Compressed air is widely used in food production; it’s important to understand these key points.

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In food production, where is compressed air needed? In today’s world where automation is highly advanced in food companies, compressed air is widely used. For certain special processes in the food industry, compressed air may also come into direct contact with the product. In certain special chemical industrial zones, the air may already be polluted. If these pollutants come into contact with food without being separated first, they can undergo various physical and chemical reactions such as adsorption and absorption with the food, ultimately causing harm to consumers’ health and resulting in unnecessary losses for businesses. I. A correct understanding of compressed air http://file3.foodmate.net/attachment/forum/202210/24/143854sizrfr9g0i0grfg7.png.thumb.jpg 1. Direct contact: That is, “compressed air is used as part of the production and processing processes, including the packaging and transportation of safe food.” Compressed air that comes into direct contact with the finished food or its ingredients is considered part of the production process. For example: when using air cooling and transferring the finished product from one process to another, compressed air should have the same quality priority as any other ingredient. 2. Indirect contact: refers to compressed air released into the general environment surrounding food, including its packaging, processing equipment, and production facilities, as well as the storage areas for food and its ingredients. For example: using compressed air to blow-mold PET bottles or preparing and opening bags before pouring in food, similar to valves being activated by compressed air near the finished food or its ingredients. 3. Contactless: Food production companies tend to \"over-protect\" their air compression systems; therefore, it is equally important to focus on contactless, low-risk systems. Most factories have a significant proportion (over 50%) of compressed air used for “plant air” applications, which never come into contact with food or food packaging machinery. II. Regulations and Standards: To ensure the best level of food safety and reduce risks for consumers, it is essential to comply with these requirements. International standards are very helpful in this regard. For example, ISO 8573-1:2010 specifies the key quality requirements for compressed air, and sets the maximum allowable levels of contaminants as well as the maximum particle sizes in each grade. To ensure that the quality of gas treatment in automated solutions meets standards and features high energy efficiency, parameter requirements for the quality grades of substances such as solid particles, moisture content, and total oil content are specified. 1. Compressed air in direct contact with dried foods (such as grains and milk powder). Compressed air is used for conveying and mixing, and it is also commonly utilized in food production. It will come into direct contact with food. Since these are dried foods, there are stricter requirements regarding air humidity. The compressed air quality classifications applicable to this situation according to the ISO 8573-1:2010 standard are as follows: - Solid particles: Grade 1 - Water: Grade 2 - Oil: Grade 1. 2. Compressed air in direct contact with non-dried foods (such as beverages, meat, vegetables). Compressed air is used for conveying and mixing, and it is also commonly utilized in food production. It will come into direct contact with food. The following are the compressed air quality classifications applicable to this situation according to the IS0 8573-1:2010 standard: – Solid particles: Grade 1 – Water: Grade 4 – Oil: Grade 1 III. Selection of compressed air systems The food industry faces the challenge of choosing safe and effective compressed air systems; to make a sound decision, it is first necessary to determine how the company uses compressed air in its production processes. Regular risk assessment is also an effective means of monitoring whether compressed air poses a risk to food safety. Manufacturing enterprises need to pay close attention to the potential risks associated with compressed air pollution in food production. After conducting a preliminary risk assessment and classification of the use of compressed air, it is necessary to ensure, in accordance with industry standards, that the correct air quality is provided for each category and application, while also meeting the applicable air quality standards. Manufacturers can choose from a wide variety of air compression and purification equipment to minimize the risk of food contamination. Many companies are unaware of the contaminants and sources of contamination present in compressed air, thus ignoring it during hazard analysis. Hazards of compressed air: Biological hazards: 1 cubic meter of outside air can contain up to 100,000,000 microorganisms. These microorganisms are drawn into the compressor and enter the compressed air system. If not controlled, they will grow rapidly within this system. A pressure dew point above -26°C can inhibit the reproduction or growth of microorganisms, while refrigeration drying equipment with a pressure dew point of 3°C does not prevent microbial growth. To suppress such growth, control equipment with a pressure dew point of -40°C should be used. Chemical hazards: Since a large amount of lubricating oil is used in the production of compressed air, if not properly controlled, this oil can end up in contact with food and food additives along with the compressed air, and may even come into direct contact with the products themselves. A stable catalytic oxidation oil removal device can be used; it is safe and reliable, requires no consumables, and can continuously provide oil-free compressed air over the long term. It can completely eliminate oil contamination (liquid oil, oil mist, and gaseous oil) from compressed air, bringing it to Class 0 standards. Physical hazards: There are a large number of dust particles in the air. Due to the properties of compressed air, its compression process causes these dust particles to gather, thereby contaminating foods or food additives through the compressed air. In the past, the most common configuration for air compressors was oil-lubricated ones; the lubricant from these compressors could end up in downstream areas, and if not treated, it would reach critical control points within the system. Currently, to avoid compressor oil contamination and eliminate the main sources of pollution, most food and beverage companies are adopting air compression systems with \"oil-free\" compressor technology. The way to achieve an “oil-free compressed air system” is not merely to abandon the existing setup and replace it with an oil-free air compressor system ； There is another more energy-efficient way to obtain oil-free compressed air: by using stable catalytic oxidation oil removal equipment connected directly to existing oil-lubricated systems, it is possible to achieve oil-free compressed air. In terms of risk analysis, food producers should consider the impact of various potential risks, such as any failures in the internal sealing mechanisms or leaks of lubricants and oils. Furthermore, complying with the equipment manufacturer’s guidelines for compressed air systems will help ensure safe, reliable, and efficient operation of the system. It should be understood that the main customers of food producers place great emphasis on the safety of the food they purchase; therefore, all service operations, inspections, tests, and incidents related to air compression systems during the production process must be properly documented.