Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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

다양한 환경조건(NaClO2 농도, 상대습도, 온도, 시간)에 따른 이산화염소 기체의 발생량 변화

  • Lee, Jeongmin (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Nam-Teak (Institute for National Biodefense Research, College of Life Sciences and Biotechnology, Korea University) ;
  • Ryu, Jee-Hoon (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • 이정민 (고려대학교 생명과학대학 식품공학과) ;
  • 이남택 (고려대학교 생명과학대학 생물방어연구소) ;
  • 류지훈 (고려대학교 생명과학대학 식품공학과)
  • Received : 2019.05.10
  • Accepted : 2019.05.24
  • Published : 2019.08.31
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Abstract

This study was performed to determine the optimum conditions for the production of gaseous chlorine dioxide ($ClO_2$) from aqueous $ClO_2$ (HCl+$NaClO_2$). When 1 N HCl was reacted with various concentrations of $NaClO_2$ (50,000-500,000 mg/mL), the highest concentration (695 mg/L) of gaseous $ClO_2$ was obtained from the aqueous $ClO_2$ containing $100,000{\mu}g/mL$ $NaClO_2$. Next, the effects of relative humidity (RH; 43, 85, and 100%) and temperature (4, 12, and $25^{\circ}C$) on the production of gaseous $ClO_2$ were investigated. It was observed that the concentration of gaseous $ClO_2$ was increased as RH was decreased, or the temperature was increased. Finally, it was confirmed that the amount of gaseous $ClO_2$ was highly correlated ($R^2=0.9546-0.9992$) with the volume of aqueous $ClO_2$. The results of this study provide useful information for designing a sanitization program using gaseous $ClO_2$ under various environmental conditions.

본 연구는 염산(hydrochloric acid; HCl)과 아염소산나트륨(sodium chlorite; $NaClO_2$)을 이용해 이산화염소 기체를 발생시키기 위한 최적조건을 확립하기 위해 수행되었다. 먼저 HCl (1 N)에 다양한 농도의 $NaClO_2$ ($50,000-500,000{\mu}g/mL$)를 반응시킨 결과, $100,000{\mu}g/mL$ 농도의 $NaClO_2$를 포함하는 이산화염소 용액으로부터 가장 고농도(695 mg/L)의 이산화염소 기체가 생성되었다. 이후 진행되는 실험은 이산화염소 용액(1 N HCl+$100,000{\mu}g/mL$ $NaClO_2$)을 사용하여 이산화염소 기체를 발생시켰다. 다음으로 상대습도(43, 85, 100%) 또는 온도(4, 12, $25^{\circ}C$)가 이산화염소 기체의 발생에 미치는 영향을 확인한 결과, 상대습도가 감소함에 따라 온도는 높아짐에 따라 이산화염소 기체 발생 농도도 높아짐을 확인하였다. 마지막으로 이산화염소 용액의 용량과 이산화염소 기체 생성량 사이의 관계식을 도출하였다. 본 연구의 결과는 향후 이산화염소 기체를 이용하여 식품 및 식품 접촉 표면을 살균하기 위한 프로그램을 개발하는데 있어서 유용한 정보를 제공할 것이다.

Keywords

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Fig. 1. Diagram of an airtight container used of measuring the concentration of gaseous ClO2.

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Fig. 2. Concentration of gaseous chlorine dioxide (ClO2) at 43% RH in an airtight container (1.8 L) held at 25 for up to 1 h.

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Fig. 3. Concentration of gaseous chlorine dioxide (ClO2) at 43% (○), 85% (□), or 100% (△) RH in an airtight container (1.8 L) held at 25°C for up to 1 h.

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Fig. 4. Concentration of gaseous chlorine dioxide (ClO2) at 4°C (○), 12°C (□), and 25°C (△) in an airtight container (1.8 L) held at 43, 85, or 100% RH for up to 1 h.

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Fig. 5. Concentration of gaseous chlorine dioxide (ClO2) at 43% (○), 85% (□), or 100% (△) RH in an airtight container (1.8 L) held at 25°C for 10 min.

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Fig. 6. Concentration of gaseous chlorine dioxide (ClO2) at 43% (○), 85% (□), and 100% (△) RH in an airtight container (1.8 L) held at 4°C or 12°C for 30 min. Gaseous ClO2 vaporized spontaneously from various volume of aqueous ClO2.

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