This document discusses cleaning and sanitizing processes for brewery equipment. It covers the relationship between pH and microbial growth, locations in the brewery that require cleaning, and types of soils found in different areas. Common cleaning chemicals like caustics, acids, enzymes, and sanitizers are described. Traditional cleaning-in-place (CIP) methods are outlined as well as a new acid-first approach. Examples of implementing CIP cycles on various vessels are provided. The differences between cleaners and sanitizers are defined. Biofilm formation and its removal are addressed. Advanced technologies for sanitization are also mentioned. Proper cleaning is emphasized as crucial for product quality and safety.
Levan, a homopolysaccharide which is composed of D-fructofuranosyl residues joined by ÎČ2,6 with multiple branches by ÎČ2,1 linkages. Levan is a diversely distributed component, particularly in plants, yeasts, fungi and bacteria (Jang et al., 2002). Levan produced in grasses (Dactylis glomerata, Poa secunda and Agropyron cristatum) are present as storage carbohydrates in the stem and leaf sheaths, and are degraded in the later stage of the growing season to provide plants with
carbohydrates for grain filling (Pollock and Cairns, 1991). Levan is also contained in wheat and barley (Hordeum vulgare), yeast, fungi (Aspergillus sydawi and A. versicolor), and in 1 bacteria (Bacillus subtilis, Aerobacter levanicum, Erwinia herbicola, Streptococcus salivarius and Zymomonas mobilis) in trace amount (Han, 1990).
Levan has great potential as a functional biopolymer in foods, feeds, cosmetics, and the pharmaceutical and chemical industries. Levan is also shown to exert excellent cellproliferating, skin moisturizing, and skin irritationalleviating
effects as a blending component in cosmetics. Levan derivatives such as sulphated, phosphated, or acetylated levans are asserted to be anti-AIDS agents. In addition, levan is used as a coating material in a drug delivery formulation moreover has a number of industrial applications such as surfactant for household use due to its excellent surface active properties, a
glycol/levan aqueous twophase system for the partitioning of proteins, etc.
Disinfectants classification and mode of action of disinfectantsmuthulakshmi623285
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The document discusses disinfection and disinfectants. It begins by defining key terminology like sepsis, asepsis, and antisepsis. It then discusses the ideal properties of disinfectants and how they are classified, including acids/alkalies, halogens, heavy metals, phenols, alcohols, aldehydes, quaternary ammonium compounds, dyes, and detergents/soaps. The modes of action and factors affecting disinfection are described. Various methods for evaluating antimicrobial agents and disinfectants are also outlined.
The document discusses disinfectants, their properties, classification, and factors affecting their action. It defines disinfection as reducing microorganisms to a level that is not harmful to health. Ideal disinfectant properties include broad spectrum of activity, effectiveness in the presence of organic matter, stability, and low toxicity. Disinfectants are classified into 10 groups including acids, halogens, heavy metals, phenols, alcohols, aldehydes, quaternary ammonium compounds, dyes, detergents, and oxidizing agents. The factors that can affect a disinfectant's antimicrobial action are its concentration, temperature, contact time, pH, formulation, and type of micro
Applications of halophilic organisms .pptxRanjanaParab4
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This presentation is about the industrial applications of Halophilic organisms. Halophilic organisms do not have many potential applications but research has it in there the potential applications of Halophiles and their use in the manufacture of industrial products.
This document discusses biodeterioration of food, specifically focusing on carbohydrate deterioration. It defines biodeterioration as any undesirable change in food properties caused by microbial activities. Carbohydrate deterioration can occur through preliminary breakdown by enzymes, fermentation of sugars, production of microbial polysaccharides, and degradation of pectin by microbial enzymes. Common microbes that cause carbohydrate deterioration include lactic acid bacteria, yeasts, and pectin-degrading bacteria and fungi. The document provides detailed explanations of the mechanisms and examples of carbohydrate deterioration in various foods.
The document discusses disinfection and summarizes various aspects of disinfectants including their classification, mode of action, factors affecting disinfection, and methods to evaluate anti-microbial agents and disinfectants. It describes nine main classifications of disinfectants including acids, halogens, heavy metals, phenols, alcohols, aldehydes, quaternary ammonium compounds, dyes, and detergents. It also summarizes ten factors that can influence the effectiveness of disinfection and five techniques used to evaluate disinfectants including tube dilution, cup/cylinder plate, ditch-plate, gradient plate, and Rideal-Walker methods.
Terminology
Introduction of Disinfectants
Classification of Disinfectants
Mode of action of Disinfectants
Factors affecting Disinfection
Evaluation of Anti-microbial agents and Disinfectants
This document discusses various methods for sanitizing and disinfecting surfaces in food processing facilities. It describes several types of sanitizers commonly used, including chlorine, iodophores, quaternary ammonium compounds, acid anionics, and hydrogen peroxide. It also discusses different techniques for sampling surfaces to evaluate microbial contamination levels, such as swab-rinse methods, rinse methods, agar contact methods, and direct surface agar plating. Proper sanitization of equipment is important for reducing microbial levels and contamination of food products.
Levan, a homopolysaccharide which is composed of D-fructofuranosyl residues joined by ÎČ2,6 with multiple branches by ÎČ2,1 linkages. Levan is a diversely distributed component, particularly in plants, yeasts, fungi and bacteria (Jang et al., 2002). Levan produced in grasses (Dactylis glomerata, Poa secunda and Agropyron cristatum) are present as storage carbohydrates in the stem and leaf sheaths, and are degraded in the later stage of the growing season to provide plants with
carbohydrates for grain filling (Pollock and Cairns, 1991). Levan is also contained in wheat and barley (Hordeum vulgare), yeast, fungi (Aspergillus sydawi and A. versicolor), and in 1 bacteria (Bacillus subtilis, Aerobacter levanicum, Erwinia herbicola, Streptococcus salivarius and Zymomonas mobilis) in trace amount (Han, 1990).
Levan has great potential as a functional biopolymer in foods, feeds, cosmetics, and the pharmaceutical and chemical industries. Levan is also shown to exert excellent cellproliferating, skin moisturizing, and skin irritationalleviating
effects as a blending component in cosmetics. Levan derivatives such as sulphated, phosphated, or acetylated levans are asserted to be anti-AIDS agents. In addition, levan is used as a coating material in a drug delivery formulation moreover has a number of industrial applications such as surfactant for household use due to its excellent surface active properties, a
glycol/levan aqueous twophase system for the partitioning of proteins, etc.
Disinfectants classification and mode of action of disinfectantsmuthulakshmi623285
Â
The document discusses disinfection and disinfectants. It begins by defining key terminology like sepsis, asepsis, and antisepsis. It then discusses the ideal properties of disinfectants and how they are classified, including acids/alkalies, halogens, heavy metals, phenols, alcohols, aldehydes, quaternary ammonium compounds, dyes, and detergents/soaps. The modes of action and factors affecting disinfection are described. Various methods for evaluating antimicrobial agents and disinfectants are also outlined.
The document discusses disinfectants, their properties, classification, and factors affecting their action. It defines disinfection as reducing microorganisms to a level that is not harmful to health. Ideal disinfectant properties include broad spectrum of activity, effectiveness in the presence of organic matter, stability, and low toxicity. Disinfectants are classified into 10 groups including acids, halogens, heavy metals, phenols, alcohols, aldehydes, quaternary ammonium compounds, dyes, detergents, and oxidizing agents. The factors that can affect a disinfectant's antimicrobial action are its concentration, temperature, contact time, pH, formulation, and type of micro
Applications of halophilic organisms .pptxRanjanaParab4
Â
This presentation is about the industrial applications of Halophilic organisms. Halophilic organisms do not have many potential applications but research has it in there the potential applications of Halophiles and their use in the manufacture of industrial products.
This document discusses biodeterioration of food, specifically focusing on carbohydrate deterioration. It defines biodeterioration as any undesirable change in food properties caused by microbial activities. Carbohydrate deterioration can occur through preliminary breakdown by enzymes, fermentation of sugars, production of microbial polysaccharides, and degradation of pectin by microbial enzymes. Common microbes that cause carbohydrate deterioration include lactic acid bacteria, yeasts, and pectin-degrading bacteria and fungi. The document provides detailed explanations of the mechanisms and examples of carbohydrate deterioration in various foods.
The document discusses disinfection and summarizes various aspects of disinfectants including their classification, mode of action, factors affecting disinfection, and methods to evaluate anti-microbial agents and disinfectants. It describes nine main classifications of disinfectants including acids, halogens, heavy metals, phenols, alcohols, aldehydes, quaternary ammonium compounds, dyes, and detergents. It also summarizes ten factors that can influence the effectiveness of disinfection and five techniques used to evaluate disinfectants including tube dilution, cup/cylinder plate, ditch-plate, gradient plate, and Rideal-Walker methods.
Terminology
Introduction of Disinfectants
Classification of Disinfectants
Mode of action of Disinfectants
Factors affecting Disinfection
Evaluation of Anti-microbial agents and Disinfectants
This document discusses various methods for sanitizing and disinfecting surfaces in food processing facilities. It describes several types of sanitizers commonly used, including chlorine, iodophores, quaternary ammonium compounds, acid anionics, and hydrogen peroxide. It also discusses different techniques for sampling surfaces to evaluate microbial contamination levels, such as swab-rinse methods, rinse methods, agar contact methods, and direct surface agar plating. Proper sanitization of equipment is important for reducing microbial levels and contamination of food products.
This document discusses the biodegradation and metabolism of petrochemicals. It begins by outlining the major components of petroleum hydrocarbons and how spills commonly occur. It then discusses the biological and non-biological treatment options, focusing on bioremediation as the most promising cost-effective approach. The document outlines various factors that influence biodegradation rates, such as temperature, nutrients, and the physical/chemical characteristics of the oil. It also describes the aerobic and anaerobic microbial pathways for degrading petroleum hydrocarbons and names several bacterial, fungal, and algal species capable of this process.
This document discusses the implementation of a Hazard Analysis Critical Control Point (HACCP) system for the alcoholic beverage industry. It identifies seven critical control points in the production process: 1) Harvesting, 2) Alcoholic Fermentation, 3) Must, 4) Maturation, 5) Stabilization, 6) Bottling, and 7) Storage. For each critical control point, potential hazards are identified and critical limits are established to minimize risks. Monitoring procedures and corrective actions are also outlined to ensure food safety standards are maintained throughout production.
This document provides an overview of various food additives that are commonly used to control properties in food emulsions such as pH, texture, flavor, and stability. It discusses 10 categories of food additives: 1) pH control using acids and bases, 2) minerals and their effects on stability, 3) chelating agents to prevent oxidation from metals, 4) antioxidants to prevent lipid oxidation, 5) antimicrobials to prevent spoilage, 6) flavors, 7) colorants, 8) weighting agents to control creaming, 9) fat replacers to reduce calories, and 10) references for further information. The additives are selected based on the emulsion properties needed for different food types.
This document discusses experiments to detect common food adulterants. It begins with introducing the objective to study food adulterants. It then describes three experiments to detect adulterants in oils/fats, sugar, and spices. The first experiment examines oils for paraffin wax, hydrocarbons, and dyes. The second tests sugar for insoluble substances. The third analyzes spices for lead salts, brick powder, and dried papaya seeds. Observations of each experiment are provided. The document concludes that selecting non-adulterated food is important for health and consumers should carefully examine foods.
The process of growing microorganisms in culture by taking bacteria from the infection site (in vivo or environment) and grow them in artificial environment in the laboratory (in vitro).
Bacteria may require adequate nutrition, optimum pH, temperature and oxygen for growth and multiplication.
Suitable artificial media containing sources of carbon, nitrogen, hydrogen, oxygen, phosphorous and other elements such as sodium, potassium, magnesium, iron and growth factor (Vitamins) in very small amounts have been used for cultivation of microorganism.
When microorganisms are cultivated in the laboratory, a growth environment called a medium is used. The medium may be purely chemical (a chemically defined medium), or it may contain organic materials, or it may consist of living organisms such as fertilized eggs.
Microorganisms growing in or on such a medium form a culture.
A culture is considered a pure culture if only one type of organism is present and a mixed culture if populations of different organisms are present.
When first used, the culture medium should be sterile, meaning that no form of life is present before inoculation with the microorganism.
Microbial spoilage-by S.D.Mankar types, sources of contamination, factors,Ass...someshwar mankar
Â
Types of spoilage, factors affecting the microbial spoilage of pharmaceutical products,
sources and types of microbial contaminants, assessment of microbial contamination and
spoilage.
This document describes the materials and methods used to isolate and enrich microorganisms capable of detoxifying environmental pollutants. Six different techniques are outlined for isolating microorganisms from sources contaminated with toxic heavy metals, hydrocarbons, oil, diesel, and the insecticide malathion. Samples are collected from polluted sites and enriched in media containing the contaminants. Microorganisms are then isolated on agar plates through serial dilution and purified through subculture and storage of pure colonies. The goal is to develop microbial cultures capable of bioremediating various environmental pollutants.
PARIMASE S.A. is an international consulting firm focused on remediation and bio-remediation services for industrial waste water and petroleum operations. They manufacture and distribute Oil Clear, a non-toxic, non-ionic surfactant used to treat organic oil contamination in water, liquid, or soil through in-situ or ex-situ processes. Oil Clear works by decreasing water tension and increasing bio-availability of contaminants to enhance bioremediation, oxidation, and physical separation treatments. It allows for faster and more cost-effective cleanup of both small and large spills while minimizing environmental impacts.
Prof.Mr.Kiran K. Shinde (M.Pharm), Assistant professor (VNIPRC)
Pharmaceutical microbiology (Second year b.pharm) (3rd semester)
Introduction
Types of Spoilage
Factors affecting the Microbial spoilage of pharmaceutical products
Sources and Types of Contamination
Assessment of microbial contamination and spoilage
The document discusses microbial spoilage of pharmaceutical products. It begins by introducing microbial spoilage and its causes. It then describes the different types of microbial spoilage including infection induced by contaminated products and physical and chemical deterioration. The document also discusses factors that affect microbial spoilage such as moisture content, temperature, and pH. It outlines the main sources and types of microbial contamination which can originate from the atmosphere, water, raw materials, equipment, packaging, and buildings.
1. Microencapsulation involves coating tiny core materials with a polymeric shell to form capsules. It protects sensitive substances, masks tastes/odors, and controls drug release. Common techniques are spray drying, spray chilling, fluidized bed coating, and lyophilization.
2. A study encapsulated banana passion fruit pulp using maltodextrin and modified starch to preserve its high antioxidant activity for use as a natural food additive. Spray drying effectively microencapsulated the pulp while maintaining its phenolic content and antioxidant properties.
3. Another study encapsulated annatto seed extract for use as a natural food coloring. Spray drying with maltodextrin and gum arabic produced micro
Biosurfactants production and applications.Arjun Kumar
Â
This document discusses surfactants and biosurfactants. It defines biosurfactants as surface-active biomolecules produced by microbes through extracellular excretion. Biosurfactants have several advantages over chemical surfactants, including being biodegradable, low toxicity, and biocompatibility. The document categorizes different types of biosurfactants and describes their production process. It also outlines many potential applications of biosurfactants in industries like oil recovery, agriculture, food, detergents, and medicine due to their properties.
This document provides information on disinfection and disinfectants. It defines key terms related to disinfection and outlines the ideal properties of disinfectants. It describes the classification of common disinfectants such as acids, halogens, heavy metals, phenols and others. It also discusses the modes of action of disinfectants and factors that affect disinfection like concentration, temperature, and microbial factors. Finally, it summarizes techniques for evaluating the antimicrobial activity of agents and disinfectants.
This document discusses criteria for selecting detergents for use in biochemistry experiments. It provides an overview of different types of detergents, including their classification based on chemical structure and properties like critical micellar concentration. When choosing a detergent, factors like temperature, pH, ionic strength and potential interference with assays must be considered. Integral membrane proteins often require the presence of detergent to stabilize them outside of the lipid bilayer environment. Nonionic detergents are generally less denaturing than ionic detergents for investigating membrane protein structure. The document recommends testing a set of detergents to select the one best able to preserve a protein's structural and functional state for the specific application.
Food microbiology is the study of microorganisms that are present in foods and can affect food quality and safety. Microbes can be beneficial, neutral, or harmful to humans. Foods provide excellent nutrients to support microbial growth. There are many factors that affect microbial growth in foods, including intrinsic factors like pH, moisture content, and nutrients as well as extrinsic factors like temperature, relative humidity, gases, and time. Microbial spoilage of foods is evidenced by changes in appearance, texture, odor, and flavor and is caused by bacteria, molds, and yeasts growing in the food.
here i have been given the detailed presentation on control of environmental pollution by using biotechnology/biologically, when i was studying Ph.D(Aquaculture) in Mangalore Fisheries College for 2 months!!!!!!
now i am doing Ph.D in Extension Dept. in Kolkata. I had my P.G in Extension only.
here i have been given the detailed presentation on control of environmental pollution by using biotechnology/biologically, when i was studying Ph.D(Aquaculture) in Mangalore Fisheries College for 2 months!!!!!!
now i am doing Ph.D in Extension Dept. in Kolkata. I had my P.G in Extension only.
This document provides information about cleaning-in-place (CIP) systems and bottle washers. It discusses the key components of a CIP system including storage tanks, pumps, heat exchangers, and instrumentation. It explains the importance of mechanical action, chemistry, time, and temperature in effective cleaning. It also discusses sequences for CIP including caustic, acid, disinfectant, and rinse steps. For bottle washers, it covers factors like mechanical action, temperature, time, chemical concentration and components of cleaning chemicals.
This document discusses the biodegradation and metabolism of petrochemicals. It begins by outlining the major components of petroleum hydrocarbons and how spills commonly occur. It then discusses the biological and non-biological treatment options, focusing on bioremediation as the most promising cost-effective approach. The document outlines various factors that influence biodegradation rates, such as temperature, nutrients, and the physical/chemical characteristics of the oil. It also describes the aerobic and anaerobic microbial pathways for degrading petroleum hydrocarbons and names several bacterial, fungal, and algal species capable of this process.
This document discusses the implementation of a Hazard Analysis Critical Control Point (HACCP) system for the alcoholic beverage industry. It identifies seven critical control points in the production process: 1) Harvesting, 2) Alcoholic Fermentation, 3) Must, 4) Maturation, 5) Stabilization, 6) Bottling, and 7) Storage. For each critical control point, potential hazards are identified and critical limits are established to minimize risks. Monitoring procedures and corrective actions are also outlined to ensure food safety standards are maintained throughout production.
This document provides an overview of various food additives that are commonly used to control properties in food emulsions such as pH, texture, flavor, and stability. It discusses 10 categories of food additives: 1) pH control using acids and bases, 2) minerals and their effects on stability, 3) chelating agents to prevent oxidation from metals, 4) antioxidants to prevent lipid oxidation, 5) antimicrobials to prevent spoilage, 6) flavors, 7) colorants, 8) weighting agents to control creaming, 9) fat replacers to reduce calories, and 10) references for further information. The additives are selected based on the emulsion properties needed for different food types.
This document discusses experiments to detect common food adulterants. It begins with introducing the objective to study food adulterants. It then describes three experiments to detect adulterants in oils/fats, sugar, and spices. The first experiment examines oils for paraffin wax, hydrocarbons, and dyes. The second tests sugar for insoluble substances. The third analyzes spices for lead salts, brick powder, and dried papaya seeds. Observations of each experiment are provided. The document concludes that selecting non-adulterated food is important for health and consumers should carefully examine foods.
The process of growing microorganisms in culture by taking bacteria from the infection site (in vivo or environment) and grow them in artificial environment in the laboratory (in vitro).
Bacteria may require adequate nutrition, optimum pH, temperature and oxygen for growth and multiplication.
Suitable artificial media containing sources of carbon, nitrogen, hydrogen, oxygen, phosphorous and other elements such as sodium, potassium, magnesium, iron and growth factor (Vitamins) in very small amounts have been used for cultivation of microorganism.
When microorganisms are cultivated in the laboratory, a growth environment called a medium is used. The medium may be purely chemical (a chemically defined medium), or it may contain organic materials, or it may consist of living organisms such as fertilized eggs.
Microorganisms growing in or on such a medium form a culture.
A culture is considered a pure culture if only one type of organism is present and a mixed culture if populations of different organisms are present.
When first used, the culture medium should be sterile, meaning that no form of life is present before inoculation with the microorganism.
Microbial spoilage-by S.D.Mankar types, sources of contamination, factors,Ass...someshwar mankar
Â
Types of spoilage, factors affecting the microbial spoilage of pharmaceutical products,
sources and types of microbial contaminants, assessment of microbial contamination and
spoilage.
This document describes the materials and methods used to isolate and enrich microorganisms capable of detoxifying environmental pollutants. Six different techniques are outlined for isolating microorganisms from sources contaminated with toxic heavy metals, hydrocarbons, oil, diesel, and the insecticide malathion. Samples are collected from polluted sites and enriched in media containing the contaminants. Microorganisms are then isolated on agar plates through serial dilution and purified through subculture and storage of pure colonies. The goal is to develop microbial cultures capable of bioremediating various environmental pollutants.
PARIMASE S.A. is an international consulting firm focused on remediation and bio-remediation services for industrial waste water and petroleum operations. They manufacture and distribute Oil Clear, a non-toxic, non-ionic surfactant used to treat organic oil contamination in water, liquid, or soil through in-situ or ex-situ processes. Oil Clear works by decreasing water tension and increasing bio-availability of contaminants to enhance bioremediation, oxidation, and physical separation treatments. It allows for faster and more cost-effective cleanup of both small and large spills while minimizing environmental impacts.
Prof.Mr.Kiran K. Shinde (M.Pharm), Assistant professor (VNIPRC)
Pharmaceutical microbiology (Second year b.pharm) (3rd semester)
Introduction
Types of Spoilage
Factors affecting the Microbial spoilage of pharmaceutical products
Sources and Types of Contamination
Assessment of microbial contamination and spoilage
The document discusses microbial spoilage of pharmaceutical products. It begins by introducing microbial spoilage and its causes. It then describes the different types of microbial spoilage including infection induced by contaminated products and physical and chemical deterioration. The document also discusses factors that affect microbial spoilage such as moisture content, temperature, and pH. It outlines the main sources and types of microbial contamination which can originate from the atmosphere, water, raw materials, equipment, packaging, and buildings.
1. Microencapsulation involves coating tiny core materials with a polymeric shell to form capsules. It protects sensitive substances, masks tastes/odors, and controls drug release. Common techniques are spray drying, spray chilling, fluidized bed coating, and lyophilization.
2. A study encapsulated banana passion fruit pulp using maltodextrin and modified starch to preserve its high antioxidant activity for use as a natural food additive. Spray drying effectively microencapsulated the pulp while maintaining its phenolic content and antioxidant properties.
3. Another study encapsulated annatto seed extract for use as a natural food coloring. Spray drying with maltodextrin and gum arabic produced micro
Biosurfactants production and applications.Arjun Kumar
Â
This document discusses surfactants and biosurfactants. It defines biosurfactants as surface-active biomolecules produced by microbes through extracellular excretion. Biosurfactants have several advantages over chemical surfactants, including being biodegradable, low toxicity, and biocompatibility. The document categorizes different types of biosurfactants and describes their production process. It also outlines many potential applications of biosurfactants in industries like oil recovery, agriculture, food, detergents, and medicine due to their properties.
This document provides information on disinfection and disinfectants. It defines key terms related to disinfection and outlines the ideal properties of disinfectants. It describes the classification of common disinfectants such as acids, halogens, heavy metals, phenols and others. It also discusses the modes of action of disinfectants and factors that affect disinfection like concentration, temperature, and microbial factors. Finally, it summarizes techniques for evaluating the antimicrobial activity of agents and disinfectants.
This document discusses criteria for selecting detergents for use in biochemistry experiments. It provides an overview of different types of detergents, including their classification based on chemical structure and properties like critical micellar concentration. When choosing a detergent, factors like temperature, pH, ionic strength and potential interference with assays must be considered. Integral membrane proteins often require the presence of detergent to stabilize them outside of the lipid bilayer environment. Nonionic detergents are generally less denaturing than ionic detergents for investigating membrane protein structure. The document recommends testing a set of detergents to select the one best able to preserve a protein's structural and functional state for the specific application.
Food microbiology is the study of microorganisms that are present in foods and can affect food quality and safety. Microbes can be beneficial, neutral, or harmful to humans. Foods provide excellent nutrients to support microbial growth. There are many factors that affect microbial growth in foods, including intrinsic factors like pH, moisture content, and nutrients as well as extrinsic factors like temperature, relative humidity, gases, and time. Microbial spoilage of foods is evidenced by changes in appearance, texture, odor, and flavor and is caused by bacteria, molds, and yeasts growing in the food.
here i have been given the detailed presentation on control of environmental pollution by using biotechnology/biologically, when i was studying Ph.D(Aquaculture) in Mangalore Fisheries College for 2 months!!!!!!
now i am doing Ph.D in Extension Dept. in Kolkata. I had my P.G in Extension only.
here i have been given the detailed presentation on control of environmental pollution by using biotechnology/biologically, when i was studying Ph.D(Aquaculture) in Mangalore Fisheries College for 2 months!!!!!!
now i am doing Ph.D in Extension Dept. in Kolkata. I had my P.G in Extension only.
This document provides information about cleaning-in-place (CIP) systems and bottle washers. It discusses the key components of a CIP system including storage tanks, pumps, heat exchangers, and instrumentation. It explains the importance of mechanical action, chemistry, time, and temperature in effective cleaning. It also discusses sequences for CIP including caustic, acid, disinfectant, and rinse steps. For bottle washers, it covers factors like mechanical action, temperature, time, chemical concentration and components of cleaning chemicals.
The document provides instructions for the brewing and beer production process at Dashan Debre Birhan Brewery. It describes the key steps of milling, mashing, wort boiling and the roles of enzymes and ions. Milling exposes the malt to enzymes during mashing. Mashing converts starches to fermentable sugars using amylase enzymes. Wort boiling extracts hop components, precipitates proteins, sterilizes wort and increases concentration. Calcium plays an important role by lowering pH for enzyme activity and precipitation of proteins and phosphates.
The survey of 1,000 respondents found:
- Most watch documentaries, movies, drama or sports on TV rather than comedy or sci-fi.
- Most listen to pop/chart music on the radio rather than easy listening.
- Most read magazines about family/parenting or news/politics rather than other topics.
The summary briefly outlines the key findings about traditional media usage from the survey: most popular TV genres, radio genres, and magazine topics. It does so concisely in 3 sentences as requested.
Sales forecasting is the process of using a company's past sales records to predict future sales performance. It is an important part of financial planning, though it carries risks and uncertainties. Forecast teams should mention these uncertainties. Accurate sales forecasting requires considering input from various departments within an organization, as well as external factors outside a company's control, such as competition. Relying only on arbitrary numbers without ground-level input can lead to widely incorrect predictions and wasted resources.
6. 11 AcidicSanitizers
HydrogenPeroxide:broadspectrum,betteragainstgram-negative.
PeroxyaceticAcid:germicidal,novaporissuesorfoam.Requiresrelativelyhighconcentrations.
AnionicAcids(StarSan)
Iodophores:wide biocidalspectrum,equallyeffective toall microorganisms,butmayhave staining
problems.(IOStar)
12 Methodsin BreweryCleaning
Manual: âMany craft brewersdonot have the luxuryof cleaning-in-place systemsandhave tomanually
cleanand sanitize theirequipment.Theyoftenhave touse soft-bristledbrushes,non-abrasive pads,
cloths,andhandheldspray hosesforcleaning.Whencleaningmanually,greatcare mustbe takento
assure that brushesandequipmentare cleanedtoavoidcross-contamination.â
CleaninPlace
13 In DepthCIPPrinciplesandPractice of CleaninginPlace
The followingslidesare from:
PrinciplesandPractice of CleaninginPlace
Graham Broadhurst
Great LakesWater ConservationConference,October2010
14 CIP / SIP - DefinitionCIP=CleaninginPlace
To cleanthe product contact surfacesof vessels,equipmentandpipeworkinplace.i.e.without
dismantling.
SIP= SteriliseinPlace
To ensure productcontact surfacesare sufficientlysteriletominimise productinfection.
15 How CIPWorks Mechanical Chemical Sterilant/Sanitiser
Removesâlooseâsoil byImpact/Turbulence
Chemical
7. Breaksup and removesremainingsoil byChemical action
Sterilant/Sanitiser
âKillsâremainingmicro-organisms(toanacceptable level)
16 Factors affectingCIP
Mechanical
Chemical
Temperature
Time
17 CIP OperationPRE-RINSE- Mechanical Removal of Soil
DETERGENT - Cleaningof RemainingSoil - Caustic,AcidorBoth
FINALRINSE- Wash Residual Detergent/Soil
STERILANT/SANITISER- ColdorHot
18 Typical CIPTimesVessel CIPMainsCIPPre-Rinse 10to 20 mins
Vessel CIP
Mains CIP
Pre-Rinse
10 to 20 mins
5 to 10 mins
CausticDetergent
30 to 45 mins
20 to 30 mins
Rinse
10 to 15 mins
AcidDetergent
15 to 20 mins
Sterilant
10. No EffectOnHead Retention
Acceptable FoamCharacteristics
25 Sterilants/Sanitisers
Chlorine Dioxide
Hypochlorite
Iodophor
AcidAnionic
QuaternaryAmmonium
HydrogenPeroxide
PAA (PeroxyaceticAcid) âppm
26 CIP SystemsSingleUse RecoveryTankAllocationNumberof Circuits
Water/Effluent/Energycosts
Recovery
DetergentRecovery
Rinse/Interface Recovery
Tank Allocation
Numberof Circuits
27 Single Use CIPSystemsSterilantCausticAcidWaterCIPReturn
CIPBufferTank
Water
Conductivity
Flow
CIPReturn
Caustic
Acid
Sterilant
11. CIPSupply
CIPSupplyPump
Temperature
CIPHeater
Steam
28 RecoveryCIPSystems1 x Supply â 3 Tank System
Final Rinse Tank
Water
Conductivity
Flow
CIPReturn
Caustic
Acid
Sterilant
CIPSupply
CIPSupply/ RecircPump
Temperature
CIPHeater
Steam
Pre-Rinse Tank
CausticTank
CIPReturn/ Recirc
CIPSupply/ Recirc
LSH
LSL
Temp
29 RecoveryCIPSystems2 x Supply â 4 Tank Systemâ Separate Recirc
12. CIPSupplyA
LSH
Final Rinse Tank
Water
Cond
Flow
CIPReturnA
Caustic
Sterilant
CIPSupplyA Pump
Pre-Rinse Tank
CausticTank
LT
Temp
CausticRecirc Pump
Acid
AcidTank
AcidRecirc Pump
CIPReturnB
CIPSupplyB
CIPSupplyB Pump
30 RecoveryCIPSystem
31 Single Use vsRecoverySingle Use CIPRecoveryCIPLow Capital Cost
Small Space Req.
Low ContaminationRisk
Total Loss
HighWater Use
HighEnergy Use
13. HighEffluentVols.
LongerTime/Delay
Use forYeast
RecoveryCIP
HighCapital Cost
Large Space Req.
HigherContaminationRisk
Low Loss
Low WaterUse
Low EnergyUse
Low EffluentVols.
ShorterTime/Delay
Use forBrewhouse &Fermenting
32 CIP SystemsCIPTankSizing
Pre-Rinse
CIPFlowx Time
Detergent
Vol of CIP inProcessMains & Tank + Losses
Final Rinse
Flowx Time â Water Fill
33 CIP SystemsPractical Points
CIPSupplyPump
Recirculation
Shared/CommonwithCIPSupply,or
DedicatedtoTank
CIPSupplyStrainer
CIP ReturnStrainer