ACID-ALKALINE BALANCE: ROLE IN CHRONIC ... - My Kangen Tools
ACID-ALKALINE BALANCE: ROLE IN CHRONIC ... - My Kangen Tools
ACID-ALKALINE BALANCE: ROLE IN CHRONIC ... - My Kangen Tools
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Available online at www.sciencedirect.com<br />
Food Control 19 (2008) 329–345<br />
Review<br />
Application of electrolyzed water in the food industry<br />
Yu-Ru Huang a , Yen-Con Hung b , Shun-Yao Hsu c , Yao-Wen Huang d,e ,<br />
Deng-Fwu Hwang d, *<br />
a Department of Food Science, National Penghu University, Penghu, Taiwan, ROC<br />
b Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA 30223-1797, USA<br />
c Graduate Institute of Food Science and Technology, National Taiwan University, P.O. Box 23-14, Taipei 106, Taiwan, ROC<br />
d Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC<br />
e Department of Food Science and Technology, Center for Food Safety, University of Georgia, Athens, GA 30602-7610, USA<br />
Received 12 February 2007; received in revised form 6 August 2007; accepted 10 August 2007<br />
www.elsevier.com/locate/foodcont<br />
Abstract<br />
Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years. Production of EO water needs only water and<br />
salt (sodium chloride). EO water have the following advantages over other traditional cleaning agents: effective disinfection, easy operation,<br />
relatively inexpensive, and environmentally friendly. The main advantage of EO water is its safety. EO water which is also a strong<br />
acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. Electrolyzed<br />
water has been tested and used as a disinfectant in the food industry and other applications. Combination of EO water and other<br />
measures are also possible. This review includes a brief overview of issues related to the electrolyzed water and its effective cleaning of<br />
food surfaces in food processing plants and the cleaning of animal products and fresh produce.<br />
Published by Elsevier Ltd.<br />
Keywords: Electrolyzed water; Disinfectant; Food industry<br />
Contents<br />
1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330<br />
2. Principles and characteristics of electrolyzed water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330<br />
3. Systems for generation of electrolyzed water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331<br />
4. The advantages and disadvantages of EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331<br />
5. Inactivation of microbes using EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 332<br />
6. Inactivation of blood-virus using EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 334<br />
7. Inactivation of toxins using EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 334<br />
8. EO water used as a disinfectant in the food industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335<br />
8.1. Use of EO water for food processing equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335<br />
8.2. Use of EO water for vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335<br />
8.3. Use of EO water for fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 339<br />
8.4. Use of EO water for poultry and meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 339<br />
8.5. Use of EO water for seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342<br />
* Corresponding author. Tel.: +886 2 24622192x5103; fax: +886 2 24626602.<br />
E-mail address: dfhwang@mail.ntou.edu.tw (D.-F. Hwang).<br />
0956-7135/$ - see front matter Published by Elsevier Ltd.<br />
doi:10.1016/j.foodcont.2007.08.012