流体食品CIP清洗设计原则与改进分析探讨

Discussion on CIP Cleaning Design Principle and Improvement Analysis in Fluid Food Industry

根据流体食品CIP清洗四要素(TACT),结合EHEDG Guidedlines(欧洲卫生工程设计指导原则)及ASME BPE(美国机械工程协会生物加工设备)等设计原则,探讨行业内CIP系统清洗设计与缺陷分析,从品质控制角度重点关注日常生产过程中良好清洗效果的取得。

According to the four elements of CIP cleaning(TACT)for fluid food,combined with the design principles of EHEDG guidelines and ASME BPE,the CIP system cleaning design and defect analysis in the industry were discussed,and the good cleaning effect in the daily production process was focused on from the perspective of quality control.