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CD liquid in air: Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes
CD liquid in air: Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes
"Variations in RH [relative humidity] have great effect on the solubilization of ClO2 gas on tomato surfaces considering that ClO2 residues on tomatoes increased with increasing RH. Also, the amount of ClO2 residues on tomatoes is positively correlated with the level of inactivation of pathogens."
#Air#Food Use#Chemistry & Biology#Humidity
·sfamjournals.onlinelibrary.wiley.com·
CD liquid in air: Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes