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Generation of Electrolyzed Water

  • Xiaoting XuanEmail author
  • Jiangang Ling
Chapter

Abstract

Electrolyzed water (EW) considered as a novel broad-spectrum and high-performance bactericide has gained immense popularity over the last few decades. It offers several advantages over other sanitizers for sanitation of both food contact and noncontact surfaces, such as safety, effective disinfection, easy operation, relatively inexpensive, and environmentally friendly. EW can be produced by electrolyzing soft tap water with sodium chloride as the chemical additive. Different producing equipment and parameters greatly influence the types and properties of EW. During production period, preparation settings are vital factors on the basic properties of EW (available chlorine concentration (ACC), pH, and oxidization reduction potential (ORP)) and then influence its inactivation efficiency, including current, water flow rate, salt/acid concentration, electrolyte and electrode, water temperature and hardness, storage environments, and so on. This chapter provides an overview of the production, properties, types of EW, as well as a section on its advantages and disadvantages.

Keywords

Electrolyzed water (EW) Producing equipment Property Food industry Novel decontamination technology 

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Copyright information

© Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019

Authors and Affiliations

  1. 1.Institution of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural ProductsNingbo Academy of Agricultural SciencesNingboChina

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