EXHIBITION
ENOCHLOR

Homepage / News Details

All categories

CHLORINE WASH IS SAFE TREATMENT FOR FOOD PRODUCTS

  • Categroy:News
  • Author:
  • Origin:
  • Release Time:2020-10-12 17:11
  • Views:

【Summary】To help keep produce fresh and increase shelf life, scientists are seeking new, more advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture’s Agricultural Research Service have developed and tested an effective new technique that combines hot water treatment, stem removal, and modified atmosphere packaging to extend the shelf life of grapes. The results from the study were published online by the American Society for Horticulture. The grapes were prepared by cutting off the stems 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, the grapes were subjected to a chlorinated wash and/or hot water treatment and packaged in plastic trays sealed with a gas-permeable film. Grapes that were cut from the stems and treated with hot water and chlorine maintained the highest quality for four weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality. Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas, sodium hypochlorite or calcium hypochlorite. The use of chlorine gas in water is generally restricted to use in very large operations and requires automated controlled injection systems with in-line pH monitoring. It is highly effective in situations in which soil, plant debris and decaying fruit or vegetables may enter early stages of washing and grading. Calcium hypochlorite, available as a granulated powder or compressed tablet, is the most common source of chlorine used for disinfection of produce and produce process water. Sodium hypochlorite, a water-based formulation, is the chlorine source frequently used in small-scale operations. From a food safety perspective, chlorine has been used safely and effectively for many years to quickly kill microorganisms on food surfaces and prevent cross-contamination. Further, chlorine treatment leaves no detectable residue that could be dangerous to humans.

CHLORINE WASH IS SAFE TREATMENT FOR FOOD PRODUCTS

【Summary】To help keep produce fresh and increase shelf life, scientists are seeking new, more advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture’s Agricultural Research Service have developed and tested an effective new technique that combines hot water treatment, stem removal, and modified atmosphere packaging to extend the shelf life of grapes. The results from the study were published online by the American Society for Horticulture.

The grapes were prepared by cutting off the stems 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, the grapes were subjected to a chlorinated wash and/or hot water treatment and packaged in plastic trays sealed with a gas-permeable film. Grapes that were cut from the stems and treated with hot water and chlorine maintained the highest quality for four weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality.

Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas, sodium hypochlorite or calcium hypochlorite.

The use of chlorine gas in water is generally restricted to use in very large operations and requires automated controlled injection systems with in-line pH monitoring. It is highly effective in situations in which soil, plant debris and decaying fruit or vegetables may enter early stages of washing and grading. Calcium hypochlorite, available as a granulated powder or compressed tablet, is the most common source of chlorine used for disinfection of produce and produce process water. Sodium hypochlorite, a water-based formulation, is the chlorine source frequently used in small-scale operations.

From a food safety perspective, chlorine has been used safely and effectively for many years to quickly kill microorganisms on food surfaces and prevent cross-contamination. Further, chlorine treatment leaves no detectable residue that could be dangerous to humans.

  • Categroy:News
  • Author:
  • Origin:
  • Release Time:2020-10-12 17:11
  • Views:
Information

To help keep produce fresh and increase shelf life, scientists are seeking new, more advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture’s Agricultural Research Service have developed and tested an effective new technique that combines hot water treatment, stem removal, and modified atmosphere packaging to extend the shelf life of grapes. The results from the study were published online by the American Society for Horticulture.

The grapes were prepared by cutting off the stems 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, the grapes were subjected to a chlorinated wash and/or hot water treatment and packaged in plastic trays sealed with a gas-permeable film. Grapes that were cut from the stems and treated with hot water and chlorine maintained the highest quality for four weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality.

Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas, sodium hypochlorite or calcium hypochlorite.

The use of chlorine gas in water is generally restricted to use in very large operations and requires automated controlled injection systems with in-line pH monitoring. It is highly effective in situations in which soil, plant debris and decaying fruit or vegetables may enter early stages of washing and grading. Calcium hypochlorite, available as a granulated powder or compressed tablet, is the most common source of chlorine used for disinfection of produce and produce process water. Sodium hypochlorite, a water-based formulation, is the chlorine source frequently used in small-scale operations.

From a food safety perspective, chlorine has been used safely and effectively for many years to quickly kill microorganisms on food surfaces and prevent cross-contamination. Further, chlorine treatment leaves no detectable residue that could be dangerous to humans.

Keyword:

Releate News

Calcium hypochlorite analysis
Calcium hypochlorite analysis
Time of issue : 2022-06-27 14:39:59
Use method of bleaching powder essence 1, 100Kg 65% bleaching powder added to 1 ton of water, can be prepared into an effective chlorine content of 6.5% bleach solution. 2, 1 ton of water to add 1.7 grams of bleaching powder can be matched with effective chlorine for one million parts of the disinfectant water.
See more information
Use method of bleaching powder essence 1, 100Kg 65% bleaching powder added to 1 ton of water, can be prepared into an effective chlorine content of 6.5% bleach solution. 2, 1 ton of water to add 1.7 grams of bleaching powder can be matched with effective chlorine for one million parts of the disinfectant water.
Application and advantage of calcium hypochlorite in eutrophication of external water source and sediment
Application and advantage of calcium hypochlorite in eutrophication of external water source and sediment
The external water source is thoroughly treated to reduce the probability of abnormal algae appearing in the first time.
See more information
The external water source is thoroughly treated to reduce the probability of abnormal algae appearing in the first time.
What advantages and disadvantages does hypochlorous acid eliminate venom have?
What advantages and disadvantages does hypochlorous acid eliminate venom have?
- the advantages: 1, sterilization rate up to 99.999% : sterilization speed reached 80 times of chlorine-containing products, low concentration of high activity, concentration of 100ppm can achieve the ideal purpose of sterilization.
See more information
- the advantages: 1, sterilization rate up to 99.999% : sterilization speed reached 80 times of chlorine-containing products, low concentration of high activity, concentration of 100ppm can achieve the ideal purpose of sterilization.
Previous page
1
2
44

CONTACT US

HAI XING ECONOMIC DEVELOPMENT AREA, HAI XING COUNTY 061200, HEBEI 

PRODUCTS

CALCIUM HYPOCHLORITE
TCCA
SDIC
BCDMH

FEEDBACK

Username used for comment:
Customer message
Description:
验证码

© 1999-2018 北京网站建设有限公司 Copyright © 2012-2022 All Rights Reserved   Powered by www.300.cn   冀ICP备12012949号  津公网安备 12010302002173号     Seo tag