Compressed air is a very important tool for food processing and packaging. Food production includes processes like canning, freezing, and dehydration. In this industry – compressed air is used for blow-off applications, cleaning, sorting, cutting, shaping, and conveying food products. It is also used to help form, fill, and seal cartons. The food production industry has approximately 1,300 facilities and employs 112,000 people for processing fruits and vegetables in the United States. The air must be free of contaminants before contact or non-contact with food products. It is the manufacturer’s responsibility to know the composition of the air used to avoid product contamination. The air quality is the measure of these contaminants in the pressurized air. If a component of the air has a harmful effect or makes the condition of the product worse – it is considered a compressed air contaminant. The sources of contaminants in compressed air food processing environments could be physical, chemical, or biological hazards. They include: particles, microorganisms, water, and oil.
Each food processing plant has unique requirements. The goals are to guarantee compliance with standards, levels of food safety, and quality set forth by the FDA and other regulatory entities. This is critical since food products are ingested by humans and animals.
To apply the appropriate regulatory process to for compressed air and food management systems, recognize the following regulatory organizations:
|Safe Quality Food (SQF) Institute||The New SQF Code, Edition 8: Compressed Air Changes|
|Food and Drug Administration (FDA)||Food Safety Modernization Act (FSMA)|
|International Organization for Standardization (ISO)||ISO 8573.1:2010 – Contains purity classes for components/contaminants in pressurized air
ISO 8573-3:1999 – Describes methods for measuring water vapor, level of uncertainty, and detection range.
ISO 8573-2:2007 – Describes Methods A and B for collecting oil aerosol and liquid samples
|British Retail Consortium (BRC) and British Compressed Air Society (BCAS)||Food and Beverage Grade Compressed Air Best Practice Guideline 102|
|Global Food Safety Initiative (GFSI)||Benchmark requirements and food safety certification programs for companies to meet high regulatory standards|
|Food Safety System Certification (FSSC)||Recognized by the GFSI
FSSC 22000 certifies and audits food manufacturers using standards from the International Organization for Standardization, ISO 22000 and ISO 22003.
|International Featured Standards on Food (IFS)||Focuses on Food safety systems during processing and production.
Recognized by the GFSI.
|Hazard Analysis Critical Control Point (HACCP)||A code of practice for the food and beverage industry. Includes recommendation for compressed air that comes into indirect as well as direct contact with the product.
Goes beyond inspecting finished food product. It finds, corrects, and prevents hazards throughout the production process.
The possible sources of contaminants in food processing using compressed air are:
NOTE: ISO 8573.1:2010, British Retail Consortium (BRC) and British Compressed Air Society (BCAS) are specifications that identify potential hazards in the food processing industry.
One cubic meter of untreated compressed air contains almost 200 million dirt particles and a lot of water, oil, lead, cadmium and mercury. (Validation of System for Air Quality, https://rastgar-co.com/air-quality/, retrieved November 2, 2018) The impacts of contaminants in a food processing plant are:
The factors that need to be understood in a food processing environment to improve air quality are:
The solution depends if the compressed air is in contact with the food product or not.
Contact Application Solutions
Contact application is when the air is used for moving, packaging and transportation of food production. The pressurized air in direct contact with the product needs to be purified to a higher standard than for non-contact applications usually to the -40 oF (-40 oC) dew point, with oil free air and very fine filtration to keep out particulate. Methods to achieve this include:
Engineered nozzles and air knives are used to blow off on a product or packaging while conserving compressed air use by using the Coandă effect to entrain surrounding air along with the compressed air. These products create high velocity, flow and energy air stream. The applications for these compressed air products include:
The Nex Flow Ring Vac compressed air operated conveyor (available in stainless steel and anodized aluminum) are ideal use in food industries. These systems are pneumatic conveying units with no moving parts. They are used to convey solid material at high rates and over long distances, such as:
Non-Contact Application Solutions
Non-contact application of compressed air in food production includes expelling air into the atmosphere near food preparation, packaging, storing, or conveying. Blow off is used to clean the packaging prior to filling but if there is a time delay after cleaning, there is a greater risk for contamination including oil, moisture, bacteria, and particulates landing on the product or the container. About 50% of compressed air use in food production facilities will have no contact with food products or packaging, so lower cost methods that treat compressed are acceptable. These solutions include:
General Solutions for Food Production
This is an incomplete list of possible solutions to meet air quality standards in food production environments:
NOTE: When attached to an oiled pipe – the regulations do not state that the air needs to be tested.
Once the food surface is cleaned, it must be blown with compressed air to ensure no particles are on it.
Refer to ISO 8573 Class 1 or 2 requirements for more information. There is no single solution for all factories when considering the dew point and moisture air management. Dew points of the air at line pressure must be under minus 15 oF (-26 oC) to inhibit growth of microorganisms and fungi.
NOTE: The dew point is the temperature at which air is so saturated with water vapor that when further cooled – the vapor will condense into water droplets (dew).
When using compressed air to blow out bottles prior to inserting liquids for consumption, the most stringent air standards is not necessary because of the expense or the difficulty to regularly test the air quality. In this situation, it is recommended a point of use filter is installed since 1% of the factory uses very high-quality air for specific applications. The rest of the factory does not need high quality air. A point-of-use filter is the cheapest and most efficient solution for greater production.
Assessing the food production system’s controls is a customized activity. Keep in mind that compressed air systems are not static. They are dynamic systems because parts breakdown or malfunction, which requires maintenance. Air quality testing is critical to sanitation in the food industry. Although standards are not completely in place, the desire to protect consumers is enough to establish regular air testing. Before starting an air quality testing program, determine the following:
The testing programs should produce valid, repeatable testing results that reinforce the site’s air quality. Sampling strategies must ensure that air provided to all food production areas has consistent quality. Sampling options include:
The following is a list of some types of air quality tests:
When collecting samples, ensure that the collection process does not introduce contaminants. Make sure that the sampling equipment is short, straight and made of stainless steel. Any dead ends or bends in the sampling equipment may cause bacterial growth if not cleaned adequately. Straight sampling equipment is important because it will prevent trapping particles before they are sampled.
After the test results are received, ensure that the results fall within the acceptable thresholds by the standards listed in Table 1. Ensure that the controls you have in place are maintained by routine air quality testing. If the tests results show contamination in the plant, then either reassess the limits that were set to see if they were inappropriate for the application or add controls to the existing compressed air equipment. Additional controls could include additional filters or a refrigerant dryer where there are none. Although testing could be expensive, it is the best safeguard against damage or harm.