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Food Research 5 (Suppl. 1) : 47 - 56 (2021) Journal homepage: http://www.myfoodresearch.com Stability of electrolyzed water: from the perspective of food industry 1Khalid, N.I., 1Sulaiman, N.S., 1, 2*Ab Aziz, N., 1Taip, F.S., 3Sobri, S. and 4Nor-Khaizura, M.A.R. 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. 2Halal Products Research Institute, University Putra Malaysia, 43300 UPM Serdang, Selangor, Malaysia. 3Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia 4Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia. Article history: Received: 18 April 2020 Received in revised form:23 July 2020 Accepted: 11 October 2020 Available Online: 3 January 2021 Keywords: Abstract Green cleaner and disinfectant can provide a better environment and they can reduce cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning chemicals storage space, reducing cost for wastewater treatment and reducing logistics cost for chemical supply. This study explored the personal view of Small and Medium Enterprises (SMEs) top to bottom workers towards the challenges during cleaning and disinfection process and their readiness in accepting a green cleaner and disinfectant. In this work, the advantages and disadvantages of electrolyzed water (EW) as green cleaner and disinfectant were discussed. A lab-scale batch ion-exchange membrane electrolysis unit was used to produce acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). The stability of AcEW and AlEW was also studied based on its physical changes (pH, oxidative-reduction potential (ORP), chlorine content and hydrogen peroxide content) in 7 days of storage, whereby measurements were taken daily. The pH maintained for both AcEW and AlEW during the 7 days of storage. The ORP maintained at plateau for the first 5 days of AcEW storage. After 5 days, AcEW showed a decreasing trend. While ORP for AlEW increases drastically between day 1 and 2. Then, the ORP reaches a plateau after three days. The amount of free chlorine, total chlorine and hydrogen peroxide content was 10 mg/L, respectively, on the day of production. However, all the properties decreased gradually and there were no chlorine and hydrogen peroxide detected on the 7th day. The results from this study can be used as a guideline to store the EW and to understand the stability of the EW, which can benefit the SME food manufacturers. Disinfection, Electrochemically activated water, Electrolysis, Novel disinfectants, Sanitation, Sustainable cleaning DOI: https://doi.org/10.26656/fr.2017.5(S1).027 1. Introduction Selection of suitable cleaning detergents and disinfection (or also known as sanitisation in the USA) for SMEs can be costly and complex. Considering SMEs financial aspect, they are facing difficulties in finding a balance between the cleaning detergent cost and its performance. Food-grade cleaning detergents are easy to rinse and poses less harm to food contact surfaces and food products. However, these types of detergents can be expensive and can be a burden to SME food manufacturers. Generally, there are three types of cleaning detergents for the food industry: 1) pure chemicals, 2) formulated detergents and 3) pure chemicals with additives. The main components of all chemicals are always an alkali or an acid. The selection of the main components is depending on the nature of food soil in the processing system. Then, after the cleaning process, the food contact surfaces are disinfected to inactivate microorganism that is harmful to humans. Disinfection of food contact surfaces can be done with moist heat at a range of 90 to 95°C (Tetra Pak International S.A., 2015), with hot water of 75°C (Heinz and Hautzinger, 2007; Watkinson, 2008; Hui, 2012; Khalid et al., 2019) or with chemicals (Khalid et al., 2016). Food manufacturers commonly use two types of *Corresponding author. Email: norashikin@upm.edu.my eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources FULL PAPERPDF Image | Stability of electrolyzed water
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