In situ quantification of chlorine dioxide gas consumption by fresh produce using UV-visible spectroscopy

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• 作者：Juliana Arango^a ; Maria I. Rubino^a ; ; Rafael Auras^a ; ; Aaron A. Rachford^b ; Zhifeng Bai^b ; Adam L. Grzesiak^b ; ; Thitisilp Kijchavengkul^a ; ^c
• 关键词：Sanitizing ; ClO2 ; Amperometric titration ; Spectrophotometer
• 刊名：Journal of Food Engineering
• 出版年：June, 2014
• 年：2014
• 卷：131
• 期：Complete
• 页码：75-81
• 全文大小：1239 K

文摘

The objective of this research was to quantify the chlorine dioxide (ClO₂) gas, a potent sanitizing agent, absorbed by fresh produce in real time during treatment. The information generated allows for understanding how critical variables such as quantity of absorbed ClO₂ gas and rate of ClO₂ gas consumption relate to other performance metrics without requiring post-processing of the produce. Therefore, a new in situ approach to measure the total absorption of ClO₂ gas by fresh produce requiring minimal sample preparation was developed using a system equipped with a UV-vis spectrophotometer. The system can simulate ClO₂ gas treatment at constant and varying concentrations within a package and/or chamber. Strawberries were selected as model fresh produce to assess the system and to evaluate the impact of concentration and time of exposure on total ClO₂ gas consumption. It was found that strawberries consume ClO₂ gas rapidly and that longer exposure times (17 and 84 min) for continuous exposure resulted in around 45% ClO₂ absorption whereas shorter exposure times (7 min) consumed less than 20% of the injected ClO₂ because the latter did not reach steady state ClO₂ consumption prior to completion.