Stability of electrolyzed water

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Stability of electrolyzed water ( stability-electrolyzed-water )

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Khalid et al. / Food Research 5 (Suppl. 1) (2021) 47 - 56 56 C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science and Technology, 18(7), 373-386. https://doi.org/10.1016/j.tifs.2007.03.011 Rood, L., Koutoulisa, A., Bowman, J.P., Evans, D.E., Stanley, R.A. and Kaur, M. (2018). Control of microbes on barley grains using peroxyacetic acid and electrolyzed water as antimicrobial agents. Food Microbiology, 76, 103-109. https://doi.org/10.1016/ j.fm.2018.05.002 Shirota, K. and Isaka, A. (2001). U.S. Patent No. 6,294,073 B1. Washington, DC: U.S. Patent and Trademark Office. Stanga, M. (2010). Sanitation: Cleaning and Disinfection in the Food Industry. Weinheim: Wiley-VCH. https://doi.org/10.1002/9783527629459 Tetra Pak. (2015) Cleaning in place – A guide to cleaning technology in the food processing industry, p. 40. Lund, Sweden: Tetra Pak International S.A. Venkitanarayanan, K.S., Ezeike, G.O., Hung, Y.C. and Doyle, A.P. (1999). Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes. Applied and Environmental Microbiology, 65(9), 4276-4279. https:// doi.org/10.1128/AEM.65.9.4276-4279.1999 Walton, M. (2008). Principles of cleaning-in-place (CIP). In Tamime A.Y. (Ed). Cleaning in Place: Dairy, Food and Beverages Operation, p. 1-9. 3rd ed. Oxford, United Kingdom: Blackwell Publishing. https://doi.org/10.1002/9781444302240 Watkinson, W.J. (2008). Chemistry of Detergents and Disinfectants. In Tamime A.Y. (Ed). Cleaning in Place: Dairy, Food and Beverages Operation, p. 56- 80. 3rd ed. Oxford, United Kingdom: Blackwell Publishing. https://doi.org/10.1002/9781444302240 Wang, X., Puri, V.M., Demirci, A. and Graves, R.E. (2016). Mathematical modeling and cycle time reduction of deposit removal from stainless steel pipeline during cleaning-in-place of milking system with electrolyzed oxidizing water. Journal of Food Engineering, 170, 144-159. https://doi.org/10.1016/ j.jfoodeng.2015.09.027 eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources FULL PAPER

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