steampipeline for thermal processing of meat
steampipeline for thermal processing of meat
(OP)
Hi
I’m designing steampipeline for thermal processing of meat. Steam at 0.5 g will be used in steam chambers for direct moisturizing. My question is what kind of materials I should use for pipes and fittings. I am thinking about 304L and tri-clamp connections. Is it a good choice?
Chris
I’m designing steampipeline for thermal processing of meat. Steam at 0.5 g will be used in steam chambers for direct moisturizing. My question is what kind of materials I should use for pipes and fittings. I am thinking about 304L and tri-clamp connections. Is it a good choice?
Chris





RE: steampipeline for thermal processing of meat
Don't assume that just because the pipe will not rust that you don't need to avoid pools of condensate. Bugs grow very easily in stagnant water. Design it for easy draining. I suppose you will also have a facility to blow steam off at start up to bring the pipe up to temperature to sterilize it.
Secondly, be aware that stainless expands more than CS with temperature. As long as your piping layout man is aware that it is SS he can make allowance for it.
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RE: steampipeline for thermal processing of meat
RE: steampipeline for thermal processing of meat
General Requirements (3A Standard 609-01)
• The steam filter should be capable of removing 95% of particles 2 microns in size and larger in the liquid phase, and
should have an associated condensate trap (thermodynamic type).
• The materials of construction of the filter and pipe work should be manufactured from 300 Series stainless steel or above.
• Any additives to the boiler feed water should conform to CFR Title 21 ,Chapter1, Part 173,Subpart D,Section173.310.
Of course, good piping practices must be used to reduce water build-up, proper trapping, etc.
The regulations are much more lenient than used for pharmaceuticals....
RE: steampipeline for thermal processing of meat
Thank you for the clarificatoin.