Food And Beverage Seminar

advertisement
E+H hygienic technology
23/12/2009
Matthias Schuetzeberg
Slide 1
Food-BTM_Hygiene
Goal of this training s
ession
 Why is hygienic designed equipment demanded?
 What are the basic requirements for a hygienic installation?
 How should equipment that is used in food look alike?
 How does hygienic design looks at wetted parts and housing?
 What to remind due to installation?
 Which process connection fits into what kind of application?
Please remind, that hygienic design is just a step to improve the hygienic behaviour of a
plant. You will never reach 100%. Target is, to stay on a acceptable level.
23/12/2009
Matthias Schuetzeberg
Slide 2
Food-BTM_Hygiene
Agenda of this Training Session
 What does “Hygiene” means ?
 Clean ability and surface roughness
 Hygienic constructions
 Regulatory Laws, Agencies & Standards
 Hygienic Process connections
23/12/2009
Matthias Schuetzeberg
Slide 3
Food-BTM_Hygiene
What is the meaning of “Hygiene”
 Hygiene refers to the set of practices
associated with the preservation of
health and healthy living. Hygiene
is a concept related to medicine, as
well as to personal and professional
care practices related to most aspects
of living, although it is most often
associated with cleanliness and
preventative measures.
23/12/2009
Matthias Schuetzeberg
Slide 4
Washing one's hands, a form of
hygiene, is the most effective
overall way to prevent the spread
of infectious disease.
Food-BTM_Hygiene
Culinary hygiene “Food Safety”
Culinary practices include:
 Cleaning and sterilization of food-preparation areas and equipment (for example using designated cutting
boards for preparing raw meats and vegetables). Cleaning may involve use of chlorine bleach, ethanol,
ultraviolet light, etc. for sterilization.
 Careful avoidance of meats contaminated by trichina worms, salmonella, and other pathogens; or thorough
cooking of questionable meats.
 Washing of hands thoroughly before touching any food.
 Not using the same utensils to prepare different foods.
 Proper storage of food so as to prevent contamination by vermin.
 Refrigeration of foods (and avoidance of specific foods in environments where refrigeration is or was not
feasible).
23/12/2009
Matthias Schuetzeberg
Slide 5
 Labeling food to indicate when it was produced (or, as food manufacturers prefer, to indicate its "best before"
date).
Food-BTM_Hygiene
What is the reason to use hygienic instrumentation?
 The product quality!
and money:
 Longer production cycles between the CIP cycles.  higher yield of the plant.
 Easier to clean means less water, less cleaning agents, lower temperature and faster
cleaning.  saving money
 More flexible plants due to easier and faster phase change between two products or
flushing water and product.
 Certified technology is saving time in certified processes!
23/12/2009
Matthias Schuetzeberg
Slide 6
Food-BTM_Hygiene
Clean ability - Why do we need a smooth surface?
Micro
organism
Cracks and
crevices
Human Hair
Surface
Roughness
Biofilm with grease,
dirt and yeast
Dust particle
Grease particle
Finger print
Yeast
23/12/2009
Matthias Schuetzeberg
Slide 7
Bacteria
Proteine
E-coli
Food-BTM_Hygiene
Surface Finish - Conversion
Grit
(Reference Only)
Ra
Micro-Inch
Ra
Micro-Meter
RMS
Micro-Inch
RMS
Micro-Meter
150
27 - 32
0.68 - 0.80
30 - 35
0.76 - 0.89
180
16 - 23
0.46 - 0.58
20 - 25
0.51 - 0.64
240
14 - 18
0.34 - 0.46
15 - 20
0.38 - 0.51
320
8 - 10
0.21 - 0.25
9 - 11
0.23 - 0.28
 3-A requires Ra 0,8µm (32µ-Inch) or better.
 For purified water systems: Ra of 0,4µm (15µ-Inch) is typically required
Ra is the Roughness Average, after Polishing. Ra is usually expressed in Micro-Inch (u-inch) or
Micro-Meters (Microns).
23/12/2009
Matthias Schuetzeberg
Slide 8
 Surface final finish is sometimes measured in Roughness RMS (Root Mean Squared). Microinches x 1.11 = roughness RMS.
Food-BTM_Hygiene
polishing of metal surfaces
 Polishing is achieved in different ways: mechanical buffing, electropolishing or forming
 Electropolishing removes material from uneven surfaces
 Reduces surface areas
 Provide a hygienic surface finish
 Cleans the surface
 Passivates the surface of stainless steel with a chromium layer
 Removes impurities trapped below folded layers
 Mechanical polishing in combination with electropolishing produces the
best results
23/12/2009
Matthias Schuetzeberg
Slide 9
Food-BTM_Hygiene
Cracks and Crevices
 Static seals shall be cleanable and drainable with minimum crevices, gaps, and horizontal surfaces
 O-rings shall be flush with pipe wall and be self-aligning and self-positioning
 EHEDG study shows that protrusion of less than 2mm (1/12”) is not cleanable
 Seals must be resistant to CIP solutions and tolerate SIP temperatures
 Gaps and dead ends must be self draining/ cleanable.
 Rule of thumb: diameter 2 times larger than depth
Example: Tank fitting
DN50/ 2”
23/12/2009
Matthias Schuetzeberg
Slide 10
25mm
1”
Food-BTM_Hygiene
Hygienic Construction: seals
23/12/2009
Matthias Schuetzeberg
Slide 11
Metal to metal sealing is, according to EHEDG, not fully hygienic.
Food-BTM_Hygiene
Hygienic Construction: seals
Material stretching
heating
23/12/2009
Matthias Schuetzeberg
Slide 12
product or
micro organism
cool down
If the O-Ring is to far from the process, the danger of
building up reservoirs for product and micro organisms is high.
Food-BTM_Hygiene
Hygienic Construction: seals
Fixed by hand
centering
gap
no deep gap.
stop
Fixed by tools
23/12/2009
Matthias Schuetzeberg
Slide 13
Weak points for hygienic
Hygienic
Milk pipe connection (DIN 11851)
T-ring screwing
(ISO 2853)
Food-BTM_Hygiene
Spectrum Of user Requirements
 Keep in mind to establish what different needs a plant have for different processes and products.
Some areas in raw material may have a lower need for hygienic design. You can often estimate
the hygienic requirements simply by understanding how fast or easy a product will spoil.
 Milk and dairy products have among the shortest shelf life vs. for example the very long shelf life
for dry grain products.
 All processes can be improved by using hygienic design.
 Users oftens don’t recognize the possibilities to improve the safety of their process. If you talk to
the engineers they often satisfied to stick with what they have. If you have the opportunity to
point out to a quality manager the benefits of for example using a fully drainable straight flow
tube vs. a U-tube your opportunity is much greater.
23/12/2009
Matthias Schuetzeberg
Slide 14
Food-BTM_Hygiene
Promag H – gasket design
Example of good gasket design, compression and extrusion of gasket is controlled. No cracks or
crevices are created.
gasket mounted
gasket dismounted
Measuring tube inside
Measuring tube inside
PFA liner
Gasket
PFA liner
Gasket
Measuring tube,
steel
Measuring tube,
steel
Mechanical fixation
of the liner
Mechanical fixation
of the liner
Process connection
23/12/2009
Matthias Schuetzeberg
Slide 15
Process connection
Food-BTM_Hygiene
Hygienic Process connections
 Dairy Connection acc. to DIN 11851
 Aseptic connection acc. to DIN 11864
 SMS - connection
 DRD Welding adapter
 Varivent connections
 APV connections
 Welding adapter for Deltapilot S
 Tri-Clampacc. to DIN 32676/ISO 2852
NEUMO BioConnect & Aseptic
 Welding adapter „F“ for Liquiphant
 Process connection DN 25 Ingold
 I - Line Clamp - Fitting ; Cherry Burell
Rosemount/Foxboro tank spud
KingGage / Anderson Tank Spud
23/12/2009
Matthias Schuetzeberg
Slide 21
+++
Food-BTM_Hygiene
Tri-Clamp (DIN 32676/ISO 2852)
The Tri-clamp connection is common in the food industry and
was originated and designed by the company Tri-clover.
The sensors can either be placed at tanks or in pipes. The
advantage of that system is the easy installation of the sensors.
The parts of the clamp system are put together via clamps.
Pressure rated to 600psi with standard clamp (1000psi with
high pressure clamp) up to 2“ only
Tri-clamp process connection
Sizes from ½“ to 6“
½“ + ¾“ – same clamp
1“ + 1-1/2“ – same clamp
Parts of the Tri-clamp connection:
2 x Clamp parts, Clamp, seal
23/12/2009
Matthias Schuetzeberg
Slide 22
Pay attention when selecting clamp option; there are ISO , DIN std and Tri-Clamp. Style is not
critical for “dead end” connections such as for pressure, temperature but is critical for “flowthrough”. The ID is slightly different that can cause cleaning problems
Food-BTM_Hygiene
Cherry-Burrell I-Line
 Similar to Tri-clamp but have male and female connectors, making alignment easier.
23/12/2009
Matthias Schuetzeberg
Slide 23
Food-BTM_Hygiene
DIN 11851, DIN 11864 and SMS
DIN 11851 (Milk Coupling)
Older European std. Being slowly phased out by
11864
DIN 11864 Aseptic Coupling
Very good hygienic seal design
SMS coupling
Common in Scandinavia and France
23/12/2009
Matthias Schuetzeberg
Slide 24
Food-BTM_Hygiene
Tuchenhagen Varivent
The Varivent - Inline housing must be used together
with a Varivent flange. With the inline housing a
hygienic flush mounting is reached. The Varivent parts
are held together with a clamp
23/12/2009
Matthias Schuetzeberg
Slide 25
Food-BTM_Hygiene
Tuchenhagen Varivent options
Tankmount or pipe
mount.
4 sizes
17mm
50mm
68mm
Tank Adapter Form - T -
23/12/2009
Matthias Schuetzeberg
Slide 26
114mm
Food-BTM_Hygiene
APV connections
 Similar concept as the Tuchenhagen Varivent , Mounts with screws.
 More commonly seen on brewing skids from Europe
23/12/2009
Matthias Schuetzeberg
Slide 27
Food-BTM_Hygiene
DRD – Flush weld fitting
 DRD flange – common in Europe for brewing, wine and juice
 Large diameter + bolts make it less practical
23/12/2009
Matthias Schuetzeberg
Slide 28
CO2 - head pressure measurement at the fermentation
tank in the brewery with
Deltapilot S DRD-flange
Food-BTM_Hygiene
Ingold 25mm
The Ingold process connection 25 mm is most common in the
pharmaceutical industry for the implementation of pressure
transmitters, analytical instrumentation
and level switches in fermenter.
Available from E+H for:
pH-assembly CPA 442, 465, Cleanfit
Cerabar M PMP 45
Liquiphant M
23/12/2009
Matthias Schuetzeberg
Slide 29
Food-BTM_Hygiene
NEUMO Aseptic and Bio Connect
The aseptic connection NEUMO was especially designed by
the company NEUMO for hygienic applications and is simliar
to the DIN 11864.
NEUMO Aseptic
23/12/2009
Matthias Schuetzeberg
Slide 30
The aseptic connection BioConnect was designed for
hygienic and aseptic processes in the pharmaceutical
industry and is similar to the DIN 11864 and the aseptic
connection from NEUMO.
NEUMO Aseptic BioConnect
Food-BTM_Hygiene
Anderson, KingGage, Continental and Tankmate
Commonly seen in dairy and beverage industry
•KingGage Long 8”, medium 6”,short 2.5” - 1.26” diameter
•Anderson Long 6.5” and short 2.2” – 2.2” diameter
E+H Deltapiot S DB50S
or FMB70 with
Anderson fitting
23/12/2009
Matthias Schuetzeberg
Slide 31
Food-BTM_Hygiene
Rosemount tank spud
 Referred to as 2” or 6” version large diameter of 3.63” use
a 4”clamp for mounting.
 Primarily used hydrostatic pressure tank level
applications
 Available on FMD 78, PMP46 and with adapter for
FMB70 (Cerabar M PMC 45 is available as TSP)
23/12/2009
Matthias Schuetzeberg
Slide 32
Seen here in reference to 2” tri-clamp
Food-BTM_Hygiene
Endress+Hauser Weld fittings
 Endress+Hauser offers weld fittings to provide hygienic flush connections of several products
Weld spud for:
Deltapilot S FMB 70
Cerabar M PMC 45
23/12/2009
Matthias Schuetzeberg
Slide 33
Liquicap FMI 51
Levelflex FMP41C
NA Connect – Tri-Clamp compatible weld
fitting – Shown here when used with
FMR245
Weld spud for
Liquiphant M
Download