26. Electrolyzed Oxidizing Water

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Ali Demirci and
  2. Katherine L. Bialka

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch26

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Demirci, A. and Bialka, K. L. (2010) Electrolyzed Oxidizing Water, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch26

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Department of Agricultural and Biological Engineering, The Pennsylvania State University, 231 Agricultural Engineering Building, University Park, PA 16802, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • electrolyzed oxidizing water;
  • chemicals, used as antimicrobials, oxidizing and reducing agents, salts, and organic acids - to improve food quality and microbial safety;
  • chemicals, effective against a broad spectrum - of microorganisms, nontoxic, and nonirritating;
  • electrodialysis and EO water production - EO water, produced using a process called electrodialysis;
  • electrolyzed oxidizing (EO) water, emerging - by electrodialysis of a dilute sodium chloride solution in electrodialysis chamber;
  • membrane-free electrolysis - using same basic electrolytic principles;
  • effect of generation conditions on properties of EO water - extensively studied;
  • neutralized EO water generator;
  • EO water efficacy, documented - of inactivating microorganisms;
  • EO water, as a sanitizer for food and nonfood contact surfaces

Summary

This chapter contains sections titled:

  • Introduction

  • Electrodialysis and EO Water Production

  • EO Water Properties

  • Inactivation of Suspended Cells by EO Water and the Effect of Temperature

  • Applications of EO Water

  • Conclusions and Future Trends

  • References