Excluding micro-organisms from the process
The trend now is for consumers to demand food that if possible, is fresh, untreated and without preservatives. So-called smoothies are a typical example of this type of convenience product. They are made from pureed fruit and fresh fruit juice, without the use of preservatives. To be able to implement this in production, you must try to make it virtually impossible for micro-organisms to get in during the production process. This means that hygiene is crucial in food production plants.
To ensure that the production environment is as hygienic as possible, the systems and components involved must meet certain requirements. The European Hygienic Engineering & Design Group (EHEDG) – a consortium of manufacturers, food producers and research institutes – therefore works on specific guidelines that guarantee the best possible hygiene during food production. An important aspect to be considered here is that all the systems and components used must be as little trouble as possible to clean. The focus is on the geometry and the surfaces that are used.