With the rapid development of the food industry, the requirements for water quality are becoming higher and higher. The food industry is a water-based industry, and the quality of water directly affects the quality of products. In the process of food processing, water is widely used, and the way of use is also different. To this end, CO create to explain the impact of water on food and advanced pure water equipment for food - reverse osmosis equipment configuration and process characteristics.
Food industry is one of the water consuming industries, which needs a lot of water in the process of food manufacturing. For example, beer, soft drinks and other drinks, most of the ingredients of their products are water. Pure water plays an important role in the manufacturing process of canned food, tofu and other foods, and is one of the main components of products. Although water is not the main component of candy, pastry, bread and biscuit, it also has an important influence on the product quality in the production process. In the process of food processing, pure water is widely used in different ways. For example, it is used for cleaning, soaking, humidifying and dissolving raw materials, for peeling alkali liquor, protecting color with salt water, flotation and hydraulic transportation, for blanching, precooking, saccharification, fermentation and seasoning liquid configuration, as well as for sterilization, cooling and other processes. So many using processes, different using methods, different ingredients in raw water will have different effects in the processing.
The common problems of food quality, such as discoloration, fading, coloring, abnormal smell, peculiar smell, turbidity, precipitation, crystallization and corruption, are likely to be caused by water quality. However, the impurities in the water vary greatly and the water quality is different, resulting in different product deterioration conditions. The impact of various impurities in the water on the finished product is probably reflected in the following aspects:
1. Color and turbidity of water. These two indexes are the most basic indexes of water quality inspection, and also the most obvious indexes of sense organs. If these two indexes exceed the standard, it can cause product precipitation, carbonation difficulty, easy to produce spurt and product color change.
2. The smell of water. This factor is relatively simple. Due to physical or chemical factors, many water itself has a bad smell, which can easily affect the flavor of the finished product.
3. Hardness of water. This is the most common and concerned index of water, which mainly refers to the concentration of calcium and magnesium ions in water. Calcium and magnesium ions will produce carbonate precipitation in the process of heating. When the hardness is too high, it will cause discoloration, turbidity, precipitation, flavor change, water retention reduction (meat), hardening (meat, bean products) and other problems.
4 alkalinity of water. It is also a very important indicator. Alkalinity depends on the content of OH -, CO32 - and HCO3 - which can combine with H +. Too high alkalinity will lead to the decline of fragrance, precipitation, and is not conducive to the full flushing of CO2, and the amount of acid agent will increase. In the presence of fermentation technology, too high alkalinity is not conducive to the growth of yeast.
5. In addition, the pH of water, phenols, free chlorine, dissolved oxygen, nitrate, organics, heavy metals and microorganisms may also affect food processing.
What kind of water is qualified pure water?
The current requirement of our country is that all kinds of water for food factory production must conform to the sanitary standard for drinking water, which is the most basic requirement and also the compulsory requirement of sanitary norms.
So, is qualified water meeting the sanitary standard of drinking water?
Not necessarily. Due to the different demands and processes of water for food production, the requirements for water quality are also different. Therefore, in order to ensure the quality of food, in addition to the water quality of food processing water meeting the drinking water standard, some components of water quality still need to be strictly controlled. The processing technologies such as beverage water, wine making water, bread making water, noodle making water, can making water, sugar products water, ice making water and frozen food water have relevant index requirements for key pollutants in water. For example, the hardness of water required for noodle making is less than 20 ppm, and the alkalinity of water required for ice making is less than 50 ppm.
Advanced food water treatment process - reverse osmosis water treatment process:
As the existing tap water and well water contain various ions and organic matters that are not conducive to food manufacturing, different processes can be selected according to different situations. Some only need to filter out particle impurities, some need to remove the peculiar smell of water, and some need to remove the ionic impurities in water. According to these requirements, the reliable process with large amount of use now is reverse osmosis pure water treatment process, and its process is as follows:
1. Raw water → raw water booster pump → quartz sand filter → activated carbon filter → water softener (optional) → security filter → primary reverse osmosis equipment → sterile pure water tank → pure water booster pump → UV sterilizer → microporous filter → EDI system → sterile purified water tank → ozone sterilizer → purified water booster pump → ozone sterilizer → UV sterilizer → microporous filter → pure water Water point
2. Raw water → raw water booster pump → quartz sand filter → activated carbon filter → water softener (optional) → security filter → first stage reverse osmosis → pure water tank → pure water booster pump → second stage reverse osmosis → sterile purified water tank → ozone sterilizer → purified water booster pump → ozone sterilizer → ultraviolet sterilizer → microporous filter → pure water point
Hygienic standard for drinking pure water in bottles (barrels) (GB17324-2003)

Table 1 sensory requirements

Table 2 physical and chemical indexes

Table 3 microbial indicators

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