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Chlorination in Food Process

chlorination of process water in canneries and frozen food packing began about 1946. Since that time the practice of in-plant chlorination has been widely accepted and is now virtually universal. the use of chlorine in the process water has caused some consumer complaints of off flavor. the coupled with the problem of water conservation, led to the investigation of improving the technique of in-plant chlorination.

The water so treated with chlorine dioxide and it is used to flume and wash the vegetable products and involves several operations. As the water enters the plant, chlorine is applied at a rate of about 10 ppm.

the objective is to prevent buildup of bacterial slimes in the equipment and to reduce the bacterial count to a satisfactory minimum in the finished product


One Response to “Chlorination in Food Process”

  1. Dyan Vecchi says:

    Great! job…

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