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Application: Chlorine Dioxide disinfection of poultry processing chiller water and process water. Chilled water at around 4 deg.C is used inside a spin chiller for processing poultry carcasses. The carcasses enter the chilled water and spend time in this water as the temperature of the carcass decreases. In order to inactivate E.Coli, Salmonella and other micro-organisms, chlorine dioxide is dosed into the chiller water to maintain a concentration of 5 ppm. It is not possible to measure chlorine dioxide in this environment with an amperometric probe as the blood, fat and other organics would foul the membrane cap and cause overdosing. Redox (ORP) is the preferred method where 650 mV equates to 5 ppm.
Chlorine Dioxide is generated using the Pureline PureClO2 HP-40e generator and dosed into chiller water using three ProMinent S1Ca dosing pumps. The dosing pumps each have proportional control loops from D1C redox transmitters, providing 4-20mA control signals to the dosing pumps.
The customer has reported an increase of shelf life of 7-10 days since chlorine dioxide use started. Prior to chlorine dioxide, sodium hypochlorite dosing was used and this was controlled manually to 30 ppm.
Chlorine dioxide is also dosed into process water at 0.40 ppm. This disinfected water is used generally throughout the site for washing.
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