Title of article
The generation and inactivation mechanism of oxidation–reduction potential of electrolyzed oxidizing water Original Research Article
Author/Authors
Long B. Liao، نويسنده , , Wei M. Chen، نويسنده , , Xian M. Xiao، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
7
From page
1326
To page
1332
Abstract
The Nernst equations between the oxidation–reduction potential (ORP), the concentration of hypochlorous acid and chlorine and the value of pH in electrolyzed oxidizing water (EOW) were developed in three parts, which were in agreement in the measured values. The role of ORP in EOW for killing Escherichia coli O157:H7 was studied. The inactivation effect of EOW on E. coli O157:H7 was also studied by spectroscopy measurements, and the inactivation mechanism was proposed.
Keywords
Inactivation effect , Electrolyzed oxidizing water (EOW) , Oxidation–reduction potential (ORP) , Inactivation mechanism
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167004
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