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Frank Moerman

KU Leuven, Belgium

Compressed air as a source of food contamination, and measures to prevent it

Mild processing and conservation techniques may put food at risk, requiring the need for good hygienic engineering and design practices, and the use of hygienically appropriate process aids such as process air. Compressed air used in process automation and instrumentation also must be of sufficient quality. When contaminated, compressed air may shorten the life of equipment systems and components, as well as compromise the hygiene in the process environment during venting. There are many risks associated with the application of compressed air in the processing of food, the automation of manufacturing processes and the powering of tools and motors. These risks must be managed in order to obtain food-grade compressed air of a purity in agreement with existing standards. Hygiene control in the application of compressed air will be the subject of this lecture.

Frank Moerman

KU Leuven, Belgium

Frank Moerman

KU Leuven, Belgium

Biography

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