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The control of dust particles in a clean room during production.

Maîtrise de l'empoussièrement dans une salle blanche : essais de production.

Author(s) : HENNEQUIN F., HAVET M.

Summary

This study was focused on the optimization of aeraulics in a food manufacturing process performed in a clean room. The class-10,000 pilot clean room at ENITIAA (National School of Engineering, Agricultural and Food-Industry Techniques) is equipped with two class-100 laminar flow units and was used in this study. Tests comprised the preparation of a vacuum-packed (freshly prepared) caterer's dish containing sliced meat. Tests were focused on optimization of the renewal rate for a class-10,000 room used in production and the influence of the positioning of equipment on the amount of dust in the work area. Results showed that this class can continue to be used (with a low renewal rate) in production. However, polluting elements must be placed in protected areas with good regulation of exhaust air, or these elements must be adapted in order to remove pollutants before they are diffused into the ambient air. Ongoing investigations are being performed in order to regulate air flow, thus ensuring that the desired production class is achieved at all points considered sensitive.

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Pages: 1998-5

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Details

  • Original title: Maîtrise de l'empoussièrement dans une salle blanche : essais de production.
  • Record ID : 1999-1875
  • Languages: French
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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