Pharmaceutical Engineering

Operating rooms are spacious, easy to clean in a clean room, and well-lit, typically with overhead surgical lights, and may have viewing screens and monitors. Operating rooms are generally windowless, though windows are becoming more prevalent in newly built theatres to provide clinical teams with natural light, and feature controlled temperature and humidity. Special air handlers filter the air and maintain a slightly elevated pressure. NABH has specified the standard operation theater air conditioning requirements and humidity conditions. We have executed various class 1 operation theaters in India which has been running successfully over a period of years.

Clean Rooms are used where small particles can adversely impact the manufacturing process and the quality and hygiene of the manufactured product. Clean rooms help in reducing the contamination caused by particles and control the environmental parameters such as temperature, humidity and pressure. The most important component of clean rooms is the HEPA filter, which assists in reducing particles that are 0.3 micron and larger in size. Air in the enclosed room is passed through the clean room and the HEPA filters. In some cases where rigorous cleanliness is essential, the Ultra Low Particulate Air (ULPA) filters are used in the clean rooms process. It is of utmost importance for the personnel to undergo a training process to control the contamination in the clean room. They should always enter the clean room with a must wear special clothing, which is designed to not expose contamination that are naturally released or generated by skin and body.

Refrigeration applications are equipment that transfers heat from the product or enclosure (refrigerated cabinet or room) to the colder refrigerant and refrigeration providers are the domain of mechanical engineers rather than food technologists. The prime objective of food refrigeration is to preserve food quality and safety. Product quality factors include visual appearance, texture, taste, flavor and nutritional contents. Freezing will kill a fraction of the microorganisms but this cannot be relied on as a sterilization method. The design of refrigerated storage and transport equipments and systems must aim to maintain the required temperature, minimize temperature fluctuations, minimize radiation heat sources (warm surfaces) and, if there are unwrapped products, minimize moisture loss by maintaining high moisture and low air movement. The prime objective of food refrigeration is to preserve food quality and safety. Product quality factors include visual appearance, texture, taste, flavor and nutritional contents. Freezing will kill a fraction of the microorganisms but this cannot be relied on as a sterilization method.