Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water
Resource
Journal of Food Engineering, 66(2), 171-176
Journal
Journal of Food Engineering
Journal Volume
66
Journal Issue
2
Pages
171-176
Date Issued
2005
Author(s)
Abstract
This study adopted a three-factor-three-level factorial design to study the effects of water flow rate, salt concentration and water temperature on pH, oxidation-reduction potential (ORP), total residual chlorine, dissolved oxygen, electrical conductivity and salinity of electrolyzed oxidizing water (EOW). Results indicated that pH and dissolved oxygen concentration were not affected by these processing factors. Increasing water flow rate decreased total chlorine concentration and ORP of the EOW. Increasing salt concentration increased total chlorine concentration and electrical conductivity of the EOW. Water temperature had minor effect on total chlorine concentration. The variations can be well described by linear or quadratic polynomial models. © 2003 Elsevier Ltd. All rights reserved.
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Type
journal article
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