Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimum Processing Conditions for Pesticides Removal in Mandarine Orange Peel by Ultraviolet Rays and Photocatalytic Materials

자외선과 광 촉매제를 이용한 감귤껍질 농약제거공정의 최적화

  • Received : 2010.11.22
  • Accepted : 2011.01.31
  • Published : 2011.02.28
⟨ Previous Next ⟩

Abstract

UV-C and -B types of lamps, and $H_2O_2$ as a photocatalytic material were applied to optimize processing conditions for pesticides removal in Mandarine orange peel. Factors to affect the removal of pestrcides were arranged as a function of irradiation temperature, irradiation time, and $H_2O_2$ spray concentration. The optimum processing conditions for the chloropyrifos and the EPN removals in Mandarine orange peel were irradiation time of 60 min, irradiation temperature of $45^{\circ}C$ and $H_2O_2$ spray concentration of 1000 ppm. However, the optimum processing conditions for methidathion removal were 60 min of irradiation time, $40^{\circ}C$ of irradiation temperature and 1000 ppm of $H_2O_2$ spray concentration. The residual percentages of chloropyrifos, EPN and methidathion were 46, 49 and 28% after above irradiation processing, respectively.

UV-C와 -B type의 lamp를 이용한 혼합 자외선(UV)조사의 조사시간, 조사온도 및 광 촉매제인 $H_2O_2$의 분사농도변화를 이용하여 감귤껍질에 부착되어있는 농약을 제거하기 위한 공정의 최적화를 이루고자 하였다. Chloropyrifos에 대한 독립변수들의 영향력은 조사온도가 가장 컸으며 그 다음 조사시간, $H_2O_2$ 분사농도 순 이었다. Methidathion은 조사시간이 가장 컸으며 조사온도, $H_2O_2$ 분사농도 순으로 나타났다. EPN은 조사온도와 조사시간이 비슷하게 나타났고 $H_2O_2$ 분사농도가 가장 작았다. UV감귤껍질의 농약 잔존량이 가장 작게 나타난 처리조건으로 chloropyrifos와 EPN에 대한 최적조건으로는 조사시간 60분, 조사온도 $45^{\circ}C$, $H_2O_2$ 분사농도 1000 ppm으로 나타났다. 반면에 methidathion의 경우에는 최적조건으로는 조사시간 60분, 조사온도 $40^{\circ}C$, $H_2O_2$ 분사농도 1000 ppm으로 나타났다. 최적공정조건에서 chloropyrifos, methidathion 및 EPN의 잔존 량은 조사 전의 각각 46, 49 및 28% 수준이었다.

Keywords

Acknowledgement

Supported by : 한국학술진흥재단

References

  1. Cantos E, Espin JC, Tomas BFA. 2002. Post harvest stilbeneenrichment of red and white table grape varieties using UV-C irradiation pulses. J. Agr. Food Chem. 50: 6322-6329. https://doi.org/10.1021/jf020562x
  2. Giuntini D, Graziani G, Lercari B, Fogliano V, Soldatini GF, Ranieri, A. 2005. Changes in carotenoid and ascorbic acid contents in fruits of different tomato genotypes related to the depletion of UV-B radiation. J. Agr. Food Chem. 53: 3174-3181. https://doi.org/10.1021/jf0401726
  3. Jagal SA, Han YS, Kim SA. 2000. Organophosphorus pesticides removal effect in rice and Korean cabbages by washing and cooking. Korean J. Soc. Food Sci. 16: 410-415.
  4. Kang HJ, Duk CJ, Kim KJ, Seo JS, Byun MW. 2003. Physical activities of citrus peel extracts by different extraction methods and gamma irradiation. Korean J. Food Preserv. 10: 388-393.
  5. Kim JH, Oh YK, Park BY. 1999. Residue of organophosphorus pesticides in the coastal environment on the Cheju island. J. Korean Environ. Sci. Soc. 8: 503-507.
  6. Kim YK, Koh JS, Huh YH, Ko YH. 1999. Growth-inhibitory effects of citrus oils and synthetic agricultural fungicides on molds isolated from purified citrus fruits. J. Korean Soc. Agric. Chem. Biotechnol. 42: 356-360.
  7. Kim YK, Lee MG, Lee SR. 1997. Elimination of fenitrothion residues during dietary fiber and bioflavonoid preparations from mandarin orange peels. Korean J. Food Sci. Technol. 29: 223-229.
  8. Kwon YJ, Lee MG, Lee SR. 1997. Removal of phenthoate residues during the preparation of dietary fiber and bioflavonoid from Mandarin peels. J. Food Hyg. Safety. 12: 39-46.
  9. Lee HM, Han JY, Yoon EK, Kim HM, Hwang IG, Choi DM, Lee KB, Won KP, Song IS, Park SE, Shin DC. 2001. Cumulative risk assessment of organophosphorus pesticides in the diet. J. Food Hyg. Safety. 16: 21-26.
  10. Lee MG. 1999. Computation of residue limit of organophosphorus pesticides in functional foods from citrus fruit peels. Korean J. Environ. Agric. 18: 349-354.
  11. Park HO, Oh HS, Yoon S. 2001. The changes of vit. $D_2$ and vit. $B_2$ contents according to ultraviolet rays and cooking methods of mushrooms. Korean J. Dietary Culture 16: 463-469.
  12. Park YG, Kim HJ. 2004. Effect of ozone and UV treatment of ground water on the quality of wine. Korean J. Food Sci. Technol. 36: 255-261
  13. SAS. 1993. SAS/INSIGHT User's Guide. Version 6. SAS Institute Inc., Cary, USA.
  14. Song HN, Lee DG, Han SW, Yoon HK, Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J. Food Cookery Sci. 21: 662-668.
  15. Torres CM, Pico Y, Redondo MJ, Manes J. 1996. Matrix solid-phase dispersion procedure for multiresidue analysis in orange. J. Chromatogr. A 719: 95-103. https://doi.org/10.1016/0021-9673(95)00467-X
  16. USEPA. 2003. Ultraviolet disinfection guidance manual. EPA/815/D-03/007
  17. Wanasun dara, P.K.J.P.D., Shahidi F. 1996. Optimization of hexametaphosphate- assisted extraction of flaxseed proteins using reponse surface methodology. J. Food Sci. 61:604-607 https://doi.org/10.1111/j.1365-2621.1996.tb13168.x
  18. Yun HK, Kim YC, Kim KY, Seo TC, Lee JW. 2002. Effect of UV-B irradiation on the growth and antioxidant contents of some leaf vegetables. Kor. J. Hort. Sci. Technol. 20: SUPPL. 1