electrolyzed water in the food industry ROC

PDF Publication Title:

electrolyzed water in the food industry ROC ( electrolyzed-water-the-food-industry-roc )

Next Page View | Return to Search List

Text from PDF Page: 001

Application of electrolyzed water in the food industry Yu-Ru Huang a, Yen-Con Hung b, Shun-Yao Hsu c, Yao-Wen Huang d,e, Deng-Fwu Hwang d,* a Department of Food Science, National Penghu University, Penghu, Taiwan, ROC b Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA 30223-1797, USA c Graduate Institute of Food Science and Technology, National Taiwan University, P.O. Box 23-14, Taipei 106, Taiwan, ROC d Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC e Department of Food Science and Technology, Center for Food Safety, University of Georgia, Athens, GA 30602-7610, USA Abstract Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years. Production of EO water needs only water and salt (sodium chloride). EO water have the following advantages over other traditional cleaning agents: effective disinfection, easy oper- ation, relatively inexpensive, and environmentally friendly. The main advantage of EO water is its safety. EO water which is also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. Electro- lyzed water has been tested and used as a disinfectant in the food industry and other applications. Combination of EO water and other measures are also possible. This review includes a brief overview of issues related to the electrolyzed water and its effective cleaning of food surfaces in food processing plants and the cleaning of animal products and fresh produce. Published by Elsevier Ltd. Keywords: Electrolyzed water; Disinfectant; Food industry Contents 1. Introduction............................................................................... 330 2. Principlesandcharacteristicsofelectrolyzedwater.................................................... 330 3. Systemsforgenerationofelectrolyzedwater ........................................................ 331 4. TheadvantagesanddisadvantagesofEOwater...................................................... 331 5. InactivationofmicrobesusingEOwater........................................................... 332 6. Inactivationofblood-virususingEOwater ......................................................... 334 7. InactivationoftoxinsusingEOwater............................................................. 334 8. EOwaterusedasadisinfectantinthefoodindustry................................................... 335 8.1. UseofEOwaterforfoodprocessingequipment ................................................ 335 8.2. UseofEOwaterforvegetables ............................................................ 335 8.3. UseofEOwaterforfruits................................................................ 339 8.4. UseofEOwaterforpoultryandmeat....................................................... 339 8.5. UseofEOwaterforseafood.............................................................. 342

PDF Image | electrolyzed water in the food industry ROC

electrolyzed-water-the-food-industry-roc-001

PDF Search Title:

electrolyzed water in the food industry ROC

Original File Name Searched:

Applications-of-eWater-Huang-et-al.pdf

DIY 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 (Standard Web Page)