Kelly,
Strongly urge you contact IARW (International Assoc, Refrigerated
Warehouses) and their scientific division WFLO (World Food Logistics Org)
formerly TRREF at:
www.iarw.org <http://www.iarw.org/>
on behalf of the client company. (I am assuming they are a member).
If these folks don't know it, it ain't known.
Jon
jonmcgraw@seafreeze.com <mailto:jonmcgraw@seafreeze.com>
-----Original Message-----
From: Surefish Dutch Harbor [mailto:sfdutch@arctic.net]
Sent: Sunday, February 13, 2000 10:34 AM
To: seafood@ucdavis.edu
Subject: Ammonia Problem
Dear listers,
I have a colleague who is in dire need of assistance with the following:
A refrigeration line blew leaking ammonia into the water system of a surimi
processing factory. On a contaminated belt and inside a piece of machinery,
he found a hard white 'pasty' substance which was not easily removed (came
off with scraping). He drained, flushed, and refilled the water tanks, but
he is not convinced that the ammonia is completely removed. He is getting
pH's on his distilled water between 9.2 to 9.5. His concerns are as follows:
-* What will neutralize the ammonia
-* How can he be sure the ammonia is removed from the water
-* What could the white 'pasty' substance be and might it be within the
piping
-* If it is within the piping, will it continue to be picked up in the water
flow, contaminating further
-* What will the ammonia do to the surimi
-* What, if any, levels of ammonia are safe (i.e., if there is ammonia in
the water used to process surimi)
Any insight would be most appreciated.
Best regards,
Kelly
Surefish
Dutch Harbor Office
(907) 581-4904 ph
(907) 581-3459 fax
sfdutch@arctic.net
This archive was generated by hypermail 2b29 : Mon Feb 14 2000 - 14:34:32 PST