clo2 on vegetables processing

——Boiled Vegetables, Dehydrated Food, Vacuum Food, Fresh Vegetables, Frozen Vegetables, Salted Vegetables in the Processing of Disinfection and Preservation

Introduction

With asparagus, yam, burdock, mustard, shepherd's purse, garlic, ginger, onions, konjac, mustard, water chestnuts, bamboo shoots, lily, mushroom, wild edible vegetables as raw materials, we can produce vacuum dishes, fresh vegetables, boiled vegetables, dehydrated vegetables, frozen vegetables, salted vegetables and various form of food dishes.
Vegetable Processing contains the following steps: raw materials selection, cleaning, sorting segmentation, blanching, drain or drying, cooling, freezing, vacuum drying, weighing, packaging and many other processes. Raw materials, equipment, environment, packaging disinfection and sanitation in the production process are the most important factors for products shelf life and food security.So doing the disinfection of these areas is especially important.

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 is suitable for raw material disinfection,water disinfection, instrument sterilization, environment and staff disinfection, finished-food preservation and many other aspects in the production process.

Disinfection Application

1. Raw vegetables materials cleaning and disinfection: soaking into 100-200mg/l chlorine dioxide disinfectant within a minute or in 30-80mg/l chlorine dioxide disinfectant overnight.

2. Sterile water production for manufacture: add chlorine dioxide directly to the water, concentration of 0.5-1mg / l.

3. No packing fresh finished vegetables: spray 20-30mg/l chlorine dioxide disinfectant or 500mg / l chlorine dioxide fumigation in a closed room.

4. Flexible packaging vegetables preservation: soaking into 5-10mg/l chlorine dioxide solution for 30 minutes and drain bag.

5. Engineering equipment disinfection: soaking into 50-100 mg/l chlorine dioxide disinfection, dry.

6. Factory environment, workshops, warehouses air disinfection: spray 100-200mg/l chlorine dioxide disinfectant.

7. The workshop floor, walls, doors, windows and other production equipment, conveyor belt surface disinfection: wipe 100-150mg/l chlorine dioxide disinfectant.

8. Footwear pool, imported into the plant vehicles pool disinfection: add objects into 150-200mg/l chlorine dioxide disinfectant, change by shift.

9. The operator hands disinfection: clean hands, soaking into 100 mg/l of chlorine dioxide disinfectant.

10. Working clothing, gloves, etc. disinfection: soaking into 10-30mg/l chlorine dioxide disinfectant 20 minutes, dry.

11. Mushrooms, bamboo shoots and other vegetables bleaching: soaking into chlorine dioxide bleach to the satisfied food color.

12. Excessive sulfur of food desulfurization: soaking into sulfur dioxide scavenger.

13. Waste disinfection: spray or mix with 200mg/l chlorine dioxide disinfectant, do harmless treatment.

14. Effluent disinfection: a direct input to chlorine dioxide, concentration of 25mg/l.

Recommend Products

1. Stabilized Chlorine Dioxide Solution
2. Disinfection Powder
3. Effervescent Disinfection Tablet
4. Food Bleaching Agent


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