Stability of electrolyzed water: from the perspective of food industry
Green cleaner and disinfectant can provide a better environment and they can reduce cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning chemicals storage space, reducing cost for wastewater treatment and reducing logistics cost for chemical supply. This study ex...
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my.upm.eprints.951422023-04-07T01:46:26Z http://psasir.upm.edu.my/id/eprint/95142/ Stability of electrolyzed water: from the perspective of food industry Khalid,, N. I. Sulaiman, N. S Ab Aziz, N. Taip, F. S. Sobri, S. Nor-Khaizura, M. A. R. Green cleaner and disinfectant can provide a better environment and they can reduce cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning chemicals storage space, reducing cost for wastewater treatment and reducing logistics cost for chemical supply. This study explored the personal view of Small and Medium Enterprises (SMEs) top to bottom workers towards the challenges during cleaning and disinfection process and their readiness in accepting a green cleaner and disinfectant. In this work, the advantages and disadvantages of electrolyzed water (EW) as green cleaner and disinfectant were discussed. A lab-scale batch ion-exchange membrane electrolysis unit was used to produce acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). The stability of AcEW and AlEW was also studied based on its physical changes (pH, oxidative-reduction potential (ORP), chlorine content and hydrogen peroxide content) in 7 days of storage, whereby measurements were taken daily. The pH maintained for both AcEW and AlEW during the 7 days of storage. The ORP maintained at plateau for the first 5 days of AcEW storage. After 5 days, AcEW showed a decreasing trend. While ORP for AlEW increases drastically between day 1 and 2. Then, the ORP reaches a plateau after three days. The amount of free chlorine, total chlorine and hydrogen peroxide content was 10 mg/L, respectively, on the day of production. However, all the properties decreased gradually and there were no chlorine and hydrogen peroxide detected on the 7th day. The results from this study can be used as a guideline to store the EW and to understand the stability of the EW, which can benefit the SME food manufacturers. Rynnye Lyan Resources 2021 Article PeerReviewed Khalid,, N. I. and Sulaiman, N. S and Ab Aziz, N. and Taip, F. S. and Sobri, S. and Nor-Khaizura, M. A. R. (2021) Stability of electrolyzed water: from the perspective of food industry. Food Research, 5 (supp.1). 47 - 56. ISSN 0095-974X; ESSN: 2550-2166 https://www.myfoodresearch.com/vol-59474supplementary-1.html 10.26656/fr.2017.5(S1).027 |
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Green cleaner and disinfectant can provide a better environment and they can reduce
cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning
chemicals storage space, reducing cost for wastewater treatment and reducing logistics
cost for chemical supply. This study explored the personal view of Small and Medium
Enterprises (SMEs) top to bottom workers towards the challenges during cleaning and
disinfection process and their readiness in accepting a green cleaner and disinfectant. In
this work, the advantages and disadvantages of electrolyzed water (EW) as green cleaner
and disinfectant were discussed. A lab-scale batch ion-exchange membrane electrolysis
unit was used to produce acidic electrolyzed water (AcEW) and alkaline electrolyzed
water (AlEW). The stability of AcEW and AlEW was also studied based on its physical
changes (pH, oxidative-reduction potential (ORP), chlorine content and hydrogen
peroxide content) in 7 days of storage, whereby measurements were taken daily. The pH
maintained for both AcEW and AlEW during the 7 days of storage. The ORP maintained
at plateau for the first 5 days of AcEW storage. After 5 days, AcEW showed a decreasing
trend. While ORP for AlEW increases drastically between day 1 and 2. Then, the ORP
reaches a plateau after three days. The amount of free chlorine, total chlorine and
hydrogen peroxide content was 10 mg/L, respectively, on the day of production. However,
all the properties decreased gradually and there were no chlorine and hydrogen peroxide
detected on the 7th day. The results from this study can be used as a guideline to store the
EW and to understand the stability of the EW, which can benefit the SME food
manufacturers. |
| format |
Article |
| author |
Khalid,, N. I. Sulaiman, N. S Ab Aziz, N. Taip, F. S. Sobri, S. Nor-Khaizura, M. A. R. |
| spellingShingle |
Khalid,, N. I. Sulaiman, N. S Ab Aziz, N. Taip, F. S. Sobri, S. Nor-Khaizura, M. A. R. Stability of electrolyzed water: from the perspective of food industry |
| author_facet |
Khalid,, N. I. Sulaiman, N. S Ab Aziz, N. Taip, F. S. Sobri, S. Nor-Khaizura, M. A. R. |
| author_sort |
Khalid,, N. I. |
| title |
Stability of electrolyzed water: from the perspective of food industry |
| title_short |
Stability of electrolyzed water: from the perspective of food industry |
| title_full |
Stability of electrolyzed water: from the perspective of food industry |
| title_fullStr |
Stability of electrolyzed water: from the perspective of food industry |
| title_full_unstemmed |
Stability of electrolyzed water: from the perspective of food industry |
| title_sort |
stability of electrolyzed water: from the perspective of food industry |
| publisher |
Rynnye Lyan Resources |
| publishDate |
2021 |
| url |
http://psasir.upm.edu.my/id/eprint/95142/ https://www.myfoodresearch.com/vol-59474supplementary-1.html |
| _version_ |
1762839461997051904 |
| score |
13.211869 |