pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing
Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds resulting in a lower amount of chlorine available for disinfection. Another concern is t...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-12-01
|
| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311917617982 |