The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1326-1332

  Liao, Long B ^a   Chen, Wei M ^a   Xiao, Xian M ^a  

^a GUANGZHOU INSTITUTE OF GEOCHEMISTRY   (China)

Author keywords

Electrolyzed oxidizing water (EOW); Inactivation effect; Inactivation mechanism; Oxidation reduction potential (ORP)

Indexed keywords

CHLORINE; CONCENTRATION (PROCESS); ELECTROLYSIS; OXIDATION; PH EFFECTS; REDUCTION;

ELECTROLYZED OXIDIZING WATER (EOW); INACTIVATION EFFECT; INACTIVATION MECHANISM; OXIDATION REDUCTION POTENTIAL (ORP);

ELECTROCHEMISTRY;

ESCHERICHIA COLI;

EID: 33748544948     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.004     Document Type: Article

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