Number Of Hours

FIG. 8.2.1 Effect of rate of water replacement on growth of mesophilic bacteria at 90°F.

FIG. 8.2.2 Effect of chlorine concentration on bacterial counts in reused water. A. Chlorine concentration; B. Bacterial counts.
FIG. 8.2.3 Four-stage counterflow system in a pea cannery. A. First use of water; B. Second use of water; C. Third use of water; D. Fourth use of water; E. Concentrated chlorine water.

tercurrent to the product, the washing and fluming water becomes more contaminated; therefore, it is extremely important to add chlorine. At each stage, sufficient chlorine should be added to satisfy the chlorine demand of the organic matter in the water.

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