Single- and multi-tank clean-in-place (CIP) and sterilization-in-place (SIP) systems — designed for cleaning and disinfection for hygienic industries such as food and pharmaceutical — have controls to enable automated cleaning cycles.
Line of unfired clean steam generators provides controlled steam generation utilizing demineralized water services and steam from standard boiler plant. Model CSM-C 600 compact clean steam generator can produce up to a maximum of 1,275 lb/hr of clean steam at 45 psig – dependent on plant steam pressure and feedwater temperature.
In food processing, dairy, beverage, chemical, petrochemical and pharmaceutical facilities, maintaining a clean environment is critical. High temperature washdown equipment is used to efficiently clean and sanitize equipment in place to keep production running on time.
The development of pasteurization as a method to destroy pathogenic bacteria in food and drink and, therefore, aid in food safety, dates back to the 19th century. However, the origins of heating (rather than cooking) food and drink for the purposes of preservation go back to China in the 12th century, where the technique was used to keep wine fresh and drinkable.
Industrial-scale process equipment sometimes is tapped for non-process applications. Such was the case when Greenwich Hospital broke ground on a new building back in 1997 and purchased seven Miura high pressure steam boilers. At the time, the facility in Connecticut chose Miura boilers because of their compact size, efficient operation and lower emissions — benefits often cited by industrial processors.
The sterilization process for yogurt bacterial cultures requires accurate temperature measurement with fast response times, necessitating use of a specialized thin-film RTD sensor.
May 1, 2016
At its production plant in Avedoere Holme, south of Copenhagen, Chr. Hansen — a Denmark bioscience company that develops natural ingredient solutions for the food, nutritional and pharmaceutical industries — produces bacterial cultures used by food producers such as Dannon and Nestlé to make yogurt and other sour milk products. To eliminate any contaminants that could pollute or destroy the final product, the nutrient solutions are sterilized by ultra high temperature (UHT) treatment before being transferred to a fermenter.