2 replies to this topic

[SS2010]

Dear All,

Hope you all are doing good!!

Query of the day!!

We are using cooling water tank/cooling water bath or spiral chiller to cool down the tubes of food after hot water pasteurization,

Can any one provide me evidence document what ppm chlorine can be use for this purpose which fulfill the both micro contol and health safe requirement please......

THANKS A LOT

[Dr Ajay Shah]

Hi SS2010

You should aim for 200 ppm total chlorine as your maximum limit and contact time of at least 1 minute. Food processing in plant chlorination systems typically produce water for processing with residual available chlorine levels of no more than 0.5 ppm. For container cooling or general washing, residual available chlorine levels of 2 to 7 ppm are commonly used.

Please feel free to consult the following website and the references quoted on the Guidlines at the end.

http://pods.dasnr.ok...FAPC-116web.pdf

I hope this hleps.

cheers

Ajay shah

Edited by Dr Ajay Shah, 03 March 2011 - 05:40 AM.

[Charles.C]

Dear SS2010,

We are using cooling water tank/cooling water bath or spiral chiller to cool down the tubes of food after hot water pasteurization,

Can any one provide me evidence document what ppm chlorine can be use for this purpose which fulfill the both micro contol and health safe requirement please......

i do not see any connection between 1st paragraph and second.?? i am assuming by tube you mean a closed container (never met this terminology) ??

The water should in principle be, at a minimum, potable unless there is some process reason for increasing the chlorine level which i don't yet see here??

Am i missing something ? Australian language perhaps ?

@ Ajay Shah - for same reasons as above , i don't see the relevance of 200ppm but i await revelations.

Rgds / Charles.C