6 replies to this topic

[Tonying0287]

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 [ ]

[A P Moorthy]

Better avoid chlorine traces in Final product .

 

AP Moorthy

[The Food Scientist]

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.

[Scampi]

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

[Ryan M.]

In US typical sanitizer no rinse PPM limit of AVAILABLE chlorine is 200 PPM.  As Scampi said not all chlorine is created equal.

[Tonying0287]

How many ppm?

[Charles.C]

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.