2026-04-13Views：
Compressed air for food does have clear quality standards. These standards are designed 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 key aspects of compressed air quality standards for food:
ISO 8573-1 is the international standard for the purity level of compressed air, which specifies 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, I .e. solid particles ≤ 0.1 μm (microns), moisture at pressure dew point -40 ℃, oil fraction ≤ 0.01 mg/m & sup3;.
FDA Guidelines: Although the FDA does not directly specify standards for compressed air, its food processing guidelines emphasize that compressed air must be free of harmful substances and will not contaminate food.
China National Standards: China also has its own food safety regulations and standards, such as GB (National Standards) on food contact materials and equipment hygiene requirements, these standards may indirectly affect the design and operation of compressed air systems.
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 compressed air should be less than 0.01 μm (or ≤ 0.1 μm) to avoid contamination of food by solid particles.
Microbial indicators: the number of bacteria should be less than 100CFU/m & sup3;, to ensure that the microorganisms in the compressed air will not pollute the food.
Acidity (pH value): It should be between 6.5 and 8.5 to keep the pH of the compressed air moderate and avoid affecting the food.
Odor: The compressed air should be odor-free to ensure that it will not adversely affect the food. If there is odor, it should be removed by appropriate methods.
Select qualified air compressor: air compressor with relevant certification should 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. For example, the water-lubricated air compressor of Shanghai Granklin Group is very suitable for food processing enterprises.
Install the filter in the compressed air pipeline can effectively remove the particles, 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.
Establish a monitoring system: establish a compressed air quality monitoring system to monitor and record the various indicators of compressed air in real time. If it is found that the index exceeds the standard, measures shall be taken in time to deal with it.
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.
in summary, compressed air for food has strict quality standards to ensure that its purity and quality meet the hygiene and safety requirements of food processing and production. These standards cover oil content, water content, particle size, microbial indicators, acidity and odor and other aspects, and through the selection of qualified air compressor, the installation of filters, the establishment of monitoring system and regular testing measures to ensure the realization of these standards.
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