In the food and meat processing industry, ensuring the cleanliness and safety of meat is a crucial link.
Therefore, the cleaning process should not only remove the dirt and blood on the surface of the meat, but also effectively kill bacteria,
viruses and other microorganisms to protect the health of consumers. The emergence of hypochlorous acid generators has
brought new solutions for food and meat processing cleaning, showing many advantages that are incomparable to traditional cleaning methods.
Equipment parameters of hypochlorous acid generator
| Model | Hypochlorous acid generator is used for meat preservation and cleaning |
|---|---|
| Inlet water pressure | 0.05~0.35MPa |
| Power supply | 220V 50Hz(three-phase five-wire system) |
| Inlet water temperature | 10~35℃ |
| Water discharge | 500L/H |
| Production method: | continuous electrolysis |
| Electrolyte | Nacl or HCL |
| PH | 2-7 |
| concentration | 50-500PPM（adjustable） |
| ORP | 》800Mv |
The advantages of hypochlorous acid in food and meat processing cleaning
1. Efficient sterilization: Due to In the process of meat processing and cleaning, hypochlorous acid can quickly and effectively kill all kinds of harmful microorganisms,
greatly reducing the risk of microbial contamination of meat products. Studies have shown that under the same conditions,
the killing rate of hypochlorous acid on common bacteria is much higher than that of traditional chlorine-containing disinfectants,
which can achieve the ideal bactericidal effect in a shorter time and improve production efficiency
2. Safe and non-toxic: Some traditional disinfectants, such as chlorine-containing strong oxidants, may leave harmful substances on the surface of meat,
posing a potential threat to human health. Since Hypochlorous acid will gradually decompose into water and oxygen after disinfection,
and will not produce any harmful residues, which meets the strict safety requirements of the food processing industry.
Therefore,this makes meat products cleaned with hypochlorous acid safer and more reliable, and consumers can rest assured that they can eat.
3. Does not affect the quality of meat: hypochlorous acid is weakly alkaline, and its mild chemical properties determine that it will not have a detail impact on the color,
taste and nutritional composition of meat when cleaning meat. In contrast, some alkaline cleaning agents or
strong oxidizing disinfectants may cause meat surface proteins to deteriorate, affecting the appearance and texture of meat,
while hypochlorous acid is a good way to avoid these problems, helping to maintain the original quality of meat.
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