Applications of Electrolyzed Water in Agriculture & Food Industries
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概要
- 論文の詳細を見る
Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies. The use of electrolyzed water (EW) is the product of a new concept developed in Japan, which is now gaining popularity in other countries. Little is known about the principle behind its sterilizing effect, but it has been shown to have significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, and the USA on the pre- and postharvest application of EW in the field of food processing. EW may be produced using common salt and an apparatus connected to a power source. As the size of the machine is quite small, the water can be manufactured on-site. Studies have been carried out on the use of EW as a sanitizer for fruits, utensils, and cutting boards. It can also be used as a fungicide during postharvest processing of fruits and vegetables, and as a sanitizer for washing the carcasses of meat and poultry. It is cost-effective and environment-friendly. The use of EW is an emerging technology with considerable potential.
- 社団法人 日本食品科学工学会の論文
- 2005-05-01
著者
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ISOBE Seiichiro
National Food Research Institute
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Sugiyama Junichi
National Food Research Institute
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Al-haq Muhammad
National Food Research Institute
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Sugiyama Junichi
National Food Res. Inst. National Agriculture And Food Res. Organization
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