Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

被引：96

作者：

Cui, Xiaodong ^{[1
]}

Shang, Yuchao ^{[1
]}

Shi, Zhengxiang ^{[1
]}

Xin, Hongwei ^{[2
]}

Cao, Wei ^{[1
]}

机构：

[1] China Agr Univ, Key Lab Bioenvironm Engn, Beijing 100083, Peoples R China

[2] Iowa State Univ, Dept Agr & Biosyst Engn, Ames, IA 50011 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 91卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Neutral electrolyzed water; Acidic electrolyzed water; Available chlorine; Bactericidal activity; Storage; ESCHERICHIA-COLI O157-H7; OXIDIZING WATER; LISTERIA-MONOCYTOGENES; SALMONELLA-ENTERITIDIS; EFFICACY; SURFACE; LETTUCE; PH; DECONTAMINATION; INACTIVATION;

D O I：

10.1016/j.jfoodeng.2008.10.006

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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.

引用

页码：582 / 586

页数：5

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