ABSTRACT: Process industry involves large plants; mainly operating in continuous form, to achieve economic mass production output. However in some situations process vessels and tanks are used, where batch processes, take place. These tanks often contain reactants and products in the liquid state. After treatment or processing, valves are opened to allow the product to drain and vessels may receive the next batch. However, with conventional valves there will always be an amount of fluid trapped between the valve closing element and the tank or vessel, especially for those which are jacketed to allow heating or cooling. This amount is usually untreated, that is to say has not undergone the changes or processing taking place on the fluid bulk...
Providing safe-to-eat consumer fish products is a key objective for the Global Aquaculture Industry....
This thesis presents three different liquid valving methods for the centrifugal microfluidic platfor...
Sanitizers are an effective measure to maintain the microbiological safety of fresh produce process ...
Hygiene is important in all processes, because the production cannot be run if it is possible that m...
Although modern control systems have made sterilisation of fermenters and fermentation media in a sm...
The hygienic state of process surfaces in food production plants crucially affects the quality of fo...
To satisfy consumer demand for "fresh-like" additive-free foods, many food producers nowadays apply ...
Continuous processing has been demonstrated to be a superior approach when applied to fast and energ...
Public authorities, chain stakeholders and consumers are all concerned by microbial food safety. Mic...
Wastewater minimisation in chemical processes has always been the privilege of continuous rather tha...
The dairy industry produces sterilized room temperature yogurt. In the process of water flushing fil...
Batch deodorization is used for small production capacities e.g. 50 to 100 ton/day of edible oil or,...
Summary: Mitigation of cross-contamination of fresh-cut food products at the washing step was studie...
This report describes normally open or closed type valves, and throttling control valves, developed ...
The potential cross-contamination of pathogens between clean and contaminated produce in the washing...
Providing safe-to-eat consumer fish products is a key objective for the Global Aquaculture Industry....
This thesis presents three different liquid valving methods for the centrifugal microfluidic platfor...
Sanitizers are an effective measure to maintain the microbiological safety of fresh produce process ...
Hygiene is important in all processes, because the production cannot be run if it is possible that m...
Although modern control systems have made sterilisation of fermenters and fermentation media in a sm...
The hygienic state of process surfaces in food production plants crucially affects the quality of fo...
To satisfy consumer demand for "fresh-like" additive-free foods, many food producers nowadays apply ...
Continuous processing has been demonstrated to be a superior approach when applied to fast and energ...
Public authorities, chain stakeholders and consumers are all concerned by microbial food safety. Mic...
Wastewater minimisation in chemical processes has always been the privilege of continuous rather tha...
The dairy industry produces sterilized room temperature yogurt. In the process of water flushing fil...
Batch deodorization is used for small production capacities e.g. 50 to 100 ton/day of edible oil or,...
Summary: Mitigation of cross-contamination of fresh-cut food products at the washing step was studie...
This report describes normally open or closed type valves, and throttling control valves, developed ...
The potential cross-contamination of pathogens between clean and contaminated produce in the washing...
Providing safe-to-eat consumer fish products is a key objective for the Global Aquaculture Industry....
This thesis presents three different liquid valving methods for the centrifugal microfluidic platfor...
Sanitizers are an effective measure to maintain the microbiological safety of fresh produce process ...