|Title:||Effects of process conditions on chlorine generation and storage stability of electrolyzed deep ocean water||Authors:||Hsu, Guoo Shyng Wang
Hsia, Chih Wei
|Keywords:||chlorine | deep ocean water | electric efficiency | electrolyzed seawater | storage stability||Issue Date:||1-Jan-2015||Publisher:||FOOD & DRUG ADMINSTRATION||Journal Volume:||23||Journal Issue:||4||Start page/Pages:||735||Source:||Journal of Food and Drug Analysis||Abstract:||
© 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. Electrolyzed water is a sustainable disinfectant, which can comply with food safety regulations and is environmentally friendly. We investigated the effects of platinum plating of electrode, electrode size, cell potential, and additional stirring on electrolysis properties of deep ocean water (DOW) and DOW concentration products. We also studied the relationships between quality properties of electrolyzed DOW and their storage stability. Results indicated that concentrating DOW to 1.7 times increased chlorine level in the electrolyzed DOW without affecting electric and current efficiencies of the electrolysis process. Increasing magnesium and potassium levels in DOW decreased chlorine level in the electrolyzed DOW as well as electric and current efficiencies of the electrolysis process. Additional stirring could not increase electrolysis efficiency of small electrolyzer. Large electrode, high electric potential and/or small electrolyzing cell increased chlorine production rate but decreased electric and current efficiencies. High electrolysis intensity decreased storage stability of the electrolyzed seawater and the effects of electrolysis on DOW gradually subsided in storage. DOW has similar electrolysis properties to surface seawater, but its purity and stability are better. Therefore, electrolyzed DOW should have better potential for applications on postharvest cleaning and disinfection of ready-to-eat fresh produce.
|Appears in Collections:||食品科技研究所|
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