Benefits of Using Alkaline Electrolyed Water for Cleaning and Deodorizing

The aims of the study would develop electrolysed technique and assess the characteristics and satisfaction of electrolysed water which will be applied being a cleaning medium within the food industry.

Acidic electrolyzed water (AcEW) and neutral electrolyzed water (NEW) have already been reported to get a strong bactericidal impact on various foodborne pathogens for various kinds of food products and food equipment surfaces.

While alkaline electrolyzed water (AlEW) is really a potential cleaning medium for alkaline wash. The shelf-life of electrolyzed water generated from your lab-scale electrolyzing unit was investigated to get the highest quality electrolyzed water for a duration.

The electrolyzed water was kept in closed dark-brown glass bottles at room temperature. Effect of electrolyzing parameters (electrode type, NaCl concentration, electrical voltage and electrolysis time) on chemical and physical properties (pH, oxidation-reduction potential (ORP), total chlorine, free chlorine, dissolved oxygen) of electrolyzed water (alkaline, acidic, and neutral electrolyzed water) were studied. The chemical and physical properties of electrolyzed water were measured after 24 hrs.

Results demonstrated that as time increased, the chemical and physical properties of electrolyzed decreased and ultimately reduced the electrolyzed water quality. Freshly prepared electrolyzed water is suggested to clean application in food industry.

The utilization of electrolyzed water is predicted to assist the meals industry in achieving a hygienic environment within their factory and simultaneously minimizing the cleaning cost

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