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: DULCO®Lyse. The unique diaphragm electrolysis process guarantees a chlorate content, significantly below the required limit values, by the use of its DULCO®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.

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