Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 97-102Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.146
Keywords
Free chlorine; Organic loads; Haloacetic acids; Trihalomethanes
Funding
- Western Kentucky University Applied Research and Technology Program, Collaborative Research Proposal Grant
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Free chlorine (FC) reacting with organic matter in wash water promotes the formation of chlorine by-products. This study aims to evaluate the dynamic impact of FC and organic load on the generation of haloacetic acids (HAAs) and trihalomethanes (THMs) in simulated wash water. Lettuce juice was sequentially added into FC solution with FC periodically replenished. Water samples were collected after each lettuce juice addition to measure water qualities and determine HAAs and THMs using US-Enviro nmental-Protection-Agency (EPA) methods. Concentrations of 88-2103 mu g/l of total HAAs and 20.79-859.47 mu g/l of total THMs were detected during the study. Monobromoacetic, tribromoacetic, chlorodibromoacetic and trichloroacetic acid were the major HAAs components. Chloroform (trichloromethane) was the primary THMs present. A significant correlation of HAAs with chemical oxygen demand and THMs with FC was observed. Results indicated that optimizing wash water sanitizing systems to limit organic matters and maintain minimal effective FC concentration is critical. (C) 2015 Elsevier Ltd. All rights reserved.
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