Low-Chlorate Disinfection – Effective and Safe
Sponsored by: ProMinent GmbH
Date: 8 March
Time: 11AM London/12PM Berlin
How to produce hygienically pure, germ-free product water
Increasing consumer expectations and growing competition is forcing manufacturers of food and beverage to produce high-quality products more economically. This can be achieved by the targeted use of disinfectants. The webinar points out the tasks using disinfected product water and the associated difficulties caused by by-products. Soft drinks, dairy products or baby food and fruit & vegetables often reveal excessive concentrations of chlorate.
Chlorates are salts of chloric acid, which can be harmful to the health of humans. Apart from the concentrations of chlorate which can be already found in the raw material of certain products, the intake of this harmful salt into the final product can be increased by the use of disinfectants.
Different organisations and authorities, e.g. World Health Organisation (WHO), European Food Safety Authority (EFSA) and also the US Environmental Protection Agency (EPA), recommend chlorate values of 10 ppb (parts per billion) for plant-based food.
Standard disinfection processes produce chlorate concentrations far above the desired minimum limits.
The concentration of chlorate caused by disinfection in the production and manufacturing process therefore has to be reduced to a minimum. The webinar shows possibilities to reduce the chlorate intake due to the disinfectant while ensuring a high quality of the water at the same time.
ProMinent has developed an effective solution to overcome this difficult challenge of high chlorate values: DULCOÂ®Lyse. The unique diaphragm electrolysis process guarantees a chlorate content, significantly below the required limit values, by the use of its DULCOÂ®Lyt 400 disinfectant. It thereby guarantees particularly reliable disinfection that is safe to health and non-damaging to the environment, while simultaneously avoiding disinfection by-products.
International Key Account Manager
• 2011 Project Engineer for F&B
• 2012-13 Application development Engineer for F&B
• since 2014 Product Manager for water treatment equipment:
Â Â Â Â â—¦ product management of chlorine dioxide disinfection systems
• since 2015 International Key-Account Manager for End-customers in F&B:
Â Â Â Â â—¦ develop and expand the relationship with Key accounts in the Food and Beverage segment
Â Â Â â—¦ develop new solutions to improve the water treatment systems of production plants
Key Learning Objectives
- Reason why it is important to minimize the chlorate value especially in baby food
- Process overview of product water treatment in F&B
- Comparison of different disinfection technologies
- ProMinent solution with the onsite chlorine electrolyzes unit (DULCOÂ®Lyse) incl. application examples
- Technical Manager
- Technical Director
- Head of Quality Management
- Hygiene Management
- Head of Production
- Global Purchasing Manager
- Global Project Manager