Characteristics and use of electrolyzed water in food industries

Campagnol P. C. B., . and Menezes C. R., . and Cichoski A. J., . and Genro A. L. G., . and Silva M. S., . and Flores D. R. M., . and Athayde D. R., . and Silva J. S., . and Wagner R., . Characteristics and use of electrolyzed water in food industries. pp. 11-16. ISSN 2231-7546

Electrolyzed water (EW) is a new technology that emerged in the last years with potential application in foods mainly in microbiological aspects with variation in application modes dipping the food in solution where variation of time can be changed and be apply in the form of spray. Because EW characteristics its action in microorganisms are still been studied for mechanism elucidation and possible damages as well its influence in the intrinsic characteristics of food like color and oxidation. This unconventional or green technology has the purpose to prove microbiological quality of food and decrease the use of natural resources like water with minimal generation of chemical/toxic residues. More studies are necessary in relation to this technology and its possible applications in food industry as well characteristics and mechanisms.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(2).pd...

Abstract

Electrolyzed water (EW) is a new technology that emerged in the last years with potential application in foods mainly in microbiological aspects with variation in application modes dipping the food in solution where variation of time can be changed and be apply in the form of spray. Because EW characteristics its action in microorganisms are still been studied for mechanism elucidation and possible damages as well its influence in the intrinsic characteristics of food like color and oxidation. This unconventional or green technology has the purpose to prove microbiological quality of food and decrease the use of natural resources like water with minimal generation of chemical/toxic residues. More studies are necessary in relation to this technology and its possible applications in food industry as well characteristics and mechanisms.

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Item Type:	Article
AGROVOC Term:	Food industry
AGROVOC Term:	Electrolysis
AGROVOC Term:	Water activity
AGROVOC Term:	Water
AGROVOC Term:	Microorganisms
AGROVOC Term:	Color
AGROVOC Term:	Oxidation
AGROVOC Term:	Industrial microbiology
AGROVOC Term:	Application of technology
AGROVOC Term:	Microbiology
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23985

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