The more attention people pay to food safety in today's society, the more attention they pay to the quality of food and beverage and the hygiene of food materials.At the same time, another topic causing people's concern is to avoid the use of additives and preservatives in food.For example, the cultivation of sour milk, cheese and other dairy products, fruit juice and mushrooms is produced in the food clean room, which can prevent microorganisms and bacteria from entering the food and affecting the quality of products. The food industry clean room has become an important check of food safety production.

Food clean rooms, in addition to the control of air particles, but also strict control of air environment microorganisms, in technology to prevent microbial cross-contamination of food.One of the most representative is the sterile packaging, the sterile packaging of food (such as soft packaging fresh juice, milk, etc.), in the food grade clean room to complete the packaging process, in order to maintain the color, aroma, taste, nutrition and other aspects of food is much better than the general high temperature sterilization canned food.In addition to aseptic packaging, air cleaning technology is also highly used in food brewing and fermentation.

The cleanliness level of the food clean room refers to the pharmaceutical clean room, but is higher than the general clean room requirements. According to the original and now has stopped the implementation of the United States federal standard FS 209B specific refinement can be divided into 100 level, 1000 level, 10000 level, 100000 level, 3000 level, according to iso-14644 is the international standard of China's national standard gb-50073 has 1-9 level.The original 100 class, 1000 class, 10000 class and 100000 class are respectively replaced by the international standard iso-14644 class 5, class 6, class 7 and class 8, this kind of clean room (area) cleanliness class 1-8, of which class 1-5, airflow flow type is one-way or mixed flow, wind speed 0.2-0.45m/s;The flow pattern of stage 6 is non-unidirectional flow, with air change times of 50-60 /h;The flow pattern of stage 7 is non-unidirectional flow, with air change times of 15-25 /h.The flow pattern of stage 8-9 is non-unidirectional, with air change times of 10-15 /h.

In the process of food clean rooms construction, more attention should be paid to health, safety, need to use non-toxic, light color, waterproof, clean room door, do not fall off, easy to clean the material construction;Corner, ground Angle and top Angle should have radian (curvature radius should not be less than 3cm);Workshop operating table, conveyor belt, transport vehicles, tools and implements are non-toxic, corrosion resistant, not rust, easy to clean and disinfection, strong material production.For the food clean room or some rooms with high humidity, sometimes water droplets are easy to appear in the joints of the plates, which will corroade the walls for a long time. In view of the phenomenon of cold bridge in the food clean rooms, Wiskind conducted in-depth research and produced a clean room panel to prevent the phenomenon of cold bridge.

Due to the traditional clean room panel side using galvanized plate as keel, steel is a good thermal conductivity material.The thermal conductivity of steel is 126w/ m.k. when the indoor side reaches the dew point temperature, condensation will occur.Therefore to solve the problem of condensation must be made of insulation material keel.The thermal conductivity of the broken bridge keel, heat insulation keel and heat insulation keel invented by Wiskind is 0.14w/m.k, which provides a solution to this problem, improves the overall thermal insulation performance of the clean room, extends the service life of the plate, and reduces the cost of replacing the plate.

1. More than 80% of the materials are reusable.
2. 70% of the construction tasks are prefabricated in the factory.
3. Reduce the construction link's dependence on people.
4. Construction efficiency should be increased by more than 15%.
5. Duration reduced by 20% ~ 40%.
6. Environment more beautiful, more in line with GMP standards.
7. It is more beneficial for owners to produce more high-quality products.
   

Clean rooms are used in the following food industry. Wiskind provides products for many food workshops, including Coca Cola, JDB (China), yili, Mengniu Dairy , Hai Di Lao, etc.

Fruit juices: sterile products have dominated the single-pack (250ml) fruit juices and beverages market.This cleanroom engineering aseptic market is expanding into other product lines, including milk drinks, wine, water and tomato products and 1-liter packages.

Dairy products: Swiss yoghurt, germ-free milk or cheese processing, and Swedish sausage packaging are often treated with germ-free cleanroom engineering.

Public and commercial kitchens can benefit from using clean technology where a lot of food needs to be prepared.In Amiens, France, Sulzer has designed a clean room for the central kitchen, which prepares 12,000 meals a day for schoolchildren, the elderly and city employees.Sulzer is equipped with iso class 5 (class 100) clean rooms, as well as the necessary heating and refrigeration facilities.

Breweries found that to protect their draft beer, they had to control environmental pollution in their filling operations.Closed filling operations in clean rooms can improve sensory characteristics such as aroma style and freshness in beer.It can also improve the stability of most products and extend the storage life.For fruit juices, however, long periods of high temperature treatment, as with tube pasteurization, are avoided and no nutritional loss is caused.As a result, sensory properties such as aroma, taste and color were improved.

In the traditional system, tunnel pasteurization is used to treat the products at various high temperatures, and the physical properties of the products are changed.By contrast, the use of a lower heat treatment for controlled pasteurization of aseptic filling improves product quality in several ways.

Meat processing the federal ministry of agriculture, according to a study in the United States ready-to-eat meat almost 5% were infected with mononucleosis lee bacteria (Listeriamonocytogenes), a kind of food can make people deadly infectious germs, which can lead to sepsis and meningitis or meningoencephalitis (meningo encephalitis) - a disease affects the brain and spinal cord tissue.For pregnant women, listeria causes fetal death and stillbirth.The expansion of the ready-to-eat meat market has been a factor in increasing demand for cleanroom technology, with Sweden leading the way.

The confectionery industry has adopted bio-cleanroom technology.New, increasingly complex and packaged confectionery products increase the need for controlled environments (temperature, humidity, levels of bacteria, etc.) and automation of production processes to ensure good quality and durability.