CHANGES IN CHLORINE SPECIES CONTENT OF AQUEOUS CHLORINE DIOXIDE DURING IMMERSION DISINFECTIN OF SOME LEAFY VEGETABLES
Kee-Jai Park, Jeong-Ho Lim, Hee-Yonug Jeong, Jin-Woong Jeong
Страници: 259-271
Публикувана: 1 Jan 2013
Преглеждания: 694
Изтегляния: 58
Резюме: Changes of several chlorine species including chlorite and chlorate were investigated on four leafy vegetables such as leafy lettuce, endive, sesame leaf and kale during the immersion disinfection in 10- 30 ppm of aqueous chlorine dioxide. Contents of chlorine dioxide (ClO2), free available chlorine (free Cl), monochloramiine (NH2Cl), dichloramine (NHCl2), and total chlorine (Oxi-Cl) in aqueous chlorine dioxide were decreased significantly in all treatments by immersion time. After 30 minutes of immersion, increased concentrations of chlorite were 0.0~0.24 ppm in 10 ppm of aqueous chlorine dioxide, and 0.22~0.65 ppm in 30 ppm of aqueous chlorine dioxide. Also concentrations of chlorate were 0.27~0.39 ppm in 10 ppm of aqueous chlorine dioxide, and 0.38~1.24 ppm in 30 ppm of aqueous chlorine dioxide. In case of cut leafy vegetables, 0.39~0.57 ppm and 0.38~2.38 ppm for chlorite increased in 10 ppm and 30 ppm of aqueous chlorine dioxide, respectively. Also 0.50~1.06 ppm and 0.51~5.95 ppm for chlorate in 10 ppm and 30 ppm of aqueous chlorine dioxide increased. The level of chlorite and chlorate in aqueous chlorine dioxide used as disinfectant increased with increasing dose of chlorine dioxide and immersion time, and cutting leafy vegetables.
Ключови думи: aqueous chlorine dioxide, chlorine species, chlorite, chlorate, leafy vegetables
Цитирайте тази статия: Kee-Jai Park, Jeong-Ho Lim, Hee-Yonug Jeong, Jin-Woong Jeong. CHANGES IN CHLORINE SPECIES CONTENT OF AQUEOUS CHLORINE DIOXIDE DURING IMMERSION DISINFECTIN OF SOME LEAFY VEGETABLES. Journal of International Scientific Publications: Agriculture & Food 1, 259-271 (2013). https://www.scientific-publications.net/en/article/1002922/
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