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KMID : 0380620190510040404
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 4 p.404 ~ p.409
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Effect of various environmental factors such as concentration of NaClO2, relative humidity, temperature, and time on the production of gaseous chlorine dioxide
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Lee Jeong-Min
Lee Nam-Teak
Ryu Jee-Hoon
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Abstract
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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.
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KEYWORD
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gaseous chlorine dioxide, concentration of sodium chlorite, relative humidity, temperature
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