What is the compressed air standard for food plants?

In a food factory, the quality standard of compressed air is very important because it is directly related to the safety and production quality of food. Generally speaking, the quality standards of compressed air in food plants mainly include the following aspects:

compressed air pressure and dew point: Food plants usually require compressed air pressure between 0.6 and 0.8MPa. At the same time, the dew point of compressed air is also an important indicator, which is generally required to reach -40°C or lower to ensure that the moisture in the compressed air is fully removed to prevent adverse effects in the food production process.

The purity of compressed air: In the food production process, the purity of compressed air is essential to ensure product quality and safety. Therefore, food factories usually require that the oil, particles and bacteria in the compressed air be below a certain standard. Specifically, the oil content should be less than 0.01 mg/m & sup3;, the number of dust particles should be controlled within a certain range, and the total number of bacteria should also meet the relevant health standards.

Odor of compressed air: Compressed air should be odor-free to ensure that it does not contaminate food.

In order to meet these standards, food factories are usually equipped with professional compressed air handling equipment, such as dryers, filters and sterilization devices. These devices can effectively remove moisture, oil, particles and bacteria and other pollutants in the compressed air to ensure that the quality of the compressed air meets the production requirements.

Please note that the above standards are for reference only, and specific standards may vary depending on the production process, product type and regulatory requirements of the food plant. Therefore, in actual operation, food factories should formulate corresponding compressed air quality standards according to their own conditions and ensure strict implementation.