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United States Department of Agriculture

Agricultural Research Service

Research Project: Development of Novel Technologies to Reduce Chlorine Demand During Fresh-cut Produce Wash Operation

Location: Environmental Microbial & Food Safety Laboratory

Project Number: 8042-32420-005-50-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Mar 1, 2014
End Date: Jul 31, 2015

To 1) evaluate the effectiveness of conventional water treatment technologies for the removal of free chlorine-demanding substances in recycling of fresh-cut produce wash water; and 2) develop novel chemical and physical methods to further reduce free chlorine demand in wash water during fresh-cut process wash operations.

This study will evaluate the use of conventional and advanced technologies for the treatment of spent process-water destined for reuse within a fresh-cut produce wash processing operation. The overall approach will be to determine the efficacy of each in a sequential series of technology options to achieve incremental removal of substances contributing to the wash water chlorine demand. The water quality will be characterized for COD, TOC, alkalinity, pH, turbidity, conductivity, and chlorine demand. Chemical and physical methods for the removal of free chlorine-demanding substances will be evaluated, including different coagulants and untrafilteration followed by reverse osmosis or nanofiltation, as well as biocatalysis biological treatment process.

Last Modified: 09/25/2017
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