Stefan Akesson

Tetra Pak · company speakers →

Hygienic design is not just important when designing components and machines but also when integrating, connecting components and machines into lines and plants. We need to consider geometry, the layout, access and cleanability of the whole installation, not just for a single component or machine. Plant-based products are more challenging than milk, often with initially higher microbiological load. They often contain particles and sometimes hard microscopical particles, diff types of proteins, enzymes, minerals, starch, and additives. A challenge to calibrate processing and cleaning parameters. That’s why hygienic design is key, material selection, correct geometrical design, being drainable and with segregation to avoid mix of treated and untreated product, etc– always with intended use in mind – to facilitate cleanability. It is important to secure the integrity and prevent ingress and growth of microbes as well as accumulation of residues. We must not forget the control system, correct functionality with real time process control. Safe and sustainable production with high effectivity, generating consistent high product quality.

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