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Evaluation of dead space in chromatographic systems

✍ Scribed by W.K. Al-Thamir; J.H. Purnell; C.A. Wellington; R.J. Laub

Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
277 KB
Volume
173
Category
Article
ISSN
1873-3778

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Stagnancy in process equipment does not only increase the concentration of microorganisms in perishable products (Lelieveld, 1976a) but also considerably increases the time required for cleaning in-place. Frequently, cleaning is stopped when most of the line is clean although dead spaces still conta