Industrial & Process Water

For the fighting of slime in the paper industry, for the treatment of scrubber water in dairies and also for the disinfection of wash water used for vegetables, fruit and poultry.

Chlorine dioxide is considered a very effective reagent for disinfection, oxidation and deodorization. It has a higher oxidising reduction potential than chlorine and can achieve destruction of substances like bacteria, spores and viruses which are not attacked by chlorine.

Unlike chlorine chlorine dioxide does not react with ammonia to form chloramines.

The formation of undesirable or harmful trihalomethanes and AOX is also avoided by the use of chlorine dioxide.

Unpleasant odours and tastes found in water such as phenols, algae or products resulting from their decomposition are oxidised and reduced to neutral by chlorine dioxide.

Chlorine dioxide is very persisting in water. After the oxidation process a residual can be maintained over an extended period of time.

The recently developed chlorine dioxide generator DIOX is capable of producing on site in batch operation smallest quantities of chlorine dioxide. The advantage of this process is that no undesired chlorate is formed in the reactor while the unit is switched off. Therefore the preferred use of this generator are applications where smallest quantities of chlorine dioxide per day are required e.g. in breweries, small potable water pumping stations and in the food industry.

For some process waters the addition of chemicals for disinfection (chlorine, chlorine compounds, chlorine dioxide) is not permitted or suitable. In such cases disinfection is carried out by UV irradiation.

The metering, analysing and control equipment as well as UV disinfection systems can be looked up in the chapter on potable water , with some exceptions (e.g. cooling water).