Cleaning-in-Place

This is the third edition of the Society of Dairy Technology’s highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency.<br /> <p><br /> </p> <p>The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning – a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.<br /> </p> <p><br /> </p> <p>Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.</p>