1 General provisions
1.0.1 This code is formulated with a view to enabling the design of dairy products plant to comply with national guidelines, policies, laws and regulations, improving the engineering design quality, ensuring the safety of dairy products, and realizing safety, reliability, advance technology, economic rationality, environmental protection, energy conservation, convenient management of the completed dairy products plant.
1.0.2 This code is applicable to the design of general layout, technology, architecture, structure, water supply and drainage, electricity, instruments, heat power, heating and ventilating, gas supply, refrigeration, environmental protection, fire fighting, etc. for the construction, renovation, extension and technological transformation engineering of dairy products plant using cow milk, goat milk and their semi-finished products as the main raw materials.
1.0.3 This code is applicable to the following types and sizes of dairy products plants:
1 milk powder——daily processing capacity of fresh milk (two shifts) is not less than 100 t;
2 liquid milk——daily processing capacity of fresh milk (two shifts) is not less than 100 t;
3 fermented milk——processing capacity of raw materials (per shift) is not less than 5 t.
1.0.4 In addition to this code, the design of the dairy products plant shall also meet the requirements of the relevant current national standards.
2 Terms
2.0.1 cleaning work area
the work area with high requirements for the cleanliness, such as storage, filling and inner packaging workshops of bare semi-finished products to be packaged
2.0.2 quasi-cleaning work area
the work area where the cleanliness requirement is lower than that for the cleaning work area, e.g., raw material pre-treatment room, etc.
2.0.3 commonly work area
the work area where the cleanliness requirement is lower than that for the quasi-cleaning work area, such as milk collection room, raw material warehouse, packaging material warehouse, outer packaging room and finished product warehouse, etc.
2.0.4 air lock
a room set up at the entrance and exit of a cleaning work area for purpose of blocking air flow outside or from an adjacent room and for purpose of differential pressure control
2.0.5 pass box
an opening for transferring materials and tools that is set on the partition wall of the cleaning room, with doors that cannot be opened at the same time installed on both sides
2.0.6 clean working garment
the clean garment that is used to limit the particles and microorganisms produced by the worker to the minimum level, and produces less dust and bacteria
2.0.7 wet-mix process
a production technology by which powdered ingredients are treated and mixed in a liquid state, usually including batching, heat treatment, concentration, drying, etc.
2.0.8 dry-mix process
a production technology by which a final product is prepared by treating and mixing ingredients of powdered formula food in a dry state
2.0.9 combined process
a production technology by which a final product is prepared by treating and mixing part of ingredients of powdered formula food in a liquid state, drying them and then the other part of dried ingredients are added by a dry-mix process
2.0.10 cleaning in place (CIP)
the cleaning system that equipment, pipelines and components are not required to be disassembled or moved at the original installation position.
3 Site selection and general layout
3.1 Site selection
3.1.1 The site selection of dairy products plant shall meet the relevant requirements of the current national standards GB 50187 Code for design of general plan of industrial enterprises, GBZ 1 Hygienic standards for the design of industrial enterprises and GB 14881 General hygienic regulation for food enterprises.
3.1.2 The site shall be selected in areas with sufficient water and power sources, and the quality of production water supply shall meet the relevant requirements of the current national standard GB 5749 Standards for drinking water quality. Environmental function shall meet the requirements of food processing, and a protective distance shall be set from the surrounding environmental protection targets.
3.1.3 The requisition of land for the plant site shall save land and meet the production needs. When an expansion is needed, there should be room for development.
3.1.4 The plant area shall be basically flat in topography to reduce earthwork volume. The elevation of the site should be higher than the maximum flood level in local 50-year recurrence interval of floods.
Foreword i
1 General provisions
2 Terms
3 Site selection and general layout
3.1 Site selection
3.2 General layout
3.3 Main technical and economic indexes
4 Technology
4.1 General requirements
4.2 Production technology
4.3 Main technological data
4.4 Selection of main production equipment
4.5 Workshop layout
4.6 Workshop sanitation
4.7 Personnel purification
4.8 Material purification
4.9 Workshop pipeline
4.10 Equipment installation
5 Architecture and structure
5.1 General requirement
5.2 Fire protection and evacuation
5.3 Anti-corrosion in workshop
5.4 Requirements of workshop sanitation and decoration
5.5 General requirements of structure design
5.6 Load
5.7 Subgrade and foundation
6 Water supply and drainage
6.1 General requirement
6.2 Water supply
6.3 Circulating cooling water
6.4 Fire water
6.5 Drainage
7 Electricity
7.1 Power supply
7.2 Power and lighting
7.3 Weak current
7.4 Instruments and automatic control
7.5 Wire laying
8 Heat power
8.1 General requirement
8.2 Heat supply
9 Gas supply
9.1 General requirement
9.2 Compressed air, nitrogen preparation and carbon dioxide supply
10 Heating, ventilating & air conditioning (HVAC)
10.1 General requirement
10.2 Requirements of room temperature and humidity
10.3 Heating
10.4 Ventilation
10.5 Air conditioning
10.6 Smoke defense and discharge
11 Refrigeration
11.1 General requirement
11.2 Refrigeration of dairy products receiving, keeping, processing & storage
11.3 Cold storage design
11.4 Selection, safety protection and automatic control of refrigerant compressor and auxiliary equipment
11.5 Refrigeration system and pipeline
12 Auxiliary facilities
12.1 General requirements
12.2 Repairing room
12.3 Warehouse and stack yard
12.4 Laboratory
13 Environmental protection
13.1 General requirement
13.2 Sewage treatment and comprehensive utilization
13.3 Treatment of waste gas, residue and sludge
13.4 Noise control
14 Energy conservation
14.1 Principle
14.2 Measure
14.3 Comprehensive energy consumption
15 Safety and industrial sanitation
Explanation of wording in this code
List of quoted standards
Standard
GB 50998-2014 Design code for dairy products plant (English Version)
1 General provisions
1.0.1 This code is formulated with a view to enabling the design of dairy products plant to comply with national guidelines, policies, laws and regulations, improving the engineering design quality, ensuring the safety of dairy products, and realizing safety, reliability, advance technology, economic rationality, environmental protection, energy conservation, convenient management of the completed dairy products plant.
1.0.2 This code is applicable to the design of general layout, technology, architecture, structure, water supply and drainage, electricity, instruments, heat power, heating and ventilating, gas supply, refrigeration, environmental protection, fire fighting, etc. for the construction, renovation, extension and technological transformation engineering of dairy products plant using cow milk, goat milk and their semi-finished products as the main raw materials.
1.0.3 This code is applicable to the following types and sizes of dairy products plants:
1 milk powder——daily processing capacity of fresh milk (two shifts) is not less than 100 t;
2 liquid milk——daily processing capacity of fresh milk (two shifts) is not less than 100 t;
3 fermented milk——processing capacity of raw materials (per shift) is not less than 5 t.
1.0.4 In addition to this code, the design of the dairy products plant shall also meet the requirements of the relevant current national standards.
2 Terms
2.0.1 cleaning work area
the work area with high requirements for the cleanliness, such as storage, filling and inner packaging workshops of bare semi-finished products to be packaged
2.0.2 quasi-cleaning work area
the work area where the cleanliness requirement is lower than that for the cleaning work area, e.g., raw material pre-treatment room, etc.
2.0.3 commonly work area
the work area where the cleanliness requirement is lower than that for the quasi-cleaning work area, such as milk collection room, raw material warehouse, packaging material warehouse, outer packaging room and finished product warehouse, etc.
2.0.4 air lock
a room set up at the entrance and exit of a cleaning work area for purpose of blocking air flow outside or from an adjacent room and for purpose of differential pressure control
2.0.5 pass box
an opening for transferring materials and tools that is set on the partition wall of the cleaning room, with doors that cannot be opened at the same time installed on both sides
2.0.6 clean working garment
the clean garment that is used to limit the particles and microorganisms produced by the worker to the minimum level, and produces less dust and bacteria
2.0.7 wet-mix process
a production technology by which powdered ingredients are treated and mixed in a liquid state, usually including batching, heat treatment, concentration, drying, etc.
2.0.8 dry-mix process
a production technology by which a final product is prepared by treating and mixing ingredients of powdered formula food in a dry state
2.0.9 combined process
a production technology by which a final product is prepared by treating and mixing part of ingredients of powdered formula food in a liquid state, drying them and then the other part of dried ingredients are added by a dry-mix process
2.0.10 cleaning in place (CIP)
the cleaning system that equipment, pipelines and components are not required to be disassembled or moved at the original installation position.
3 Site selection and general layout
3.1 Site selection
3.1.1 The site selection of dairy products plant shall meet the relevant requirements of the current national standards GB 50187 Code for design of general plan of industrial enterprises, GBZ 1 Hygienic standards for the design of industrial enterprises and GB 14881 General hygienic regulation for food enterprises.
3.1.2 The site shall be selected in areas with sufficient water and power sources, and the quality of production water supply shall meet the relevant requirements of the current national standard GB 5749 Standards for drinking water quality. Environmental function shall meet the requirements of food processing, and a protective distance shall be set from the surrounding environmental protection targets.
3.1.3 The requisition of land for the plant site shall save land and meet the production needs. When an expansion is needed, there should be room for development.
3.1.4 The plant area shall be basically flat in topography to reduce earthwork volume. The elevation of the site should be higher than the maximum flood level in local 50-year recurrence interval of floods.
Contents of GB 50998-2014
Foreword i
1 General provisions
2 Terms
3 Site selection and general layout
3.1 Site selection
3.2 General layout
3.3 Main technical and economic indexes
4 Technology
4.1 General requirements
4.2 Production technology
4.3 Main technological data
4.4 Selection of main production equipment
4.5 Workshop layout
4.6 Workshop sanitation
4.7 Personnel purification
4.8 Material purification
4.9 Workshop pipeline
4.10 Equipment installation
5 Architecture and structure
5.1 General requirement
5.2 Fire protection and evacuation
5.3 Anti-corrosion in workshop
5.4 Requirements of workshop sanitation and decoration
5.5 General requirements of structure design
5.6 Load
5.7 Subgrade and foundation
6 Water supply and drainage
6.1 General requirement
6.2 Water supply
6.3 Circulating cooling water
6.4 Fire water
6.5 Drainage
7 Electricity
7.1 Power supply
7.2 Power and lighting
7.3 Weak current
7.4 Instruments and automatic control
7.5 Wire laying
8 Heat power
8.1 General requirement
8.2 Heat supply
9 Gas supply
9.1 General requirement
9.2 Compressed air, nitrogen preparation and carbon dioxide supply
10 Heating, ventilating & air conditioning (HVAC)
10.1 General requirement
10.2 Requirements of room temperature and humidity
10.3 Heating
10.4 Ventilation
10.5 Air conditioning
10.6 Smoke defense and discharge
11 Refrigeration
11.1 General requirement
11.2 Refrigeration of dairy products receiving, keeping, processing & storage
11.3 Cold storage design
11.4 Selection, safety protection and automatic control of refrigerant compressor and auxiliary equipment
11.5 Refrigeration system and pipeline
12 Auxiliary facilities
12.1 General requirements
12.2 Repairing room
12.3 Warehouse and stack yard
12.4 Laboratory
13 Environmental protection
13.1 General requirement
13.2 Sewage treatment and comprehensive utilization
13.3 Treatment of waste gas, residue and sludge
13.4 Noise control
14 Energy conservation
14.1 Principle
14.2 Measure
14.3 Comprehensive energy consumption
15 Safety and industrial sanitation
Explanation of wording in this code
List of quoted standards
