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Enhancing quality and safety of fresh produce using electrolyzed oxidizing water.
Author(s) : HUNG Y. C.
Summary
Electrolyzed oxidizing (EO) water is one type of functional water generated by a process of electrolysis. The EO water has unique properties such as having high oxidation-reduction potential, low pH and presence of hypochlorous acid and has a bactericidal effect on most pathogenic bacteria. The effectiveness of EO water in inactivating E. coli 0157:H7 on apples and lettuce and its effects on the quality of treated products were evaluated with good results.
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Details
- Original title: Enhancing quality and safety of fresh produce using electrolyzed oxidizing water.
- Record ID : 2000-1433
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Enhancement; Chemical composition; Manufacture; Treatment; Disinfectant; Quality; Vegetable; Fruit; Water
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