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Overview

FoulingFouling and Cleaning in Food Processing 2010

The formation of unwanted layers of fouling deposits on the surface of process equipment and their removal, as well as the attachment and inactivation of associated microbiological species, is of critical importance in the food industry. Fouling is prevalent in heat transfer devices, membrane separations and distribution lines. Hygienic design, operation, maintenance and assurance is a multi-disciplinary field lying at the interface between life sciences, physical sciences and engineering.

Modern measurement techniques and surface technologies mean that we can measure and control much more than ever before. The aim of this conference was to bring together those active in the area from different disciplines and the food industry to (a) report on developments in the area and (b) explore interactions with related fields (e.g. micro-fabrication, surface analysis).

The conference was held in Cambridge, UK, in spring 2010 and continues the series of meetings started in Lund in Sweden in 1981.

The proceedings were published by the Department of Chemical Engineering & Biotechnology at Cambridge.  Copies of the proceedings (hard copy and CD) are available for sale.

Selected papers were published in a special issue of the IChemE/EFCE journal Part C: Food and Bioproducts Processsing.

This workshop aimed to bring together experts in the field, graduate students and industrial practitioners to meet, network and hear about interesting developments or work in progress. Material was presented in oral and poster formats. Parallel sessions were not used.

Particular features were the reports from the large UK Technology Strategy Board (TSB) funded Project ZEAL, on Zero Emissions by Advanced Cleaning, and the EU FP6 PathogenCombat project Work Package on Hygienic Design.