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Hygienic Design of Fish Processing Equipment (CROSBI ID 56607)

Prilog u knjizi | izvorni znanstveni rad

Vidaček, Sanja ; Bugge, Elvin Hygienic Design of Fish Processing Equipment // Handbook of Hygiene Control in the Food Industry / Lelieveld, Huub ; Holah, John ; Gabrić, Domagoj (ur.). Duxford: Woodhead Publishing, 2016. str. 359-365

Podaci o odgovornosti

Vidaček, Sanja ; Bugge, Elvin

engleski

Hygienic Design of Fish Processing Equipment

Processing equipment which has been reported to be a source of pathogenic bacteria in fish industry include conveyors, filleting machines, washing tanks, trimming tables, slicers, brining tanks, gutting machines including vacuum systems and many others. Hygienic design of equipment is especially important for the fish industry because there are several aspects of fish processing that encourage bacterial spread and growth, of which crucial is wet and humid environment. Some of the general hygienic design recommendations include open design, avoidance of hidden areas, hygienic sealing between different components, continuous removal of by-products, reduction the number of different food contact surfaces and drainability of equipment. Fish processing equipment has been much improved since 2000 in terms of the hygienic design, and nowdays the control of the environment is crucial.

fish processing, hygienic design of equipment, control of environment

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Podaci o prilogu

359-365.

objavljeno

Podaci o knjizi

Handbook of Hygiene Control in the Food Industry

Lelieveld, Huub ; Holah, John ; Gabrić, Domagoj

Duxford: Woodhead Publishing

2016.

978-0-08-100155-4

Povezanost rada

Prehrambena tehnologija