Any inherent technological stages, and in particular food, the production – disinfection and cleaning. These two processes are closely related. Disinfectants used for disinfection of various surfaces and Prevention of infection by microbes food. Detergents are used to remove impurities of chemical origin. With the right as washing removes virtually 100% of dirt and bacteria. Follow disinfection bring that percentage up to 100%. Effective disinfectants must have low toxicity, broad spectrum antimicrobial activity, ease of use, versatility and long-term storage of concentrates and working solutions. There are some basic rules and criteria for the selection of disinfectants: 1.

Disinfectant must be corrosive (or slightly) low toxicity. Current disinfectant must not cause corrosion of metals and other damaging materials that are part of the equipment to maintain activity in the presence of organic substances, not to toxic and allergic effects. 2. Disinfectants should be of high quality, diverse and focused. The main objective for disinfectants – creating an effective, reliable protection from infections.

3. Disinfectant should be feasible. In the current economic conditions, reductions in the costs of industrial plants, food manufacturing, meat and dairy products, beverages itp, ceases sharply the question of cost and quality of disinfectants used to clean equipment. Typically, the best solution and the solution is to use multi-purpose cleaning and disinfectants. It is therefore necessary to choose fast, reliable and effective against yeast, bacteria, viruses, fungi, and spores. Detergent properties of disinfectants are to remove liquid and solid contaminants from the surface and transfer them to the washing liquid in the form of solutions. Detergent action is manifested in the complex processes of interaction of pollution, cleaning mediums and surfaces. The main phenomena determining detergent action, are the processes of physical and chemical adsorption, wetting, emulsification, foaming and stabilization. To obtain the desired effect of disinfection must be followed carefully prepare and use of disinfectants.

According to the principle of the spark gaps are divided into unmanaged and managed. Contact information is here: Daniel E Straus. In unmanaged dischargers breakdown occurs at a certain voltage values, depending on the design of the device. In managed – in a certain range of voltages at a pulsed voltage on the gate electrode. The advantages of spark gaps: no heat, virtually instantaneous willingness to work High reliability, small size and weight, Simple design and technology production. Disadvantages spark gaps: For tripping devices to the high value of the transmitted voltage (kV), which results in damage to the equipment being protected.

The intensity of the spark occurring in the while conducting state, often causes interference and leads to a malfunction of nearby electrical equipment. Residual currents lead to disruptions in power and, therefore, unpredictable in the equipment. Parallel Connection of varistors. Varistor Eng. varistor, from vari (able) – ac and (resi) stor – resistor, a semiconductor resistor, the electrical resistance (conductivity), which does not vary linearly and equally under the influence, both positive and negative voltage. For the manufacture of varistors used powdered silicon carbide (semiconductor) and a binder (clay, water glass, paints, resins, etc.) are pressed into shape and sintered it at a temperature of about 1700 C.

Then the sample surface metallized and soldered to its findings. Low-voltage varistors are made on the operating voltage of 3 to 200 V and current of 0,1 mA to 1 A; High-on voltage to 20 kV. Advantages: Varistors have a negative temperature coefficient of resistance, able to withstand considerable electrical overload Easy and cheap, have high reliability, low inertia (limiting the operating frequency to 500 ).