Chlorine dioxide is an effective disinfectant that removes pathogens, but also minimizes the production of disinfection by-products (DBPs).
There are numerous methods for measuring chlorine dioxide. Our Kemio technology provides precise and accurate results up to 50 mg/L. Our sensor method has been designed specifically for food and beverage applications.
This is dependent on the application for which you are using the chlorine dioxide as a sanitizer. Other factors to consider include the organic matter, the type of produce, and the contact time. Levels can range from as low as 0.1 mg/L to over 25 mg/L.
A potential issue for chlorine dioxide is the formation of the DBP chlorate and chlorite. However, there are methods of chlorine dioxide generation that seek to minimise these DBP. Kemio Technology measures chlorine dioxide, free chlorine and chlorite.
Kemio technology offers significant advantages compared to alternative techniques for sanitizer control in food and beverage. Unlike traditional methods, Kemio has no user subjectivity and minimal user input which minimizes potential operator errors and variation in results.