Water Treatment Machine with 3500 g / h Chlorine Capacity for Making Mixed Oxide

Introduction

Chlorine dioxide (ClO2) is a strong oxidant widely applied for sterilization, disinfection, and waste-water treatment. It is commonly used on drinking water and environmental disinfection. It was also recommended as a commercial sanitizer to replace electrolyzed oxidizing water, chlorine (Cl2), hypochlorous acid (HOCl), and hypochlorite (OCl−). Contact of chlorine dioxide with organic substances in food or water results in microbial resistance and inactivation, but it also produces four trihalomethane (THM) byproducts, that is, chloroform, bromodichloromethane, dibromochloromethane, and bromoform, which are associated with toxicity and carcinogenesis. In Taiwan, tilapia fillets are an important economic product, and it is common practice to use sodium hypochlorite (NaClO) as a disinfecting agent for processing tilapia fillets; however, treatment of this type could lead to serious problems involving residual THMs in treated seafood. As for its application for vegetable and fruit disinfection, ClO2 gas has been successfully used to disinfect strawberries, lettuce, cabbage, and cucumbers with continuous methods. In this work, the bactericidal efficacy of ClO2 was evaluated for cleaning tilapia fillets with different cleaning methods.

Composition

Electrolyzer, Intelligent Electrolysis Power Source, Salt Tank, Cooling System, Control System, Disinfectant dosing system

Benefits of using chlorine dioxide

The advantages of using chlorine dioxide over sodium hypochlorite in water treatment, especially for drinking purpose, can be summarized in the following points:

Higher oxidizing power, which also results in a lower amount of chemical dosed, as well as in a broad-spectrum activity against bacteria, viruses, spores, algae, etc.

High broad-spectrum germicidal action over a wide pH range.

Effective biocide action against many chlorine resistant species, often found in distribution networks (iron and Sulphur bacteria, algae).

Germicidal action carried out in roughly half the time compared to chlorine, with a consequent reduction in any contact tanks space and costs.

Greater times of permanence in the network, then possibility of "coverage" of a distribution network having a wide extension and lack of necessity of ri-clonation, even starting from low concentrations of dosed chlorine dioxide.

Minimal formation of chlorinated compounds, able to alter the organoleptic properties of treated waters resulting in the formation of unpleasant odors and flavors, typical in water treatment with chlorine.

Excellent deodorizing properties in the pretreatment stage thanks to the oxidation of organic compounds with very low perceptibility threshold (phenolic derivatives, smells of earth, moss, rotten, etc.).

No reactions with ammonium ion which may be present in the water and therefore maintenance of germicidal ability.

No reactions with bromide ion (unlike ozone) and, therefore, absence of brominated organic compounds.

High solubility in water, even at relatively high temperatures, with consequent high efficiency using.

Specification