Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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Clean-in-place Workshop
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Workshop Description
Clean-in-place (CIP) is the science and technology of cleaning process equipment and accessories without disassembly. It improves product quality and shelf-life; reduces labor for cleaning and processing; reduces costs for cleaning chemicals, energy, water and waste disposal; and increases processing capacity.
The CIP Workshop will allow you to learn about CIP technology, how to apply it in your facility, brush-up on your CIP knowledge, and network with other CIP users in your area.
The CIP topics covered during the workshop will include: - History and overview
- CIP fundamentals
- Spray devices
- Cleaning agents overview
- CIP system operation
- System validation
- Operations, utilities & maintenance issues
- Laboratory demonstrations including spray ball function and dye test and flow in transparent pipes and fittings
Details:
- Date: May 18, 2005
9:30 a.m. to 4 p.m.
- Room 120 FAPC
- Speakers
Tim Bowser, Ph.D., P.E., associate professor in Biosystems and Agricultural Engineering and FAPC food process engineer with more than 20 years experience in food process engineering and others to be determined.
Registration:
- Cost: $100.00 per person
- Lunch, snacks and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
- Limited to 16 participants
- Click here to complete our online registration form.
OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.
