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Hygienic design of a unit for supercritical fluid drying - case study

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2018
Authors
Djekić, Ilija
Tomić, Nikola
Šmigić, Nada
Udovički, Božidar
Hofland, Gerard
Rajković, Andreja
Article (Published version)
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Abstract
Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engine...ers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.

Keywords:
Failure modes and effects analysis / Hygienic design / Supercritical fluid drying
Source:
British Food Journal, 2018, 120, 9, 2155-2165
Publisher:
  • Emerald Group Publishing Ltd, Bingley

DOI: 10.1108/BFJ-01-2018-0052

ISSN: 0007-070X

WoS: 000443148700017

Scopus: 2-s2.0-85052434438
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4664
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  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

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