Total Amino Acids Concentration as a Reliable Predictor of Free Chlorine Levels in Dynamic Fresh Produce Washing Process

Mohammadreza Dehghan Abnavi; Chandrasekhar R. Kothapalli; Parthasarathy Srinivasan

doi:10.1016/j.foodchem.2020.127651

Total Amino Acids Concentration as a Reliable Predictor of Free Chlorine Levels in Dynamic Fresh Produce Washing Process

Mohammadreza Dehghan Abnavi, Chandrasekhar R. Kothapalli, Parthasarathy Srinivasan

Cleveland State University

Research output: Contribution to journal › Article › peer-review

Abstract

© 2020 Elsevier Ltd We establish the total amino acids (AA) concentration in wash water as an alternative indicator of free chlorine (FC) levels, and develop a model to predict FC concentration based on modeling the reaction kinetics of chlorine and amino acids. Using single wash of iceberg lettuce, green cabbage, and carrots, we report the first in situ apparent reaction rate β between FC and amino acids in the range of 15.3 – 16.6 M−1 s−1 and an amplification factor γ in the range of 11.52–11.94 for these produce. We also report strong linear correlations between AA levels and produce-to-water ratio (R2 = 0.87), and between chemical oxygen demand (COD) and AA concentrations (R2 = 0.87). The values of the parameters γ and β of the model were validated in continuous wash experiments of chopped iceberg lettuce, and predicted the FC (R2 = 0.96) and AA (R2 = 0.92) levels very well.

Original language	American English
Journal	Food Chemistry
Volume	335
DOIs	https://doi.org/10.1016/j.foodchem.2020.127651
State	Published - Jan 15 2021

Keywords

Apparent reaction rate
Free chlorine decay
Fresh produce washing process
Mathematical modeling
Total amino acids concentration

Disciplines

Chemical Engineering

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10.1016/j.foodchem.2020.127651License: CC BY

https://doi.org/10.1016/j.foodchem.2020.127651

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title = "Total Amino Acids Concentration as a Reliable Predictor of Free Chlorine Levels in Dynamic Fresh Produce Washing Process",

abstract = " {\textcopyright} 2020 Elsevier Ltd We establish the total amino acids (AA) concentration in wash water as an alternative indicator of free chlorine (FC) levels, and develop a model to predict FC concentration based on modeling the reaction kinetics of chlorine and amino acids. Using single wash of iceberg lettuce, green cabbage, and carrots, we report the first in situ apparent reaction rate β between FC and amino acids in the range of 15.3 – 16.6 M−1 s−1 and an amplification factor γ in the range of 11.52–11.94 for these produce. We also report strong linear correlations between AA levels and produce-to-water ratio (R2 = 0.87), and between chemical oxygen demand (COD) and AA concentrations (R2 = 0.87). The values of the parameters γ and β of the model were validated in continuous wash experiments of chopped iceberg lettuce, and predicted the FC (R2 = 0.96) and AA (R2 = 0.92) levels very well.",

keywords = "Apparent reaction rate, Free chlorine decay, Fresh produce washing process, Mathematical modeling, Total amino acids concentration",

author = "Abnavi, \{Mohammadreza Dehghan\} and Kothapalli, \{Chandrasekhar R.\} and Parthasarathy Srinivasan",

year = "2021",

month = jan,

day = "15",

doi = "10.1016/j.foodchem.2020.127651",

language = "American English",

volume = "335",

journal = "Food Chemistry",

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T1 - Total Amino Acids Concentration as a Reliable Predictor of Free Chlorine Levels in Dynamic Fresh Produce Washing Process

AU - Abnavi, Mohammadreza Dehghan

AU - Kothapalli, Chandrasekhar R.

AU - Srinivasan, Parthasarathy

PY - 2021/1/15

Y1 - 2021/1/15

N2 - © 2020 Elsevier Ltd We establish the total amino acids (AA) concentration in wash water as an alternative indicator of free chlorine (FC) levels, and develop a model to predict FC concentration based on modeling the reaction kinetics of chlorine and amino acids. Using single wash of iceberg lettuce, green cabbage, and carrots, we report the first in situ apparent reaction rate β between FC and amino acids in the range of 15.3 – 16.6 M−1 s−1 and an amplification factor γ in the range of 11.52–11.94 for these produce. We also report strong linear correlations between AA levels and produce-to-water ratio (R2 = 0.87), and between chemical oxygen demand (COD) and AA concentrations (R2 = 0.87). The values of the parameters γ and β of the model were validated in continuous wash experiments of chopped iceberg lettuce, and predicted the FC (R2 = 0.96) and AA (R2 = 0.92) levels very well.

AB - © 2020 Elsevier Ltd We establish the total amino acids (AA) concentration in wash water as an alternative indicator of free chlorine (FC) levels, and develop a model to predict FC concentration based on modeling the reaction kinetics of chlorine and amino acids. Using single wash of iceberg lettuce, green cabbage, and carrots, we report the first in situ apparent reaction rate β between FC and amino acids in the range of 15.3 – 16.6 M−1 s−1 and an amplification factor γ in the range of 11.52–11.94 for these produce. We also report strong linear correlations between AA levels and produce-to-water ratio (R2 = 0.87), and between chemical oxygen demand (COD) and AA concentrations (R2 = 0.87). The values of the parameters γ and β of the model were validated in continuous wash experiments of chopped iceberg lettuce, and predicted the FC (R2 = 0.96) and AA (R2 = 0.92) levels very well.

KW - Apparent reaction rate

KW - Free chlorine decay

KW - Fresh produce washing process

KW - Mathematical modeling

KW - Total amino acids concentration

UR - https://engagedscholarship.csuohio.edu/encbe_facpub/224

UR - https://doi.org/10.1016/j.foodchem.2020.127651

U2 - 10.1016/j.foodchem.2020.127651

DO - 10.1016/j.foodchem.2020.127651

M3 - Article

VL - 335

JO - Food Chemistry

JF - Food Chemistry

ER -

Total Amino Acids Concentration as a Reliable Predictor of Free Chlorine Levels in Dynamic Fresh Produce Washing Process

Abstract

Keywords

Disciplines

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