How to Process Baby Carrots in Chlorine

As a root vegetable, carrots grow underground therefore it's necessary to thoroughly clean them once harvested. But obviously when bleach is involved in what you're consuming, you want to be sure it's used safely. The amount of chlorine used to kill any dangerous bacteria should be far less than the chlorine level in normal tap water. The white film that coats baby carrots has nothing to do with chlorine; in fact, the carrot is just drying out naturally.

Chlorine
Purified water
Centrifugal dryer (optional)

Instructions

How to Process Baby Carrots in Chlorine
- 1
  The chlorine used to disinfect baby carrots is usually a sodium hypochlorite also known as chlorine bleach. Used as a disinfectant and antimicrobial in various industries, it's made by mixing a sodium hydroxide solution, also known as caustic soda or lye, with basic chlorine gas. All of these chemicals are made from sodium chloride, better known as salt.
- 2
  The water in which you wash baby carrots should have a pH balance between 6.0 and 7.0. The concentration of chlorine in this water should be minuscule - between 100 and 150 parts per million. The carrots should not remain in chlorinated water for longer than five minutes.
- 3
  Once the carrots are removed from the water, they must be rinsed with drinkable, chlorine-free water. After thoroughly washing the carrots, you can use a centrifugal dryer to dry the carrots, then bag and refrigerate them.

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