Application advantages of hypochlorous acid generators in food factories

Due to In the modern food processing industry, food safety and shelf life control is the lifeline of the enterprise. Although traditional chemical disinfectants (such as sodium hypochlorite and chlorine dioxide) have low cost. They are gradually unable to meet the high standards of health and environmental protection requirements of modern meat processing and central kitchens due to their high residue, strong corrosion and harsh odor.

At the same time as a new generation of efficient. Safe and green disinfection technology. Slightly acidic hypochlorous acid (HOCl) is becoming the benchmark of cleaning and killing in food factories (especially in the field of meat processing. Fresh cut vegetables and prepared dishes) by virtue of its strong sterilization, no residue and harmless to human body. The hypochlorous acid generator using a new generation of sulfonic acid membrane electrolysis technology is leading the upgrading of the food industry with the hard core strength of “high purity and zero residue”

The germicidal principle of hypochlorous acid mimics the immune mechanism of human white blood cells. The effective component HOCl of hypochlorous acid has a 80-100 times higher germicidal efficiency than traditional bleach. And it can directly come into contact with food and equipment. In meat processing plants. It runs through the entire process from slaughter to packaging:

During the process of livestock and poultry slaughtering and carcass cutting. The surface of the meat is highly susceptible to contamination by pathogenic bacteria such as Escherichia coli, Salmonella. And Staphylococcus aureus.

• Application method: Through an online spray or water immersion system. Use low-concentration hypochlorous acid water to conduct real-time cleaning of split meat and carcasses.
• Core value: Quickly eliminate harmful bacteria on the surface of meat within a very short period of time. Breaking the deadlock of traditional disinfectants which “kill bacteria but damage the meat”.

During the process of meat deacidification and subsequent preservation in the cold storage, the mold and bacteria present in the air can cause the meat to change color, become sour, and even deteriorate.

• Application method: Utilize the ultrasonic or high-pressure mist equipment provided with the generator to perform intermittent automatic mist spraying in the cold storage area and the acid removal chamber.
• Core value: Effectively inhibit the reproduction of microorganisms on the surface of meat products. Delay fat oxidation, and significantly extend the shelf life (storage period) of meat. Since hypochlorous acid has no irritation to the human body and respiratory tract. Workers do not need to deliberately avoid it when working in the cold storage.

The food processing workshop is a typical humid environment, which is easy to breed stubborn biofilm.

• Application: Used for washing and soaking of workshop floor, wall, conveyor belt, tool and work clothes. At the same time, hypochlorous acid sink and automatic personnel disinfection channel are set up at the entrance of the workshop.
• Core value: comprehensively remove the biofilm that is difficult to eradicate on the surface of the equipment. Eliminate the ammonia and stench caused by the growth of bacteria in the workshop. And purify the air in the workshop.

Due to the hypochlorous acid generator on the market is mixed. At the same time the traditional “membrane free brine electrolysis” or ordinary diaphragm electrolysis often has many side products, poor stability, pH value fluctuations and other pain points. Therefore this hypochlorous acid generator breaks the convention. Adopts high-end industrial grade sulfonic acid membrane electrolysis technology (with dilute hydrochloric acid as raw material). And solves the worries of food factories from the bottom technology:

The traditional brine electrolysis method will introduce a large number of sodium ions (Na+) and chloride ions (Cl-). Which is easy to produce harmful by-products (such as chlorate, bromate, etc.).
And sulfonic acid membrane electrolysis technology has a strong selective ion transmission characteristics:

• Principle: In the electrolysis process, the sulfonic acid membrane only allows specific ions to pass through, precisely controlling the reaction direction.
• Results: The purity of the prepared hypochlorous acid water was very high (the purity of the active components was up to 98.9%), without excess free chlorine or inorganic salts.

• Food zero residue: because no salt (NaCl) is used as raw material, the generated hypochlorous acid water contains almost no free salt. After spraying on the surface of meat, hypochlorous acid immediately degrades into water after sterilization, without leaving any salt spots, and does not affect the original taste, taste and color of meat, fully in line with FDA and national food safety standards (such as GB 12694).
• Zero corrosion of the equipment: no salt means that there is no high concentration of chloride ion residue. This completely solves the problem of corrosion of traditional disinfectants on stainless steel tools, conveyor belts and metal pipes, and greatly extends the service life of fixed assets in food factories.

The generator is equipped with a precision control system to ensure that the generated hypochlorous acid is stable and maintained in the slightly acidic range (pH 5.0-6.5). This is the strongest hypochlorous acid bactericidal activity, the most stable nature of the gold interval. Thanks to the imported high-performance sulfinic acid film and Ti-lined platinum electrode, the core electrolytic cell has a life of 30,000 hours, which can provide a continuous supply of disinfection stock solution with consistent quality for food factories.

Yes, very high. The purity of hypochlorous acid obtained by membrane electrolysis of sulfonic acid (usually using dilute hydrochloric acid as raw material) can reach more than 98.9%.