Removal of low concentration contaminant species using photocatalysis: Elimination of ethene to sub-ppm levels with and without water vapor present

Nielsen, Morten Godtfred; Vesborg, Peter Christian Kjærgaard; Hansen, Ole; Chorkendorff, Ib

doi:10.1016/j.cej.2014.10.008

Cited by 15 publications

(3 citation statements)

References 17 publications

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“…Ethylene, a common VOC, can be oxidized to carbon dioxide and water in the photocatalytic reaction. Therefore, the use of a photocatalyst to remove ethylene in a storage environment is also emerging in recent years. − …”

Section: Other Catalytic Methodsmentioning

confidence: 99%

Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

et al. 2021

J. Agric. Food Chem.

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Ethylene acts as an important hormone to trigger the ripening and senescence of fruits and vegetables (F&V). Thus, it is essential to eliminate trace ethylene and prevent F&V losses effectively. There are several technologies currently applying to control the ethylene concentration in the storage and transportation environment, including adsorption, gene modification, oxidation, etc. These protocols will be compared, and special attention will be paid to the low-temperature catalytic oxidation that has already been applied to practical production in this review. The active sites, supports, and reaction and deactivation mechanism of the catalysts for the low-temperature ethylene oxidation will be discussed and evaluated systematically to provide new insights for the development of effective catalysts, along with the suggestion of some perspectives for future research on this important catalytic system for F&V preservation.

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Section: Other Catalytic Methodsmentioning

confidence: 99%

Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

et al. 2021

J. Agric. Food Chem.

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“…Heterogeneous photocatalysis is a well-known technology in various fields of application, such as self-cleaning surfaces and removing of ethylene from fruits and vegetables in storage rooms. Due the low-cost, and environmentally-friendly (de Chiara et al, 2015; Hussain et al, 2011; Nielsen et al, 2015), this technology can be an alternative in postharvest Titanium dioxide (TiO 2 ) as a catalyzer and ultraviolet light, are most systems often used. TiO 2 , when irradiated at a certain wavelength, promotes reductions and ethylene oxidation reactions resulting in carbon dioxide (CO 2 ) and water (H 2 O) (Mamaghani et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Alves

Nobias

Soares

et al. 2021

Food sci. technol. int.

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In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL g−1. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes.

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“…Por exemplo: o armazenamento sob refrigeração, o uso de ventilação forçada, a utilização de adsorventes de etileno, a conservação em atmosfera controlada, a aplicação de coberturas comestíveis, etc., mas, estas técnicas podem resultar em um alto custo e até se tornarem inviáveis em muitos casos. Outras considerações, como por exemplo, no uso de luz UV-C para remover o etileno ocorre a formação de ozônio, gás tóxico que pode ocasionar danos na aparência de frutos e também ocasionar danos à saúde humana (DE CHIARA et al, 2015;KELLER et al, 2013;LOURENÇO et al, 2017;NIELSEN et al, 2015). Neste sentido, o desenvolvimento de um sistema de controle de etileno que opere a temperatura ambiente, com baixo custo, que não gere produtos indesejados, como o ozônio, e que não cause danos diretos aos produtos a serem conservados é um desafio atual nesta área.…”

Section: Introductionunclassified

Meio Ambiente em Foco - Volume 8

Toledo¹,

Silva²,

Dourado³

et al. 2019

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Removal of low concentration contaminant species using photocatalysis: Elimination of ethene to sub-ppm levels with and without water vapor present

Cited by 15 publications

References 17 publications

Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Meio Ambiente em Foco - Volume 8

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