Requirements for food-grade compressed air

The requirements for food-grade compressed air are strict and meticulous, designed to ensure that compressed air does not contaminate food, protect the health of consumers, and maintain brand reputation. The following are the specific requirements for food-grade compressed air:

1. basic quality requirements

1. no pollution: Compressed air must be free of oil, water, dust, microorganisms and other contaminants to prevent food contamination.
2. Non-toxic: The compressed air used must not contain toxic substances to ensure that it does not pose a threat to food or consumer health.
3. Compliance with regulations and standards compressed air quality must comply with local and international food safety regulations, such as FDA (US Food and Drug Administration), EFSA (European Food Safety Authority), etc., as well as industry-specific standards, such as ISO 8573. This standard specifies the quality level of compressed air, including the content of solid particles, moisture and oil.

2. specific quality indicators

1. oil content: The oil content of food-grade compressed air should be less than 0.01 mg/m & sup3; to ensure that there is no oil contamination of food.
2. Moisture content: The moisture pressure dew point should reach -40 ℃ or lower to prevent adverse effects of moisture on food.
3. Particulate matter: The particle size should be less than 0.1 μm to ensure that the compressed air does not contain dust and other solid particles.
4. Microorganisms: The number of bacteria in food-grade compressed air should be less than 100 CFU/m & sup3; to ensure food hygiene and safety.
5. Chemical substance it is necessary to ensure that the content of chemical substances is within a safe range to avoid contamination of food.
6. pH: It 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.
7. Smell no odor or odor below 0.5.

3. System Design and Maintenance Requirements

1. material selection: The material of the compressed air system should be food-grade materials, and avoid using materials that may release harmful substances.
2. Pipeline Design: The pipeline design should avoid dead corners and water accumulation points to reduce the risk of microbial growth.
3. Regular inspection regular quality testing of compressed air to ensure that it continues to meet established quality standards. Enterprises can entrust third-party laboratories to conduct comprehensive testing every quarter or half a year, and install dew point meters, oil content detectors and other equipment to achieve real-time early warning.
4. Record keeping keep records to meet HACCP or ISO 22000 traceability requirements.
5. Equipment selection: Choose oil-free screw machine, scroll machine or piston machine equipped with multi-stage filtration, and adopt three-stage filtration (pre-filtration, precision filtration, sterilization filtration), adsorption dryer and other equipment to ensure the purity of compressed air.
6. Operation and maintenance: Provide appropriate training to operators to ensure that they understand the correct operation and maintenance procedures of the compressed air system. At the same time, formulate emergency plans to deal with compressed air system failures or pollution incidents to ensure that measures can be taken quickly to protect food safety.