Food and beverage
Food and beverage: scope, limits of use and technical checkpoints.
5 guides
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How to assess a conformity document for food hose
A food conformity document must be read together with which product, which material and which contact conditions it was issued for. The manufacturer, product code, regulatory basis, food type, temperature and duration m…
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Selection for fatty food and alcoholic beverage transfer
Suitability for fatty foods and products containing alcohol should not be considered the same as general water-based food service. The food type, fat/alcohol content, temperature, duration and cleaning cycle must be spe…
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How do CIP and SIP conditions affect hose selection?
CIP refers to the cleaning-in-place approach and SIP to sterilization-in-place. In addition to the production fluid, the hose and seals must also meet the chemical, temperature and duration conditions of these cycles. T…
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Checklist for taste- and odor-sensitive applications
Taste and odor assessment is a quality topic separate from, but related to, food contact suitability. The material, previous use, cleaning agent and storage conditions are examined. Appearing odorless or having a genera…
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Dead volume in hygienic fitting and hose joints
Hygienic connection selection is not just about stainless material or an easily removed clamp. The internal passage, seal placement, gaps, drainage and cleanability are assessed together. Two parts being connectable doe…
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