Peracid Deodorization via Alcohol Esterification
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional peracid compositions exhibit unacceptable odors due to short chain carboxylic acids, which limit their use in cleaning applications, especially on large surfaces, as these malodors develop over time and reduce the stability and effectiveness of the compositions.
Innovation Solution
Incorporating an alcohol, such as methanol or ethanol, into the peracid composition to form alkyl esters that remove or mask short chain malodorous carboxylic acids, thereby reducing odor and maintaining antimicrobial efficacy while extending stability to at least one year at room temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional peracid compositions are used, then antimicrobial activity is achieved, but unacceptable odors develop over time
Solution Approach 1:
An alcohol is introduced as an intermediary substance that reacts with short chain carboxylic acids to form esters. This intermediary mechanism transforms the harmful volatile acids into less odorous ester compounds, thereby reducing the odor problem while preserving the antimicrobial activity of the peracid system.
Solution Approach 2:
The short chain carboxylic acids that cause malodors are converted into esters through reaction with alcohol. This conversion transforms the harmful odor-generating species into beneficial or neutral ester compounds, turning the harmful factor into a beneficial outcome of reduced odor while maintaining antimicrobial efficacy.
2Duration of action of stationary object
If peracid compositions are stored for extended periods, then stability is improved, but malodors develop
Solution Approach 1:
The alcohol is incorporated into the peracid composition formulation in advance, before storage begins. This preliminary presence of alcohol ensures that any short chain carboxylic acids formed during storage will immediately react to form esters, preventing odor development from the outset and enabling extended storage periods.
Solution Approach 2:
The alcohol continuously reacts with any short chain carboxylic acids formed during storage, providing ongoing protection against odor development. This continuous action throughout the storage period maintains the composition's stability and prevents the accumulation of malodorous species over time.
3Reliability
If higher concentrations of peracid are used, then antimicrobial efficacy is enhanced, but odor intensity increases
Solution Approach 1:
The addition of alcohol changes the chemical parameters of the peracid composition by introducing a new reactive component. This parameter change enables the formation of esters that reduce odor intensity, allowing the system to achieve effective antimicrobial activity at lower peracid concentrations without proportionally increasing odor problems.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of alcohols in peracid compositions results in reduced odor, maintaining antimicrobial efficacy, and allows for lower use concentrations, effectively reducing microbial populations on surfaces without significant loss of peroxycarboxylic acid, and providing a pleasant odor profile that persists for extended storage periods.
Implementation Method 1
the alcohol is effective for forming alkyl esters under the same conditions for sulfoperoxycarboxylic acid formation to reduce the malodors of the sulfoperoxycarboxylic acid compositions associated with those carboxylic acids contaminants formed due to degradation of a sulfoperoxycarboxylic acid composition
Data Source
AI summary
The present invention relates to compositions of peracids, such as peroxycarboxylic acids, having reduced odor compared to conventional peracid compositions. The invention further relates to methods employing such compositions, and methods of making these compositions. Typically, the reduced-odor antimicrobial compositions include an alcohol for the esterification reaction to remove short- to mid-chain length malodorous carboxylic acids.