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Current Areas of Interest

I am currently updating research on:-
1/ Cleanability of stainless steel used as a food contact surface
2/ The effect of fluid flow on the removal of food soils from surfaces
3/ The hygienic design of Food Plant

Introduction

Stainless steel is now the universal material for the construction of food plant, because of its mechanical strength and corrosion resistance and its cost benefit advantage when compared to other material. There has been considerable debate on the problem of which surface finish should be given to stainless steel for use in the food industry.

The object of this research is to update a previous review by Milledge and Jowitt (1980) so that an assessment of the present position can be established

Contact johnmilledge@aol.com

Previous Publications

Milledge J.J. & Jowitt R. (1980) The Cleanability of Stainless Steel Used as a Food Contact Surface. IFST Proc, 13 (1), 57
Milledge J.J. (1980) The Hygienic Design of Food Plant Factors Affecting Liquid “Hold up” in Tanks. J Sci Agric 31 (12) 1362.
Milledge J.J. (1980) The Hygienic Design Of Food Plant. IFST Proc, 14 (2) 74.
Milledge J.J. (1981) The use of rapid “catalase” Hygiene test to detect blood residues. J Fd Technol., 17 (1) 139.
Milledge J.J. (1981) The effect of the surface finish of stainless steel on liquid “hold up” and the application of known surface phenomena in the interpretation of the results. Proc. Fundamentals & Applications of Surface Phenomena Associated with Fouling and Cleaning in Food Processing, Reprocentalen Lund, Sweden, 331.
Milledge J.J. (1982) Liquid “Hold up” on Stainless Steel: 1- Effect of Surface Finish. J Fd Engng, 1 (1) 43.
Milledge J.J. (1982) Liquid “Hold up” on Stainless Steel: 2- Effect of Surfactant Concentration. J Fd Engng, 1 (2) 149.

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