1. The temperature of hydrogen peroxide is relatively stable at lower temperature and higher purity.
When hydrogen peroxide is heated to 153°C or higher, it will decompose violently and explosively. At lower temperatures, the decomposition process of hydrogen peroxide proceeds relatively smoothly, and the decomposition reaction is 2H2O2→2H2O+O2+46.9 kcal.
2. The pH of the medium has a great influence on the stability of hydrogen peroxide. Under acidic conditions, the properties of hydrogen peroxide are very stable, and the rate of oxidation reaction is slow; in alkaline media, hydrogen peroxide is very unstable and decomposes quickly. Therefore, by heating in an alkaline environment, the excess hydrogen peroxide can be completely destroyed.
3. Impurities Impurities are an important factor affecting the stability of hydrogen peroxide. Many metal ions such as divalent iron ions, divalent manganese ions, divalent copper ions, trivalent chromium ions, etc. will promote the decomposition of hydrogen peroxide. Since industrial hydrogen peroxide contains a large amount of metal ions and the like, in the production process of industrial-grade hydrogen peroxide, a large amount of stabilizers are usually added to the hydrogen peroxide to inhibit the catalysis of impurities.
4. Light with a wavelength between 3200 and 3800 angstroms will accelerate the decomposition rate of hydrogen peroxide.
In order to improve the stability of hydrogen peroxide, it is necessary to control the four factors of light, heat, metal ion content and pH
Line control. Food grade hydrogen peroxide has good stability due to its high purity and few impurities such as metal ions. For example, food grade hydrogen peroxide with a content of 35.5% can be stored in a cool and ventilated warehouse for half a year, and its effective content can generally be maintained at 35.0% to 35.4%.
Application range of food-grade hydrogen peroxide. Food-grade hydrogen peroxide can be widely used in the production process of purified water, mineral water, dairy beverages, aquatic products, fruits, vegetables, beer and other foods. It is used as a production and processing aid for disinfection and sterilization. , Bleaching and other processes. Food-grade hydrogen peroxide is directly added to food as a food additive ingredient. Some countries have used it for decades. For example, adding a few ppm of hydrogen peroxide to tap water instead of chlorine as a fungicide, but there is no relevant information in my country.
Hygienic standards, therefore cannot be used.
The sterilization principle of food-grade hydrogen peroxide. The hydrogen peroxide uses the strong oxidizing ability of active oxygen, which can destroy the protoplasm in the microorganisms, thereby achieving the goal of killing microorganisms and disinfection.
Food-grade hydrogen peroxide has the characteristics of broad-spectrum, high-efficiency and long-lasting sterilization. After the sterilization process is completed, it is decomposed into oxygen and water without producing toxic residues. It does not need to be washed with water and does not pollute the environment. It is an environmentally friendly disinfection. Agent.
