이산화염소수 생성기의 생성효율 및 과？채류에 대한 침지 세정 살균효과
Effect of an Aqueous Chlorine Dioxide Generator and Effect on Disinfection of Fresh Fruits and Vegetables by Immersion Washing
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We investigated the optimum concentration of a NaClO2 solution and the amount of gaseous Cl2 for production of high yield and purity of aqueous ClO2 by use of a gaseous chlorine-chlorite ClO2 generator. This system producedlower concentrations of chlorine dioxide and is applicable for direct-use in food processing as a cleaner and sanitizer. The concentration of NaClO2 solution and the amount of gaseous Cl2 was varied from 0.01-0.1% and 100-1,000 g/hr, respectively. The concentrations of chlorite, chlorate, FAC (free available chlorine), and chlorine dioxide that were produced increased with increasing concentration of NaClO2 solution and with the amount of gaseous Cl2. The optimum concentration of NaClO2 solution and amount of gaseous Cl2 were 0.1% and 900 g/hr respectively. ClO2 and FAC produced at these concentrations were 882.0 ppm and 8.0 ppm, with no detection of chlorite and chlorate. The yield and purity of ClO2 were 97.0% and 96.0% respectively. Immersion-cleaning experiments showed that this protocol decreased the level of CFU/g by 103- to 104-fold, with a similar effect on fruit.
Abstract
We investigated the optimum concentration of a NaClO2 solution and the amount of gaseous Cl2 for production of high yield and purity of aqueous ClO2 by use of a gaseous chlorine-chlorite ClO2 generator. This system producedlower concentrations of chlorine dioxide and is applicable for direct-use in food processing as a cleaner and sanitizer. The concentration of NaClO2 solution and the amount of gaseous Cl2 was varied from 0.01-0.1% and 100-1,000 g/hr, respectively. The concentrations of chlorite, chlorate, FAC (free available chlorine), and chlorine dioxide that were produced increased with increasing concentration of NaClO2 solution and with the amount of gaseous Cl2. The optimum concentration of NaClO2 solution and amount of gaseous Cl2 were 0.1% and 900 g/hr respectively. ClO2 and FAC produced at these concentrations were 882.0 ppm and 8.0 ppm, with no detection of chlorite and chlorate. The yield and purity of ClO2 were 97.0% and 96.0% respectively. Immersion-cleaning experiments showed that this protocol decreased the level of CFU/g by 103- to 104-fold, with a similar effect on fruit.
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