Concentration-dependence of the explosion characteristics of chlorine dioxide gas

Kinetics and mechanism for the oxidation of anilines by ClO2: a combined experimental and computational study

“…Aqueous ClO 2 has been used to treat wastewater, pharmaceutical wastes, foodborne microorganisms, polycyclic aromatic compounds, phenols, antibiotics and micropollutants, amino acids, or pesticides . ClO 2 is effective in cyanide removal from industrial wastewater, fouling control in sea water, for the purification of drinking water, and in various industrial processes . Nevertheless, in the literature, only a few reports deal with the oxidation of aniline by ClO 2 , and there is no study reporting oxidations supported by theoretical prediction, hence, DFT computations were carefully explored to support our kinetics and the mechanism of aniline oxidation (Scheme ).…”

Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce

“…Several studies investigated the killing effect of ClO 2 , prepared using acidic solution of sodium chlorite or sodium chlorate as precursor of ClO 2 (Tang and Gordon ; Tenney and others ; Deshwal and Lee ; Deshwal and others ; Jin and others ; Aday and Caner ). To the best of our knowledge, there is no literature report on the development of a ClO 2 gas‐releasing packaging system that can be activated by moisture from fresh produce.…”

Reduction of Salmonella Typhimurium and Listeria monocytogenes on produce by trisodium phosphate

“…Other studies show that chlorine treatments are not very effective, resulting in less than 2-log reduction of bacteria on fruits and vegetables (Beuchat, 1991(Beuchat, , 1999. Some commonly used sanitizers also have limitations; for example, chlorine dioxide is explosive and thus must be generated on-site (Jin, Hu, Zhang, & Bo, 2009). Organic acids such as vinegar (acetic acid) can result in discoloration and strong odor of the treated produce (Wu et al, 2000).…”