8年电解水在食品工业上的应用(文献综述).pdfVIP

Available online at Food Control 19 (2008) 329–345 /locate/foodcont Review Application of electrolyzed water in the food industry Yu-Ru Huang a, Yen-Con Hung b, Shun-Yao Hsu c, Yao-Wen Huang d,e, Deng-Fwu Hwang d,* a Department of Food Science, National Penghu University, Penghu, Taiwan, ROC b Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA 30223-1797, USA c Graduate Institute of Food Science and Technology, National Taiwan University, P.O. Box 23-14, Taipei 106, Taiwan, ROC d Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC e Department of Food Science and Technology, Center for Food Safety, University of Georgia, Athens, GA 30602-7610, USA Received 12 February 2007; received in revised form 6 August 2007; accepted 10 August 2007 Abstract Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years. Production of EO water needs only water and salt (sodium chloride). EO water have the following advantages over other traditional cleaning agents: effective disinfection, easy oper- ation, relatively inexpensive, and environmentally friendly. The main advantage of EO water is its safety. EO water which is also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. Electro- lyzed water has been tested and used as a di