How to choose a pure water machine for the food industry? With the maturation of pure water systems and the advancement of domestic pure water technology, the demand for pure water in the food industry is also very high. So how should the food industry choose pure water machines?

The definition of the food and beverage industry

The food industry mainly includes four sub industries: food processing, food manufacturing, beverage manufacturing, and tobacco processing; The food processing industry is further subdivided into sub industries such as sugarcane sugar industry, beet sugar industry, and meat product processing; The food manufacturing industry can be further divided into sub industries such as dairy product manufacturing, cold beverage manufacturing, and vinegar manufacturing; The beverage manufacturing industry can be subdivided into sub industries such as Baijiu manufacturing, wine manufacturing and fruit and vegetable juice beverage manufacturing; According to the requirements of production products in various industries, common industries that require water treatment include: sugar sub industry in food processing industry, food manufacturing industry, and beverage manufacturing industry; Due to space limitations, only a brief explanation of the water used in the fruit and vegetable juice beverage manufacturing industry with the highest usage will be provided here.

Taking tea beverage production as an example:

Various types of tea beverages in China have started their production process, and tea beverages are internationally known as "new era beverages". From a long-term perspective, it is a product that can compete with carbonated beverages. Its characteristics are natural, healthy, and can quench thirst, which meets the consumer psychological needs of modern people who advocate for nature and pursue health and wellness.

The production process of liquid tea beverages at home and abroad varies depending on different products (such as pure tea beverages, fruit flavored milk tea, tea soda, etc.) and packaging methods. However, the preparation process of tea extract using tea as raw material is basically the same.

At the same time, tea drinks also have a common characteristic - that is, water is the main component of tea drinks, and its quality has a significant impact on tea drinks. Generally speaking, the plasma of calcium, magnesium, iron, and chlorine in water affects the color and taste of tea soup, causing the tea beverage to become cloudy and form tea milk. When the iron ion content in water exceeds 5ppm (5 parts per million), the tea soup will appear black and have a bitter taste; When the chloride ion content is high, it can cause the tea soup to have a putrid odor. Plant tannins in tea can react with various metal ions and generate various colors. So tap water cannot be directly used to produce tea beverages. To produce high-quality tea drinks, it is necessary to use purified water with ion removal - pH values between 6.7-7.2, iron ions less than 2ppm, and chemical substances with permanent hardness less than 3ppm.

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