Article | REF: F1200 V1

Close confinement with isolators in the food industry

Authors: Valérie LERICHE-SIBILLE, Philippe FONTCUBERTA

Publication date: June 10, 2002

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Français

1. Ultra-cleaning techniques

1.1 White rooms

SCROLL TO TOP

1.1.1 Definition

A cleanroom is defined as "a room where the degree of contamination is known and controlled" [5] . Contaminants may be particulate (inert or living particles) or chemical (in gaseous, liquid or solid form). They may originate from multiple sources (production equipment, presence and activity of personnel, wear and tear on work surfaces or room surfaces, etc.) and be carried by air, surfaces, personnel, fluids, etc....

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Ultra-cleaning techniques