Application of hypochlorous acid generators in cannery

In the production process of canned food. Sterilization and fresh-keeping are the core links that determine the lifeline of product quality and food safety. Traditional canning processing often relies on high temperature and high pressure sterilization and chlorinated chemical disinfectants (such as sodium hypochlorite, chlorine dioxide, etc.). However, with the increasing requirements of consumers for food taste. Color and safety, and the strict restrictions on chlorate residue and other indicators in food export trade. Cannery is in urgent need of a more efficient. Safer and more environmentally friendly disinfection and preservation scheme. The emergence of hypochlorous acid generator provides a perfect solution for this demand.

Hypochlorous acid generator is a kind of electrolytic equipment for producing HOCI. Its working principle is not complicated: salt (or dilute hydrochloric acid) and water are used as raw materials. And the electrolytic reaction is carried out by low-voltage direct current in the electrolytic cell. In this process, chlorine ions in the water react with oxygen molecules to form hypochlorous acid (HOCI). Which is highly bactericidal.

Different from traditional sodium hypochlorite (bleaching water). The slightly acidic hypochlorous acid water produced by the high-quality generator (pH stable at 5.0-6.5) is mild in nature. And its active ingredients are close to the substances secreted by human neutrophils when they are sterilized. so it is almost harmless to food and human body while being highly sterilized

In the complex environment of a cannery. Microbial contamination may come from the surface of raw materials, processing equipment, production environment and even operators. The hypochlorous acid generator can cover the following sterilization scenarios through the mode of making on site and using at any time:

The raw materials of canned products (such as fruits, vegetables, meat, aquatic products) usually carry a large number of E. coli, Staphylococcus aureus, Salmonella and other spoilage bacteria and pathogenic bacteria on the surface.
Traditional hot water blanching or chemical disinfectant soaking can easily lead to soft rotten or smelly raw materials. Using hypochlorous acid water generated by hypochlorous acid generator to soak or spray to clean raw materials can not only achieve 99.99% killing rate of the above harmful bacteria within 30 seconds. But also effectively degrade pesticide residues on the surface of fruits and vegetables. And will not destroy the cell tissue of raw materials. Maintain its freshness and taste.

The conveyor belt, filling machine, sealing machine and various pipes in the canning process are the breeding ground for biofilm. Hypochlorous acid water has a strong REDOX potential (ORP≥800mV). Which can effectively strip the biofilm in the pipeline and kill hidden microorganisms. Due to its non-corrosive or very low corrosive characteristics (much lower than sodium hypochlorite). It can be used for cleaning in situ (CIP) of stainless steel equipment. Extending the service life of expensive equipment

In the filling workshop, cooling workshop and packaging workshop of the cannery. The floating colony in the air is a hidden danger that leads to the secondary pollution of the product. Through the central spray system or mobile atomization equipment. The hypochlorous acid water generated by the hypochlorous acid generator can be atomized. Which can effectively reduce the total number of colonies in the air and remove the odor of the workshop. At the same time, it can also be used for the workshop floor, wall, dressing room, tools and equipment and operator’s hand disinfection at any time, and no secondary flushing.

In addition to sterilization, preservation is another big add value of hypochlorous acid generator to the cannery.

For canned meat and fruit raw materials. There is often a waiting period from the slaughter or picking of the raw material to the entry into the canning line. At this stage, the use of hypochlorous acid ice or hypochlorous acid cooling water with low concentration (such as 10-40ppm) to treat the raw material can quickly reduce the central temperature of the raw material and inhibit the propagation of microorganisms on the surface. Thereby slowing down the rate of deterioration of the raw material. This not only improves the final quality of the finished product. But also provides a larger buffer time for production scheduling.

Many canned fruits (such as apples, pears, peaches) are prone to enzymatic Browning during processing. Because of its specific REDOX potential. Some hypochlorous acid water can inactivate the activity of enzymes to a certain extent. Compared with simple water immersion. It can better maintain the natural color and brittleness of fruits and vegetables. And reduce the burden of subsequent color protection processes.

For cannery managers. The introduction of hypochlorous acid generators is not only a technical upgrade. But also an effective means to reduce costs and increase efficiency:

Solve the problem of excessive chlorate for export: the traditional chlorinated disinfectant is easy to remain in the use process, resulting in the return of export cans due to excessive chlorate. Hypochlorous acid water will be quickly reduce to ordinary water after the action, almost no residue, perfect accord with Europe, America and Japan and other countries strict standards (such as FDA certification).

Very low operating costs: only salt, water and electricity are consume. According to statistics, 1 degree of electricity can produce 6-8 tons of slightly acidic hypochlorous acid water, 1 ton of salt can produce about 10 tons of efficient disinfectant. Compared with the purchase of finished disinfectants, large canneries can save hundreds of thousands of yuan per year in procurement and transportation and storage costs.

In today’s increasingly global food safety standards and increasingly fierce market competition, the production line of cannery is moving towards intelligent and green transformation. Hypochlorous acid generator with its high efficiency sterilization, safe preservation, green environmental protection, economic and practical unique advantages, is gradually becoming the standard configuration of modern canned food processing plants. It is not only a equipment, but also a bridge connecting food safety and quality preservation, injecting new impetus for the high-quality development of the canning industry.

No, hypochlorous acid is reduce to water after sterilization, no secondary cleaning is require, no residue