Hygienic design of a unit for supercritical fluid drying - case study
Authorized Users Only
2018
Authors
Djekić, Ilija
Tomić, Nikola

Šmigić, Nada

Udovički, Božidar

Hofland, Gerard
Rajković, Andreja

Article (Published version)

Metadata
Show full item recordAbstract
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 dryingSource:
British Food Journal, 2018, 120, 9, 2155-2165Publisher:
- Emerald Group Publishing Ltd, Bingley
DOI: 10.1108/BFJ-01-2018-0052
ISSN: 0007-070X