The level of compressed air used in food processing is very strict to ensure the safety and hygiene of food. These requirements usually follow relevant international or domestic standards, such as ISO 8573-1, and cover many aspects, including purity, microbial content, particulate matter indicators, water vapor indicators, and pressure and flow indicators.
1. purity requirements
- oil content the oil content of food-grade compressed air should be lower than a certain standard, usually less than 0.1 mg/m & sup3;, or even lower, such as ≤ 0.01 mg/m & sup3;, to ensure that the compressed air does not contain oil, to avoid food pollution.
- Moisture content: Moisture content is also one of the key indicators. The moisture pressure dew point is required to reach -40 ℃ or lower to prevent moisture from causing adverse effects on food.
- Particulate matter: The particle size should be less than 0.01 μm (microns), and there are also standards for ≤ 0.1 μm to ensure that the compressed air does not contain dust and other solid particles.
2. microbial indicators
microorganism is one of the important factors affecting food safety. Food-grade compressed air requires strict restrictions on the number and types of microorganisms, usually requiring the number of bacteria to be less than 100 CFU/m & sup3; to ensure food hygiene and safety.
3. other indicators
- chemical substance index: Some chemical substances may exist in compressed air and cause pollution to food, so it is necessary to ensure that the content of chemical substances is within a safe range.
- pressure and flow: The pressure and flow rate of compressed air are also important parameters and need to be kept constant to ensure the stability and consistency of the food processing process.
- pH: The pH value should be between 6.5 and 8.5 to ensure that the pH of the compressed air is moderate and will not cause corrosion to the food or affect the quality of the food.
Standards followed by 4.
- ISO 8573-1: This is the international standard for the purity level of compressed air, which stipulates the maximum allowable content of solid particles, water and oil. Food plants usually need to achieve at least ISO 8573-1:2010 Class 1.2.1 or higher purity level.
- US FDA Guidelines although the FDA does not directly prescribe standards for compressed air, its guidance emphasizes that compressed air must be free of hazardous substances and not contaminate food.
- Domestic Standards for example, the hygienic requirements for food contact materials and equipment in GB (National Standards) may indirectly affect the design and operation of compressed air systems.
5. assurance measures
- select qualified air compressor: The air compressor with relevant certification should be selected to ensure that the quality of the compressed air produced meets the standard.
- Installing the filter the installation of filters in the compressed air pipeline can effectively remove particulate matter, microorganisms and other pollutants in the air.
- Establishment of monitoring system real-time monitoring and recording of various indicators of compressed air to ensure that it fluctuates within a reasonable range.
- Regular inspection: Regularly test the compressed air to fully understand its quality status and deal with the problems found in time.
In summary, the level of compressed air used in food processing is very strict, and it is necessary to follow relevant standards and take effective measures to ensure the purity and safety of compressed air.
