Standard for Compressed Air Control in Food Plants

1. purity requirements

Oil content: The oil content in the compressed air must be very low to avoid contamination of the food. Generally speaking, the oil content should be less than 0.1 mg/m & sup3;, some high standards even require ≤ 0.01 mg/m & sup3;.

1. Particles and microorganisms: compressed air should not contain any solid particles, impurities and microorganisms. Specific requirements may include controlling the number of dust particles within a certain range and the total number of bacteria below 100CFU/m & sup3; to ensure the purity of the compressed air.

2. Moisture: The dew point temperature of compressed air is an important indicator of its dryness. In food factories, the dew point temperature should usually be lower than -40°C to prevent moisture from condensing in pipes and equipment, which will contaminate food. At the same time, there are also standards that stipulate that the water content should be less than 7ppm.

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      2. physical properties of

   Odor and taste: Compressed air should have no peculiar smell and no bad taste to avoid adverse effects on the flavor of food.

3. Pressure and flow rate: Compressed air should have a constant pressure and flow rate to ensure the stability and consistency of the food processing process. Food factories usually require compressed air pressure between 0.6 and 0.8MPa, but the specific value should be determined according to the actual equipment and process requirements.

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      3. Implementation Standards and Testing

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   Implementation standards: The control standards for compressed air in food factories usually follow international or national standards related to food safety and hygiene, such as ISO 8573-1. These standards specify the various indicators of the purity level of compressed air, and the food factory should at least reach the corresponding level specified therein.

4. Detection and monitoring: In order to ensure the quality of compressed air is stable and reliable, the food factory should establish a compressed air quality monitoring system to monitor and record the indicators of compressed air in real time. At the same time, the compressed air should be tested regularly to fully understand its quality status, and to find and solve problems in time.

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      4. Safeguards

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   Equipment selection and maintenance: air compressor with relevant certification shall be selected to ensure that the quality of compressed air produced meets the standard. At the same time, the air compressor should be maintained and maintained regularly to ensure its normal operation.

5. Filtration and purification: The installation of filters in the compressed air pipeline can effectively remove particulate matter, microorganisms and other pollutants in the air. Filters of different specifications should be selected according to actual needs, and the filter element should be replaced regularly to ensure the filtering effect.

in summary, the food factory compressed air control standard is a set of comprehensive specifications involving purity, physical properties, implementation standards and testing, and safeguards. Compliance with these standards ensures that the quality and suitability of compressed air meets the needs of food production, thereby ensuring food safety and hygienic quality.