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An entrapment area (a.k.a. dead-legs) in equipment is a place where part of the product/formulation can become trapped/lodged in the equipment (for example, where two parts of the equipment are joined together, where there is curvature in the equipment, etc.), and is challenging to flush, rinse or wipe clean. The entrapped product/formulation can become dislodged during the production of another product and cause cross-contamination. How could you reduce the risk of entrapment?

An entrapment area (a.k.a. dead-legs) in equipment is a place where part of the product/formulation can become trapped/lodged in the equipment (for example, where two parts of the equipment are joined together, where there is curvature in the equipment, etc.), and is challenging to flush, rinse or wipe clean. The entrapped product/formulation can become dislodged during the production of another product and cause cross-contamination. How could you reduce the risk of entrapment?

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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An entrapment area (a.k.a. dead-legs) in equipment is a place where part of the product/formulation can become trapped/lodged in the equipment (for example, where two parts of the equipment are joined together, where there is curvature in the equipment, etc.), and is challenging to flush, rinse or wipe clean. The entrapped product/formulation can become dislodged during the production of another product and cause cross-contamination. How could you reduce the risk of entrapment? 5.
Transcribed Image Text:An entrapment area (a.k.a. dead-legs) in equipment is a place where part of the product/formulation can become trapped/lodged in the equipment (for example, where two parts of the equipment are joined together, where there is curvature in the equipment, etc.), and is challenging to flush, rinse or wipe clean. The entrapped product/formulation can become dislodged during the production of another product and cause cross-contamination. How could you reduce the risk of entrapment? 5.
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