clo2 used in quench frozen food

——Frozen Fish, Vegetables, Meat, Dumplings, Rice Balls, Fish Balls, Chicken and other Food Preservation and Disinfection in the Process of Production

Introduction

Frozen food is a kind of food that was frozen after fresh material treatment and transported in a same temperature of below 18 degrees Celsius. It includes: aquatic frozen food (shrimp, frozen fish, shrimp, etc.), agricultural frozen food (soybeans, peanuts, bamboo shoots, mixed vegetables, etc.), Livestock frozen food (pork, chicken, etc.) and conditioning kind of frozen food (rice balls, dumplings, pork dumplings, steamed buns, fried rice, fish dumplings, fish balls, pork balls, chicken, cola cake, squid row, three cup ribs, sesame balls, pizza, all kinds of frozen cakes, etc.). Raw material, equipment, environment, packaging health and sanitation level directly affect the food safety and shelf life for all the products of fish, meat, vegetables, dumplings or other frozen foods. So the process of production disinfection is a very important step.

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, environment and staff disinfection during production process and finished-food preservation and many other aspects.

Disinfection Application

1.Raw meat or fish and other seafood cleaning and disinfection: soaking into 30-80mg/l chlorine dioxide disinfectant or washed by 100-200mg/l chlorine dioxide disinfectant.

2.Sterile water for frozen, rice water for the manufacture of humidity: add chlorine dioxide directly into the water, concentration of 0.5-1mg/l.

3.Fresh finished vegetables: with 20-30mg/l chlorine dioxide disinfectant spray or 500mg/l chlorine dioxide fumigation in a closed room.

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

5.The factory environment, workshops, warehouses air disinfection: spray 100-200mg/l chlorine dioxide disinfectant.

6.Workshop floors, walls, doors, windows and other production equipment, conveyor belt surface disinfection: wipe 100-150mg/l chlorine dioxide disinfectant.

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

8.The operator hand disinfection: clean, soak into 100 mg/l of chlorine dioxide disinfectant.

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

10.Fish and shrimp, bamboo shoots, mushrooms and other food bleaching: soaking into chlorine dioxide bleach to the satisfaction of food color.

11.Excessive sulfur food desulfurization: sulfur dioxide scavenger with immersion.

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

13.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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