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Fate of Chlorine During Flour Chlorination
Author(s) -
WEI C. I.,
GHANBARI H. A.,
WHEELER W. B.,
KIRK J. R.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10412.x
Subject(s) - chemistry , chlorine , chloroform , extraction (chemistry) , wheat flour , food science , chromatography , nuclear chemistry , organic chemistry
Unbleached flour (pH 5.8) was treated with 36 Cl 2 (g) in a closed‐system flour chlorinator to pH levels of 5.25, 4.41, and 4.01. Of the total active Cl 2 generated (12.38, 20.71 and 28.17 mg, respectively), 98.6–99.6% was shown to react with the flour. Only 0.35–1.37% was recovered in NaOH traps. Extraction of the treated flour with chloroform showed that 27.0–33.7% of the total 36 Cl was incorporated into flour lipids, of which 31.2–39.1% of the radioactivity went to nonpolar lipids and 60.9–68.8% to polar lipids. The water‐insoluble and water‐soluble fractions of defatted flour contained 17.9–21.4% and 2.1–4.7% of the total 36 Cl, respectively. The remaining 36 Cl (40.3–49.1%) was present as 36 Cl ‐ .