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LAMINAR AIR FLOW IN THE BAKERY INDUSTRY.

FLUX D'AIR LAMINAIRE EN VIENNOISERIE.

Author(s) : COURTOIS B.

Type of article: Article

Summary

THE BIOLOGICAL CONTAMINATION OF BAKERY PRODUCTS OCCURS BETWEEN THE REMOVAL FROM THE OVEN AND PACKAGING, DURING THE COOLING PERIOD. IT COMES FROM MAN, EQUIPMENT AND AIR. AIR CONTAMINATION, THE MOST DIFFICULT TO CONTROL, CAN BE PREVENTED BY USING A LAMINAR AIR FLOW, STERILIZED BY A SUITABLE FILTRATION. IF IT IS NOT POSSIBLE TO APPLY THIS TECHNIQUE TO ALL PLANT, IT IS LIMITED BY A HOODING SURROUNDING THE CONVEYORS AT THE OUTLET OF THE OVEN, WITH POSSIBLE RECOVERY OR REMOVAL OF EXCESS HEAT ACCORDING TO THE SEASON. ALSO, UNDER OVERPRESSURE, THE LAMINAR AIR FLOW IS APPLIED TO A BOX LIMITING THE PACKAGING AREA. THIS TECHNOLOGY HAS ALREADY BE PROVEN IN THE AGRO-FOOD INDUSTRY. J.R.

Details

  • Original title: FLUX D'AIR LAMINAIRE EN VIENNOISERIE.
  • Record ID : 1987-0701
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 40 - n. 618
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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