Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products
| Autor: | Juan A. Tudela, Yolanda Garrido, Sofía Albolafio, María I. Gil, Alicia Marín, Ana Allende, Silvia Andújar, Natalia Hernández |
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| Rok vydání: | 2020 |
| Předmět: |
Carbonic acid
Hypochlorous acid chemistry.chemical_element Sulfuric acid 04 agricultural and veterinary sciences General Chemistry Antimicrobial 040401 food science Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology chemistry Sodium hypochlorite polycyclic compounds Chlorine Citric acid Phosphoric acid Food Science Nuclear chemistry |
| Zdroj: | Innovative Food Science & Emerging Technologies. 66:102533 |
| ISSN: | 1466-8564 |
| DOI: | 10.1016/j.ifset.2020.102533 |
| Popis: | In the washing operations of fruit and vegetables, the maintenance of an appropriate range of pH in the water when using chlorine is crucial to ensure the maximum concentration of hypochlorous acid (HOCl), the form of chlorine with the highest antimicrobial activity. In this study, the effect of two inorganic acids (phosphoric and sulfuric) and two organic acids (carbonic and citric) as pH regulators was evaluated. Chlorinated wash water was generated using sodium hypochlorite as a chlorine source. The results showed that the optimal pH range with >90% of chlorine as HOCl was between 5.0 and 6.0 for all pH regulators. Phosphoric acid and sulfuric acid provided a wider pH range (3.0–6.0) for the maximum HOCl concentration than citric acid and carbonic acid (4.5–6.0 and 5.0–6.0, respectively). When citric acid was used as a pH regulator, a reduction of available chlorine was observed at pH |
| Databáze: | OpenAIRE |
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