Nanobubbles improve water quality, combat pathogens and reduce Food Safety risks without chemicals
Curtail food safety risk with the oxidizing power of nanobubble technology for postharvest food processing
Arm your post-harvest food processes against contaminants and eliminate residue on your food product with nanobubble technology. The solution, backed by decades of engineering and research from Virginia Tech University, reveals that nanobubble technology improves water quality and reduces harmful pathogens and bacteria, with minimal or no use of harsh chemicals. Moleaer’s nanobubbles combat and reduce potential contaminants, equipping post-harvest processing facilities with an extra layer of food safety protection.
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Moleaer’s nanobubble technology not only minimizes spoilage, but it also improves water quality, allowing for water reuse. Nanobubble technology is a safer alternative to conventional chemical solutions that leave residuals in food processing water and product surfaces. Nanobubbles leave no residuals. Better processing water leads to resource-efficient irrigation with minimal to no reliance on chemicals or costly UV light.
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Maintain a high performance Clean-In-Place system through nanobubble technology by reducing biofilm growth through nanobubble oxidation. This proven technology empowers food processors to maintain clean, clear and safe post-harvest processes with minimal reliance on chemicals or time-consuming maintenance. Nanobubbles improve resource efficiency by optimizing water and antimicrobial use, and time-savings.
Speak to one of our experts to learn how food processors are using nanobubbles to reduce product waste, improve water quality and combat contaminants without relying on costly, chemical solutions or energy-intensive UV light.
