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Hygienic design of closed equipment for the processing of liquid food

It is strongly recommended that joints are avoided where possible. For piping, bending of the pipe is highly preferable over the lise of prefabricated bends with couplings. If pipe bending is not possible, welding is the preferred method, provided that the welding is done correctly, to ensure a smooth and continuous weld. Where detachable joints are necessary, they should be sealed by elastomers.
Compression of elastomers, overcompression of elastomers may affect the hygienic characteristics of equipment in two ways. Firstly, overcompression may lead to destruction of the elastomer, particularly if the overcompressed elastomer is heated (such as during pasteurization or sterilization).
The elastomer may hecome brittle and fail to provide the required seal, while pan of the elastomer may contaminate the product. Secondly, overcornpression may lead to protrusion of the elastomer into the equipment, thereby hampering cleaning and draining. Undercornpression too is highly undesirable as it may lead to crevices and fail to provide a reliable seal even when it is not visibly leaking. the seal may permit the ingress of microorganisms.
Self-evidently, not only the dimensions of the metal components, but also those of the gasket must be correct,
ensuring adequate compression at the product side, taking into account differences in thermal expansion under all operation conditions (cleaning, pasteurization or sterilization. and processing).


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