Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications

CENGİZ M. F., Baslar M., Basançelebi O., Kilicli M.

FOOD CHEMISTRY, cilt.267, ss.60-66, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 267
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.08.031
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.60-66
  • Anahtar Kelimeler: Low intensity electrical current, Pesticide residue, Tomato, Ultrasound, DOPED DIAMOND ELECTRODES, PHOTO-FENTON, DEGRADATION, OXIDATION, WATER, REMOVAL, PERSPECTIVES, TECHNOLOGY, PARAMETERS, KINETICS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, effects of low intensity electrical current (EC) and ultrasound (US) treatments on the reduction of some important pesticides (captan, thiamethoxam and metalaxyl) residues in tomato samples were investigated. Three different currents (200, 800 and 1400 mA) of EC were applied at various time intervals (2, 4, 6, 8 and 10 min). Two kinds of US treatments including ultrasonic bath (UB) at 40 kHz and ultrasonic probe (UP) at 24 kHz were tested for the determination of US effectiveness. In addition, synergistic effects of US on EC treatments were evaluated.