Abstract
Hygiene considerations are of utmost importance in the food manufacturing process. In this chapter, plant hygiene is discussed to provide the reader with a basic understanding of the mass and heat transfer phenomena involved, to outline design considerations, and to provide practical user advice.
Cite
CITATION STYLE
APA
Plett, E. A., & Graßhoff, A. (2006). Cleaning and sanitation. In Handbook of Food Engineering, Second Edition (pp. 929–975). CRC Press. https://doi.org/10.3109/9781420077414-7
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