Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water

Journal of Food Engineering

Volumn 65, Issue 3, 2004, Pages 465-471

  Hsu, Shun Yao ^a   Kao, Hsiao Yuan ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Dissolved oxygen; Electrolyzed oxidizing water; Storage; Total residual chlorine

Indexed keywords

CHLORINE; ELECTRIC CONDUCTIVITY; ELECTROLYSIS; FOOD STORAGE; OXIDATION; OXYGEN; PH EFFECTS; REDUCTION; SODIUM; WATER;

DISSOLVED OXYGEN; ELECTROLYZED OXIDIZING WATER; STORAGE; TOTAL RESIDUAL CHLORINE;

FOOD PRODUCTS;

EID: 2942594352     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.009     Document Type: Article

References (22)

1. Al-Haq M.I., Seo Y., Oshita S., Kawagoe Y. Fungicidal effectiveness of electrolyzed oxidizing water on postharvest brown rot of peach. HortScience. 36(7):2001;1310-1314.
2. Al-Haq M.I., Seo Y., Oshita S., Kawagoe Y. Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana. Food Research International. 35(7):2002;657-664.
3. American Public Health Association (1975). Standard methods for the examination of water and wastewater (14th Ed., 409 A. Iodometric Method I., pp. 316-317). Washington, DC.
4. Buck J.W., van Iersel M.W., Oetting R.D., Hung Y.-C. In vitro fungicidal activity of acidic electrolyzed oxidizing water. Plant Disease. 86:2002;278-281.
5. Fabrizio K.A., Sharma R.R., Demirci A., Cutter C.N. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry Science. 81:2002;1598-1605.
6. Horiba N., Hiratsuka K., Onoe T., Yoshida T., Suzuki K., Matsumoto T., Nakamura H. Bactericidal effect of electrolyzed neutral water on bacteria isolated from infected root canals. Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontics. 87:1999;83-87.
7. Hsu S.Y. Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator. Journal of Food Engineering. 60(4):2003;469-473.
8. Hsu, S.Y. (in press). Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering.
9. Izumi H. Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science. 64:1999;536-539.
10. Joglekar A.M., May A.T. Product excellence through design of experiments. Cereal Foods World. 32(12):1987;857-868.
11. Johnson M., Melbourne P. Photolytic spectroscopic quantification of residual chlorine in potable waters. The Analyst. 121:1996;1075-1078.
12. Kim C., Hung Y.-C., Brackett R.E. Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection. 63:2000;19-24.
13. Kim C., Hung Y.-C., Brackett R.E., Frank J.F. Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water. Journal of food Processing and Preservation. 25:2001;91-100.
14. Kim C., Hung Y.-C., Brackett R.E., Lin C.-S. Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. Journal of Food Protection. 66:2003;208-214.
15. Len S.-V., Hung Y.-C., Chung D., Anderson J.L., Erickson M.C., Morita K. Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water. Journal of Agricultural and Food Chemistry. 50:2002;209-212.
16. Morita C., Sano K., Morimatsu S., Kiura H., Goto T., Kohno T., Hong W., Miyoshi H., Iwasawa A., Nakamura Y., Tagawa M., Yokosuka O., Saisho H., Maeda T., Katsuoka Y. Disinfection potential of electrolyzed solutions containing sodium chloride at low concentrations. Journal of Virological Methods. 85:2000;163-174.
17. Myers R. Response surface methodology. 1971;Allyn and Bacon, Boston, MA, USA.
18. Nakagawara S., Goto T., Nara M., Ozawa Y., Hotta K., Arata Y. Spectroscopic characterization and the pH dependence of bactericidal activity of the aqueous chlorine solution. Analytical Sciences. 14:1998;691-698.
19. Park C.M., Hung Y.-C., Doyle M.P., Ezeike G.O.I., Kim C. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. Journal of Food Science. 66:2001;1368-1372.
20. SAS (1995). Statistical analysis system. User's guide (Version 6). SAS Institute, Inc., Cary, N.C.
21. Venkitanarayanan K.S., Ezeike G.O.I., Hung Y.-C., Doyle M.P. Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes. Applied and Environmental Microbiology. 65:1999;4276-4279.
22. Venkitanarayanan K.S., Ezeike G.O.I., Hung Y.-C., Doyle M.P. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. Journal of Food Protection. 62:1999;857-860.