2026-04-13Views：
The standard of compressed air in food factories is mainly to ensure the purity and quality of compressed air to meet the hygiene and safety requirements of food processing and production. The following are the standards for compressed air in food factories, which are expressed and summarized as follows:
purity:
oil content: less than 0.1 mg/m & sup3;, some standards even require ≤ 0.01 mg/m & sup3; to ensure that the oil in the compressed air will not pollute the food.
Water content: The dew point temperature should usually be lower than -40°C to prevent water from contaminating the 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 (or ≤ 0.1 μm).
Microbial content:
the number of bacteria should be less than 100CFU/m & sup3; to ensure that microorganisms in the compressed air will not contaminate the food.
pH:
the acidity (pH value) should be between 6.5 and 8.5 to keep the pH of the compressed air moderate and avoid affecting the food.
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.
Pressure stability:
the equipment on the food production line needs a stable supply of compressed air to ensure the smooth progress of the production process.
Compliance with relevant standards:
compressed air standards for food plants usually follow international or national standards related to food safety and hygiene, such as ISO 8573-1.
Direct, indirect and non-contact:
according to the degree of contact between compressed air and food, there are three situations: direct contact, indirect contact and non-contact. The requirements for compressed air may be different in each situation.
Equipment selection:
the air compressor with relevant certification shall be selected to ensure that the quality of the compressed air produced meets the standard. At the same time, the air compressor should be maintained and maintained regularly to ensure its normal operation.
Filtering and monitoring:
the installation of filters in the compressed air pipeline can effectively remove particulate matter, microorganisms and other pollutants in the air. Compressed air quality monitoring system should be established to monitor and record the indicators of compressed air in real time.
Regular testing:
compressed air should be tested regularly to fully understand its quality. If quality problems are found, they should be dealt with in time and possible pollution sources should be traced back.
These standards are based on the special needs of the food industry to ensure that the quality of compressed air meets the requirements of food processing and production. In actual operation, food factories should formulate corresponding compressed air standards according to their own conditions, and operate in accordance with relevant regulations and standards.
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0.01 g/m & sup3; The moisture content of the air coming out of the cold dryer is usually not more. However, please note that the air outlet pressure dew point of the cold dryer is 2~10 ℃ at 0.7 Mpa, which is equivalent to the atmospheric pressure dew point of -23 ~-16 ℃, and the water content at this time is about 0.82~1.48 g/m & sup3;.
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