Physical-Chemical quality of the processing water Sample Clauses

Physical-Chemical quality of the processing water. It was corroborated that the physical-chemical variable most affected was the turbidity since it far exceeded the critical value of the Standard (Table 4). The source water was the only one that was below the critical level of the Standard NMX-127 SSA (1994). However, it was observed in the processing water for fruit washing that at the end of a wash cycle of 1,200 boxes the turbidity value exceeded 12 times the critical value of the Standard (< 5). In addition, in water from hydrothermal tanks with 3, 5, or 7 days of use (hydrothermal 1, hydrothermal 2 and hydrothermal 3 tanks, respectively), a tendency to increase the turbidity value was observed as the number of days of use increased reaching almost five times the critical value of the Standard. As it is known, the time of hydrothermal treatment quarantine reaches up to 110 min maximum (depending on the size of the fruit), if the degree of turbidity is huge, the contamination potential risk of the fruits is too high. So, care must be taken to avoid the degree of turbidity not to exceed the limits established by the Standard. On the other hand, water from the hydrocooling tank with a week of use already showed a degree of turbidity twice the standard allowed by the Standard. In this area, measures must be taken to prevent the degree of turbidity from exceeding the limits established by the Standard.
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