Stability of electrolyzed water

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Stability of electrolyzed water ( stability-electrolyzed-water )

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54 Khalid et al. / Food Research 5 (Suppl. 1) (2021) 47 - 56 Hence, it is important to identify the stability of AlEW and AcEW during storage. In this work, the AcEW can be stored for 3 days while maintaining all its original properties (pH, ORP, free chlorine, total chlorine and hydrogen peroxide content). AlEW can be stored for 7 days as its pH showed no changes during the 7 days of storage. In order to maintain the physical properties of EW, food manufacturers must tightly close the EW bottles and keep it in a dark bottle to avoid exposure to the atmosphere. The results obtained from this work can be used as a guideline for SMEs to apply and store the EW reasonably. For future work, interviews with several food SMEs companies on the acceptance of EW as sanitation solution alternatives should be done. Conflicts of interest The authors have declared no conflict of interest. Acknowledgement The authors would like to acknowledge the financial support provided by Universiti Putra Malaysia (9548500) Putra IPS grant. References Al-Haq, M.I., Sugiyama, J. and Isobe, S. (2005). Applications of Electrolyzed Water in Agriculture and Food Industries. Food Science and Technology Research, 11(2), 135-150. https://doi.org/10.3136/ fstr.11.135 Ayebah, B. and Hung, Y.C. (2005). Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities. Journal of Food Process Engineering, 28(3), 247- 264. https://doi.org/https://doi.org/10.1111/j.1745- 4530.2005.00424.x Birben, E., Sahiner, U.M., Sackesen, C., Erzurum, S. and Katayci, O. (2012). Oxidative stress and antioxidant defense. World Allergy Organization Journal, 5(1), 9 -19. https://doi.org/10.1097/ WOX.0b013e3182439613 Colangelo, M.A., Caruso, M.C., Favati, F., Scarpa, T., Condelli, N. and Galgano, F., (2015). Electrolysed water in the food industry as supporting of environmental sustainability. In Vastola, A. (Ed.). The Sustainability of Agro-food and Natural Resource Systems in the Mediterranean Basin, p. 385-397. V erona, Italy: Springer Link. https:// doi.org/10.1007/978-3-319-16357-4 Cui, X. Shang, Y., Shi, Z., Xin, H. and Cao, W. (2009). Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions. Journal of Food Engineering, 91(4), 582-586. https:// doi.org/10.1016/j.jfoodeng.2008.10.006 Dev, R.S.S., Demirci, A., Robert, E.G. and Puri, V.M. (2014). Optimization and modeling of an electrolyzed oxidizing water based Clean-In-Place technique for farm milking systems using a pilot- scale milking system. Journal of Food Engineering, 135, 1-10. https://doi.org/10.1016/ j.jfoodeng.2014.02.019 Etienne, G. (2006). Principles of Cleaning and Sanitation in the Food and Beverage Industry. USA: iUniverse. Fabrizio, K.A. and Cutter, C.N. (2004). Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Science, 68(3), 463-468. https:// doi.org/10.1016/j.meatsci.2004.04.013 Gil, M.I., Selma, M.V., López-Gálvez, F. and Allende, A. (2009). Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology, 134(1- 2), 37-45. https://doi.org/https://doi.org/10.1016/ j.ijfoodmicro.2009.05.021 Guzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004). Use of ozone in the food industry. LWT - Food Science and Technology, 37(4), 453-460. https://doi.org/10.1016/j.lwt.2003.10.014 Hasnan, N.Z.N., Ab Aziz, N., Taip, F.S. and Zulkifli, N. (2019). Spine layout design for improving food hygiene and reducing travelled distances in a small- scale burger patties processing. Food Research, 3(4), 295-304. https://doi.org/10.26656/fr.2017.3(4).149 Heinz, G. and Hautzinger, P. (2007). Meat processing technology: For small to medium scale producers. Bangkok, Thailand: Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific, Bangkok, Thailand. Ho, A.L., Tan, V.C., Ab. Aziz, N., Taip, F.S. and Ibrahim, M.N. (2010). Pink Guava Juice Pasteurisation: Fouling Deposit and cleaning studies. Journal - The Institution of Engineers, Malaysia, 71 (4), 50-62. Hsu, S.Y. and Kao, H.Y. (2004). Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering, 65(3), 465-471. https:// doi.org/10.1016/j.jfoodeng.2004.02.009 Hsu, G.S.W., Hsia, C.W. and Hsu, S.Y. (2015). Effects of process conditions on chlorine generation and storage stability of electrolyzed deep ocean water. Journal of Food and Drug Analysis, 23(4), 735-741. https://doi.org/10.1016/j.jfda.2015.05.002 eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources FULL PAPER

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