Recently, a set of advanced hypochlorous acid generator in a large meat processing center in ShangHai successfully completed the installation and commissioning. And officially put into trial production. At the same time the launch of this set of equipment marks an important step in the field of food processing safety control. Aiming to solve the three major pain points of traditional meat processing. Difficult microbial control, chemical residue risk and short shelf life.
Installation site: Precise deployment in harsh environments
Firstly entering the disinfectant preparation workshop of the factory, the new hypochlorous acid generator unit has been installed. Then different from the traditional sodium hypochlorite disinfection equipment. The device is compact in appearance. And the core component is composed of titanium and platinum electrodes and advanced electrolytic diaphragm.
“The installation process is extremely environmentally and piping demanding.” “Because hypochlorous acid (HOCl) is extremely unstable and easily decomposes in light. All of our pipes must be make of light-resistant UPVC material.” Explained the after-sales engineer at the site, mopping sweat from his forehead. Moreover, the equipment must be install in a separate compartment with good ventilation. Because the small amount of hydrogen generated during the electrolysis process needs to be discharged in time through the explosion-proof fan to ensure that nothing is lost.
At the same time after two consecutive days of hard work. Technicians completed the full link connection from the softened water system. The brine dissolution pool to the electrolyzer. As the “start” command is issue. The data on the display screen starts to beat, and the slightly cloudy brine is instantly transform into colorless, tasteless, and slightly chlorine-flavored high-purity hypochlorous acid water under the action of electrolysis.
Hypochlorous acid generator fundamentally solves the problem of meat corrosion, to achieve sterilization effect
In the meat processing industry, sodium hypochlorite was commonly use to soak meat or clean carcasses in the past. Although effective, but there are strong pungent odor, corrosive to the equipment. Easy to produce chlorate residue and other hidden dangers.
The hypochlorous acid generator introduced this time converts edible salt and softened water into hypochlorous acid solution with controllable chlorine concentration through electrolysis. Reporters at the scene to see, the staff picked up a beaker just generated stock solution. And pH test paper – test paper values show weak acid (pH value 5.0-6.5).
“It’s the same principle that white blood cells in the human body use to kill germs.” “Hypochlorous acid (HOCl) has a strong oxidizing ability and can quickly penetrate the cell wall of bacteria, killing more than 99.9 percent of common foodborne pathogens such as E. coli, Salmonella and Listeria on the surface of meat,” explained the technical director of the factory. More importantly, it is directly reduce to water with no harmful residues.”
The meat company introduced hypochlorous acid generator, to achieve “ready-to-use”. This not only significantly reduces the logistics and storage costs of purchasing barreled disinfectants, but also ensures the stability and traceability of disinfection effects through the automatic control system, real-time monitoring and adjustment of available chlorine concentration.