Washing raw materials
Before conditioning the raw material, it must be cleaned. For fruits and vegetables, this process is carried out by washing in potable water, either by immersion or spraying, with or without the addition of sanitizing agents depending on the type of product and microbial load. Remember that if any sanitizing agent is used, it must be rinsed off afterward.
Calculation in the sanitization stage
We have a bottle of commercial sodium hypochlorite with a label indicating a concentration of 37 g/L of active chlorine. For the fruit washing process, the quality protocol requires preparing a 20-liter immersion bath with a final disinfectant concentration of 50 ppm (parts per million).
Question: What volume of commercial sodium hypochlorite (in milliliters) should be added to the 20 liters of solution to reach the desired concentration?
Enter the result in mL.