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Safety aspects when using monopropylene glycol and other refrigerants in the food industry.

Aspects de la sécurité lors de l'utilisation de glycol mono propylène et autres réfrigérants dans l'industrie alimentaire.

Type of article: Article

Summary

Glycol, salts (brine), and other alternative refrigerants based on organic substances are now very widely used for the cooling or heating of industrial plants and processes. In the food industry, they are generally based on monopropylene glycol or derivatives of natural origin because these are considered to be safe. However, it is impossible to protect the plant against internal corrosion without additives; the consequences are then leakage and a greater food-contamination risk. Corrosion inhibitors are added in order to protect the plant. Some of these additives may be harmful and even toxic in extreme cases, while failing to offer the necessary optimal protection against corrosion. Therefore it seems that refrigerants with additives are not suitable for the food industry. New developments were made possible thanks to "food grade" refrigerants, in particular a refrigerant which was registered as NSF and whose additives, apart from an anti-corrosive were approved by the US FDA. Beyond the fact that the most used refrigerants appear to be not as safe as was initially believed, this article provides background of the programme concerning "NSF compound registration" approved refrigerants, that are suitable for contexts in which contact with foodstuffs occurs.

Details

  • Original title: Aspects de la sécurité lors de l'utilisation de glycol mono propylène et autres réfrigérants dans l'industrie alimentaire.
  • Record ID : 2006-1780
  • Languages: French
  • Source: Cool Comf. - vol. 7 - n. 27
  • Publication date: 2005/10

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