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Experimental characterization of the ambience in a clean room.

Caractérisation expérimentale de l'ambiance dans une salle blanche.

Author(s) : HAVET M., HENNEQUIN F., COLIN D.

Summary

The study deals with the characterization of the ambience in a food-processing clean room. This clean room, installed at the "Ecole Nationale des Ingénieurs des Techniques des Industries Agricoles et Alimentaires" (ENITIAA), operates in the class 10,000 with two laminar zones in class 100. The ambience in this room out of production has been studied in terms of velocities, temperatures and comfort criteria. Results showed that the zones at the opposit sides from the laminar zones are relative stagnant, air velocities are small. All over the room, temperature is uniform. Thermal comfort criteria showed that ambient conditions are quite good. The study has permit, not only to characterize the global ambience, but also to point out localized phenomena which are to be taken into account for all food process installation. Such a study can be done during production to ensure a satisfactorily ambience for workers and to protect foodstuffs.

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Pages: p. 363-371

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Details

  • Original title: Caractérisation expérimentale de l'ambiance dans une salle blanche.
  • Record ID : 1999-1878
  • Languages: French
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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