Comparative Analysis of the Quality of some Welded Joints Made in Maintenance Interventions in the Food Industry

Abstract:

In the food industry, food safety largely depends on the quality of the surfaces that meet the food. Their various imperfections can become dangerous areas of contamination. The manufacturer of industrial equipment has imposed rules in this regard. This paper highlights certain violations of these rules in the maintenance interventions, carried out in improper conditions at the food processor's headquarters. Some quality control methods of these welded joints are presented, specifying some correlations of surface imperfections with the risks of contamination of the food product. Some corrective measures contained in the European hygienic design guide are also highlighted, with the particularities imposed on welding technologies.

• Periodical: Materials Science Forum (Volume 1095)
• Pages: 163-170
• DOI: https://doi.org/10.4028/p-uRK4rn
• Online since: August 2023
• Authors: Vasile Nagy, Gabriela-Victoria Mnerie*, Radu Nicolae Popescu, Cristian Milea
• Keywords: Food Industry, Hygienic Welding, Maintenance, Quality, Weld Join

References

[1] Z. Gârban, Quo vadis food xenobiochemistry, Ed. Eurobit, Timisoara (2015)

[2] V. Nagy, The integration of hygienic design principles in the optimization process of the technological system for the valorization of membranes of animal origin, PhD Thesis, Politehnica University Timisoara, (2022)

[3] V.K. Chattu, Food safety as an integral part of Food Security: Addressing the governance issues and the critical role of climate change, International Journal of Advanced Research, Journal homepage: http://www.journalijar.com, (2016)

[4] Information on European Commission, https://ec.europa.eu/info/departments/health-and-food-safety_en#contact

[5] H.L.M. Lelieveld, M.A. Mostert, J. Holah and B. White, Hygiene in food processing, Woodhead Publishing Limited and CRC Press LLC 2003, pp.61-69

[6] Information on https://www.upkeep.com/learning/food-manufacturing-maintenance

[7] F. Moerman, Personal Hygiene and Good Maintenance Practices for the Servicing of Food Processing Equipment, Food Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production, Elsevier Ltd., 2017, pp.287-325

DOI: 10.1016/b978-1-78242-251-8.00008-4

[8] Information on Darimex International, https://www.darimex.com/

[9] Information on EHEDG, Guidelines 8, 9, 35, https://www.ehedg.org/guidelines-working-groups/guidelines/guidelines

[10] V. Nagy, G.V. Mnerie, V.I. Safta, D. Mnerie, Critical analysis of some practices of joining stainless steel pipes used in the food industry from the perspective of hygienic welding principles, Defect and Diffusion Forum, Vol. 416, pp.145-150, ISSN: 1662-9507, 2022 Trans Tech Publications Ltd, Switzerland, (Online: 2022-05-27)

DOI: 10.4028/p-239924

[11] F.W. Strassburg, H. Wehner, (2007), Welding of stainless steels, Ed. SUDURA Timisoara – 2007, pp.196-204

[12] Information on http://www.isim.ro/isim_ro.htm

[13] V.I. Safta, G.V. Mnerie, V. Nagy, D. Mnerie, (2022), Some helpful features of the TIG welding process using high frequency Pulsed Arc, Defect and Diffusion Forum, Vol. 416, pp.79-86, ISSN: 1662-9507, 2022 Trans Tech Publications Ltd, Switzerland, (Online: 2022-05-27).

DOI: 10.4028/p-9rvfjw