Electrolyzed Water in Food: Fundamentals and Applications

  • Tian Ding
  • Deog-Hwan Oh
  • Donghong Liu

Table of contents

  1. Front Matter
    Pages i-x
  2. Xiaoting Xuan, Jiangang Ling
    Pages 1-16
  3. Jun Wang, Rongwei Han
    Pages 39-65
  4. Yanhong Bai, Liyuan Niu, Qisen Xiang
    Pages 113-156
  5. Yong Zhao, Zhaohuan Zhang, Pradeep K. Malakar, Siqi Wang, Li Zhao
    Pages 157-175
  6. Charles Nkufi Tango, Mohammed Shakhawat Hussain, Deog-Hwan Oh
    Pages 177-204
  7. S. M. E. Rahman, H. M. Murshed
    Pages 205-222
  8. Fereidoun Forghani
    Pages 223-230
  9. Deog-Hwan Oh, Imran Khan, Charles Nkufi Tango
    Pages 231-260
  10. Donghong Liu, Ruiling Lv
    Pages 261-267
  11. Tian Ding
    Pages 269-272
  12. Back Matter
    Pages 273-274

About this book


This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry. It addresses the generation, inactivation, pesticide degradation and safety of food by EW, illustrates the mechanism of the germicidal action of EW and its antimicrobial efficacy against a variety of microorganisms in suspensions. In addition, the sanitizing effects of combining EW with various chemical and physical sanitizing technologies have been evaluated, and recent developments and applications of EW in various areas including fruits and vegetables, meat, aquatic products, environment sterilization, livestock and agriculture has been described. 

The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mecha
nism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) which govern the efficacy of EW and developing its generators; (3) Food processors who need good understanding of EW in order to implement it in the operations and supervisors who need to balance the advantages and limitations of EW and ensuring its safe use.


Electrolyzed water Nonthermal sterilization Inactivation mechanism Hurdle enhancement Pesticide degradation Environmental sterilization

Editors and affiliations

  • Tian Ding
    • 1
  • Deog-Hwan Oh
    • 2
  • Donghong Liu
    • 3
  1. 1.Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang UniversityHangzhouChina
  2. 2.Department of Food Science and BiotechnologyKangwon National UniversityChuncheonKorea (Republic of)
  3. 3.Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang UniversityHangzhouChina

Bibliographic information

  • DOI
  • Copyright Information Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019
  • Publisher Name Springer, Singapore
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-981-13-3806-9
  • Online ISBN 978-981-13-3807-6
  • Buy this book on publisher's site
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods