English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2350804      Online Users : 30
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27148

Title: Application of electrolyzed water in the food industry
Authors: Yu-Ru Huang;Yen-Con Hung;Shun-Yao Hsu;Yao-Wen Huang;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: Electrolyzed water;Disinfectant;Food industry
Date: 2008-04
Issue Date: 2011-10-21T02:23:44Z
Publisher: Food Control
Abstract: 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 operation, 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. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications. Combination of EO water and other measures are also possible. This review includes a brief overview of issues related to the electrolyzed water and its effective cleaning of food surfaces in food processing plants and the cleaning of animal products and fresh produce.
Relation: 19(4), pp.329-345
URI: http://ntour.ntou.edu.tw/handle/987654321/27148
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML377View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback