Assessment and speciation of chlorine demand in fresh-cut produce wash water
| Autor: | Kellogg J. Schwab, Jie Li, Bin Zhou, Shih Chi Weng, Yaguang Luo, Joseph G. Jacangelo |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
media_common.quotation_subject 030106 microbiology Chlorine decay Vegetable material chemistry.chemical_element Model system 010501 environmental sciences Pulp and paper industry 01 natural sciences 03 medical and health sciences Speciation chemistry Wash water Environmental chemistry polycyclic compounds Chlorine Water treatment Water quality 0105 earth and related environmental sciences Food Science Biotechnology media_common |
| Zdroj: | Food Control. 60:543-551 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2015.08.031 |
| Popis: | For the fresh-cut produce industry, a critical area of concern is potential pathogen cross-contamination during wash operations when wash water is reused and re-circulated in wash systems continuously imputed with fresh-cut produce. However, little research has focused on the chemical properties of wash water. Organic input from residual soil and vegetable material deteriorates water quality and creates increasing chlorine demand within this wash water. This study evaluated the origins of chlorine demand input and chlorine decay kinetics of fresh-cut produce wash water. Using a model system, vegetable juice released per kg of processed produce for shredded romaine lettuce, shredded iceberg lettuce, shredded carrot and baby spinach was 82.1 mL/kg, 94.5 mL/kg, 158 mL/kg, and 2.26 mL/kg, respectively. Batch water analysis revealed a rapid reaction between constituents in the wash water and chlorine where over a 90 min observation period, 50% of chlorine demand occurred within first 5 min, underscoring the challenge for any water treatment process to reduce chlorine demand once vegetables are deposited into washing systems. Moreover, the results also showed sustained chlorine demand over 90-min periods, indicating an accumulative effect on chlorine consumption with continuous organic input. Additionally, HPLC-SEC analysis showed that the constituents contributing to chlorine demand are predominantly dissolved small molecules ( |
| Databáze: | OpenAIRE |
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