• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.31 no.4
• /
• pp.49-57
• /
• 1999

In CLO2 delignification and bleaching process, formation of chlorate corresponds to a loss of 20-36% of the original CKO2 charge. Because chlorate is inactive and harmful to environmental, it will be of benefit to find methods that can reduce the formation of chlorate during chlorine dioxide bleaching. Chlorate is mainly formed by the reaction HCIO +ClO2 $\longrightarrow$H+ + Cl_ +ClO3-2 On the other hand, AOX in chlorine dioxide bleacing is formed also due to the in-situ produced hypochlorous acid. THus both AOX and chlorate could be reduced by addition of hypochlorous acid. Some paper son the reduction of AOX by additives appeared , but systematic data on chlorate reduction as well as pulp and effluent properties are not available. THus this paper of focused on the effects on the reduction of chlorate and chlorine dioxide bleachability. The additives, fulfamic a챵, AMSO, hydrogen peroxide, oxalic acid were found to eliminate chlorine selectively in chlorine and chlorine dioxide mixture.However, when they were added to bleaching process, sulfamic acid and DMSO showed significant reduction of chlorate formation but hydrogen peroxide and oxalic aicd did not, and significant amount ofhydrogen peroxide was found resided in the bleaching effluent , In addition, sulfamic acid and DMSO decreased the bleaching end ph values while hydrogen peroxide and oxalic acid did not, which also indicated that hydrogen peroxide and oxalic acid were ineffective. The difference might be ascribed to the competitives of hypochlorous acid with lignin, chlorite (CKO2) and additives. Sulfamic acid and DMSO showed better pulpbrightness development but less alkaline extraction efficiency than hydrogen peroxide , oxalic acid and control, which means that insitu hypochlorous acid contributes to the formation of new chromophore structures that can be easily eliminated by alkaline extraction. DMSO decreased the delignification ability of chlorine dioxide due to the elimination of hypochlorous acid, but sfulfamic acid did to because the chlroinated sulfamic acid had stable bleachability. In addition, sulfamic acid, and SMSO shwed decreased color and COD of bleaching effluents, hydrogen peroxide decreased effluent color but not COD content, and oxalic acid had no statistically significant effects. No significant decreases of pulp viocosity were found except for hydrogen peroxide. Based on our results , we suggest that the effectiveness of hydrogen peroxide on the reduction of AOX in literature might be explained by other mechanisms not due to the elimination of hypochlorous acid , but to the direct decomposition of AOX by hydrogen peroxide.

• Journal of Microbiology and Biotechnology
• /
• v.27 no.2
• /
• pp.219-225
• /
• 2017

An aqueous chlorine dioxide ($ClO_2$) treatment combined with highly activated calcium oxide (CaO) and mild heat was tested for inactivating naturally existing bacteria and Escherichia coli O157:H7 inoculated on fresh-cut kale. Kale samples were treated with different concentrations of $ClO_2$ (10, 30, and 50 ppm), CaO (0.01%, 0.05%, 0.1%, and 0.2%), and mild heat ($25^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$, and $65^{\circ}C$) as well with combinations of 30 or 50 ppm $ClO_2$ and 0.2% CaO at $55^{\circ}C$ for 3 min. An increasing concentration of $ClO_2$ and CaO significantly reduced the microbial population compared with the control. In addition, mild heating at $55^{\circ}C$ elicited greater microbial reduction than the other temperatures. A combined treatment of 50 ppm $ClO_2$ and 0.2% CaO at $55^{\circ}C$ reduced the population of naturally existing bacteria on kale by 3.10 log colony forming units (CFU)/g, and the counts of E. coli O157:H7 were below the detection limit (1 log CFU/g). In addition, no significant differences in the Hunter color values were evident in any treatment during storage. Therefore, a combined treatment of $ClO_2$ and active CaO at $55^{\circ}C$ can be an effective sanitizing method to improve the microbiological safety of fresh-cut kale without affecting its quality.

• Journal of Digital Convergence
• /
• v.15 no.6
• /
• pp.339-344
• /
• 2017

In this study, microorganisms were isolated from nosocomial environment and are identified by biochemical analysis as the part of biochemical and technical convergence. Microorganisms were collected at intense care unit of general hospital located in Pyeongtak (2014.11.28. - 2014. 11. 30). Using a VITEK2 equipment of biochemical approaches, eleven microorganisms e.g., Micrococcus luteus (or M. lylae), Granulicatella adiacens (M. luteus or M. lylae), Staphylococcus caprae, Sphingomonas paucimobilis, Kocuria kristinae, G elegans, Aerococcus viridans (or Staphylococcus arlettae), Methylobacterium spp., Dermacoccus nishinomiyaensis (or Kytococcus sedentarius), Kocuria kristinae (or M. luteus, M. lylae), Pseudomonas oryzihabitans were identified. And then identified bacteria plates were applied with a plastic stick, so called with "FarmeTok (medistick/Puristic) to produce ClO2. ClO2-releasing plastic stick showed the very strong inhibition of bacterial growth with about 99.9%. There were no bacterial colonies on the ClO2-incubated plate. Taken together, it is suggested that chlorine dioxide should be very strong inhibitor to microorganisms of nosocomial infections.

• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.1013-1017
• /
• 2009

The effects of aqueous chlorine dioxide ($ClO_2$) or fumaric acid treatment on the reduction of microbial populations in hot pepper, ginger, and carrot, were investigated. Hot pepper, ginger, and carrot were treated with 5, 10, or 50 ppm of $ClO_2$, or 0.1, 0.3, or 0.5%(v/v) fumaric acid solution for 5 min. Aqueous $ClO_2$ or fumaric acid treatment significantly decreased the populations of both total aerobic bacteria, and yeasts and molds. In particular, 50 ppm $ClO_2$ treatment of hot pepper reduced total aerobic bacteria and yeast and mold levels, by 1.52 and 1.81 log CFU/g, respectively, whereas 0.5% (v/v) fumaric acid treatment eliminated all aerobic bacteria and all yeasts and molds. In addition, 50 ppm $ClO_2$ treatment of ginger reduced the populations of total aerobic bacteria, and yeasts and molds, by 0.53 and 0.92 log CFU/g, respectively, and 0.5% (v/v) fumaric acid treatment also decreased total aerobic bacteria, and yeast and mold levels, by 1.44 and 1.28 log CFU/g, respectively. With carrots, 50 ppm $ClO_2$ treatment decreased total aerobic bacteria, and yeasts and molds, by 1.76 and 2.22 log CFU/g, whereas 0.5% (v/v) fumaric acid treatment reduced the levels of these microorganisms by 1.94 and 1.73 log CFU/g, respectively. These results indicate that aqueous $ClO_2$ or fumaric acid treatment is useful for reducing microbial populations in hot peppers, ginger, and carrots.

• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.871-876
• /
• 2013

The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon) treated with $ClO_2$ (chlorine dioxide) concentration (10, 15, 20, 25 and 30 ppm), washing time (30, 60 and 90 sec) and multiple proportion (x1, x2, x3 and x4). The seven groups were divided into control (Omija without washing water treatment), W-T (Omija treated by tap water ($20{\pm}1^{\circ}C$) for 30 seconds), $ClO_2$-10 (Omija treated by 10 ppm $ClO_2$), $ClO_2$-15 (Omija treated by 15 ppm $ClO_2$), $ClO_2$-20 (Omija treated by 20 ppm $ClO_2$), $ClO_2$-25 (Omija treated by 25 ppm $ClO_2$), $ClO_2$-30 (Omija treated by 30 ppm $ClO_2$), and then they were detected number of total aerobic bacteria, yeast and mold. The rate of inactivation was found, for microorganisms of total aerobic bacteria, yeast and mold, to increase with a increase of $ClO_2$ treatment concentration and multiple proportion. No total aerobic bacteria, yeast and mold in $ClO_2$-30 sample treated for 30 sec, $ClO_2$-15 treated for 60 sec and $ClO_2$-10 treated for 90 sec were detected, and in $ClO_2$-30 Omija with multiple proportion ${\times}1$ (Omija : 30 ppm $ClO_2$ solution ratio was 1:1 (w/w)), $ClO_2$-20 with ${\times}2$ (Omija : 20 ppm $ClO_2$ solution ratio was 1:2 (w/w)) and $ClO_2$-15 with ${\times}4$ (Omija : 15 ppm $ClO_2$ solution ratio was 1:4 (w/w)) respectively.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
• /
• 2000.11a
• /
• pp.15-21
• /
• 2000

In chlorine dioxide delignification and bleaching the formation of chlorate is undesirable because it does not react with lignin and is harmful to the environment. Chlorate is mainly formed from the in-situ generated hypochlorus acid which is also the main reason for AOX formation. In previous literature scavengers of hypochlorous acid such as sulfamic aicd, DMSO, and hydrogen peroxide have been added to bleaching stages to reduce AOX formation but less attention has been paid to chlorate reduction. This paper thus focuses on the reduction of chlorate content caused by the following additives, sulfamic acid, DMSO, hydrogen peroxide, and oxalic acid. The results show that only sulfamic acid and DMSO reduce chlorate formation under our chlorine dioxide prebleaching conditions. Results by UV spectroscopy and pH adjustment show that scavengers react with hypochlorous acid much faster than with chlorine. Hydrogen peroxide and oxalic acid react with HClO/$Cl_2$much slower than DMSO and sulfamic acid do. The reason for the ineffectiveness of hydrogen peroxide and oxalic acid is ascribed to their slow reaction rates with HClO compared to that of chlorate formation. The fact that only 30-35% of the chlorate can be reduced by sulfamic acid and DMSO when charged in same mole ratio to chlorine dioxide, suggested that the reaction rate of DMSO and sulfamic acid with hypochlorous aicd are of the same magnitude as that of chlorate formation.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.654-661
• /
• 2013

The current research is designed to analyze sterilization effects on mulberries in terms of storage temperature and storage period after treating with tap water (TW), electrolyzed water (EW) and aqueous chlorine dioxide ($ClO_2$). The treated $ClO_2$ concentrations are 10, 50, 100 and 200 ppm. In each concentration, the mulberries are soaked for 30 seconds respectively. The sterilization effects are being compared at room temperature ($25^{\circ}C$) and at $4^{\circ}C$, respectively. And the enzyme activity related to quality is also being investigated and analyzed about for browning inhibition effects. Microbial sterilizing power increases more in treating plots with EW and $ClO_2$ than treating plot with TW. Futhermore sterilizing power of $ClO_2$ increased sharply on high concentration treatment plot as well. Sterilization effects of $ClO_2$ during storage time are better at cold temperature. Pictures taken from scanning electron microscope reveal that there are no microbes in sterilizing solutions treatment plots. From measurement of the enzyme activity, it is concluded that activities decrease more in sterilizing solutions treatment plots as comparing with TW treated plot during the time. The amount of total polyphenolics decrease with the time passing and EW and $ClO_2$ treatment shows less contents than TW treatment. Thus, EW and $ClO_2$ treatment of mulberris are considered as method to improve safety by reducing total plate count and to contribute to quality maintenance and to extend storage time.

• Journal of fish pathology
• /
• v.18 no.2
• /
• pp.179-185
• /
• 2005

In Vitro hemolysis and methemoglobin (MetHb) formation in olive flounder rythrocytes were investigated using potassium permanganate ($KMnO_4$) ranging from 2 to 250 ppm, stabilized chlorine dioxide ($S-ClO_2$)ranging from 3.13 to 400 ppm, formalin (37% formaldehyde) ranging from 31.3 to 2,000 ppm and copper sulphate ($CuSO_4$) ranging from 0.04 to 5 ppm. Remarkable hemolysis was found to be induced at $KMnO_4$ concentrations of 31.3-250 ppm and $CuSO_4$ concentrations of 0.63-5 ppm. On the other hand, MetHb formation could not be found at the same treatment concentrations. It is suggested that the cell-damaging system of $KMnO_4$ may be similar from that of $CuSO_4$ in the erythrocytes of olive flounder. Remarkable hemolysis and MetHb formation were found to be induced at $S-ClO_4$ concentrations of more than 25 ppm and 6.25 ppm, respectively. Only $S-ClO_2$ showed both hemolysis and MetHb formation among the chemicals used in the present study. Formalin did not provoke hemolysis at the highest concentration of 2,000 ppm but induced MetHb formation at ranging from 250 to 2,000 ppm. These findings reveal that the mechanism involved in formalin-induced cell-damaging effects differs from that induced by $S-ClO_2$ to olive flounder erythrocytes compared with $KMnO_4$ and $CuSO_4$.

• Journal of the Korean GEO-environmental Society
• /
• v.13 no.4
• /
• pp.5-11
• /
• 2012

Acid mine drainage (AMD) is one of the most severe environmental problem that results from the oxidation of pyrite $(FeS_2)$ and various other metal sulfides. In this study, the influence of microorganism was tested on the process where AMD was released and the method to inhibit AMD generated by microorganisms at abandoned mine area. The activity and growth rate of Acidithiobacillus ferrooxidans and Acidithiobacillus thiooxidans, common microorganisms affecting AMD occurrence, were measured. Chlorine dioxide $(ClO_2)$, NaCl, or surfactant (ASOR-770) was used as an inhibitor for working on activity and growth of microorganism. Among the three inhibitors, 10ppm of chlorine dioxide was the most effective inhibitor for AMD control due to the reduced the activity and growth of microorganisms by 20%.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.823-829
• /
• 2017

To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm $ClO_2$ gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm $ClO_2$ gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm $ClO_2$ gas treatment. Furthermore, antioxidative activities were not different among the control and $ClO_2$ gas treatments during storage.