Is food packaging oil air normal?

The oil air in food packaging is not normal. In the process of food packaging, the compressed air that directly contacts the food should be dust-free, oil-free, and moisture-free to ensure the safety and quality of the food.

According to international standards such as ISO 8573, strict quality requirements are imposed on compressed air in direct contact with food, including:

contaminant content and particle size: less than 1 micron, which means that the compressed air should not contain solid particles that can affect the quality of the food.

Oil mist content: less than 0.01 mg/m & sup3;, this is because the oil mist may occur with food adsorption, absorption and other physical and chemical reactions, and ultimately cause harm to the consumer's body.

Moisture content: The pressure dew point should be lower than -40 ° Ctd. Excessive moisture content (such as pressure dew point higher than -26 ° C) may cause pipeline rust and bacteria growth, causing pollution to food raw materials.

However, in the actual food production process, even if the corresponding filtration and drying measures are taken, the compressed air may still contain oil or moisture. This may be due to the immaturity of compressed air drying technology, improper equipment selection or improper maintenance.

Therefore, for the problem of oil and air in food packaging, the following measures need to be taken to ensure food safety:

choose the appropriate air compressor: oil-free air compressor should be selected to reduce the generation of oil mist.

Equipped with high-quality filters and dryers: through multi-stage filtration and drying, the pollutant content and moisture content in the compressed air are reduced.

Regular maintenance and inspection: regular maintenance and inspection of air compressors, filters and dryers to ensure their normal operation and filtering effect.

Monitoring and testing: regular monitoring and testing of oil and moisture in compressed air to ensure compliance with relevant standards and requirements.

Through the implementation of the above measures, the content of oil and air in food packaging can be effectively reduced to ensure the safety and quality of food.