Ingredient Water

The quality of water used in food production and processing determines the food quality and safety. Whenever water is used as an ingredient or component it must be free from impurities that can cause an undesirable taste, odour or colour in the final product. It is also essential that this water is void of any harmful microorganisms such as bacteria or protozoa that could jeopardise the safety and quality of the product.

Yeast and chlorine are the two main substances that can affect the odour and taste of food products, and so the water used in food production must be free from chlorine and averse to cultivating yeast growth. Activated carbon filters will remove unwanted contaminants including chlorine and yeast as well as other organic impurities. This not only ensures that the product is free from any foul tastes or odours, but assists in further treatment processes such reverse osmosis that are used elsewhere in the food production process, enabling efficient filtration.

Treatment Process

1

Particle Removal

Our cartridges offer outstanding absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.

2

Chlorine and Organics Removal

Carbon cartridges are a long established choice for the reduction and removal of chlorine, VOCs and heavy metals whilst reducing water hardness.

3

Reverse Osmosis

Pure water (permeate)  is produced during reverse osmosis by applying pressure to force water through a semi permeable membrane, leaving a majority of the present ions and dissolved solids on the other side to drain as waste (concentrate).

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