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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

박기재, 정진웅, 임정호, 장재희, 박희주
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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.

키워드
chlorine dioxideproduction efficiencydisinfection effectimmersion washing
저자
  • 박기재
  • 정진웅
  • 임정호
  • 장재희
  • 박희주