Product Description
Food processing includes many different processes ranging from dry food processing, baking, grain and coffee grain baking, fermentation, fish-poultry processing, cooking and until ready-to-eat (RTE) meat products. The nature and means of air pollutant transmission need to be evaluated in the design of appropriate dust / atomization control systems.
Bioaerosol
Microorganisms or bioaerosols in the air-Solid or liquid submicron particles suspended in the air carrying microorganisms and sometimes dangerous pathogens may affect the quality and safety of the environment because the product is converted and moved to the processing plant. These include bacteria, yeast, fungi, viruses and pollen.
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They may develop in inconspicuous places, such as on floors moving on forklifts, overflowing products or standing pools where microorganisms are present, or condensate has accumulated in the HVAC unit for a period of time. Microbes can stay suspended in the air and follow vehicle traffic, high to low pressure areas, warm and cold areas, or airflow through large forklift doors. However, under controlled conditions, bioaerosols cannot survive the vigorous air movements associated with changes in air replenishment in well-designed ventilation systems. These recommendations indicate that there is a need to filter rooms that require hygienic measures that exceed Good Manufacturing Practices (GMP) and face positive pressure.
Types of air pollution of processed food:
Dust generated when handling dry powder
Dry dust ranges from fine to coarse particles. As products are transported or displaced, such as bagging or dumping stations, microbes that accumulate into particles become airborne.
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Size, process, speed and material properties affect the dust characteristics and their spread, usually far beyond the immediate vicinity of the operation. Their behavior is the nature of the particulate substrate, the function of vehicle traffic and air transport. They can accumulate or absorb available moisture (hygroscopicity) or worse, are prone to self-heating and spontaneous combustion, and may be explosive.
Wet emissions, such as cooking grease or smoke
Cooking related to the frying process in commercial kitchens-vapors containing heat, grease and steam emissions come from smoke from solid fuel burning or roasting applications and require ventilation through a fire protection system.
harm
Heating vegetable oils and animal fats to produce fats and oils, the particle size of which may only be slightly larger than 1 μm. They constitute a Class K fire hazard and are designed and installed with appropriate ventilation control / fire protection in accordance with NFPA 96 commands.
Risk assessment and control
Designing dust / fog control in food processing begins with a thorough evaluation of the processes and contaminants found. The cartridge dust collector is suitable for dry dust, while the mist collector collects the wet discharge of kitchen cooking exhaust.
Other tools to improve system security and reliability
Solutions that limit or control the spread of air pollutants in food processing may require additional tools to improve the safety and reliability of their systems. Cyclone prefilters, stainless steel design, flangeless covers and pipes, stainless steel surface treatment (2B +) and FDA-compliant coatings may prove beneficial. When dealing with combustible dust, we recommend the use of chemically treated flame retardant cartridge filters and the explosion-proof exhaust of the dust collector shell.
