Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
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DOI：
10.1007/s11947-014-1444-1
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发表时间：
2015-06-01
影响因子：
5.6
通讯作者：
Allende, Ana
中科院分区：
文献类型：
--
作者：
Gil, Maria I.;Gomez-Lopez, Vicente M.;Allende, Ana
水消毒是鲜切蔬菜生产中最关键的工序之一。能够对工艺用水和循环水进行有效消毒的技术将有助于减少废水，并减少对环境的影响。在化学消毒剂中，次氯酸盐溶液仍然是使用最广泛的。洗涤水的电化学消毒已被证明是有效的，以消除广泛的病原体在工艺用水。次氯酸盐溶液和电化学产生的氯化合物，特别是次氯酸，在使用适当剂量时都是有效的消毒剂。利用掺硼金刚石电极的电化学新工艺可以产生比氯更多的活性氧化剂，进一步提高消毒能力。然而，使用一种或另一种消毒剂有利有弊。本文讨论了电解水的技术优势和局限性，特别是在有机物含量方面，并与次氯酸盐的使用进行了比较。
Water disinfection is one of the most critical processing steps in fresh-cut vegetable production. Technologies capable for the efficient disinfection of process water and recycled water would allow reducing wastewater and have less impact on the environment. Among the chemical disinfectants, hypochlorite solutions are still the most widely used. Electrochemical disinfection of the wash water has been demonstrated to be effective in eliminating a wide spectrum of pathogens in process water. Both hypochlorite solutions and electrochemically produced chlorine compounds, in particular hypochlorous acid, are effective disinfectants when adequate doses are used. A new electrochemical process using boron-doped diamond electrodes can generate additional reactive oxidant species than chlorine and further enhance the disinfecting capacity. However, there are pros and cons on the use of one or other disinfectant agents. In this review, the technological advantages and the limitations of electrolyzed water, particularly regarding the organic matter content, are discussed and compared to the use of hypochlorite.