HOSE TECHNOLOGIES IN FOOD AND BEVERAGE INDUSTRY

HOSE TECHNOLOGIES IN FOOD AND BEVERAGE INDUSTRY

The First Point of Contact of Quality Reaching Consumers

Whether it's liquids racing the seconds on a milk filling line, flavored ingredients passing through sterilized valves in a soft drink plant, or olive oils waiting to be bottled... Each retains its value as long as it comes into contact with the right hose.

Hoses used in food and beverage production are not just a means of transportation; they are the first point where the production chain meets hygiene. Every liquid or semi-fluid product they transport is subject to legislation as well as taste. The hose systems used here therefore have a "protection" task, not a transport task: protection from microbiological contamination, independence from taste and odor, resistance to cleaning cycles and traceability...

In this sector, a "suitable" hose means a hose selected not only in the appropriate diameter but also in the appropriate conscience. Because the issue is directly related to consumer health.

BASIC HOSE TYPES AND APPLICATION AREAS

In food and beverage production, every liquid has a character, every flow has a rule. That's why the "any hose will fit anywhere" approach does not work in this sector. The temperature, viscosity, microbiological sensitivity and even the taste of the product being transported play a decisive role in hose selection.

Here are the most commonly used hose types in the sector and the production lines they are used in:

1. Silicone Hoses

Used in lines where sensitive products such as milk, yogurt, cream and liquid eggs are transported. Thanks to their structure resistant to sterilization cycles, they are safely preferred in both hot and cold lines.

Advantages: It has an operating temperature between -60°C and +200°C. Suitable for autoclave, steam and chemical sterilization. Taste and odor proof, flexible.

Disadvantages: Poor chemical compatibility with some oil-based products. Loss of form may occur under prolonged stress.

2. PTFE (Teflon) Hoses

Used in acidic fruit juices, vinegar, cleaning solutions and CIP fluids. Suitable for lines requiring high chemical resistance.

Advantages: Resistant to almost all chemicals. Can operate in a wide temperature range (-70°C to +260°C). Its surface is smooth, does not allow microbial adhesion.

Disadvantages: Low flexibility. Requires careful installation on curved lines. High cost.

3. Thermoplastic Hoses (PVC, TPE)

Used in carbonated beverage, soft drink and cold filling systems. Thanks to their transparent structure, product flow can be visually monitored.

Advantages: Lightweight, economical, suitable for food contact. Taste and odor proof, resistant up to +60°C.

Disadvantages: Not used in hot lines and steam sterilization. It is not resistant to UV.

4. Spiral Reinforced Hoses

It is preferred for transferring viscous products such as honey, molasses, ketchup and yogurt. Its internal structure is resistant to collapse.

Advantages: Does not crush or collapse. Inner diameter remains constant, carries high viscosity products without any problem.

Disadvantages: Low flexibility. Limited maneuverability in narrow spaces.

5. Composite Hoses (Double Layer)

It is preferred for both cleaning and product transfer systems in multi-purpose lines. Usually PTFE inside and silicone or braided elastomer outside.

Advantages: Offers both chemical and thermal resistance. Suitable for multiple use with its hygienic design.

Disadvantages: Requires special connection systems during installation. Segregation of the outer layer may occur in case of improper use.

6. Rubber Hoses (EPDM, NBR, NR)

From dairy products to beer lines, from confectionery production to viscous liquid transportation versatile hoses. They are manufactured with different elastomer-based formulations such as EPDM, NBR (nitrile) and NR (natural rubber).

Advantages:

• EPDM: Resistant to hot water, steam and alkaline cleaners. Taste and odor proof.
• NBR: Resistant to oily and protein based products.
• NR: Abrasion resistant; especially preferred for transferring dry, particulate products.
• It offers overall good flexibility, impact damping and mechanical strength.

Disadvantages: Some versions may be prone to microbial adhesion due to internal surface roughness (depending on grade). Chemical resistance is not as wide as PTFE. Low UV resistance, surface cracking may occur during prolonged outdoor use.

Hose Usage Examples by Facility Type

Milk and Dairy Products Plants

• Implementation: Pasteurization, filling, yogurt mix transfer
• Hose Used: Platinum cured Silicone Hose
  Hygienic, flexible and temperature resistant. Ideal for dairy products thanks to its taste-proof structure.

Fruit Juice and Soft Drink Production Facilities

• Implementation: Flavor line transfer, sugar solution, filling
• Hose Used: PTFE or Thermoplastic Hose (PVC/TPE)
  Resistant to acidic nature (PTFE), transparent lines for visual monitoring (PVC).

Canned Food and Sauce Production Facilities

• Implementation: Filling of viscous products such as ketchup, mayonnaise, tomato paste
• Hose Used: Spiral Reinforced Hoses
  Non-crushing, non-deformable hoses for high viscosity products.

Olive Oil and Vegetable Oil Filling Plants

• Implementation: Cold filling, oil transfer
• Hose Used: PTFE Hose
  Chemical resistance to oils. Critical with taste and odor impermeability.

Cleaning Chemical and CIP Production Facilities

• Implementation: Transportation of CIP fluids, cleaning cycles
• Hose Used: PTFE or Composite Hoses
  CIP/SIP compatible, resistant to aggressive chemicals.

Egg and Instant Dessert Production Lines

• Implementation: Liquid egg, whipped cream, pudding transfer
• Hose Used: Silicone or Composite Hose
  Flexible and sterilizable structure for transporting dessert-like products in a sterile environment.

Cold Chain and Frozen Food Production

• Implementation: Liquid shocking, fruit puree transfer
• Hose Used: Low temperature resistant PVC or TPE
  Lightweight and cost-effective hoses that do not break in lines below -30°C.

Flour, Sugar and Powdered Food Production Facilities

• Implementation: Transfer of flour, sugar, salt, starch, spice powder, cocoa, coffee granules, milk powder, dry yeast and similar products in silos, dosing, mixing and packaging lines
• Hose Used: Polyurethane Reinforced Hoses, Spiral Reinforced NR (Natural Rubber) Inner Surface Hoses
  Highly abrasive resistant hoses, resistant to surface deterioration caused by friction. It prevents internal erosion caused by dust particles and maintains the hygiene standard. In some applications, hoses with anti-static properties are also preferred.

HYGIENIC COMPLIANCE - Certification

Hoses used in the food and beverage industry are not only product transportation equipment, but also one of the most important links in the hygiene chain. Every product that will reach the consumer is in direct contact with these hoses. Therefore, the hose materials used must be fully compliant with food safety standards and must not allow any risk of contamination.

Compliance with food contact must be certified by international standards such as FDA, BfR, 3A Sanitary, EU 10/2011 and ISO 22000. These certificates are the guarantee of product safety in both domestic and foreign markets.

Another hygiene-critical factor is the inner surface structure of the hose. The surface should have the lowest possible roughness to prevent microbial adhesion. Especially for PTFE and silicone hoses, a glass-like inner surface is desirable to prevent particle accumulation and bacterial colonization.

In addition, compliance with CIP (Clean-In-Place) and SIP (Steam-In-Place) cleaning procedures, which are common in food production lines, is a determining factor in hose selection. Hoses must be capable of repeated cleaning with steam, hot water and food grade chemicals.

In some production areas, the outer surface of the hoses must also be cleanable, non-porous and smooth. For this reason, transparent, flat-layered and double-structured hoses are more often preferred. Being cleanable both inside and outside ensures hygiene in the production line.

MATERIAL PROPERTIES AND HYGIENIC COMPATIBILITY

Food hoses are not only "food-grade"; they are also "food-grade" to ensure that the product to be transported alcohol content, oil content, particle structure and temperature value criteria should also be met. For example:

• Yüksek alkollü içerikler (>%20) PTFE or specially formulated fluoropolymer hoses should be preferred. Standard materials such as PVC or silicone may undergo structural degradation with evaporating alcohol.
• Low-alcoholic beverages (wine, beer, malt beverages) suitable for EPDM and platinum silicone hoses are available.
• Fatty products (olive oil, vegetable oil, sauces) hoses that do not interact with oil - especially structures based on PTFE, fluoroelastomer or oil-compatible TPE - are required.
• Dry, abrasive foods (sugar, flour, powdered spices) the inner surface of the hose must have a high abrasion resistance. Polyurethane or special reinforced hose structures are preferred here.
• High temperature lines (SIP systems, hot oil transfer) PTFE, composite or special silicone structures that offer durability above +150°C.

In such cases, different versions of the same hose (e.g. high temperature or oil resistant silicone) can be offered by manufacturers. The choice of hose is therefore not only model-based; formulation and application based should also be evaluated.

Product Type	Suitable Hose Material	Advantages
Liquids containing alcohol (%<20)	EPDM, Silicone	Taste-proof, medium chemical resistance
Alkol (>%20)	PTFE, Fluoropolymer	High chemical resistance, stability against evaporation
Oily products	PTFE, Oil compatible TPE	Oil impermeability, long-term contact resistance
Abrasive dry products	Polyurethane, Spiral Reinforced	Internal surface protection, high wear resistance
Sugary / sticky ingredients	Composite, Silicone/PTFE with smooth inner surface	Smoothness against the risk of microbial attachment
Hot products (above +130°C)	PTFE, Silicone (high temperature form)	Vapor/oil resistance, thermal expansion control

PERFORMANCE AND DURABILITY CRITERIA

Hoses used in the food and beverage industry not only transport liquid or semi-fluid substances, but must also maintain this transport process flawlessly in terms of hygiene, thermal stability and physical integrity. Hose performance is therefore a direct determinant not only of the production line, but also of the quality of the end product.

• Temperature resistance comes first. CIP (Clean-in-Place) and SIP (Steam-in-Place) systems are particularly common in lines processing sensitive foods such as dairy products, fruit juice and liquid eggs. In these systems, hoses are exposed to cleaning vapors up to 130-150°C. Hoses that retain their form and internal surface integrity even at these temperatures should be preferred.

• Pressure fluctuations are common, especially in filling lines, pump systems and the transfer of viscous products. Spiral-reinforced or braid-backed hoses must operate without deformation against sudden loads. This is critical for the continuity of product flow.

• Chemical resistance becomes important with the frequency of cleaning. The cleaning chemicals used in food production lines - alkaline, acidic or enzyme-based - are in constant contact with the inner surface of the hose. Compatibility of the hose material with these chemicals prevents the risk of structural deterioration and germ retention over time. PTFE, silicone and TPE based hoses are preferred for this purpose.

• Flexibility and kink resistance are important for both ergonomic installation and safe operation in confined spaces. The hose must maintain its inner diameter against repeated kinks. This directly affects the efficiency of flow, especially with viscous products.

• Cleanability and long life are decisive factors for sustained performance. Hoses with a smooth inner surface prevent the accumulation of product residues and maintain the hygiene standard in every cleaning cycle. This minimizes the risk of cross-contamination in product transitions in filling systems.

MOUNTING, CLAMPS AND HARDWARE PARTS

• The assembly of hoses in food production is not just a mechanical connection process; it is the foundation of hygiene, product safety and process continuity. The connection points of the hose must be designed to allow fluid passage while eliminating the risk of microbial contamination, product residue accumulation and leakage.

• For this reason, hygienic fastening systems are indispensable for the sector. Tri-clamp, DIN 11851 and SMS fasteners are made of stainless steel and are easily removable and cleanable. They are fully compatible with CIP/SIP systems, enabling fast cleaning and sterilization processes.

• Clamps provide both sealing and mechanical stability of the hose. In vibrating lines, spring clamps or T-bolt type heavy duty clamps are preferred to prevent the hose from loosening and displacement. These clamps provide a strong grip without damaging the outer surface of the hose.

• Supporting fittings increase both the physical and chemical resistance of the hose. Anti-twist springs, silicone sleeves protecting the outer surface and anti-static outer coatings maintain hygienic conditions and extend the life of the hose. These accessories are usually PTFE, silicone or TPE based and are fully compatible with cleaning processes.

• During installation, the hose should be placed in accordance with its natural curve, sharp bends should be avoided and no gaps should be left in the connection areas. In this way, there is no accumulation during fluid transfer and no risk of microbial growth.

• Finally, once the installation is complete, each hose line must be subjected to pressure and tightness tests and all fittings must be checked for both mechanical safety and hygiene standards. All parts used must be certified to comply with FDA, 3A Sanitary and GMP criteria.

MAINTENANCE, CONTROL AND CHANGE PROCESSES

In the food and beverage industry, hoses are not only lines that transport products; they are also critical safety elements that ensure the continuity of the hygiene chain. Regular maintenance, careful inspection and timely replacement are therefore essential for both product quality and consumer health.

Visual checks should be carried out at regular intervals. If there are signs of discoloration, hardening, cracking, blistering or deformation on the outer surface of the hose, this means that the hose can no longer perform its task safely. In transparent hoses, sediment or microbial formation accumulated on the inner surface can be more easily recognized by the eye, which provides the advantage of early intervention.

In critical production processes, hose life should be limited and recorded in measurable parameters such as the number of cleaning cycles or production time. Many plants working under Food Safety Management Systems (HACCP, ISO 22000, etc.) actively implement this traceability approach.

High temperature cleaning processes such as CIP and SIP can cause fatigue in the internal structure of the hose over time. For this reason, both the physical structure and chemical resistance of the hose should be checked after each cleaning. Especially in silicone and PTFE hoses, loss of flexibility may occur in case of prolonged exposure to high temperatures.

Fasteners, clamps and sealing areas should also be inspected regularly. Loose, corroded or deformed parts can lead not only to leakage but also to the risk of microbial contamination. Such parts should be replaced with original equipment whenever possible.

Finally, a systematic recording and tracking mechanism should be established for each hose. Information such as when a hose was commissioned, how many cleaning cycles it has gone through, when it was replaced and in which lines it was used is of great importance in both audits and internal quality control processes.

FUTURE TRENDS AND INNOVATIVE APPROACHES

In the food and beverage industry, hose technology is no longer judged solely on its ability to transport liquids, but on multifaceted criteria such as hygiene, traceability, production flexibility and environmental friendliness. Evolving consumer demands and tightening safety standards are driving smarter and more sustainable solutions in this area.

• Advanced Material Technologies:

Offering lower gas permeability, high temperature resistance and chemical compatibility, fluoropolymers, PE-RT and advanced silicone derivatives offer longer-lasting solutions in hygienic production environments. At the same time, these materials can be used safely in sensitive products as they do not transmit taste and odor.

• Modular and Fast Connection Systems:

Aseptic couplings and quick-connect adapters, which allow hose replacement without interrupting the production process, protect hygiene and reduce labor time with non-contact disassembly/assembly processes. These systems offer great advantages in mobile filling lines and temporary process lines.

• Sustainability and Recyclable Materials:

Energy-saving production processes, recyclable hose materials and waste management-friendly designs meet the new expectations of the food industry in terms of environmental sustainability. This approach also contributes to brand value.

THE REAL ROLE OF THE HOSE IN FOOD PRODUCTION

Food production is measured not only by the machines, but also by how well they work with the right components. Hoses may seem like a silent part of this process, but they are the first contact with the product and drive the flow of production.

An incorrectly selected hose can lead to loss of flavor, product contamination or line stoppage. However, a hose made of the appropriate material, with the appropriate connection systems and regular control speeds up the process, stabilizes quality and saves time for the producer.

Today, consumers question the safety of the content before the packaging. In ensuring this safety, the use of the right hose has become an integral part of hygienic production, traceability and regulatory compliance.

It is no longer just a question of transporting liquid; it is about transporting it without disrupting production, without deteriorating quality and without lowering standards. For this reason, hose selection is not a technical detail; it should be handled directly as part of the production strategy.

The character of each production facility is different. For example, a milk filling line and a ketchup filling line require completely different hose structures. This difference is determined not only by the hose diameter or temperature resistance, but also by multi-layered factors such as material compatibility, connection system, flexibility and hygiene cycle. The 'fit' of the hose to the production line is therefore an operational decision, not just a technical one.