Fruits And Vegetable Washing

Application In Fruits & Vegetable Washing.

The science of water disinfection is still a relatively new field for the tree fruit industry, as the widespread use of water disinfectants in this marketplace has only been occurring over the past couple of decades.

Likewise, the initiation of the use of chlorine in apple and pear dump tanks about 20 years ago resulted in a dramatic reduction in fruit decay. Use of chlorine for tree fruit sanitation started around 30 years back. Where in Apple washing was the first application where in chlorine was used for fruit sanitation. Science as well as technology has come a long way since then and there are several new product and technologies available today.

World has realised limitations as well as harmful effects because of use of currently employed technologies.

USE OF CHLORINE DIOXIDE RECOMMENDED.

We are proposing use of CDD 5000 (0.5% Chlorine Dioxide) as an alternative to currently used methods which use chlorinated products.

Chlorine dioxide does not chlorinate organic molecules, but instead oxidizes them

HOCl + Organic Molecule = Chlorinated Organic Molecule

ClO2  + Organic Molecule = Oxidized Organic Molecule

The primary goal in food process water disinfection must always be to impart the greatest killing impact to the microorganism population in the water and on the produce,while minimizing any effects of the disinfectant on the food product itself to the greatest extent possible.

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Keeping the product hygienic & free from microbial infection is the single most important requirement. And we at SVS Aqua provides various water treatment solutions to various industry like Poultry , Meat processing , Sea food processing, Fruits & vegetable washing, Dairy Products. Let it be biofilm, molds, pseudomonas or any other bacteria, virus or fungi we have a solution.
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