Hello,
What concentration [of "chlorine" ] is allowed for final washing of coconut meat prior drying?
Thanks
Edited by Charles.C, 08 June 2019 - 08:02 AM.
edited [ ]
Posted 07 June 2019 - 05:41 AM
Hello,
What concentration [of "chlorine" ] is allowed for final washing of coconut meat prior drying?
Thanks
Edited by Charles.C, 08 June 2019 - 08:02 AM.
edited [ ]
Posted 07 June 2019 - 07:02 AM
Better avoid chlorine traces in Final product .
AP Moorthy
Posted 07 June 2019 - 12:42 PM
1 teaspoon to 1 tablespoon of chlorine per gallon of water. It is VERY important you do not exceed this concentration as it is considered harmful.
Edited by The Food Scientist, 07 June 2019 - 12:43 PM.
Everything in food is science. The only subjective part is when you eat it. - Alton Brown.
Posted 07 June 2019 - 01:55 PM
You need to know what % chlorine you mean PRIOR to determining ratios for mixing
there is a ppm limit for most things and you need to mix accordingly.............
Chlorine is NOT all equal
Please stop referring to me as Sir/sirs
Posted 07 June 2019 - 05:17 PM
In US typical sanitizer no rinse PPM limit of AVAILABLE chlorine is 200 PPM. As Scampi said not all chlorine is created equal.
Posted 08 June 2019 - 01:49 AM
How many ppm?
Posted 08 June 2019 - 08:14 AM
How many ppm?
(a) Presentation/Status of Final product is Unknown.
(b) "Washing" process is Unknown, eg "soaked" ?
© "Chlorine" generating chemical is unknown.
2 Questions -
(1) Is there a Philippine (or Consumer Destination) Process Regulatory Requirement ?
(2) The "product" limitation is that a customer will likely not accept any residual taint/odour of chlorine. This probably (but perhaps also related to [a,b,c] limits the free Cl2 level to a few ppm.
Kind Regards,
Charles.C
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