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Issue 6 2010 / 15 December 2010 / Juliane Honisch, EHEDG Secretariat
Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) is a consortium of equipment manufacturers, food industries and research institutes as well as public health authorities. From then to now, the group has come a long way. The principal goal of EHEDG is the promotion of safe food (also beverages and increasingly pharmaceuticals) by improving hygienic engineering and design in all aspects of food manufacture.
In the past few years, EHEDG has developed greatly, gaining in international scope, expertise and sheer number of members, which has risen considerably. (more…)
Issue 2 2007, Past issues / 23 May 2007 / Ellen Go Yanko, Office Manager, EHEDG
The EHEDG is as busy as ever with a meeting in Parma, Italy and plans for a conference in November, as well as numerous meetings throughout the year. On top of this, the organisation needs a new secretariat to organise all these dates. Read more about the group’s activities this quarter.
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Issue 1 2007, Past issues / 7 March 2007 / Ellen Go Yanko, Office Manager, EHEDG
2007 is now well underway and with the passing of another year, the EHEDG has taken time to reflect on its major achievements. The result has seen the compilation of the group’s main guidelines and documents in the form of a 2007 Yearbook – an excellent way to get the most from years of work! But life doesn’t stand still for the EHEDG and important events are already planned for later this year.
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Issue 1 2007, Past issues / 7 March 2007 / Thomas Ricker, Research and Development, KRONES AG
The major innovations still happen. They obey what is termed the technological ‘Zen principle’. One of these innovations is the F1 filler, a new generation of filler design at KRONES. It scores essentially in terms of three innovative features: modularised construction of the entire machine with no front table, a redesigned filling system and a completely new filling-valve actuation concept.
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Issue 4 2006, Past issues / 6 November 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG
With 2006 drawing to a close, the EHEDG has managed to find time to fit in an extra course in Denmark, as well as a seminar in Barcelona. Ellen Moens provides the final quarterly update for 2006…
Training Course in Denmark (DTU, Copenhagen)
Advanced Course on Basic Hygienic Design in the Food Industry.
Due to the fully booked course in October, an additional course has been added. Maximum number of participants: 20
When: 18-20 December 2006
Who should attend:
Mechanical engineers, construction workers, draughtsmen, project managers and technical sales engineers who are active in building equipment for the food industry, as well as technical and quality assurance personnel.
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Issue 4 2006, Past issues / 6 November 2006 / Bo Knudsen, Segment Manager, Alfa Laval Tank Equipment A/S
When deciding which tank cleaning equipment to purchase, it is important to consider hygiene along with criteria such as effectiveness and price. The very first EHEDG-certified rotary jet head is now on the market.
Cleaning-in-place (CIP) based on tank cleaning equipment is finding its way into increasing numbers of reactors, tanks and processing vessels all over the world, in the food and dairy industries, pharmaceuticals and biotechnology.
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Issue 4 2006, Past issues / 6 November 2006 / Olaf Heide, EHEDG Conveyors subgroup member
On June 21 2006 the new European Hygienic Engineering & Design Group (EHEDG) subgroup ‘Conveyors’ was chartered in Amsterdam. The initial meeting was led by Jacques Kastelein, EHEDG Executive Committee member and chairman of the Equipment and Components group. Team members are delegates from different companies which are each involved with some aspect of designing machines, systems, components or cleaning issues for food processing equipment and conveyors.
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Issue 3 2006, Past issues / 11 August 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG
The EHEDG has been busy recently. Two new guidelines have been published and the new Conveyors subgroup has had its first meeting. Read more about the Group’s quarterly achievements
Two new guidelines are now available:
- Integration of Hygienic and Aseptic systems, March 2006
Hygienic and/or aseptic systems comprise inter alia individual components, machinery, measurement systems, management systems and automation that are used to produce food products, medicines, cosmetics, etc. This horizontal guideline is about the hygienically safe integration of hygienic (including aseptic) systems, focusing on food production.
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Issue 2 2006, Past issues / 23 May 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG
2005 was a busy year for EHEDG with much achieved and many developments made. Dr Matilda Freund, EHEDG President and Director Global Microbiology and Food Safety, Kraft Foods, sums up the past year’s achievements:
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Issue 4 2005, Past issues / 21 November 2005 / Ellen Moens-Go Yanko, Office Manager, EHEDG
ISO 22000:2005, Food safety management systems – Requirements for any organisation in the food chain has just been published (October). This new international standard provides a harmonised framework for the implementation of a hazard analysis system to identify and control food safety hazards within any type of organisation dealing with any type of food product.
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Issue 4 2005, Past issues / 21 November 2005 / Frank Moerman, Chairman, EHEDG Belgium
In part 2 of his article examining the selection of spraying systems, Frank Moerman gives an overview of the different rotary jet heads offered for sale on the world market. The article finishes with details on the positioning of the tank cleaning machine in the reactor/tank.
Rotary jet heads are fluid driven (turbine-type or piston-type) or motor-driven (electric or pneumatic) tank washing nozzles. They are composed of a stator, a drive mechanism and a rotary washing head with between one and four or more nozzles. At high pressures, solid streams of 7-30 m in stationary conditions and 4-20 m at rotation are obtained. Turbine-type rotary jet heads can operate at pressures of 3-250 bar, while piston-type rotary jet heads operate at 3-12 bar. Rotary jet heads are made of stainless steel 316 or 316L, operating at temperatures of -30°C to +120°C (with a maximum of 140°C).
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Issue 3 2005, Past issues / 29 July 2005 / Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG
Share the expertise
Machines and Processes for Safe Food is the theme of the EHEDG seminar on September 14th at Drinktec, Munich. State-of-the-art engineering tools for hygienic design of both machinery and processes are essential for safe food and beverage manufacture. EHEDG speakers involved in work groups will share their expertise and know-how on this and related topics. See programme details.
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Issue 3 2005, Past issues / 29 July 2005 / Frank Moerman, Chairman, EHEDG Belgium
In the beverage processing industry (spirits, brewing, juice bottling, dairy, etc.), cleaning-in-place is a well established technique. On a daily basis, huge numbers of small and large vessels must be cleaned in an economical, efficient and reproducible manner. To achieve these objectives, tank cleaning machines are used. In part 1 of his article, Frank Moerman compares the various static and rotary spraying heads offered for sale on the world market.
Cleaning-in-place is a method where cleaning of complete items of plant equipment or pipeline circuits is automatically performed without dismantling or opening the equipment. Little or no manual work on the part of the operator is involved. The process involves the circulation of cleaning solutions (detergent and cleaning solutions) through tanks and piping within the processing plant and the jetting or spraying of surfaces under conditions of increased turbulence and flow velocity. Cleaning-in-place is based on the application of a certain amount of energy – enough to ensure that the equipment surface is clean. This energy is provided by the solution temperature (thermal energy); the use of detergent or solvent (chemical energy) and the application of suitable pipeline velocities or pressures (kinetic energy).
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Issue 3 2005, Past issues / 29 July 2005 / Bo Boye Busk Jensen, FBE, BioCentrum-DTU, Hilde Cnossen, Jacques Kastelein, TNO Quality of Life and Roland Cocker, Cocker Consulting
Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which regularly publishes detailed guidelines and guidance on engineering aspects of food production.
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Issue 2 2005, Past issues / 3 May 2005 / Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG
Integrated approach
Guideline development work is now clustered into four coherent groups:
a) Principles
b) Equipment and Components
c) Processing, Services and Utilities
d) Training and Education
Each cluster consolidates related topics, elements, equipment and processes that were previously dealt with by the 20-odd separate subgroups. This approach facilitates cross-referencing of industry practices, sharing of available research and expertise, as well as solutions to related problems. The Training and Education subgroup takes the lead in updating and weaving new guideline recommendations into the recently completed Training Facilitator and Trainer’s Toolbox.
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