Hypochlorous acid generator in the food factory application advantages

In today’s food industry. Consumers have increasingly higher demands for food safety and quality. While regulatory agencies are also imposing stricter restrictions on chemical residues. Traditional disinfection methods. Such as using diluted sodium hypochlorite solution or chlorine-containing disinfectant tablets. Face many drawbacks. Including low sterilization efficiency, strong irritation. Risk of residue, and inconvenience in procurement and storage.

In recent years, hypochlorous acid generators. As an emerging on-site preparation technology, are sparking a green disinfection revolution in the food processing industry. By electrolyzing salt and water, they generate a hypochlorous acid solution with extremely strong bactericidal capabilities at low concentrations, providing a safer, more efficient, and economical solution for cleaning, sterilization, and preservation in the food processing industry.

Model Name	Hypochlorous acid generator in the food factory application advantages SHT-SAEW-1000，2000，4000，6000，9000
flow	100L/H,200L/H，300L/H，500L/H，1000L/H（Flow can be customized）
Concentration	10-1000PPM（Adjustable）
Electrolyte	Salt（Nacl) Or Hydrochloric acid(HCL）
Hypochlorous acid PH	5-6.5
Sodium hydroxide PH	10-13.5
Voltage	220V/50Hz，380V/50Hz，110V/60Hz
The proportion of hypochlorous acid in ACC	>98.50%
Softened water system	One on standby and one in use
Weight	95kg，120kg,180kg，210kg
Dimensions of hypochlorous acid generator	Can be customized

Hypochlorous acid generators are based on diaphragm electrolysis technology. The core principle is to pass a low-concentration dilute brine (sodium chloride solution) into the electrolytic cell. Under the influence of direct current, chloride ions lose electrons at the anode to generate chlorine gas. Which further reacts with water to produce highly reactive hypochlorous acid molecules.

In the initial processing stage of food processing. The surface of raw materials often carries a large number of microorganisms. Pesticide residues and soil. Traditional cleaning often relies on manual addition of detergents or high-concentration chemical disinfectants, which is easy to cause secondary pollution.

The disinfectant produced by the hypochlorous acid generator has a significant killing effect on Escherichia coli, Staphylococcus aureus, and Salmonella, which are common bacteria in meat and fruit and vegetable processing plants. Studies have shown that in the processing of chilled chicken, treatment with  hypochlorous acid can not only effectively inhibit microbial growth but also extend shelf life by more than two days without affecting the color and pH value of the meat.

Using the strong oxidation of hypochlorous acid, this technology can effectively destroy the chemical bonds of pesticides on the surface of fruits and vegetables and degrade them into harmless substances. Through the bubble cleaning machine combined with hypochlorous acid water, the material is in the state of tumbling in the water. It can not only be cleaned in an all-round way, but also realize the simultaneous removal of agricultural residues and sterilization, and the efficiency is much higher than simple water washing

For food processing plants, hypochlorous acid generator to achieve “ready-made for use”, raw materials only need salt, low production costs. This not only eliminates the logistics cost of purchasing, storing and transporting the bottled disinfectant, but also avoids the attenuation problem caused by long-term storage of the disinfectant.

Fresh cut fruits and vegetables and fresh food after cutting, cell tissue damage, easy to occur Browning and spoilage. The key to preservation is to kill microorganisms and inhibit enzymatic Browning.

In the application of fresh cut lettuce, mushroom and other products, hypochlorous acid solution shows excellent preservation effect. Related experiments confirmed that the treatment of fresh cut lettuce with slightly acidic hypochlorous acid water (50-80 mg/L) could significantly reduce the total number of colonies. After storage at 4℃ for 10 days, the sensory quality of the treatment group remained good, while the control group was seriously decomposed. For shiitake mushrooms, the concentration of 150 mg/L effectively inhibited Browning and reduced respiratory intensity

Low concentration of slightly acidic hypochlorous acid water (pH 5.0-6.5) will not damage the food tissue, but can effectively inhibit the activity of polyphenol oxidase and delay the Browning of cut surface. Compared with the high concentration of sodium hypochlorite (strong alkaline), the slightly acidic hypochlorite water is milder to the food and can better maintain the original color of fruits and vegetables (for example, the a* value is kept at a low level, that is, the green retention is good).

In addition to direct contact with food, hypochlorous acid generators can also provide comprehensive support for the health control of food processing environments. The research of the Planning and Design Institute of the Ministry of Agriculture points out that this kind of equipment can be use for spray sterilization of the air in the workshop, cleaning and disinfection of equipment and instruments, and hand hygiene cleaning of operators.

Since the slightly acidic hypochlorous acid water has no color, no stimulating odor, and low corrosion to metals, it can be directly use for humidification and disinfection of central air conditioning or spraying on the ground, effectively removing the odor in the workshop and the floating bacteria in the air, and constructing a three-dimensional prevention and control system from people to objects and from inside to outside.

Hypochlorous acid generator is redefining the health standard of food processing with its advantages of “ready-made and ready-used, strong bactericidal power, safe and environmental protection, low cost”.