Food Management Book from C.H.I.P.S.

Dairy, Food and Beverage Operations
Third Edition
edited by A. Y. Tamime

Cleaning-in-Place addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.

Cleaning-in-Place features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures.

Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters.

Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.


1. Principles of Cleaning-in-Place (CIP)

  • Cleaning-in-Place (CIP): Definition
  • CIP Systems: Hardware
  • The Processes of Cleaning
  • Planning a Cleaning Project

2. Fluid Flow Dynamics

  • Some Background Principles
  • Some Background Information
  • Streamline and Turbulent Flow
  • Calculation of Frictional Loss in a Straight Pipe
  • Pump Characteristics
  • Tank Cleaning Heads and Falling Films

3. Water Supplies in the Food Industry

  • Sources of Water
  • Improving Water Quality
  • Equipment for Improving Water Quality (Coarse Removal)
  • Equipment for Improving Water Quality (Fine Removal)
  • Applications of Water in the Dairy
  • Water Leaving the Dairy

4. Chemistry of Detergents and Disinfectants

  • Why Do We Clean?
  • Soil to be Removed
  • Chemistry of Water
  • Water Attributes Important to Dairy and Beverage Cleaning and Disinfection
  • Basic Detergency: How Does a Detergent Work?
  • What Materials Make Up a Detergent?
  • Factors Affecting Detergent Performance
  • Methods of Application
  • The Science of Disinfection
  • Construction Materials and Their Corrosion: Influence on Choice of Detergents and Disinfectants

5. Designing for Cleanability

  • Equipment Design and Installation
  • Hygienic Design Principles
  • Hygienic Design Requirements
  • Cleaning Process Equipment

6. Selection, Risk Evaluation and Management Responsibility

  • Two Basic Approaches to Tank Cleaning
  • Key Parameters in Determining Tank-Cleaning Effectiveness
  • Tank-Cleaning Technologies

7. Design and Control of the CIP Systems - A Practical Approach

  • Principles of Chemical Cleaning
  • Application of CIP
  • Types of CIP System
  • Vertification
  • Control Systems
  • Design Information

8. Assessment of Cleaning Efficiency

  • Validation
  • Verification
  • Frequency of Assessment/Sampling
  • Monitoring
  • The Commercial Benefits of Assessment

9. Management of CIP Operations

  • Some CIP Operation Basics
  • Chemicals and Chemical Suppliers
  • Troubleshooting CIP
  • CIP and Operational Goals
  • CIP Management and Quality
  • CIP Management and Safety
  • CiP Management and Productivity
  • CIP Management Review and Improvement

10. Membrane Filtration

  • Membrane Filtration Processes
  • Membrane Filtration in Dairies
  • Damage That Can Occur to Membranes
  • How Do Membranes Become Fouled or Soiled?
  • Cleaning Membrane Filtration Installations
  • Cleaning Fouled Membranes
  • Monitoring and Recording
  • Recent Developments

11. Laboratory Test Methods

  • Test Methods for In-Use Solutions
  • Qualitative Test Methods for Neat Detergents
  • Quantitative Tests for Neat Detergents


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Dairy, Food and Beverage Operations
Third Edition
edited by A. Y. Tamime

2008 • 250 pages • $228.95 + shipping
Texas residents please add 6.75 % sales tax

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