Chlorine Dioxide Based Water Treatment In The Food Industry

Water softener resin can become fouled with iron or manganese.

Chlorine dioxide based water treatment in the food industry.

By adding chlorine dioxide in the pre oxidation stage of surface water treatment the growth of algae and bacteria can be prevented in the following stages. Resin fouling reduces the capacity of the softener and results in high feed water hardness and boiler deposits. The fda and the u s. A compact solution delivers high and reliable quality.

Chlorine compounds are widely used in the food industry to kill bacteria and disinfect. The circular economy for the food beverage industry. Chlorine dioxide is currently used in about 13 of the drinking water treatment facilities in the us usepa draft 1998. Approved by the epa for potable water applications and by the fda for use as a disinfectant in the processing of foods and beverages chlorine dioxide treatment is the perfect solution to many of the disinfection challenges food and beverage companies encounter in their plants.

Develop a new dosing and monitoring system for chlorine dioxide generation. Department of agriculture usda have approved stabilized sodium chlorite a precursor and chlorine dioxide in food processing plants for sanitizing and controlling bacteria and mold. It can be used for both pre oxidation and post oxidation steps. For drinking water treatment chlorine dioxide can be used both as a disinfectant and as an oxidizing agent.

Examples include treating pasteurizer cooling water washing fruit and vegetables and disinfecting food contact surfaces. Coli o157 h7 and drug resistant salmonella. However it is generally not considered a competitive technology for wastewater disinfection since it offers no significant technological advantage compared to chlorine because additional salts i e sodium thiosulfate. This article reviews the physical chemical and biological properties of chlorine dioxide as they relate to water treatment.

Chlorine dioxide is currently under epa review as a surface sanitizer for e. Chlorine dioxide is less corrosive than chlorine and superior for the control of legionella bacteria. Usage of a distinctive concentration of chlorine dioxide provides specific microbiological control for the food and beverage industry such as brewing and bottling washing fruit and vegetables poultry and meat processing fish processing and dairy plants. Understanding water treatment challenges facing food and beverage companies.