Abstract: The design of ceilings in food processing facilities must incorporate hygienic as well as aesthetic and functional properties. Installing suspended ceiling systems is considered to be more hygienic than simply coating existing surfaces. All aspects of ceiling design including materials, the distribution and locations of lighting, heating, ventilation and air conditioning, etc., are considered, along with requirements for properties such as sound absorption and fire resistance.

Full Text

Published Version
Open DOI Link

Get access to 115M+ research papers

Discover from 40M+ Open access, 2M+ Pre-prints, 9.5M Topics and 32K+ Journals.

Sign Up Now! It's FREE

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call