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이산화염소수 생성기의 생성효율 및 과.채류에 대한 침지 세정 살균효과 KCI 등재 SCOPUS

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

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  • URLhttps://db.koreascholar.com/Article/Detail/41509
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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

이산화염소수 발생 최적조건을 검토하기 위하여 생성원료인 농도(0.01-0.1%)와 gas 투입량(100-1,000 g/hr)에 따른 chlorite, chlorate, FAC 및 chlorine dioxide의 생성량을 조사하였다. Chlorate, FAC 및 chloride dioxide 생성량은 및 투입량이 증가할 수록 생성량이 증가하는 경향을 나타내었다. 이산화염소수 최적 생성조건은 0.1% , 900 g/hr gas 농도였으며 발

We investigated the optimum concentration of a solution and the amount of gaseous for production of high yield and purity of aqueous by use of a gaseous chlorine-chlorite 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 solution and the amount of gaseous 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 solution and with the amount of gaseous . The optimum concentration of solution and amount of gaseous were 0.1% and 900 g/hr respectively. 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 were 97.0% and 96.0% respectively. Immersion-cleaning experiments showed that this protocol decreased the level of CFU/g by - to -fold, with a similar effect on fruit.

저자
  • 박기재
  • 정진웅
  • 임정호
  • 장재희
  • 박희주