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한국식품과학회지
→ 한국식품과학회지2019 ; 51(4): 404-409
Effect of various environmental factors such as concentration of NaClO2, relative humidity, temperature, and time on the production of gaseous chlorine dioxide
다양한 환경조건(NaClO2 농도, 상대습도, 온도, 시간)에 따른 이산화염소 기체의 발생량 변화
Jeongmin Lee1, Nam-Teak Lee2, and Jee-Hoon Ryu1,*
1Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 2Institute for National Biodefense Research, College of Life Sciences and Biotechnology, Korea University
이정민1·이남택2·류지훈1,*
1고려대학교 생명과학대학 식품공학과, 2고려대학교 생명과학대학 생물방어연구소
ABSTRACT
This study was performed to determine the optimum conditions for the production of gaseous chlorine dioxide (ClO2) from aqueous ClO2 (HCl+NaClO2). When 1 N HCl was reacted with various concentrations of NaClO2 (50,000- 500,000 mg/mL), the highest concentration (695 mg/L) of gaseous ClO2 was obtained from the aqueous ClO2 containing 100,000 µg/mL NaClO2. Next, the effects of relative humidity (RH; 43, 85, and 100%) and temperature (4, 12, and 25°C) on the production of gaseous ClO2 were investigated. It was observed that the concentration of gaseous ClO2 was increased as RH was decreased, or the temperature was increased. Finally, it was confirmed that the amount of gaseous ClO2 was highly correlated (R2=0.9546-0.9992) with the volume of aqueous ClO2. The results of this study provide useful information for designing a sanitization program using gaseous ClO2 under various environmental conditions.
KEYWORD
gaseous chlorine dioxide, concentration of sodium chlorite, relative humidity, temperature
한국식품과학회지 2019 Aug; 51(4): 404 - 409
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