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

(2018) BRITISH FOOD JOURNAL. 120(9). p.2155-2165
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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 engineers 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
FOOD-INDUSTRY, CHAIN, PASTEURIZATION, TECHNOLOGY, QUALITY, SYSTEM, Failure modes and effects analysis, Hygienic design, Supercritical fluid, drying

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Citation

Please use this url to cite or link to this publication:

MLA
Djekic, Ilija et al. “Hygienic Design of a Unit for Supercritical Fluid Drying : Case Study.” BRITISH FOOD JOURNAL 120.9 (2018): 2155–2165. Print.
APA
Djekic, I., Tomic, N., Smigic, N., Udovicki, B., Hofland, G., & Rajkovic, A. (2018). Hygienic design of a unit for supercritical fluid drying : case study. BRITISH FOOD JOURNAL, 120(9), 2155–2165.
Chicago author-date
Djekic, Ilija, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, and Andreja Rajkovic. 2018. “Hygienic Design of a Unit for Supercritical Fluid Drying : Case Study.” British Food Journal 120 (9): 2155–2165.
Chicago author-date (all authors)
Djekic, Ilija, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, and Andreja Rajkovic. 2018. “Hygienic Design of a Unit for Supercritical Fluid Drying : Case Study.” British Food Journal 120 (9): 2155–2165.
Vancouver
1.
Djekic I, Tomic N, Smigic N, Udovicki B, Hofland G, Rajkovic A. Hygienic design of a unit for supercritical fluid drying : case study. BRITISH FOOD JOURNAL. 2018;120(9):2155–65.
IEEE
[1]
I. Djekic, N. Tomic, N. Smigic, B. Udovicki, G. Hofland, and A. Rajkovic, “Hygienic design of a unit for supercritical fluid drying : case study,” BRITISH FOOD JOURNAL, vol. 120, no. 9, pp. 2155–2165, 2018.
@article{8603016,
  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 engineers 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.},
  author       = {Djekic, Ilija and Tomic, Nikola and Smigic, Nada and Udovicki, Bozidar and Hofland, Gerard and Rajkovic, Andreja},
  issn         = {0007-070X},
  journal      = {BRITISH FOOD JOURNAL},
  keywords     = {FOOD-INDUSTRY,CHAIN,PASTEURIZATION,TECHNOLOGY,QUALITY,SYSTEM,Failure modes and effects analysis,Hygienic design,Supercritical fluid,drying},
  language     = {eng},
  number       = {9},
  pages        = {2155--2165},
  title        = {Hygienic design of a unit for supercritical fluid drying : case study},
  url          = {http://dx.doi.org/10.1108/BFJ-01-2018-0052},
  volume       = {120},
  year         = {2018},
}

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