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steampipeline for thermal processing of meat

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

RE: steampipeline for thermal processing of meat

I presume your steam is at 0.5 barg. If you are talking psi then even better. I can't see any problem with 304L SS. There are only two aspects that may need a bit of attention.

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.

Katmar Software
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RE: steampipeline for thermal processing of meat

I thought that the FDA or whatever the applicable regulatory body is, would have allowable materials listed for food applications?

RE: steampipeline for thermal processing of meat

The steam used in direct contact with food products here in the US has been developed by the dairy industry, it basically restricts chemicals used in the boiler and particals allowed in the steam as well as the piping....  It is generally known as the 3A standard

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

Joe,

Thank you for the clarificatoin.

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