The impact of pipe geometry variations on hygiene and success of orbital welding of brewing industry equipment

Author:

Mamvura T. A.1,Paterson A. E.2,Fanucchi D.3

Affiliation:

1. Department of Civil and Chemical Engineering, College of Science, Engineering and Technology; University of South Africa; Christian de Wet and Pioneer Avenue, Private Bag X6 Florida 1710 Johannesburg South Africa

2. School of Chemical and Metallurgical Engineering, Faculty of Engineering and the Built Environment; University of the Witwatersrand; Private Bag 3 Wits 2050 Johannesburg South Africa

3. School of Computational and Applied Mathematics, Faculty of Science; University of the Witwatersrand; Private Bag 3 Wits 2050 Johannesburg South Africa

Publisher

Wiley

Subject

Food Science

Reference62 articles.

1. Hygienic equipment design criteria;EHEDG;Trends Food Sci. Tech.,1993

2. Folkmar Andersen , J. Boye Busk Jensen , B. Boye-Møller , A. R. Dahl , M. Jepsen , E. Jensen , E.-O. Nilsson , B. Olsen , B. Thomsen , W. 2006 Design of piping systems for the food processing industry - With focus on hygiene 1 29

3. Hygiene and cleanability: A focus on surfaces;Detry;Crit. Rev. Food Sci. Nutr.,2010

4. Antibacterial metals - A viable solution for bacterial attachment and microbiologically influenced corrosion;Sreekumari;Mater. Trans.,2005

5. Stainless steel in the brewery;Tverberg;MBAA Tech. Q.,2001

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