Compressed air grade requirements for food processing

The food processing industry has strict grade requirements for the compressed air used to ensure the quality and safety of food. The following are the main levels of compressed air required by the food processing industry:

1. main index requirements

1. oil content:

   • compressed air is required to contain almost no oil, usually less than 0.1 mg/m & sup3;, and even reach the oil-free standard (such as 0.01 mg/m & sup3; below).
   • This is because the oil may contaminate the food and affect the taste and safety of the food.

2. Moisture content:

   • the water content should be below a certain standard, such as less than 7ppm (parts per million) or meet a specific pressure dew point requirement (such as -40 ℃ pressure dew point).
   • Moisture may cause moisture, mildew or spoilage in food, so it must be strictly controlled.

3. Particle size and concentration:

   • the solid particles in the compressed air should be less than 0.01 μm, and the concentration should be controlled at a very low level.
   • Particulate matter may carry bacteria, viruses and other harmful substances, causing food pollution.

4. number of bacteria:

   • the number of bacteria should be less than 100 CFU/m & sup3;(colony forming units per cubic meter), or even lower.
   • High bacterial counts may directly contaminate food, causing food safety issues.

5. Acidity (pH):

   • the pH value of compressed air is usually between 6.5 and 8.5 to avoid contamination of food by acidic or alkaline substances.

6. Smell:

   • compressed air should be odor-free or odor less than 0.5 to ensure that food is not contaminated by odor.

Standards and regulations followed by 2.

• International Standards:

  • ISO 8573-1: This standard specifies the quality class of compressed air, including the content of solid particles, moisture and oil. The food processing industry typically requires ISO 8573-1 Class 0 or higher.

• Domestic Standards:

  • china also has relevant 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.

• Industry specifications:

  • the Food Grade Compressed Air Code of Practice, published by the British Retail Consortium (BRC) and the British Compressed Air Association (BCAS), also provides minimum standards of purity and quality for compressed air used in the food and drink industry.

3. Other Considerations

• material selection:

  • the material of the compressed air system should be selected as food-grade material, avoiding the use of materials that may release harmful substances.

• Pipeline Design:

  • piping design should avoid dead corners and water accumulation points to reduce the risk of microbial growth.

• filtration and purification:

  • high efficiency filters should be used to remove solid particles and oil mist from compressed air, and activated carbon filters can be used to remove oil vapors and odors if necessary.

• Regular inspection and maintenance:

  • compressed air shall be subject to regular quality testing to ensure continued compliance with established quality standards.
  • At the same time, equipment such as air compressors and dryers should be regularly maintained to ensure their normal operation and extend their service life.

In summary, the food processing industry has strict grade requirements for the compressed air used, including oil content, water content, particle size and concentration, bacteria count, acidity and odor. In order to ensure the quality and safety of food, food processing enterprises should follow the relevant standards and regulations, select the appropriate compressed air system and equipment, and carry out regular inspection and maintenance.