Miller Magazine Issue 107 / November 2018

62 MILLER / NOVEMBER 2018 COVER STORY Bunker Vent Filter Silo Air Supply and Control Lines Fluidization Line Conveying Line Target store Pneumatic Rotary Vane Actuator No current legal standard impose acceptable conta- mination concentrations and particle size limits in food applications at the silo-loading point. However, conta- mination standard are imposed by each manufacturer’s quality assurance (QA) program in compliance with Food and Drug Administration recommendations. Most plasti- cs manufacturers impose a similar (QA) program and test product samples for contamination at the silo. Rejection of food grade or plastic products that are contaminated with shavings of iron, lead, and other me- tals is expensive for the shipper, carrier, and customer. Also, consider the possibility of oil contamination resul- ting from the failure of a P/D blower. This result in was- ted product and increased maintenance costs because the shipping container, pneumatic conveying air-lines for silo must be cleaned again before reuse. An inline, high-pressure filter can provide additional protection by capturing contaminants four microns and larger, hot oil, and oil mist. Installed after the P/D blower and before the product pickup in a dilute-phase pressure system, the filter can ensure that product contacts the conveying air without becoming contaminated. How to combat moisture-related flow problems by using desiccant dehumidifier? Moisture can cause your hygroscopic material to build upon silo walls or form lumps that block pneumatic con- veying lines. 1- Silo storage. 2- Pneumatic Conveying. 3- Truck and Railcar unloading. The material’s surface vapor pressure depends main- ly on the chemical and physical structure and, to some degree, on the material’s temperature and moisture con- tent. For each different material and air temperature, the equilibrium relationship between moisture content and relative humidity differs. You can keep the air and material in equilibrium and prevent condensation in the silo by using a desiccant de- humidifier to condition the air entering the silo, which will control its temperature and relative humidity to your specified level. Installing a desiccant dehumidifier upst- ream from the system’s blower can help you combat the- se problems. The unit can condition the air to meet your material’s requirements. The Grocery Manufacturers Association (GMA) formed a Salmonella Control Task Force to develop this guidance document for the control of Salmonella when manufac- turing low-moisture foods. Identified hazard & controlled, safety quality assu- rance intricacy depend on breadth, depth and precision work demand senior leader strategic concept processes big picture highlights the main element to quality assu- rance scope procedure captures these elements and adds more information for functional responsibilities, objecti- ves, and methods to achieved need multiple tasks force integrate & collaborate i.e. R&D, hygiene-audit etc. Food chain vastly complicated activities cannot summarize, to aware scope activities criteria clear that preventive me- asures were the only way to produce safe food, and the discipline of food hygiene was born. Salient Knowledge about Silent Biofilm Risks to Food Industries Documented biofilms have been almost entirely com- posed of bacteria and the types of bacterial biofilms par- ticularly related to pathogens there are however very few published studies concerning yeast biofilms in food processing. problems in food industry, Biofilm formation also ca- uses problems in food-related systems, industrial water systems as the paper and packaging industry. Biofilm formation on food processing surfaces, dry bulk pressure discharge truck counting as food processing surface because the raw mate- rial ingredient it’s in direct contact with P/D-silo storage. HACCP with Biofilm assessment in food plants will provide clearer information of contaminati- on, and assist the development of biofilm-free processing systems in the food industry. In these guidelines ‘validation’ is defined as ‘the obtaining of evidence that the food hygiene control mea- sure or measures selected to control a hazard in a food are capable of consistently controlling the hazard to the level specified by the performan- ce objective’ thus validation of control measures requires that effectiveness is measured against an expected outcome (for example reduction of the level of Salmonella by 99.999%).