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Effect of an Aqueous Chlorine Dioxide Generator and Effect on Disinfection of Fresh Fruits and Vegetables by Immersion Washing  

Park, Kee-Jai (Korea Food Research Institute)
Jeong, Jin-Woong (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Jang, Jae-Hee (Korea Food Research Institute)
Park, Hee-Joo (Duzone ENT)
Publication Information
Food Science and Preservation / v.15, no.2, 2008 , pp. 236-242 More about this Journal
Abstract
We investigated the optimum concentration of a $NaClO_2$ solution and the amount of gaseous $Cl_2$ for production of high yield and purity of aqueous $ClO_2$ by use of a gaseous chlorine-chlorite $ClO_2$ generator. This system produced lower concentrations of chlorine dioxide and is applicable for direct-use in food processing as a cleaner and sanitizer. The concentration of $NaClO_2$ solution and the amount of gaseous $Cl_2$ 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 $NaClO_2$ solution and with the amount of gaseous $Cl_2$. The optimum concentration of $NaClO_2$ solution and amount of gaseous $Cl_2$ were 0.1% and 900 g/hr respectively. $ClO_2$ 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 $ClO_2$ were 97.0% and 96.0% respectively. Immersion-cleaning experiments showed that this protocol decreased the level of CFU/g by $10^3$- to $10^4$-fold, with a similar effect on fruit.
Keywords
chlorine dioxide; production efficiency; disinfection effect; immersion washing;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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