Stability of electrolyzed water

PDF Publication Title:

Stability of electrolyzed water ( stability-electrolyzed-water )

Previous Page View | Next Page View | Return to Search List

Text from PDF Page: 009

55 Khalid et al. / Food Research 5 (Suppl. 1) (2021) 47 - 56 Huang, Y.R., Hung, Y.C., Hsu, S.Y., Huang, Y.W. and Hwang, D.F. (2008). Application of electrolyzed water in the food industry. Food Control, 19(4), 329- 345. https://doi.org/10.1016/j.foodcont.2007.08.012 Hui, Y.H. (Ed.) (2012). Sanitation of Food-Processing Equipment. In Handbook of Meat and Meat Processing, p. 903-915. 2nd ed. Boca Raton, Florida: CRC Press. https://doi.org/10.1201/b11479 Khalid, N.I., Ab Aziz, N., Thani, N.M., Shapi’i, R. and Rahman, N.F.A. (2020). Electrolyzed water as a sustainable cleaning and disinfection chemical for SMEs Malaysian meat processing food industries: Challenges and uncertainties. Journal of Agricultural Food Engineering, 1(1), 0006. https://doi.org/http:// doi.org/10.37865/jafe.2020.0006 Khalid, N.I. Sulaiman, N.S., Ab Aziz, N., Taip, F.S., Sobri, S. and Nor-Khaizura, M.A.R. (2020). Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes, 8(7), 792. https:// doi.org/https://doi.org/10.3390/pr8070792 Khalid, N.I., Saulaiman, U.S., Nasiruddin, N.A., Hatdran, M.M., Ab Aziz, N., Nor Khaizura, M.A.R., Hasnan, N.Z.N., Taip, F.S. and Sobri, S. (2019). Integrating cleaning studies with industrial practice: Case study of an effective cleaning program for a frozen meat patties SME factory. Journal of Cleaner Production, 235, 688-700. https://doi.org/10.1016/ j.jclepro.2019.06.317 Khalid, N.I. and Ab Aziz, N. (2019). Challenges in cleaning for frozen food SMEs: Current and suggested cleaning program presented at the Konvensyen Kebangsaan Kejuruteraan Pertanian Dan Makanan 2019, Putrajaya, 21st March 2019, p. 86-90. Putrajaya, Malaysia: Kementerian Pertanian dan Industri Asas Tani. Khalid, N.I., Sulaiman, S., Ab Aziz, N., Taip, F.S., Sobri, S. and Nor-Khaizura, M.A.R. (2018). Electrolyzed water as a green cleaner: chemical and physical characterization at different electrolysing parameters. Food Research, 2(6), 512–519. https:// doi.org/10.26656/fr.2017.2(6).107 Khalid, N.I., Nordin, N., Chia, Z.Y ., Ab Aziz, N., Nuraini, A.A, Taip, F.S. and Ahmedov, A., (2016). A removal kinetics approach for evaluation of economic cleaning protocols for pink guava puree fouling deposit. Journal of Cleaner Production, 135, 1317-1326. https://doi.org/10.1016/ j.jclepro.2016.06.095 Kim, C., Hung, Y.C. and Brackett A.E. (2000). Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens. Journal of eISSN: 2550-2166 Food Protection, 63(1), 19-24. https:// doi.org/10.4315/0362-028x-63.1.19 Law, H.Y., Ong, C.I., Ab. Aziz, N., Taip, F.S. and Muda, N. (2009). Preliminary Work on Coconut Milk Fouling Deposits Study. International Journal of Engineering and Technology IJET –IJENS, 9(10), 8- 13. Liao, L.B., Chen, W.M. and Xiao, X.M. (2007). The generation and inactivation mechanism of oxidation– reduction potential of electrolyzed oxidizing water. Journal of Food Engineering, 78(4), 1326-1332. https://doi.org/10.1016/j.jfoodeng.2006.01.004 Liu, W., Fryer, P.J., Zhang, Z., Zhao, Q. and Liu, Y. (2006). Identification of cohesive and adhesive effects in the cleaning of food fouling deposits. Innovative Food Science and Emerging Technologies, 7(4), 263-269. https://doi.org/10.1016/ j.ifset.2006.02.006 Liu, C., Duan, J. and Su, Y.C. (2006). Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. International Journal of Food Microbiology, 106(3), 248- 253. https:// doi.org/10.1016/j.ijfoodmicro.2005.06.020 McPherson, L.L. (1993). Understanding ORP’s in the disinfection process. Water Engineering and Management, 140, 29-31. Meireles, A., Giaouris, E. and Simões, M. (2016). Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research International, 82, 71–85. https://doi.org /10.1016/ j.foodres.2016.01.021 Ozer, N.P. and Demirci, A. (2006). Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling, Journal of Food Engineering, 72(3), 234-241. https:// doi.org/10.1016/j.jfoodeng.2004.11.038 Park, H., Hung, Y.C. and Chung, D. (2004). Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. International Journal of Food Microbiology, 91(1), 13- 18. https://doi.org/10.1016/ S0168-1605(03)00334-9 Rahman, S.M.E., Khan, I. and Oh, D.H. (2016). Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Comprehensive Reviews in Food Science and Food Safety, 15(3), 471-490. https://doi.org/10.1111/1541- 4337.12200 Rico, D., Martin-Diana, A.B., Barat, J. and Barry-Ryan, © 2020 The Authors. Published by Rynnye Lyan Resources FULL PAPER

PDF Image | Stability of electrolyzed water

stability-electrolyzed-water-009

PDF Search Title:

Stability of electrolyzed water

Original File Name Searched:

8__fr-cafei-027_khalid.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)