Compressed Air Applied in Food and Beverange
Compressed air is the second largest source of power and process gas after electricity. It is generally used in the production processes of food industries such as beer, beverages, food fermentation, packaging, liquid transportation, and bottle blowing. A pneumatic meter, pneumatic elements, cylinders, solenoid valves, and processes use compressed air in their operation. In the food and beverage industry ,dry and clean compressed air is required to control the valves and brake devices in the production line in the loading, packaging and bottling automation, as well as to transport, wind, ventilate, ferment, cool, and spray powder-like materials.If the compressed air contains oil, water, or other impurities, it will result in very serious pollution, which will increase the enterprise's operating costs.
In the food production air system, compressed air has different application such as indirect contact and direct contact, and their quality standards are also different.
Compressed air indirect contact with food:
The contact between air and food in the food production workshop environment, as well as the blowing of bottles and packaging. The indirect contact with compressed air should meet the standards below ISO8573.1-2010:
Moisture class 4
Solid particulate Class 2
Oil content Class 2
Compressed air directly contacts with food:
The ingredients of food, fermentation, stirring, bagging and other process operations.
These processes require compressed air to be treated for dust removal, water removal, oil removal, and sterilization.
When compressed air contains too much water, bacteria will be more likely to breed, affecting food quality, safety, and hygiene. Therefore, food production requires a dry and clean compressed air to ensure the safety of food production. Compressed air should meet the following ISO8573.1-2010 standards:
Moisture class 2
Solid particulate Class 2
Oil content Class 1
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