Differences in the design of food processing and non-food processing plants
Many of the elements of plant design are the same for food plants as they are for other plants. However, there are many significant differences which stem from the ways in which the processing of foods differs from the processing of industrial chemicals or other products. Such differences occur because of the following considerations: The storage life of foods is relatively limited and strongly affected by temperature, pH, water activity, maturity, prior history, and initial microbial contamination levels. Very high and verifiable levels of product safety and sterility have to be provided. Foods are highly susceptible to microbial attack and insect and rodent infestation. Successful processing requires the use of conditions, which ensure the dominance of desired strains of microorganism’s growth or activity. Enzyme-catalysed processes, like microbial growth and fermentation are very sensitive to temperature, pH, water activity and oth...
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