| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系 === 94 === Electrolyzed water is electrolyzed by an electrolyzer. There are two types of electrolyzed water; one is acidic electrolyzed water, with high oxidation-reduction potential (ORP) value, low pH value, the other one is alkaline electrolyzed water, with high pH value, and low ORP value. The acidic electrolyzed water has HOCl which is the major bactericidal ingredient. Under the different pH value the HOCl content in acidic electrolyze water is altered and showed different bactericidal effect. The objectives of this research included (1) discusses the effect of electrolyzed water on the microorganism growth, (2) observe the effect of the acidic electrolyzed water and the alkaline electrolyzed water on vegetable cell damage using the scanning electron microscope (SEM), (3) evaluate the degree of effect in cells and tissues by electrolyzed water. The residual chlorine produced from acidic electrolyzed water and chlorine solution in food safety was also evaluated. The testing solutions included adjusted pH or available chlorine solutions as the electrolyzed water. Results showed that the characteristics of alkaline electrolyzed water were changed after 12 hours of storage. Acidic electrolyzed water effectively inactivated Listeria monocytogenes and Escherichia coli, but not for Salmonella typhimurium. The intestine cells were withered by alkaline electrolyzed water, faster than acidic electrolyzed water in the in vitro experiment, and prolonged time enhanced the cell to perish and reduced of cell number. Using the acidic electrolyzed water and chlorine solutions washed tilapia as well as vegetables, both the total and free chlorine are decreased, and the muscle fibers of tilapia were dissolved or broke down. Although the appearance of vegetables would be damaged by the acidic electrolyzed water, but the degree of damage were reduced by the alkalis electrolyzed water neutralization. Washing leaf cabbage and chinjon with acidic electrolyzed water caused severe damage to its guard cells. The alkaline electrolyzed water caused only shrinkage, not broke down. Alkaline electrolyzed water washing caused, the spaces of tilapia muscle fiber were wider than water treatment. Although alkaline electrolyzed water can leach brown color material into tea brewing, and the tea leaf swollen more than the other tested solutions, but there was hard to differentiate the difference by SEM.
|
|---|
