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How to dry compressed air

A series of compressed air filters and drying steps will help minimize the risk of moisture-borne bacteria in your plant.

This sample filtration system illustrates how it converts moist inlet air into clean dry compressed air. Photo courtesy of the Donaldson Company.
This sample filtration system illustrates how it converts moist inlet air into clean dry compressed air. Photo courtesy of the Donaldson Company.

Compressed air plays an integral role in food and beverage processing and packaging. From drying materials after cleaning to blowing crumbs and debris off surfaces to opening bags for easier filling, compressed air must be free of contaminants. Keeping air dry and moisture free is crucial to ensuring it is sterile.

Yet, water and oil can be present in compressed air systems, potentially introduced by the air compressor itself. Bacteria can feed on water and oil and propagate into the crevices of compressed air lines. In addition, oil and water biofilm can seep downstream and clog or permanently degrade parts of the food manufacturing and packaging processes.

Colter Marcks, a lead development engineer for the Donaldson Company, a manufacturer of filtration products, shares some tips and tactics on how to prevent the introduction of moisture risks in your plant.

Sequence of filtration and drying steps

All compressed air systems will have a water problem starting in the compressor room. Only the volume of humidity varies with ambient air conditions and seasonal weather or climate.

Refrigerated dryers chill the air and remove bulk moisture produced during condensation, but significant liquid content can remain. Marcks recommends a sequence of treatments with various filters to remove progressively smaller liquid particles.

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