Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities

ASTM A-36 medium carbon steel, 110 copper, 3003-H14 aluminum, polyvinylchloride (PVC) type 1 and 304 stainless steel coupons were immersed in electrolyzed (EO) water, chlorine water, modified EO water and deionized water for a period of 8 days, and the properties of these types of water, weights and surface roughness of the coupons were monitored. EO water significantly increased (P<0.05) the surface roughness of carbon steel, aluminum and copper with time; however, chlorine water, modified EO water and deionized water produced minimal changes on these materials. Regardless of the treatment water used, the surface roughness of stainless steel and PVC essentially remained the same. Carbon steel, copper, aluminum and stainless steel had a fair, good, good and outstanding corrosion resistance in EO water, respectively. Chlorine and modified EO water had a much less corrosive effect than EO water on all the materials tested.