35.Treatment/elimination of chlorates in rinsing water

Description

At the Tech Transfer Agrifood Fund, we are looking for a simple and efficient method for the elimination of chlorates in rinsing water. The use of hypochlorite  in rinsing water for the maintenance of its hygienic conditions leads to the generation of chlorates that may leave a residue on the vegetables when they are processed.

With this challenge, we are seeking chlorate elimination systems.

The solution should be capable of complying with the maximum residue limits (MLRs, Royal Decree 971/2014) marked by some vegetables.

Possible approaches

• The use of other disinfectants is valued (e.g. hydrogen peroxide)
• The incorporation of systems for measuring and “neutralisation”, “elimination” of chlorates in rinsing water is valued.

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