Chlorine dioxide (ClO2) gas, a promising sanitizing agent, could be deliver in the package directly as a gas or could be generated in situ by using a solid or a ClO2 solution. The goal of this research was to quantify residues that remain in the produce surface after treatment with the different ClO2 delivery systems.After treating cherry tomatoes and fresh cut romaine lettuce with the different ClO2 delivery system the residues (ClO2 and Chlorite) on the produce surface were recovered and quantified with an amperometric titration method. The produce were treated at different: ClO2 concentration, exposure time and temperature. Also the ClO2 gas concentration profile for the different delivery system was created with an ultraviolet spectrophotometer.It was found that when the ClO2 is generated in situ and lower temperature the residues are lower. A model was developed for the prediction of residue in function of delivery system, concentration, time and temperature.
Read
