Table of Contents

Solid State Technology

Year 2007
Issue 8


Your Market Analysis

Valves in cleanroom processes

Valves for the food and beverage, cosmetics, biotechnology and pharmaceutical, and semiconductor industries are classified in three levels of cleanliness: sanitary, aseptic, and ultra-high purity.

Compounding Corner

Points to consider for developing a USP-797 compliant cleaning and sanitization program

The obvious objective in effective cleaning is the removal of contamination acquired from daily activities in the cleanroom.

From The Editor

Molecular matters

I had some very interesting conversations at this year’s “SEMICON West” conference and exhibition in San Francisco.

Setting The Standard

Evolving ISO standards serve the global cleanroom market

The publication in July 2007 of a new International Organization for Standardization (ISO) Standard, ISO 14644-6 Cleanrooms and associated controlled environments-Part 6: Vocabulary, represented a milestone for ISO Technical Committee (TC) 209. With the new standard, TC 209 fulfilled its original goal to create a series of 10 standards to meet the needs of the global cleanroom industry in a new millennium.



High-speed doors serve cleanroom applications

Beginning about 35 years ago, manufacturers began to recognize that to achieve greater productivity, they would need faster, more ef?? cient internal factory transportation and logistics systems.


Using disposables to reduce cost and increase flexibility in bioreactor processes

It’s no secret that biopharmaceutical companies are moving rapidly toward disposable products for the production of protein therapeutics and vaccines.


Hunting contaminants: Choosing the right vacuum for your cleanroom

From pharmaceuticals to semiconductors, cleanrooms are highly regulated environments. Under the International Organization for Standardization’s (ISO) strict criteria put forth in 2001, manufacturers across the board have fallen under a great amount of pressure to keep cleanrooms clean and have been forced to evaluate and improve their housekeeping regimens.

Special Report

Cleaning the cleanroom

New technologies, chemistries and value-adds notwithstanding, cleanroom consumables are driven by two tenets for suppliers and users alike: They have to function properly and consistently, and they have to do so cost-effectively.


New Products

New Products

Each month, Cleanrooms brings you a collection of the latest product innovations in the contamination control industry.

Product Spotlight


Since human-generated contamination plays a large role in critical environments, special care must be taken to provide appropriate garments to minimize the human impact on the cleanroom.


Iest Provides New Online

IEST provides new online educational opportunities

The Institute of Environmental Sciences and Technology (IEST) continues to offer valuable online education classes in the ongoing Access the Experts series with its one-hour class, “Sustainability Considerations in Cleanroom Design and Operation,” and two-part online education tutorial, “Healthcare Airborne Molecular Contamination,” both to be presented in September.



News snippets from the world of contamination control.

Keeping Clean In The Ext

Keeping clean in the extreme

Despite the high technology, the semiconductor industry is conservative, preferring to stick to what is known and works rather than trying something new-unless, of course, there’s no alternative.

Fluid Dynamics Leading T

Fluid dynamics leading the way to safer flights

University researchers working to optimize airflow patterns in commercial airplane cabins have uncovered new ways of containing the spread of toxic and infectious agents in these environments, and have taken the first steps toward development of a contaminant alert and detection system that can pinpoint the source to an individual passenger.

Us Food Scientist To Rec

U.S. food scientist to receive world’s highest food honor

Philip E. Nelson, past president of the Institute of Food Technologists (IFT) and food science professor at Purdue University, has been recognized as the 2007 recipient of the World Food Prize in an announcement from the U.S. Department of State.