Compressed Air Standard for Food Plants

Compressed air standards for food plants mainly involve the following aspects:

oil content: food grade compressed air standard requires oil content less than 0.1 mg/m & sup3;. This is to ensure that the oil in the compressed air does not contaminate the food.

Water content: The food industry requires that the dew point temperature of compressed air should usually be lower than -40°C to prevent moisture from contaminating food. In the food-grade compressed air standard, the water content should be less than 7ppm.

Particle size: In order to avoid contamination of food by solid particles, the particle size in compressed air should be less than 0.01um.

Microbial content: The number of bacteria should be less than 100CFU/m & sup3; to ensure that the microorganisms in the compressed air will not contaminate the food.

pH value: In order to keep the pH of the compressed air moderate and avoid affecting the food, the acidity (pH value) should be between 6.5 and 8.5.

Odor: Compressed air should be odor-free to ensure no adverse effects on food. If there is odor, it should be removed by appropriate methods.

These standards are formulated according to the special needs of the food industry to ensure that the quality of compressed air meets the requirements of food processing and production. In practical applications, food factories may refer to relevant international, national or industry standards, such as ISO 8573-1, to develop more specific compressed air quality requirements.

Please note that these standards may vary depending on the specific application, regional regulations, and the specific needs of the food plant. Therefore, in actual operation, the food factory should formulate the corresponding compressed air standard according to its own situation.