Enhancing Ru-Cl interaction via orbital hybridization effect in Ru0.4Sn0.3Ti0.3 electrode for efficient chlorine evolution

Chlorine evolution reaction (CER) is a commercially valuable electrochemical reaction used at an industrial scale. However, oxygen evolution reaction (OER) during the electrolysis process inevitably leads to the decreased efficiency of CER. It is necessary to improve the selectivity of CER by minimizing or even eliminating the occurrence of OER. Herein, a ternary metal oxide (Ru0.4Sn0.3Ti0.3) electrode was fabricated and employed as an active and robust anode for CER. The Ru0.4Sn0.3Ti0.3 electrode exhibits an excellent CER performance in 6.0 M NaCl solution, with a low potential of 1.17 V (vs. saturated calomel electrode, SCE) at 200 mA cm-2 current density, a high Cl2 selectivity of over 90 %, and robust durability after consecutive operation for 160 h under 100 mA cm-2. The maximum O2-Cl2 potential difference between OER and CER further demonstrates the high Cl2 selectivity of Ru0.4Sn0.3Ti0.3 electrode. Theoretical studies show that the strong Ru 3d-Ti 3d orbitals hybridization effect makes the d-band center (εd) of Ru 3d and Ti 3d orbitals positively and negatively shifted, respectively, endowing Ru site with enhanced Cl adsorption ability (i.e. enhanced Ru-Cl interaction) and Ru0.4Sn0.3Ti0.3 electrode with superior CER activity. This work offers valuable insights into the development of advanced electrodes for CER in practical application.

Bibliometric analysis of electrochemical disinfection: current status and development trend from 2002 to 2022

The removal of waterborne pathogens from water is critical in preventing the spread of waterborne diseases. Electrochemical methods have been extensively researched and implemented for disinfection, primarily owing to their simplicity, efficiency, and eco-friendliness. Thus, it is essential to conduct a review about the research progress and hotspots on this promising technique. In this paper, we provided a comprehensive bibliometric analysis to systematically study and analyze the current status, hotspots, and trends in electrochemical disinfection research from 2002 to 2022. This study analyzed literature related to electrochemical disinfection or electrochemical sterilization published in the Web of Science database from 2002 to 2022 using CiteSpace and Biblioshiny R language software packages. The analysis focused on the visualization and assessment of annual publication volume, discipline and journal distribution, collaborative networks, highly cited papers, and keywords to systematically understand the current status and trends of electrochemical disinfection. The results showed that between 2002 and 2022, 1171 publications related to electrochemical disinfection were published, with an exponential increase in the cumulative number of publications (y=17.518e0.2147x, R2= 0.9788). The publications covered 76 disciplines with many articles published in high-impact journals. However, the research power was characterized by a large number of scattered research efforts and insufficient cooperation, indicating the need for further innovative collaboration. The citation analysis and keyword analysis suggest that future development in this field may focus on optimizing electrode materials, investigating the disinfection performance of ·OH based systems, optimizing conditions for actual wastewater treatment, and reducing energy consumption to promote practical applications.

Preparation of Acidic Electrolyzed Water by a RuO2@TiO2 Electrode with High Selectivity for Chlorine Evolution and Its Sterilization Effect

The food hygiene problems caused by bacterial biofilms in food processing equipment are directly related to human life safety and health. Therefore, it is of great strategic significance to study new food sterilization technology. An acidic electrolyzed water (AEW) disinfectant is an electrochemical sterilization technology which has the characteristics of wide adaptability, high efficiency, and environmental friendliness. However, since the sterilization efficiency of AEW for biofilms is not ideal, it is necessary to increase the available chlorine content (ACC) in AEW. A feasible method to increase the ACC is by increasing the chlorine evolution reaction (CER) selectivity of the electrode for AEW preparation. In this paper, the RuO₂@TiO₂ electrode was prepared by thermal decomposition combined with high-vacuum magnetron sputtering. Compared with the oxygen evolution reaction (OER) activity of an ordinary RuO₂ electrode, the OER activity of the RuO₂@TiO₂ electrode is significantly reduced. However, the CER activity of the RuO₂@TiO₂ electrode is close to the OER activity of RuO₂. The CER mechanism of the RuO₂@TiO₂ electrode is the second electron transfer, and the OER mechanism is the formation and transformation of OH_ads. The potential difference between the CER and OER of the RuO₂@TiO₂ electrode is 174 mV, which is 65 mV higher than that of the RuO₂ electrode, so the selectivity of the CER of the RuO₂@TiO₂ electrode is remarkably improved. During the preparation of AEW, the ACC obtained with the RuO₂@TiO₂ electrode is 1.7 times that obtained with the RuO₂ electrode. In the sterilization experiments on Escherichia coli and Bacillus subtilis biofilms, the logarithmic killing values of AEW prepared the by RuO₂@TiO₂ electrode are higher than those of AEW prepared by the RuO₂ electrode.

Application of Electrolyzed Water in the Food Industry: A Review

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water

Electrolyzed oxidizing water (EOW) can be divided into acidic electrolyzed oxidizing water (AEOW) and slightly acidic electrolyzed water (SAEW). AEOW has the characteristics of low pH (pH < 2.7) and high oxidation-reduction potential (ORP > 1100 mV). SAEW is slightly acidic (pH = 5-6) and has an ORP of 700-900 mV. AEOW and SAEW both have a certain amount of active chlorine content (ACC), so they have the characteristics of broad spectrum, rapidity and high efficiency of sterilization. At present, there is little systematic research on AEOW and SAEW preparation. However, it is very important to study the preparation process, including electrode material and electrolytic process. First, the effects of Pt electrodes with different thermal decomposition temperatures on AEOW's pH, ORP and ACC values were investigated in detail. Next, for the SAEW preparation, the process is based on the preparation of AEOW by ion-exchange membrane electrolysis, reasonably mixing the electrolyzed cathode and anode solution. The effects of technological conditions such as electrolysis time, current density and electrolyte concentration have been systematically studied, and it is expected to get SAEW with a pH value slightly less than 7, a higher ORP value and a certain amount of ACC.