Disinfection by-products generated by sodium hypochlorite and electrochemical disinfection in different process wash water and fresh-cut products and their reduction by activated carbon
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DOI: 10.1016/j.foodcont.2018.12.050
Abstract: Abstract Antimicrobial treatment of fresh produce process wash water (PWW) needs to be optimized to improve the microbiological safety while minimizing the presence of disinfection by-products (DBPs) that can be adsorbed by the washed produce.… read more here.
Keywords: water; pww; process wash; electrochemical disinfection ... See more keywords