What To Consider When Designing A Food Laboratory?

Food laboratory design and construction is a very complex system engineering, as a laboratory personnel although we do not have to do the design and construction, but some of the basic knowledge of laboratory design and construction must be mastered. Mastering this knowledge can help us better understand their own laboratory work with half the effort. 

Food testing laboratories are professionally involved in a number of disciplines such as food chemistry, physics, microbiology, molecular biology and food sensory evaluation, and functionally involve complex process technologies such as water supply, drainage, ventilation, exhaust, strong and weak electricity, air conditioning, fire protection, waste gas and liquid treatment, centralised gas supply, and many other factors such as environmental protection, safety and sustainability, making it a complex system project.

Considering the professional nature of food testing laboratories, the layout of food testing laboratories should be based on the characteristics of food testing experiments. Correct analysis of the structural composition and components of the food testing laboratory, master the principle of science, in the overall structure of the food safety testing laboratory and the division of specific functional areas, taking into account the factors of practical use, to ensure that the overall layout of the food testing laboratory can meet the standards in science, to ensure that the layout of the food safety laboratory needs and providing precise statistics of the products such as fume food malaysia

Based on the understanding of food testing laboratories, the reasonable layout of food safety testing laboratories in the construction process is the key to improving the effectiveness of the use of food safety testing laboratories. According to the actual construction of the current food safety testing laboratory, it is essential to master the principle of rationality in the specific layout process. The principle of rationality mainly refers to the fact that food safety testing laboratories should ensure that the layout of each equipment and each area in the layout can be scientific and reasonable, and improve the role of functional areas to ensure that experimental equipment can be fully used.

The overall space of a food testing laboratory is limited due to cost considerations and space, and it is important for the layout of a food testing laboratory to optimise the various functional areas and experimental equipment within the limited space.

Laboratories are often subject to long experimental periods, many personnel and some harmful gases generated in the course of experiments, resulting in dirty air, which is detrimental to the human body. In order to prevent laboratory staff from inhaling or swallowing some toxic, pathogenic or toxic chemicals and organic gases, the laboratory should be well ventilated and, if necessary, air-conditioned.

It is very important to keep the laboratory clean on a regular basis. Dust in the outdoor atmosphere, through the process of ventilation and air exchange will enter the laboratory, too much dust in the experiment, the air is not clean, not only affect the test results, but also, its particles fall on the surface of the components of the instrumentation, may constitute an obstacle, or even cause a short circuit or other potential danger.

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William Troost Ekong