초록

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Abstract ▼ AI-Helper

This study analyzes the residual chlorine content of fresh-cut lettuce (Lactuca sativa L.) according to changes the concentration of sodium hypochlorite, dipping time, number of washes, and the temperature of wash water to verify the level of toxicity. When the concentration of sodium hypochlorite w...

This study analyzes the residual chlorine content of fresh-cut lettuce (Lactuca sativa L.) according to changes the concentration of sodium hypochlorite, dipping time, number of washes, and the temperature of wash water to verify the level of toxicity. When the concentration of sodium hypochlorite was under 200 ㎎ㆍL⁻¹, the residual amount of free chlorine was 1.0-7.0 ㎎ㆍL⁻¹. However, when the concentration of sodium hypochlorite exceeded 300 ㎎ㆍL⁻¹, the residual amount dramatically increased to 30.0-45.0 ㎎ㆍL⁻¹. The amount of free chlorine did not change much by the time of dipping. In contrast, the total residual chlorine content rose slightly as the dipping time increased. When the subject was washed once after chlorine treatment, the total residual chlorine content stood at 16.0 ㎎ㆍL⁻¹. Residual chlorine was not detected when the subject was washed for more than two times. Between the chlorinated water (200 ㎎ㆍL⁻¹) temperature of 5-20℃, the total residual chlorine content was 22.0-28.0 ㎎ㆍL⁻¹. When the temperature of washing water was raised to 30-50℃, the content decreased to 5.0-12.0 ㎎ㆍL⁻¹.

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