Chlorine and products that produce chlorine comprise the largest and most common group of food plant disinfecting agents due to its low cost, ease of application, and ability to inactivate a wide variety of microorganisms. Commonly used chlorine compounds include: liquid chlorine, hypochlorite, inorganic chloramines and organic chloramines. Chlorine exits in more than one chemical state when dissolved in water and hypochlorous acid is the most effective chemical form of chlorine.
Although chlorine works well at cold temperatures and tolerates hard water, the effectiveness of chlorine is reduced if the pH of solutions is elevated as well as if organic soling matters are present. At low pH levels, bactericidal efficiency of these disinfectants is very unstable. The most significant disadvantages of chlorine are that they can be corrosive to equipment and pose health risks to humans and wildlife due to the formation of undesirable halogenated compounds, such as trihalomethanes, haloacids, haloacetonitriles and other carcinogenic halo-organic compounds. Because of the toxicity of these disinfection by-products, optimising the chlorine application and seeking alternatives to chlorinated sanitising agents are important to reduce the release of chlorinated chemical residues to the environment.
DISINFECTANTS
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PRODUCTION PROCESS
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PRODUCTION PROCESS
MANUFACTURING PROCESS OF QAC DISINFECTANTS is not very complicated. For the production, there is need usable and tried a formulation, raw materials and mixing tank. For raw materials to be used, quantities to be used and ingredients usage rankings, you should look into this formulation. Therefore, formulation and productıon methods of disinfectant products are important. If you have not a good formulation, you cannot make healthy and efficient production of any disinfectant products and derivatives.
DISINFECTANT PRODUCTS FORMULATIONS ENCYCLOPEDIA
HARD BOOK E BOOK
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