https://scholars.lib.ntu.edu.tw/handle/123456789/414015
標題: | Effects of electrode settings on chlorine generation efficiency of electrolyzing seawater | 作者: | Hsu, Guoo Shyng Wang Hsia, Chih Wei SHUN-YAO HSU |
關鍵字: | chlorine | current density | current efficiency | electrolyzed seawater | storage;chlorine; current density; current efficiency; electrolyzed seawater; storage | 公開日期: | 1-一月-2015 | 出版社: | FOOD & DRUG ADMINSTRATION | 卷: | 23 | 期: | 4 | 起(迄)頁: | 729 | 來源出版物: | Journal of Food and Drug Analysis | 摘要: | © 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. Electrolyzed water has significant disinfection effects, can comply with food safety regulations, and is environmental friendly. We investigated the effects of immersion depth of electrodes, stirring, electrode size, and electrode gap on the properties and chlorine generation efficiency of electrolyzing seawater and its storage stability. Results indicated that temperature and oxidation-reduction potential (ORP) of the seawater increased gradually, whereas electrical conductivity decreased steadily in electrolysis. During the electrolysis process, pH values and electric currents also decreased slightly within small ranges. Additional stirring or immersing the electrodes deep under the seawater significantly increased current density without affecting its electric efficiency and current efficiency. Decreasing electrode size or increasing electrode gap decreased chlorine production and electric current of the process without affecting its electric efficiency and current efficiency. Less than 35% of chlorine in the electrolyzed seawater was lost in a 3-week storage period. The decrement trend leveled off after the 1st week of storage. The electrolyzing system is a convenient and economical method for producing high-chlorine seawater, which will have high potential applications in agriculture, aquaculture, or food processing. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/414015 | ISSN: | 10219498 | DOI: | https://api.elsevier.com/content/abstract/scopus_id/84961967603 10.1016/j.jfda.2015.06.007 |
SDG/關鍵字: | calcium; calcium sulfate; chloride; chlorine; hypochlorite; hypochlorite sodium; magnesium; polypropylene; sea water; sodium; Article; electric conductivity; electric current; electrode; electrolysis; energy consumption; energy resource; immersion; oxidation reduction potential; pH; storage; temperature |
顯示於: | 食品科技研究所 |
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