In today's highly developed automation of food enterprises, compressed air is widely used. For some special processes in the food industry, compressed air may also come into direct contact with the product. Like some special chemical areas, the air may have been polluted. If the pollutants come into direct contact with food without separation, various physical and chemical reactions such as adsorption and absorption may occur with the food, which will eventually cause physical harm to consumers and cause harm to enterprises. Production brings unnecessary losses.
Today, let's talk about compressed air for the food industry.
1. Correct understanding of compressed air
1. Direct contact: that is, "compressed air is used as part of the production and processing process, including the packaging and transportation of safe food", and the compressed air that is in direct contact with the finished food or its ingredients is used as part of the production process.
For example: using air to cool and move finished products from one process to another, compressed air should have the same quality priority as any other ingredient.
2. Indirect contact: refers to the compressed air discharged into the general environment of the food, including its packaging, process and production equipment or the storage location of the food and its ingredients.
For example: blow molding PET bottles with compressed air or preparing and opening bags before pouring into food, similar to a valve actuated by compressed air near the finished food or its ingredients.
3. Non-contact: Food production companies often "overprotect" the air compression system, so it is equally important to pay attention to non-contact low-risk systems. Most factories have a significant proportion (over 50%) of compressed air going to "factory air" applications that will not come into contact with food or food packaging machinery at all.
2. Regulations and Standards
Compliance with these requirements is important to ensure optimum food safety and reduce risk to consumers. International standards are helpful in this regard.
For example, ISO 8573-1:2010 sets out key quality requirements for compressed air and specifies maximum values for contaminant content and particle size that can be present in each class.
In order to ensure the quality and energy efficiency of the air source treatment in the automation solution, parameters such as the quality class of the following substances are required: solid particles, moisture content and total oil content.
(1) Compressed air in direct contact with dry food (such as cereals, milk powder)
Compressed air is used for conveying, mixing, and often food production. It will come into direct contact with food. Because these are dry foods, there are more stringent requirements in terms of air humidity.
The following are the compressed air quality classifications in the ISO 8573-1:2010 standard that apply to this situation:
– Solid particles: class 1
– Water: Level 2
– Oil: Class 1
(2) Compressed air in direct contact with non-dry foods (such as beverages, meat, vegetables)
Compressed air is used for conveying, mixing, and often food production. It will come into direct contact with food.
The following are the compressed air quality classifications in the ISO 8573-1:2010 standard that apply to this situation:
– Solid particles: class 1
– Water: Level 4
– Oil: Class 1
The British Retail Consortium (BRC)/British Compressed Air Association (BCAS) Code of Practice for Food Grade Compressed Air, which also provides minimum purity and quality standards for compressed air used in the food and beverage industry.
3. Selection of compressed air system
The food industry is faced with the problem of how to choose a safe and effective compressed air system. In order to make a reasonable judgment, it must first determine the way the company uses compressed air in the production system.
Regular risk assessments are also an effective means of effectively monitoring whether compressed air poses a risk to food safety. Manufacturers need to pay close attention to the potential risks associated with compressed air contamination in food production, and after conducting an initial risk assessment and classification of compressed air use, must ensure that each category and application is delivering the correct air quality in accordance with applicable codes of practice. air quality standards.
Manufacturers can choose from a wide variety of compressed and purified air equipment to minimize the risk of food contamination. Many businesses are unaware of the contaminants and sources of contamination present in compressed air, thereby ignoring compressed air in the hazard analysis process.
According to the investigation, it is generally believed that there are two main sources of pollution in the new compressed air system - the atmosphere drawn into the system and the compressor.
Traditional compressors tend to use oil for lubrication and cooling, which may carry oil downstream, and if left untreated, the oil will pass through the system to critical control points. Currently, to avoid compressor oil contamination and remove major sources of contamination, most food and beverage companies are adopting air compression systems with "oil-free" compressor technology.
In terms of risk analysis, food producers should consider the impact of various potential risks, such as any failure of internal seals or leakage of lubricants and oils. With a 100% oil-free compressor, the potential risk of introducing more contamination from the air compressor is minimized.
Additionally, a compressed air system that complies with equipment manufacturer guidelines will help ensure that the system is used safely, reliably and efficiently. It should be known that the main service objects of food producers are very concerned about the safety of the food they buy. Therefore, all service operations, inspections, inspections and accidents related to the air compression system in the production process should be well documented.