Food and Pharmaceutical Design Requirements
Food and Pharmaceutical Design Requirements
(OP)
Are there any industry specifications/certifications for valves used in the food and pharmaceutical industries? We are looking at redesigning a couple of our valves for this industry and I've just started to review the industry's requirements. The FDA seems to provide no other guidelines other than material selection. I'm looking for more design/performance criteria.
Any and all help is always appreciated.
-Mike
Any and all help is always appreciated.
-Mike





RE: Food and Pharmaceutical Design Requirements
Everyone is always looking for a better/cheaper mousetrap.
RE: Food and Pharmaceutical Design Requirements
More at
www.asme.org
www.ispe.org
regards
Mogens
RE: Food and Pharmaceutical Design Requirements
Either full bore ball valves (second preference) or Diaphragm valves are used. The surface roughness should be not more than 0.6 micron (230 grit) but better if it is in between 0.2 to 0.4 for the size of bacteria is in that range. This smoothness ensures impossibility to settlement of bacterial or fungal colonies. All elastomers used should be of food grade (Silicon and EPDM are generally recommended) and you will be asked for the certificates of mice test. (PTFE is one non elastomer which can be used)
The valve material should be capable of withstanding to sterilization temperature (1210C of steam)
Internal parts of the valve should be accessible for cleaning.
For recirculation loops the valves should be of zero dead leg type. In closed condition water should flow through the valve.
Souble diaphragm type valves are in vogue now.
Check the web site of Saunders valves.
Hope this will help.