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03.02.2020 01:55

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FOOD INDUSTRY EQUIPMENT AND ITS MAINTENANCE

1. VOCABULARY. Fill in the gaps with the words from the box.

react, resistant, requirements, non-toxic, treatment,
machines, drop off, hygienic, cleaning, materials

Materials for food processing equipment, process piping and utilities should be
homogeneous, (1) ………………… (smooth, non-porous, non-absorbent, (2)
……………….., easily cleanable, impervious and non-mold supporting). They
should not (3) ……………….. to oil, fat, salt, etc.; may not adulterate the food by
imparting deleterious substances to it, nor affect its organoleptic characteristics).
They also must be chemical (4) ……………….. (corrosion-proof; non-degrading
and maintaining its original surface after contact with product, process chemicals,
cleaning agents and disinfectants). It is reasonable to buy physically durable and
mechanically stable (5) ………………..resistant to steam, moisture, cold, heat, the
actions of (6) ……………….. and sanitizing agents; resistant to impact, stress and
fatigue; resistant to wear, abrasion, erosion and chipping; not prone to cracks,
crevices, scratches and pits, unbreakable, and easy to maintain.
Additional requirements could be availability, welding ability, machinability and
capability of being shaped. Notice that (7) ……………….. which are worked (for
instance, bent, cut, sheared, extruded or drawn) during manufacture may require
additional (8) ……………….. (such as surface finishing) following fabrication in
order to render them corrosion resistant.
Product contact surfaces – all the surfaces exposed to direct contact with the
product which may run off, (9) ……………….. or may fall into the product –
should be constructed of materials that meet the highest hygienic (10)
……………….., while materials used in the construction of components located in
the non-food contact area may be of a lower grade.