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Appl. Sci. 2022, 12, 6639 6 of 15 the cathode compartment, yielding a solution of hypochlorous acid (HOCl) and sodium hydroxide (NaOH). The varying amperage increase or decrease of the effectiveness of EW is due to its influence on the generation of the chlorine concentration. It has been reported that an increasing amperage improves the sanitizing efficiency of EW, for example, by increasing the current from 1.15 to 1.45 A, a log reduction between 4.9 and 5.6 CFU/mL for Listeria monocytogenes and E. Coli O157:H7 was found. Moreover, the ORP, ACC, and pH also increased by increasing amperage [78]. The storage conditions also influence the properties of EW. In open conditions, due to the evaporation of chlorine and the breakdown of HOCl, the sanitizing efficiency of EW is diminished [71]. In closed conditions, chlorine losses occur by self-decomposition, but these losses are lower than in open conditions. The ACC of low concentration electrolyzed water diminishes from 10 to 0 mg/L in 7 and 21 days, respectively, under open and closed conditions. However, the pH increases, the ORP decreases, and the bactericidal activity is better sustained in closed storage conditions (14 days). It was reported that the chlorine was lost completely in AEW stored in open conditions after 30-h agitation and 100 h at quiescent storage conditions. However, the lightening does not affect the chlorine retained in EW during storage. As far as the impact of temperature on storage is concerned, the storage of AEW at 4 ◦C results in a greater stability than at 25 ◦C. EW properties and sanitizing efficiency are also affected by the type of electrode, material used, and electrolyte flow rate. It has been reported that the ACC value directly increased with the electrolyte concentration compared to the type of EW, and with an in- creasing concentration the sanitizing efficiency also positively increased [75]. An increased concentration results in an increased chlorine production, and thus an increased sanitizing efficiency. With an increasing concentration of NaCl, the pH increases and facilitates the production of SAEW within a satisfactory pH range [73]. The choice of electrode material improved the formation of oxidants and reactive species. HOCL, Cl−, OCl, OH−, H2O2, and O3 production was also positively influenced by the choice of material used. Moreover, the most significant parameter is the choice of electrode material that affects the production of oxidants [79]. In this regard, Ming et al. [80] studied the effect of electrode material (platinum, iridium, or ruthenium) on the physical and chemical parameters of EW water and concluded that the ruthenium electrode showed the highest value of available chlorine content, while the platinum electrode had the lowest value of available chlorine content. 2.3. Antimicrobial Properties of Electrolyzed Water The antimicrobial efficacy of EW is affected by the water’s temperature and hardness level. In this regard, the microbial efficacy of SAEW improved with the increased tem- perature of the water [67,81]. The antimicrobial efficacy of AEW was evaluated against Listeria monocytogenes and Salmonella typhimurium at 4 ◦C and 25 ◦C. The results showed the maximum log reduction of more than 8 CFU/mL at 25 ◦C [82]. On the contrary, other results showed that preheated SAEW presented a greater log reduction against Listeria monocytogenes and E. coli O157:H7 compared to heated SAEW. The phenomenon has been attributed to the partial loss of ACC while heating [75]. Further research is required to determine the effect of hardness on the properties of EW as limited studies are available. It has been shown that by increasing the hardness level of water, both the free chlorine and the ORP increase, and the decrease in the pH results in the destruction of pathogenic microbes [83]. The increase in water hardness may increase the electrolyte concentration and the electric current or conductivity of the solution and resultantly increase the chlorine production. The factors that affect the properties of EW include voltage, salt concentration, and electrolyte flow rate [83]. It has been concluded that these factors influence the overall attributes of EW, including the sanitizing efficacy. There is a need to develop proper stan- dard operating procedures for the manipulation of EW, and they must be implemented to obtain more benefits from the sanitizing properties of EW. Compared to other toxic chemical sanitizers, EW has shown significant benefits in the food, agriculture, and pharmaceutical industries, as it is produced in an environmentallyPDF Image | Electrolyzed Water in the Food Industry
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