Fruit & Vegetable Processing
Washing fruit and vegetables in chlorinated water produces harmful chlorinated by-products that can taint both taste and colour. Use ClO2 to effectively disinfect with low dose rates, high effectiveness and no chlorinated by-products.
Producers report increases in product shelf life, no taint and improved customer acceptance when replacing doses of >10ppm chlorine with 2-3ppm of ClO2
From a small salad or herb washing bath to a large scale fast produce cutting and washing line complete with flumes, effective water disinfection is often the key to maintaining produce shelf life and customer standards.
Ineffective disinfection of wash water can mean pathogenic bacteria such as E.Coli are spread across multiple batches of produce, reading to the risk of failure in HACCP control points, and expensive product “holds” or recalls.
The powerful and effective action of chlorine dioxide is not affected by background organic compounds, leaving more of the biocide free to do the job it is designed for, the inactivation of dangerous bacteria. ClO2 can penetrate biofilms and bacteria embedded on the cuticle of fresh produce, eliminating the source of spoilage before the produce leaves your facility.
Scotmas provide a wide range of systems to deliver ClO2 as a process aid into the vegetable washing environment. From our simple Cidox tablets designed for one-off batch washing operations, through to our Bravo WX continuous treatment system used for high water volume systems such as flumes, water recycling we can offer both the equipment and advanced technical service required to integrate ClO2 into your HACCP regime.