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48 Khalid et al. / Food Research 5 (Suppl. 1) (2021) 47 - 56 cleaning detergents in order to achieve cleanliness. Sodium hydroxide is commonly used as an alkaline- based detergent to remove the carbohydrate-based fouling deposit for cleaning, and disinfectant (e.g., sodium hypochlorite) is used for disinfection (Walton, 2008). Alkaline-based cleaning chemical is commonly used for cleaning food-contact surfaces. Acid cleaning cycle (e.g., acetic acid) is added onto food contact surfaces that process food (commonly dairy products) that contain mineral such as calcium, phosphorous, and riboflavin (Walton, 2008). Even though there are formulated cleaning detergents which can cater function of multiple cleaning and disinfection chemicals, there is still a need to find a green cleaner as we are becoming increasingly health and eco-conscious. Thus, the demand for sustainable initiatives also grows. One of the green cleaner available today is the electrolyzed water (EW). EW is one of the green alternatives solution for both cleaning and disinfection chemicals whereby EW can be produced through the electrolysis process of salt solution only. As the electrolysis cell with an ion-selective membrane is subjected to current, two types of solution are produced. Acidic electrolyzed water (AcEW) is produced at anode. AcEW contains hydrogen peroxide, H2O2 (Rico et al., 2007; Stanga, 2010), ozone gas, O3 (Guzel-Seydim et al., 2004; Stanga, 2010; Meireles et al., 2016), hypochlorous acid, HOCl, hyphochloric acid, HCl (Meireles et al., 2016) and hypochlorite ion, ClO ̄ (Meireles et al., 2016). All of these components make AcEW to be a powerful sanitiser in disinfecting many types of foodborne pathogens such as Salmonella (Venkitanarayanan et al., 1999; Fabrizio and Cutter, 2004), Escherichia coli (Venkitanarayanan et al., 1999; Ozer and Demirci, 2006) and Listeria monocytogenes (Venkitanarayanan et al., 1999; Ozer and Demirci, 2006). Whereas alkaline electrolyzed water (AlEW) contains sodium hydroxide; a grease-cutting cleaner produced at cathode. In contact with NaOH, fouling deposit will swell and assist the dirt removal (Khalid et al., 2016). Most of the SME factories have small factory areas which allow them to have limited storage area. Bulk purchasing of cleaning detergents can reduce the total cleaning cost, but the limited storage area becomes a hindrance. Moreover, SMEs only use a small amount of cleaning detergents which leads to more cleaning detergents becoming expired. Treatment or disposal of the expired chemicals will only contribute to a negative effect on the environment and increase the operating cost. EW is seen as a potential in solving the storage problem as it can be produced on-site and does not need any storage area (Khalid, Ab Aziz, Thani et al., 2020). The research is aimed to identify the potential of EW as green cleaner and disinfectant in the food industry SMEs. The effect of storage duration on chemical properties of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was also studied. The results obtained from this work can be used as a guideline for SMEs to apply and store the EW reasonably. 2. Materials and methods 2.1 Identifying the potential of EW as green cleaner in the food industry Face to face unconstructed interviews (impromptu) were conducted in an SME meat processing factory (factory X) in Selangor, Malaysia. The factory produced different types of burgers (beef, lamb and chicken). The manufacturing process of the factory includes weighing, flaking, mincing, pre-mixing, mixing, burger forming, blast freezing, packing and frozen storage (Khalid, Saulaiman, Nasiruddin et al., 2019). Questions related to cleaning and sanitation process were asked during the interviews. The interview was not transcribed. However, notes were taken during the interview. The purpose of this interview is to understand the difficulties of SME food manufacturer in implementing good cleaning practices. The questions included the selection of cleaning and disinfection detergents, storage for cleaning apparatus and chemical storage conditions. A short visit during cleaning was also conducted. Moreover, the potential application of EW in the food industry for replacing commercial cleaning chemicals was also asked during the interview. Several workers related to cleaning and sanitation process were interviewed with 1) production manager, 2) quality assurance/quality control (QA/QC) manager, 3) production worker 1, and 4) production worker 2. 2.2 Preparation of electrolyzed water A laboratory-scale batch electrolysis unit was used to generate acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). The electrolysis unit (Figure 1) was designed and constructed at the Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Malaysia. Both the cathode and anode chambers were made of acrylic glass that allowed visual observation during the electrolysis process. The chamber can be filled with electrolyte up to 6 litres (3 litres per chamber). The chambers are separated by a polyester UF membrane which allowed ion exchange during the electrolysis process. DC power supply (PSW, 0 – 30 V, 0 – 36 A, GW Instek, Taiwan) is used to control the voltage. In this work, 3.4 L diluted sodium chloride solution (R&M Chemicals, United eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources FULL PAPERPDF Image | Stability of electrolyzed water
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