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52 SEP2016 FOOD FOCUSTHAILAND
SMART PRODUCTION
Safety must be maintained during all stages of food production processes. Because the food
industry is heavily dependent uponmachinery, food processing companiesmust ensure that the
machinery and equipment they use conform to “HygienicEquipment DesignCriteria” so as not to
besourcesof contaminationduring theproductionprocess.Thedesignofhygienic foodprocessing
machines is intended to prevent contamination of food bymicroorganisms during processing and
packaging. Machinery and equipment which do not meet hygienic standards may be difficult to
clean and potentially permit the accumulation of unsafe residues or soils in crevices, dead areas,
and inaccessiblespaces, inwhichmicroorganismscanmultiplywhileavoiding thecleaningprocess.
Thesemicroorganismsmay then cross-contaminate subsequent batches of product.
การออกแบบเครื่องจักรแปรรูปอาหารตามหลักสุขลักษณะ
รองศาสตราจารย์ ดร.นวภัทรา หนู นาค
AssociateProfessor NavaphattraNunak, Ph. D.
Chairmanof EHEDGThailand
Department of FoodEngineering
Faculty of Engineering
KingMongkut’s Institute of Technology Ladkrabang
navaphattra.nu@kmitl.ac.th
รองศาสตราจารย์ ดร.ทวีพล ซื่อสัตย์
AssociateProfessor Taweepol Suesut, Ph. D.
Co-chairmanof EHEDGThailand
Department of Instrumentation andControl Engineering
Faculty of Engineering
KingMongkut’s Institute of Technology Ladkrabang
taweepol.su@kmitl.ac.th
for foodmachinery