Journal
JOURNAL OF FOOD ENGINEERING
Volume 91, Issue 4, Pages 582-586Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.10.006
Keywords
Neutral electrolyzed water; Acidic electrolyzed water; Available chlorine; Bactericidal activity; Storage
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Funding
- National Eleven-fifth plan [2006BAD14B01]
- National Natural Science Foundation of China [30871957]
- New Century Excellent Talents in University of the Ministry of Education, China
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Neutral (NEW) and acidic (AEW) electrolyzed water were stored in open or closed glass bottles under light or dark conditions at 20 degrees C for 30 days. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), available chlorine concentration (ACC), dissolved oxygen (DO), and bactericidal efficiency of NEW and AEW were determined during storage or before and after storage, respectively. The pH and EC of NEW and AEW remained unchanged in storage. The ORP, ACC and DO of AEW decreased 22%, 100% and 52% under open storage conditions, respectively. Light had no significant effects on the physicochemical properties of NEW (P > 0.05). Bactericidal efficiency was not markedly affected by storage conditions for NEW, but decreased significantly for AEW under open storage conditions. Electrolyzed water should be stored in closed containers or used immediately to prevent the loss of available chlorine that is one of the main contributing factors for antimicrobial activity. (C) 2008 Elsevier Ltd. All rights reserved.
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