Operators of fresh produce packhouses are continually looking for ways to improve efficiency, reduce operating costs and maintain product quality. This case study examines how a large Australian fruit packhouse uses Swan water analysers within its automated processing facility to support reliable disinfection and water quality control.
Packhouse Water Quality
Process water is used throughout packhouse operations to cool, clean and transport produce between different stages of the packing process. To protect consumer health and product quality, disinfectants are added to the water to control potentially harmful microorganisms before the produce reaches supermarkets and grocery stores.
At an established fruit-growing, picking and packing operation in Victoria, chlorine and hydrogen peroxide are used during the primary disinfection stages. Chlorine dioxide (ClO2) is then applied during the final disinfection rinse.
This case study focuses on the monitoring of ClO2 in the final rinse water. When correctly applied, chlorine dioxide is an effective disinfectant for controlling bacterial, fungal and viral contamination on fresh produce. It can also help limit the formation of biofilms within process equipment.
ClO2 is well suited to fresh produce applications because it can provide effective disinfection without adversely affecting the taste, odour, appearance or nutritional quality of the produce when maintained at the appropriate concentration.
Accurate dosing, control and monitoring are essential. Too little ClO2 may result in inadequate disinfection, while excessive concentrations may damage produce or processing equipment, increase chemical consumption and create unnecessary discharge concerns.
Chlorine Dioxide Monitoring
In 2022, the packhouse introduced new automation technology that included a chlorine dioxide disinfection system fitted with four Swan AMI Codes-II water analysers.
Installed at the final wash and rinse stations throughout the processing facility, the analysers continuously monitor disinfectant concentrations in the process water. This gives operators the real-time information they need to maintain effective and consistent disinfection.
Monitor AMI Codes-II at an Australian Fruit Packhouse
AMI Codes-II at an Australian Fruit Packhouse
The AMI Codes-II is a complete online monitoring system for the continuous measurement of chlorine dioxide and other disinfectants in water.
A key feature of the analyser is its automatic zero measurement, which supports accurate and reproducible results by regularly compensating for background signals. An optional cleaning module also helps reduce fouling and minimise routine maintenance requirements in challenging water conditions.
For the team at this Australian packhouse, the AMI Codes-II analysers have become an important part of maintaining an efficient and controlled produce-washing process.
Since the analysers were installed, the team has found chlorine dioxide monitoring straightforward, reliable and safe. They have also reported no corrosion of their valuable stainless steel processing equipment, indicating that disinfectant concentrations are being effectively controlled.
Real-time monitoring allows operators to identify changes in ClO2 concentration and take corrective action promptly when required. This helps prevent underdosing or overdosing, reduces chemical waste and supports consistent product safety.
Digital recording of the measurement data also makes it easier to review performance, identify trends and demonstrate that disinfectant concentrations have remained within the required operating range.
Reliable and accurate chlorine dioxide monitoring gives the packhouse team confidence in its disinfection process. It also provides clear records that support quality assurance, operational efficiency and consumer confidence in the finished product.
AMI Codes-II Analysers installed in the fruit packhouse
