What standards should be used for food processing water equipment?
Groundwater refers to groundwater can be divided into shallow groundwater, deep groundwater and spring water three. Shallow groundwater qualityRational like better, water clarification, but some mineral salts often dissolved soil, the water hardness; deep groundwater aquifer is shallow underground water quality is good, but if there are some salts in water, also can make the water hardness or iron. The fluorine content is high, not suitable for drinking. The hardness of groundwater is 1.0~5.0mmo1/L, and some are as high as 5.0~12.5mmo1/L.
Water refers to water including water. The river lake and reservoir water. Because the water is flowing in the ground, solutionThe mineral content of the solution is less, and the water quality is soft. The hardness of this kind of water is 0.5~4.0mmo1/L. The surface water is polluted easily. Some rivers actually have groundwater, so apart from sediment, organic matter, there are a variety of soluble salts.
The classified water of food production water is an important raw material in food production, but not all water can be used by food enterprises, and the quality of water quality will directly affect the quality and hygiene of products. Water for food production according to who sources. The water quality and water use classification: 1. according to the classification of water source of water for food production in water can be divided into surface water and groundwater.
(1) soft water means less water dissolved by minerals, such as rain water and distilled water.(2) hard water refers to minerals with more water, especially calcium, salt, magnesium, salt and other salts. According to minerals contained in the waterHard water can be divided into temporary hard water and permanent hard water, depending on the quantity and composition of the substance. Temporary hard water: calcium and magnesium salts in water can be boiled, boiled, precipitated, stained, and decomposed into carbon dioxide and softened. 2 Permanent Water: calcium salts and magnesium salts in water can not be removed by heating.(3) alkaline water refers to water whose pH is more than 7.(4) acid water is water whose pH is less than 7.(5) salt water refers to water containing more sodium chloride.Water hardness refers to the amount of calcium dissolved in water. The total content of magnesium and other salts. Hardness degree of water is often used to indicate the degree of hardness of water in our country. 1 degrees D refers to 1L containing 10mg calcium oxide in water. The legal unit of measurement for water hardness is mmo1/L, and 1 degrees D equals 0.35663mmo1/L. Hardness can be divided into six kinds of water: 1 extremely soft water, 0~4 degrees d:2 soft water: 4~8 degrees D; 3 medium hard water, 8~12 degrees d:4 soft hard water, 12~18 degrees D; 5 hard water, 18~30 degrees D; 6 extremely hard water, more than 30 degrees D.
