soybean disinfection and preservation

Introduction

Generally, soy food production process contains soaking beans, water mill and other processes, which make soybean into soy milk, bean pieces, dried bean curd and so on, then directly sale for human consumption, or modified soybean cooking, stewed into sauce flavor, fried treated as casual food packaging. Both eutrophication of soybean processing and shelf period are in bacteria's favor. It is harmful for long store. Therefore, disinfection of their production process and retaining freshness are the two important aspects related to product quality and shelf period preservation.

Chlorine dioxide is confirmed by the United Nations World Health Organization (WHO) and FAO (FAO) as the AI level of disinfectant, it is broad-spectrum, highly efficient, non-toxic, no residue, no "three-induced effect." In addition to be as an environmental disinfectant used outside, chlorine dioxide also is approved as drinking water treatment agent and the food agent by China's Ministry of Health. It is the best alternative of other disinfectants and food additives such as bleach, calcium hypochlorite, sodium dichloroisocyanurate which were banned by other countries. Chlorine dioxide can be applied to sterilization of raw materials, water disinfection, equipment disinfection, environment disinfection, staff sterilization during soft canned food process and soy products in the preservation and many other aspects.

Disinfection Applications

1. Pretreatment of beans, soaking beans disinfection: soaking into 30-80mg/l chlorine dioxide disinfectant overnight.
2. Grinding water disinfection, sterile water production: put chlorine dioxide directly into the water, concentration of 0.5-1mg/l.
3. Engineering equipment disinfection:soaking into 50-100 mg/l chlorine dioxide disinfectant.
4. Factory environment, workshops, warehouses air disinfection: 100-200mg/l chlorine dioxide disinfectant spray.
5. Workshop floor, walls, doors, windows and other production equipment, conveyor belt surface disinfection: 100-150mg/l chlorine dioxide disinfectant wipe.
6. Footwear pool, vehicles imported into the plant pool disinfection: add into 150-200mg/l chlorine dioxide disinfectant, change by shift.
7. The operator hands disinfection: clean hands, soak into 100 mg/l of chlorine dioxide disinfectant.
8. Working clothing, gloves, etc. disinfection: soaking into 10-30mg/l chlorine dioxide disinfectant for 20 minutes.
9. Semi-, or finished products disinfection, preservation: soaking into 30-80mg/l chlorine dioxide disinfectant or semi-finished or finished products water marinating.
10. Waste disinfection: 200mg/l chlorine dioxide disinfectants spray or do harmless treatment.

Recommend Products

1. Stabilized Chlorine Dioxide Solution
2. Disinfection Powder
3. Effervescent Disinfection Tablet