• Livestock: Cows/Dairy Bovine Mastitis Poultry Swine Fish
• Food Processing: Citrus Fruits Corn-Peas-Beans Lettuce Potatoes Spinach Tomatoes
• Buildings: Cooling Towers
• Energy: Bores Oil Wells
• Slime Control: Pulp and Paper Processing Slurry Slime
• Environmental: Soil Remediation
• Alcohol: Winemaking Brewing

Process Description

• Spinach is moved dry (removing of beetles and caterpillars)
• Washing with cold tap water
• Blanching 175-195°F (80-90°C), cooling
• The water from the last blanching segment is taken to a cooler

Production

• Two processing lines, each 12T/hr
• Make-up water per line 12 m3/hr

Required equipment

• GO2TM solution storage tank
• Chlorine dioxide residual controller/sensor
• Dosage pump (Acid resistant, equal to Prominent B-Line)

Dosing of GO₂^TM

• In the cooler GO₂^TM solution is dosed on a flow time basis only in the final bath of the washing machine. Traditional washing practice requires up to three chlorine baths.