Fichtenweg 8 a
85604 Zorneding
E-mail: juergen.hofmann@ehedg.org
Secretary:
Hans-Werner Bellin
BELLIN.consult
Heidestr. 3
65326 Aarbergen
E-mail: hans-werner.bellin@bellinconsult.de
EHEDG Italy
Giampaolo Betta, Universit degli Studi di Parma, e-mail: giampaolo.betta@unipr.it
139
Company / Institute
Documents
14,20,
32
CFT S.p.A.
2,8,10
14,17,20,25
17
GEA-Procomac
CFT S.p.A.
13, 34
32
17
AROL S.p.A.
Parmalat S.p.A.
8,34
CFT S.p.A.
Sidel S.p.A
2,8,10,34
University of Parma
RattiInox S.r.l.
Seital Separatori S.r.l.
S.K.F Industrie S.p.A.
Vincas S.r.l.
Table 1: EHEDG Italian Company Members in 2012
2,8,10,13,
14,17,20,
25,32,34
Participation in events
Date
Materials of Construction
19-06-2012
Separators
R2B - Bologna
11-06-2011
Test Methods
2005-2011
51 AITB - Bari
23-09-2010
Translations
Training
140
EHEDG Japan
Hiroyuki Ohmura, JFMA The Japan Food Machinery Manufacturers, ohmura@fooma.or.jp
EHEDG seminar
PR booth of EHEDG
At the EHEDG booth (Fig. 1), EHEDG pamphlets and
yearbooks were distributed to visitors. In addition, panel
displays were set up to explain the hygienic structure of food
processing machines as defined in the Codex Alimentarius
Commissions Food Hygiene Basic Texts and ISO/JIS, as
well as the relationship between these documents.
Contact
Hiroyuki Ohmura
JFMA - The Japan Food Machinery Manufacturers Association
Fooma Bldg., 3-19-20 Shibaura
Minato-ku
108-0023 TOKYO
JAPAN
E-mail: ohmura@fooma.or.jp
141
EHEDG Lithuania
Dr.Raimondas Narkevicius, regional chairman EHEDG, Food Institute of Kaunas University of Technology,
e-mail:r.narkevicius@lmai.lt
Raimondas Narkevicius
Kaunas University of Technology
Department of Food Technology
Taikos pr. 92
50254 KAUNAS
LITHUANIA
Phone: +370 68 4 32 26
E-mail: r.narkevicius@lmai.lt
EHEDG Macedonia
Prof. Dr. Vladimir Kakurinov, Consulting and Training Centre KEY, Macedonian Regional Section Chairman,
Phone/Fax: +389 2 3211-422; e-mail: vladimir.kakurinov@key.com.mk
142
http://www.ehedg.mk/categories/view/430
143
Info Days
12
15
26
37
http://www.ehedg.mk/categories/naslovna/
Doc. Title
14
16
20
21
T
-
30
17
29
36
40
(more on http://www.ehedg.mk/categories/view/429)
144
EHEDG Mexico
In 2011, the very first year of the EHEDG Regional Section Mexico, SOMEICCA A.C. as the
representative has organised the 4th International CUCCAL Congress on Food Safety, Quality
and Functionality with EHEDG support and an informative breakfast about the aims and tasks of
EHEDG. Sponsors of SOMEICCA, such as Lefix and Dantek, promoted EHEDG.
Len Flix Marco Antonio. Sociedad Mexicana de Inocuidad y Calidad para Consumidores de Alimentos,
SOMEICCA, A.C. 28 de diciembre # 87 Col. Emiliano Zapata. Coyoacn, D.F.C.P.04815 Mxico.
www.someicca.com.mx ;marcoelp@lefix.com.mx
145
Contact
Professor Marco Antonio Len Flix
Sociedad Mexicana de Inocuidad y Calidad
para Consumidores de Alimentos AC
(SOMEICCAAC)
Phone: (+52 55) 56 77 86 57
E-Mail: lefix04@yahoo.com.mx
EHEDG Netherlands
E.J.C. Paardekooper, info@ehedg.nle-mail, info@ehedg.nl
Translation of Guidelines
At this moment, 32 guidelines have been translated into
Dutch, 22 of which are available as print-versions. Eight of
the 32 versions are still waiting for final approval. The plan
is to translate the remaining guidelines into Dutch and to
finalize all translations in 2013.
146
Training
Training and education materials remain the main topic to
promote hygiene awareness and understanding among
staff/personnel involved in the food chain, from farm to fork.
147
EHEDG Russia
Prof. Dr. Mark Shamtsyan, St. Petersburg State Institute of Technology (RUSFoST),
e-mail: shamtsyan@yahoo.com
148
EHEDG Serbia
A new EHEDG regional section was established in Serbia
Prof. Dr. Miomir Niksic, University of Belgrade, Faculty of Agriculture, Dep. of Industrial Microbiology,
E-mail: miomir.niksic@gmail.com
On the 24th of May 2012, at the meeting organised in
conjugation with CEFood2012 in Novi Sad, EHEDG Serbia
was founded as a formal organization according to the
Serbian Civil Code, with the election of Chairman, Secretary,
Treasurer and Members at Large. The regional section is
strongly supported by Serbian Microbiological Society and
the Society for Nutrition and Society for Food Technology.
On the 25th September 2012 regional section were officially
established on the first Info day-mini Symposium on Hygienic
engineering and Design for Food Machinery, organized
in Belgrade in conjunction with Chamber of Commerce of
Serbia. At the meeting EHEDG Treasurer Piet Steenaard
and Huub Lelieveld and Regional Section Chairman, Prof Dr.
Miomir Niksic signed off the Regional Section By-Laws.
EHEDG Spain
Rafael Soro, AINIA Technological Centre, Valencia Spain, e-mail: rsoro@ainia.es
149
Recent activities
Dissemination activities have been organized to spread
relevant information on the EHEDG among Spanish speaking
professionals. Different communication channels have been
used for this purpose (ainia webpage, Tecnoalimentalia
electronic bulletin, etc.).
Representatives of the Regional Section participated as
speakers with lectures related to the EHEDG and hygienic
design in 6 events during 2011:
150
EHEDG Switzerland
Matthias Schfer, e-mail: matthias.schaefer@gea.com
EHEDG Taiwan
A growing regional section outreaching in Far East
B. Barry Yang, Ph.D., Director, Southern Taiwan Service Center, Food Industry R&D Institute,
e-mail: bby@firdi.org.tw
Seminar
EHEDG Taiwan was present at a Hygienic Design Seminar held
by the Brkert Fluid Control Systems and Food Industry R&D Institute (FIRDI) in October of 2011. At this seminar, Dr. B. Barry Yang,
Regional Section Chairman, gave his presentation introducing the
EHEDG Guidelines and theirs relative applications. Moreover, an
expert from Brkert, Mr. Mike Rodd also talked about the impor-
151
Translation of Guidelines
At the present time, a total of 27 guidelines have been
translated into Traditional Chinese. 12 of these are being
corrected and proofread by experts in their special areas as
required by these document subjects. These guidelines are
scheduled to be submitted for publication by the end of 2012.
The translation of the remaining Guidelines is under way.
Training
EHEDG Thailand
Thai Regional Section
Navaphattra Nunak, Taweepol Suesut, King Mongkuts Institute of Technology Ladkrabang, Faculty of Engineering,
Thailand, e-mail: kbnavaph@kmitl.ac.th
Translation
Government officers
Technical and engineering consultants
Owner and staffs from food factories
Students
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Contact Person
For more information and if you are interested in the activities
of EHEDG Thailand, please contact
Dr. Navaphattra Nunak
Email: kbnavaph@kmitl.ac.th
Dr.Taweepol Suesut
Email:kstaweep@kmitl.ac.th
Phone: +66 2 3298356-8
EHEDG Turkey
Dr. Samim Saner, Turkish Food Safety Association (TFSA), Turkey, e-mail: samim.saner@ggd.com.tr
Recent Activities
EHEDG Turkey has formed its Regional Committee and
immediately started its activities. The translation of the
EHEDG website has already been completed. Starting in
the 4th quarter of 2012, EHEDG Turkey is already busily
translating EHEDG guidelines.
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EHEDG Ukraine
Prof. Yaroslav Zasyadko, National University of Food Technologies, Kyiv, e-mail: yaroslav@nuft.edu.ua
Contact
Prof. Yaroslav Zasyadko
National University of Food Technologies Kyiv
68, Volodymyrska Str.
01033 KYIV
UKRAINE
E-mail: yaroslav@nuft.edu.ua
EHEDG Guidelines
EHEDG Guidelines can be ordered from the Webshop
by non-members and individual members. They are
free for EHEDG Company and Institute Members while
Individual EHEDG Members receive a 50 % discount.
EHEDG Guidelines
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EHEDG Guidelines
EHEDG Guidelines
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158
EHEDG Guidelines
EHEDG Guidelines
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160
EHEDG Guidelines
EHEDG Guidelines
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162
EHEDG Guidelines
Languages available:
English
Webshop:
http://www.world-of-engineering.eu/EHEDG:::390.html
EHEDG Congresses
Share our know-how and enhance your hygienic design network!
The EHEDG World Congress on Hygienic Engineering
& Design from 7 8 November 2012 in Valencia / Spain
was a gathering of more than 260 delegates from 24
countries world-wide who are decision makers, food
safety and quality specialists, engineers and designers
as well as other high level representatives of food-related
industries and academia. During 25 lectures various
topics were discussed including the role that EHEDG
plays to help ensuring food safety, e. g. the principles
and latest developments in hygienic equipment and
factory design, the layout of a hygienic process
environment and the adequate use of construction
materials, advanced welding technology, EHEDG test
methods and certification as well as new trends in
cleaning and disinfection.
Sponsoring companies found excellent opportunities
for presenting themselves at the congress venue of the
Chamber of Commerce Valencia and the programme
was enriched by scientific poster presentations, One to
One business meetings, face-to-face expert talks and
many opportunities for experience exchange.
The next opportunity for sharing in this high-level expert platform will be the
We kindly invite you to participate and details are available from www.ehedg-congress.org.
EHEDG Subgroups
Within the EHEDG a number of international experts gathered in Subgroups are responsible for
the development of Guidelines. Each Subgroup is responsible for an area of expertise, and within
each area certain specific scopes are defined.
The EHEDG Subgroup specialists meet regularly to update
existing and draw up new Guidelines. They originate from
many different countries ensuring the international validity of
the work. Participants with the relevant expertise are always
welcome to join these Subgroups and share in the work and
contribute their expertise and point of view.
EHEDG is grateful for the participation of these volunteers
who share their expertise and invest their time for the
advancement of EHEDG for the good of all. Without these
excellent specialists the good work of EHEDG would not be
possible as it is.
Building design
Cleaning validation
Conveyor systems
Hygienic design requirements for the processing of
fresh fish
Seals
Test methods /Test institutes
Dry Materials Handling
Bakery Equipment
Tank cleaning systems
Food refrigeration
Pasteurization of liquid food, Doc. 6 The
microbiologically safe continuous flow thermal
sterilisation of liquid foods, Doc. 12 The continuous
or semi-continuous flow thermal treatment of
particulate foods
EHEDG Subgroups
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Chairman:
Dr. Thomas Caesar
Freudenberg Filtration Technologies SE & Co. KG
69465 Weinheim
Germany
Phone: +49 (6201) 80-2596
Fax:
+49 (6201) 88-2596
E-mail: thomas.caesar@freudenberg-filter.com
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EHEDG Subgroups
EHEDG Subgroup
Chemical Treatment of Stainless Steel
Dr. Gerhard Hauser, e-mail: gerhardwrhauser@yahoo.de
EHEDG Subgroups
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168
EHEDG Subgroups
Time schedule
The new guideline is intended to be finalized within the next
12 18 months.
If you are interested in joining this Subgroup please contact
the chairman, Mr. Jon J. Kold, jon.kold@staalcentrum.dk, or
the EHEDG Secretariat jana.huth@ehedg.org.
Chairman
Jon Kold
Fredensvang 38
7600 STRUER
DENMARK
Phone:(+45 40) 57 13 46
E-mail: jk_innovation@yahoo.com
EHEDG Subgroups
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Chairman:
Karel Mager
Givaudan Nederland B.V.
Huizerstraatweg 28
1411 GP Naarden
Netherlands
Phone: +31 35 6 99 21 86
Fax: +31 35 6 94 37 19
E-mail: karel.mager@givaudan.com
and
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EHEDG Subgroups
EHEDG Subgroup
Hygienic Design of Meat Processing Equipment
Dr. Aleksandra Martinovic, e-mail: aleksmartinovic@t-com.me
EHEDG Subgroups
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EHEDG Subgroups
EHEDG Subgroup
Pumps, Homogenisers and Dampening Devices
Ralf Stahlkopf, e-mail:ralf.stahlkopf@gea.com
For the last four years the Subgroup has worked on the 3rd
revised edition of the EHEDG Guideline and will be finished
in spring 2013.
EHEDG Subgroups
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EHEDG Subgroups
EHEDG Subgroups
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Chairman:
Andy Timperley
Timperley Consulting
GREAT BRITAIN
Phone +44 1789 49 00 81
Fax
+44 1789 49 00 81
E-mail andy.timperley@tesco.net
Legal requirements
Hazards in hygienic processing
Hygiene design criteria
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EHEDG Subgroups
Special service
Packaging machines
Seals
Timescale to publishing
We are confident to have a full set of training materials ready
in 2013. This will enable us to run the three day Advanced
Course in Hygienic Engineering and Design globally.
At present, we are offering the EHEDG training course in the
following languages and countries:
Chairman:
Knuth Lorenzen
EHEDG President
Flurstr. 37
21445 Wulfsen
Germany
E-mail: knuth.lorenzen@ewetel.net
Phone: (+49 4173) 8364
Chairman:
Ulf Thieen
GEA Mechanical Equipment
GEA Tuchenhagen GmbH
Am Industriepark 2-10
D-21514 Bchen
Germany
Phone +49 4155 49 2709
Fax
+49 4155 49 2423
E-Mail ulf.thiessen@gea.com
EHEDG Subgroups
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The easiest way to apply for EHEDG membership is via the EHEDG website www.ehedg.org. You can apply directly online.
Turnover
in EUR p. a.
EHEDG contribution
in EUR p. a.
Free staff
members
10,000
5,000
2,500
1,000
500
4
2
1
1
1
EHEDG contribution
in EUR p. a.
Free staff
members
500
Training Toolbox
(Prices in EUR)
complimentary
complimentary
3,000
3,000
3,000
Training Toolbox
(Prices in EUR)
up to 4
1,000
My company / institution expresses commitment to become a company member of the EHEDG for the
contribution of: EUR
p.a.
Our annual company turnover is: EUR
p.a.
Company / Institution*
Address*
VAT number if within EC*
Invoice address (if different from above)
Name and position of company representative* (Please also attach business card)
e-Mail*
Phone*
Fax
Other free staff members (full names, only for company member types 1 and 2):
1.
3.
2.
4.
We understand that our membership becomes effective upon receipt of our application by the EHEDG Secretariat who will then
issue a membership invoice for the current year. To renew membership, subsequent invoices will be issued each during the first
quarter of the following year, unless a written request for cancellation is sent to the Secretariat by the end of December of the
current year.
Date / Signature
Phone
Fax
E-Mail
Web
+49 69 66 03 12 17
+49 69 66 03 22 17
secretariat@ehedg.org
www.ehedg.org
Corresponding
Topics of interest:
All corporate and personal data will be treated confidentially. Fields marked by * to be filled in mandatory.
Company / Institution*
Address*
e-Mail*
Phone*
Fax
I understand that my membership becomes effective upon receipt of my application by the EHEDG Secretariat who will then
issue a membership invoice for the current year. To renew membership, subsequent invoices will be issued each during the first
quarter of the following year, unless a written request for cancellation is sent to the Secretariat by the end of December of the
current year.
Date / Signature
Phone
Fax
E-Mail
Web
+49 69 66 03 12 17
+49 69 66 03 22 17
secretariat@ehedg.org
www.ehedg.org
Published by
Copyright
EHEDG
European Hygienic Engineering
and Design Group
Lyoner Str. 18
60528 Frankfurt
GERMANY
ISBN
978-3-8163-0640-5
Publishing House:
VDMA Verlag GmbH
Lyoner Str. 18
60528 Frankfurt
GERMANY
Printing:
Franz Kuthal GmbH & Co. KG
Johann-Dahlem-Str. 54
63814 Mainaschaff
GERMANY
Executive Editor
Julie Bricher
Quiddity Communications
677 SW Tanglewood Circle
McMinnville 97128
UNITED STATES OF AMERICA
Copy Editor
Juliane Honisch
EHEDG Secretariat
Frankfurt
GERMANY
Editorial Board
Dr. John Holah, Campden BRI, GREAT BRITAIN
Knuth Lorenzen, Wulfsen, GERMANY
Huub Lelieveld, Bilthoven, NETHERLANDS
Dirk Nikoleiski, Kraft Foods R&D Inc. Munich, GERMANY
Eric Partington, Nickel Institute, Cirencester,
GREAT BRITAIN
Illustrations:
Cover:
1. Scanjet Systems AB, S- Gothenburg
2. Coperion GmbH, D-Weingarten
3. Elmar Europe GmbH, D-Neuss
4. Ecolab Europe GmbH, CH- Wallisellen
5. GEA Westfalia Separator,D-Oelde
6. seepex GmbH Food and Beverage, D- Bottrop
7. HECHT Technologie GmbH, D-Pfaffenhofen
8. VTT Technical Research Centre of Finland, FI- Espoo
Contact
EHEDG Secretariat
Lyoner Str. 18
60528 Frankfurt
GERMANY
Phone (+49 69) 66 03-12 17
FAX (+49 69) 66 03-22 17
E-mail: secretariat@ehedg.org
Web: www.ehedg.org
EHEDG Secretariat
Lyoner Strasse 18
60528 Frankfurt am Main
Germany
Phone
Fax
E-mail
Web
ISBN
978-3-8163-0640-5