Treatment of process water
The quality of the water used for food processes must naturally guarantee the wholesomeness of the food product it comes into contact with, and this involves adding to the water several sanitising products to control the growth of bacterial flora. It thus becomes important carefully to control the pH of food process water in particular to avoid it increasing because on the one hand this permits effective sanitising action and on the other avoids any solid precipitation of chemicals that are sensitive even to small variations of pH and temperature that cause annoying clogging and downtime with loss of production.
The technologies and know-how that SOL has developed in water treatment, with the use of food quality carbon dioxide, make it possible to prevent these problems thanks to controlled and automatic dosage of the carbon dioxide directly into the process water introduction and recycling plant: the products of the dissolving of the carbon dioxide are carbonates and bicarbonates that are normally present in water and are completely compatible with food usage.