Peracetic acid
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Zephiacus
Peracetic acid
Just found out that I have access to large quantities of this stuff at work, any advice on how to use rather than dilute to about 2% and use like starsan?
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Scotty
Re: Peracetic acid
do you know the solution %? I use the 5% solution and dilute to a ratio of 1 to 100 which I swill around the FV and then discard. I make a fresh batch everytime.
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Blackaddler
- Under the Table
- Posts: 1326
- Joined: Thu Jun 11, 2009 9:28 am
- Location: Addlestein, Surrey
Re: Peracetic acid
Peracetic is very good, but requires careful handling and storage.
See a couple of earlier threads, here and here.
See a couple of earlier threads, here and here.
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kane
Re: Peracetic acid
I've recently bought some more peracetic acid. I think i remember rob (TMM) used to suggest 3-5ml into 250ml?
However reading the various no rinse requirements across the web (usually american FDA related stuff), it seems to suggest a no rinse solution should be made of 80ppm for washing fruit vegetables or otherwise generally in the range 100-200ppm.
The 5ml into 250ml of 5% solution would appear to give a concentration of 1000ppm (if i got the numbers right).
Should i carry on with this, or should I use 0.5ml in 250ml instead (giving 100ppm)?
i.e. Is there a reason for the suggested increased concentration - e.g. harder to kill wild yeasts, less contact time ...etc?
I know it will break down into harmless components anyway given enough time, but if i can get away with using less then ...why not?
Cheers,
Kane
However reading the various no rinse requirements across the web (usually american FDA related stuff), it seems to suggest a no rinse solution should be made of 80ppm for washing fruit vegetables or otherwise generally in the range 100-200ppm.
The 5ml into 250ml of 5% solution would appear to give a concentration of 1000ppm (if i got the numbers right).
Should i carry on with this, or should I use 0.5ml in 250ml instead (giving 100ppm)?
i.e. Is there a reason for the suggested increased concentration - e.g. harder to kill wild yeasts, less contact time ...etc?
I know it will break down into harmless components anyway given enough time, but if i can get away with using less then ...why not?
Cheers,
Kane