As it is often said “We are what we eat” and believe it or not, in today’s scenario, we are inadvertently consuming fruits and vegetables which are highly contaminated with various dangerous chemicals, artificial waxes and plenty of unknown pathogens. It is hard to digest but true to know that the fruits and vegetables we consume today have abundance of pesticides, herbicides, weedicides, fungicides, artificial oil & waxing and a lot many harmful pathogens which are caused during negligent transportation and manhandling of the eatables.

Tomato

Chlorpyrifos :178.87

Permissible Limit : 0.25

 

Eggplant

Chlorpyrifos :24.02

Permissible Limit : 0.29

 

Ladyfinger

Chlorpyrifos :2.49

Permissible Limit : 0.2

 

Cabbage

Chlorpyrifos :10.55

Permissible Limit : 0.01

 

Cualiflower

Chlorpyrifos :2.85

Permissible Limit : 0.05

“HOW DOES ULTRASONIC CLEANING HELP?”

By travelling through water with a frequency of 30-50 kHz, ultrasonic waves produce millions of microscopic air cavities loaded with vacuum energy. These air cavities, when getting in contact with surfaces create a vacuum effect. The result is the quick separa on of greases, carbons, chemicals, blood, par cles from these surfaces. In the mean me, these surfaces are also cleaned from any bacteria or living organism.

 

An Ultrasonic Cleaner comprises of a tank (with different sizes), motor/ circuit for cleaning the eatables, a removable basket / tray. To begin the cleaning process, the cleaning tank is filled with water or a cleaning solu on. As soon as the ultrasonic washers is switched on with water and fruits/vegetables, ultrasonic waves in the range of 30-50 Khz creates compression waves in the liquid resulting in the creation of par al vacuum bubbles. These vacuum bubbles “clings” to the foreign par cles such as dirt, wax, polish, pes cides and scrubs them off with an implosion effect which is created when the bubbles collapses. The enormous energy creates a pulling effect which even reaches narrow crevices of the fruits & vegetables to remove dirt, dust, germs, pes cides and other contaminants.

 

 

“HOW DOES OZONE BUBBLING HELP?” 

Fruits and vegetable s will carry bacteria and mold directly out of the field, which reduces shelf life and can cause serious health issues. While nearly all food processing facili es rinse produce with clean water, rinsing alone does not adequately sani ze against mold and bacteria. Typically, the minimal oxidant present in the water rinse (usually chlorine) is quickly consumed by the bacteria and mold leaving significant contamina on behind to spread to other produce in the processing line. The resul ng spoilage quickly leads to lower profits. Select bacteria can also cause serious health issues if ingested by humans with weak immune systems, specifically the young and elderly.