Abstract

Industries that require water with low hardness consume large amounts of NaCl for water softening. In this work, water softener spent brines were recovered and used as raw material in an electrolysis cell with cationic exchange membrane (CEM) to yield both sodium hypochlorite and sodium hydroxide amounts, which are the most common disinfectants used to sanitize production areas. Spent brines contained mainly an average of 4.5% NaCl, 650 mg L−1 Ca2+, and 110 mg L−1 Mg2+, the last two cations adversely affect the CEM and must be treated prior to the electrolytic process. Two hardness removal methods were evaluated separately—lime-soda ash and sodium hydroxide-soda ash softening—the last one being the most effective as total hardness was decreased by 99.98%. This pretreated spent brine was then introduced into the electrolysis cell. Experimental design comprised five level variations for current intensity, % NaCl, and time. The best operation conditions yielded 2800 mg L−1 NaOCl for a 5% NaCl solution. By incorporating chlorine gas trap to increase OCl− concentration a maximum of 7400 mg L−1 NaOCl was achieved. Finally, biocidal activity was tested following sanitation protocols (NaOCl dilution level) on workbenches and a decrease in bacterial count of at least 5 logs under laboratory-controlled conditions.

Highlights

  • One of the biggest challenges in the meat industry is the control of microorganisms and pathogens that could be present throughout meat processing

  • The water softener spent brine used as the raw material for the electrolytic cell for this work was collected from one of the biggest meat industries in Mexico, Grupo Bafar located at Chihuahua, Chihuahua, Mexico

  • The spent brine (>3000 L per day) after pretreatment could be used as feedstock for the generation of disinfectants using an electrolytic process which is environmentally friendly, sustainable, and cost-effective

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Summary

Introduction

One of the biggest challenges in the meat industry is the control of microorganisms and pathogens that could be present throughout meat processing. Microorganisms and pathogens grow forming predominantly biofilms, which allow bacteria to adhere to different surfaces and structures that are in contact with the food, colonizing them rapidly [1,2]. Sodium hypochlorite is commonly used to disinfect areas against bacteria, spores, yeasts, molds, bacteriophages, and some viruses. It is considered very effective against Gram-negative. Chlorine damages the cell membrane causing its disruption, and inactivates bacteria growth [5,6]. Alkali compounds such as sodium hydroxide (NaOH) are commonly used in the food industry to clean surfaces that will be in contact with raw food.

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