Future Trends of Electrolyzed Water

Ding, Tian

doi:10.1007/978-981-13-3807-6_12

Tian Ding^4,5,6

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Abstract

EW is a novel disinfectant with the potential application for various food produces. However, there are still challenges inhibiting the widespread adoption of EW as a technology in the food industry. This chapter provides a discussion of the challenges and the future research needs of EW.

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Authors and Affiliations

Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Zhejiang, China
Tian Ding
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, Zhejiang, China
Tian Ding
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang, China
Tian Ding

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Tian Ding
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Correspondence to Tian Ding .

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Editors and Affiliations

Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China
Tian Ding
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea (Republic of)
Deog-Hwan Oh
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China
Donghong Liu

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Ding, T. (2019). Future Trends of Electrolyzed Water. In: Ding, T., Oh, DH., Liu, D. (eds) Electrolyzed Water in Food: Fundamentals and Applications. Springer, Singapore. https://doi.org/10.1007/978-981-13-3807-6_12

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DOI: https://doi.org/10.1007/978-981-13-3807-6_12
Published: 01 February 2019
Publisher Name: Springer, Singapore
Print ISBN: 978-981-13-3806-9
Online ISBN: 978-981-13-3807-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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