Gas Feed Systems for Food Washing & Packing

Hydro Instruments supports post-harvest sanitation with gas feed systems for food washing and gas feed systems for food packing, along with complementary chemical feed systems for food washing and chemical feed systems for food packing. Facilities can pair chlorination equipment with a residual chlorine analyzer for food washing or a residual chlorine analyzer for food packing to verify disinfectant levels and support food safety programs.

Chlorine Gas Systems for Fruits and Vegetables Packing

Fruit and vegetable preservation has a long history, with ancient civilizations using techniques like sun-drying and pickling. The advent of canning in the 19th century revolutionized the industry, allowing produce to be preserved and transported over long distances (Royal Examiner, 2022).

However, as the industry grew and global trade increased, new challenges arose, including foodborne illnesses and the demand for year-round availability. Chlorine disinfection emerged as a popular method to address these risks due to its effectiveness, residual effect, and cost-effectiveness. The industry continues to evolve, exploring sustainable preservation methods and alternative disinfection approaches to meet consumer demands for safety and quality.

At Hydro Instruments, we supply food processing operations with the gas chlorination systems for food washing they need to thoroughly sanitize their produce. Our collection of gas feed systems for food washing is designed with simplicity in mind so that they’re easy to use. In addition, we use durable, long-lasting materials in our systems to ensure they’re capable of sanitizing food contact surfaces for years to come.

To learn more about our gas feed systems for food packing and to find a sanitizing solution for your organization, reach out to Hydro Instruments today.

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Prompting of Application

Consuming an adequate amount of fruits and vegetables is crucial for a healthy lifestyle, as recognized by organizations like the American Cancer Society (ACS) (ACS, 2020). Research has demonstrated that diets rich in fruits and vegetables offer significant health benefits, including the prevention of various diseases such as heart disease, stroke, certain types of cancer, high blood pressure, and vision problems (HSPH, n.d.).

However, ensuring the safety and quality of these produce items is paramount to protect consumers from foodborne illnesses. Inadequate disinfection, improper handling, and poor hygiene practices can lead to contamination with harmful microorganisms like bacteria, viruses, and parasites. The Centers for Disease Control and Prevention (CDC) and other health agencies have reported numerous outbreaks of foodborne illnesses associated with the consumption of fresh fruits and vegetables, with pathogens such as Salmonella, E. coli, Shigella, Hepatitis A, and Norwalk viruses posing risks to consumers’ health (CDC, 2023; APS, 2003).

To ensure the safety of fruits and vegetables, it is essential to implement robust disinfection methods that effectively reduce microbial contamination while preserving the quality and nutritional value of the produce. Chlorine disinfection has proven to be a highly effective and widely used method in the fruit and vegetable industry (Sun et al., 2012). Chlorine kills a broad spectrum of disease-causing pathogens, including bacteria, viruses, and fungi, making it an ideal choice for disinfection purposes. Furthermore, chlorine has the advantage of leaving a residual disinfectant in the water, providing ongoing protection against microbial growth and recontamination.

The application of chlorine disinfection is prompted by the need to safeguard public health and prevent foodborne illnesses associated with fresh produce consumption. By implementing proper disinfection protocols and utilizing chlorine-based solutions, growers, packagers, and distributors can significantly reduce the risk of microbial contamination and ensure the safety of fruits and vegetables for consumers.

Alternate Methods

Ozonation involves the use of ozone, a powerful oxidizing agent, to disinfect surfaces and commodities. Ozone has strong antimicrobial properties and can effectively eliminate a wide range of pathogens (Sarron et al., 2021). It offers advantages such as its ability to remove pesticide residues and its environmentally friendly nature since it breaks down into oxygen without leaving harmful residues (Sarron et al., 2021). However, ozonation requires specialized equipment and careful control of exposure levels to ensure optimal efficacy and safety.

Hydrogen peroxide is another alternative disinfection agent that has gained attention in various industries. It exhibits strong antimicrobial activity and is effective against bacteria, viruses, and fungi (Lineback et al., 2018). Hydrogen peroxide is relatively safe to use and leaves no harmful residues, as it breaks down into water and oxygen. It also has the advantage of being compatible with a wide range of materials, making it suitable for different surfaces and commodities. However, its efficacy can be influenced by factors such as concentration, contact time, and environmental conditions.

Peracetic acid, also known as peroxyacetic acid (or PAA) is a highly effective disinfectant with broad-spectrum antimicrobial activity. It is known for its rapid action and ability to inactivate various pathogens, including bacteria, viruses, and spores. Peracetic acid exhibits strong oxidizing properties and has low toxicity compared to other disinfectants. It can be used for surface disinfection as well as for the treatment of water used in processing fruits and vegetables (AMS USDA, 2000). However, it is known to be highly corrosive and can cause severe burns to the skin (NJ DOH, 2004). It is important to handle peracetic acid with caution because of its hazardous properties.

Further alternative methods for disinfecting produce have emerged, including Ultraviolet (UV) light, Non-Thermal Plasma, and Pulsed Electric Fields (PEF). UV treatment utilizes UV-C light to destroy microbial contaminants without affecting produce quality, but it has limited penetration capabilities and requires sufficient exposure time and uniform illumination. Non-thermal plasma shows promise with rapid disinfection and minimal impact on sensory attributes, but further research is needed to optimize operating parameters and assess long-term effects. PEF treatment effectively reduces microbial populations while preserving quality, but challenges remain in equipment design, treatment uniformity, and scalability for large-scale disinfection. While these methods offer innovative approaches, careful consideration is required to address their limitations and ensure their effectiveness in fruit and vegetable disinfection processes.

Post-Harvest Sanitation with Chlorine for Fruit & Vegetable Packing

Research literature clearly states that populations consuming diets rich in vegetables, fruits, and grain products have significantly lower rates of many types of cancer and diseases. (Benedict/Leontos/Krelle-Zepponi, 1998). Thus, because appropriate practices, careful and proper packing, storage, and transport all contribute to good produce quality, steps during the post-handling of vegetables and fruits must be carefully monitored.

Chlorine plays an important role as a sanitizer for preventing decay caused by molds or bacteria on post-harvested fruits and vegetables. Sanitation is of great concern to produce handlers, not only to protect produce against post-harvest diseases but also to protect consumers from food-borne illnesses. Hydro Instruments offers reliable solutions for automatic chlorine gas feeding to enable both circulating and non-circulating systems to keep the necessary residual chlorine concentrations.

Hydro Instruments Is Proud to Offer

• Liquid Chemical Feeds
• Electronics: GA-171 Gas Alarm and GA-180 Gas Alarm for fixed detection and interlocks
• Accessories

To Order Gas Chlorination Systems for Food Washing Applications, Reach Out Today

Any food processing facility in need of a high-quality sanitizing solution can place its trust in our chemical feed systems for food washing and chemical feed systems for food packing. Hydro Instruments is committed to designing and manufacturing the best technology possible to help clients adhere to regulatory standards and supply their customers with clean produce.

If you have any questions about our products and would like to purchase a chlorine solution for your food-washing operations, call us today.

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Practical Additions

Typical System Components

• Chlorination equipment: vacuum regulators, ejectors, and rate-control assemblies from Gas Feed for stable dosing into flumes, dump tanks, spray bars, and rinse conveyors.
• Residual monitoring: a Residual Chlorine Analyzer for food washing/packing to verify free or total chlorine in the recirculating loop or final rinse.
• Liquid metering (where applicable): sodium hypochlorite or other chemistries via Liquid Feed.
• Installation items: injectors, diffusers, calibration columns, and vacuum-rated tubing from Accessories.
• Fixed detection & alarms: GA-171 / GA-180 gas detectors for produce wash rooms and cylinder areas.

Best-Practice Notes:

• Maintain appropriate free chlorine residual in wash water and verify with a residual chlorine analyzer for food washing; adjust for organic load and temperature.
• Control pH to keep a higher proportion of hypochlorous acid (HOCl), the more effective sanitizing species.
• Promote mixing and contact time in tanks and flumes; avoid dead zones that can lead to under-dosing.
• Implement HACCP/SSOP checks: sensor calibration, analyzer validation, and routine inspection of injectors and diffusers.

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