Abstract ▼ AI-Helper

Electrolyzed water was initially developed in japan. It involved electrolyzed oxidizing water (EOW) and electrolyzed reduced water (ERW). EOW has been reported to have strong bactericidal effect on most pathogenic bacteria that are important to food safety. So it regarded as a new sanitizer in recen...

Electrolyzed water was initially developed in japan. It involved electrolyzed oxidizing water (EOW) and electrolyzed reduced water (ERW). EOW has been reported to have strong bactericidal effect on most pathogenic bacteria that are important to food safety. So it regarded as a new sanitizer in recent years. EOW and ERW were produced by passing a dilluted salt solution through an electrolytic cell, within which the anode and cathode are seperated by membrane. EOW have the following advantages over other traditional cleaning agents: effective disinfection, easy preperation, relatively inexpensive, and environmentally friendly. The main advantage of EOW is its safety. ERW is its antiaging effect. EOW 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. The primary aim of this study is analysis the electrochemical properties of oxidation reduction potentials and pH free chlorines in EOW and ERW using cyclic voltammetry.