PDF Publication Title:
Text from PDF Page: 007
Appl. Sci. 2022, 12, 6639 7 of 15 friendly manner from distilled water and common salt (NaCl). After usage, it returns to its original form without posing any threat to the environment or consumer [71]. EW is advantageous due to its onsite production. Therefore, it can be produced and used without storage. EW has significant antimicrobial properties against a broad range of bacteria and shows non-selective sanitizing properties. Electrolysis units that are sold for industrial and institutional disinfectant use and for municipal water-treatment are known as chlorine generators. It is also hypothesized that EW does not generate antimicrobial resistance in bacteria. As far as the sensory or organoleptic parameters of food are concerned, these remain unaffected while utilizing acidic electrolyzed water (AEW), neutral electrolyzed water (NEW), slightly acidic electrolyzed water (SAEW), and strongly acidic electrolyzed water (StAEW) [66,71,73,77,78]. Moreover, the cost of EW is negligible compared to its counterparts. The operating cost involves the initial investment of purchasing a generator, along with the water, chemical salts, and electricity expenses [71]. There are a few disadvantages associated with EW, which limit its utilization and applications; hence, attention is required to its possible downsides as well. These downsides include: (i) The chlorine concentration in EW is reduced with time, reducing its bactericidal activity. The reason may be the increased storage time and temperature; therefore, it is suggested that the storage temperature must be low and in closed containers [73]. (ii) The initial investment of the equipment installation and the exhaust system is high, thus limiting the individual applications of EW [71]. (iii) Some generators, when operated below pH 5, release a pungent chlorine odour, which makes it uncomfortable for the operator; therefore, appropriate on-site ventilation is required during operation. (iv) If EW is not supplied continuously with the oxidants Cl2, HOCl, and H+ through electrolysis, the EW may start to lose its bactericidal potential at a much faster rate [74]. (v) EW may start losing its antimicrobial activity if it is stored inappropriately or in case of the presence of organic matter in the EW [73]. (vi) While dealing with AEW, corrosiveness, skin irritation on the hands, and phytotoxicity are the major concerns posed due to the high ORP and high free chlorine content [73]. (vii) There is still a need to study ACC after electrolysis, and there no doubt that chlorine is regarded as an active agent of EW. Another obstacle is the generation rate of the EW solutions. Electrolyzed water is utilized to deactivate pathogenic microorganisms in freshly produced commodities. In 1999, electrolyzed water was used to clean freshly cut vegetables and fruits, particularly carrots, apples, oranges, bell peppers, peaches, spinach, cauliflower, radishes, potatoes, and tomatoes [84]. After thinly slicing the produce and their immersion, rinsing, or immersion/blowing with electrolyzed water (EO) (pH: 6.81, without 20.0 mg/L of Cl), the reduction of bacteria was between 0.5 and 2.8 log CFU/g. The electrolyzed water, constituting almost 50 mg/L Cl, strongly affects bacterial mortality, which is more effective than 15–30 mg/L Cl. This remedy will not cause the off-colouring of freshly produced commodities [85]. The rinsed freshly produced agricultural products are then re-treated with electrolyzed water (50 mg/L). Due to the cumulative effect of the sequential treatment, the use of purified water will not affect the reduction process of the bacteria. When rinsing with ER water (pH: 11.3, electrical conductivity: 870 mV) for 5 min and after a further dip in electrically oxidized water (pH: 2.6, electrical conductivity: 1130 mV, available Cl is 30.0 mg/L) for 5 min, the aerobic mesophilic bacteria are reduced. Compared with soaking in electrically oxidized water (30.0 mg/L available Cl), ozone (5.0 mg/L), or NaOCl solution (150 mg/L available Cl) only, this method of treatment reduces each colony by at least 2 log CFU. Hence, the 10 min in the study of the sequential washing process also provides an inference that lettuce implemented with electrically oxidized water for a time span of 1 min, preceded by water for 1 min, and only acidic EO water for 10 min, reduced aerobic bacteria by 2 log CFU/g; however, after each trial, electrically oxidized water processing did not involve a considerable increment in bacterial reduction [71,86]. According to a scientific study, salad was treated with moderately heated ER water (50 ◦C) for 5 min, followed by cooling at 4 ◦C for 5 min. The results inferred that this remedy can cause a reduction in the level of Salmonella and E. coli O157:H7 by 3.0–4.0 log CFU/g. During the study, freshly cutPDF Image | Electrolyzed Water in the Food Industry
PDF Search Title:
Electrolyzed Water in the Food IndustryOriginal File Name Searched:
applsci-12-06639-v2.pdfDIY PDF Search: Google It | Yahoo | Bing
Salgenx Redox Flow Battery Technology: Power up your energy storage game with Salgenx Salt Water Battery. With its advanced technology, the flow battery provides reliable, scalable, and sustainable energy storage for utility-scale projects. Upgrade to a Salgenx flow battery today and take control of your energy future.
| CONTACT TEL: 608-238-6001 Email: greg@salgenx.com | RSS | AMP |