44G-24 |
Evaluate fundamental properties of electrolyzed water during various storage conditions and its stability as influenced by pH |
S. V. LEN1, Y. C. Hung1, M. Erickson, and C. Kim. (1) Dept. of Food Science & Technology, Univ. of Georgia, Center for Food Safety & Quality Enhancement, 1109 Experiment St., Griffin, GA 30223 Sanitizer stability is important to sanitation industries. Electrolyzed (EO) water has been found to have strong bactericidal effects on most pathogenic bacteria, but its stability has not been reported. This study was undertaken to examine the chlorine profile of EO water under various storage conditions and to evaluate pH effects on the stability of EO water. An EO water machine was used to generate EO water to contain 55-57 mg/L residual chlorine and pH 2.5-2.6. The storage studies were conducted by varying three conditions: opened vs. closed jars, agitated vs. non-agitated, and light vs. dark for up to 2 months. Total available chlorine (Iodometry method), oxidation-reduction potential (ORP) and pH were measured throughout the storage period. The effects of pH were also studied by adjusting the pH of EO water to pH 4, 6, and 9 using acetic acid, sodium monobasic phosphate, and sodium bicarbonate, respectively. Agitation of solution was conducted by stirring the solution using a magnetic stirrer. The pH of EO water remained unchanged throughout the study. The ORP of EO water in the opened jars decreased while it remained stable in closed jars throughout the storage period. In general, EO water in opened jars was less stable than in closed jars. Agitation reduced stability of EO water in opened conditions while it had no significant effect on closed conditions. Light did not significantly affect the EO water stability in opened conditions. Increasing the pH from pH 2.5 to 4 in EO water increased the stability of EO water 9 fold. These results suggest that the chlorine in EO water could be preserved by storing in dark and closed system (25oC) up to 2 months. The pH adjustment could be a promising way to maintain stability of the chlorine species in EO water for microbial inactivation.
Session 44G, Toxicology & Safety Evaluation
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