91C-23 |
Electrolyzed oxidizing water and its corrosion effects on food procesing equipment surfaces |
B. CORNELIUS1, D. Chung, and Y. C. Hung1. (1) Department of Food Science, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 The application of sanitizers for the reduction and elimination of spoilage or pathogenic microorganisms is critical in the implementation of HACCP programs in the food industry. Most sanitizers are reactive and their effects, especially those containing chlorine, may be detrimental to the surfaces to which they are applied. Corrosive effects on food contact surfaces will result in cracks and crevices, providing residing places for microorganisms, which may lead to cross-contamination of processed food. The objective of the study was to determine the effect of electrolyzed oxidizing (EO) water on food processing equipment surfaces. ASTM A-36 medium carbon steel, 110 copper, 3003-H14 aluminum, polyvinylchloride (PVC) type 1 and 304 stainless steel coupons, were immersed in EO water for a period of 8 days and the properties of the treatment water, weights and surface roughness of the coupons were monitored over time. The properties of the EO water changed with time during immersion of the coupons. The pH increased slightly while the ORP and the active chlorine content of the EO water decreased significantly (P<0.05) with time. PVC showed a slight increase in weight, while the weights of carbon steel, copper and aluminum decreased significantly (P<0.05) with time. Copper demonstrated the highest increase in average surface roughness, followed by carbon steel and aluminum. The weight and average surface roughness of stainless steel remained essentially unchanged throughout the study and annual corrosion rate (ACR) showed that stainless steel (ACR=0.0035 mm/yr), had an outstanding corrosion resistance to EO water. The relative corrosion resistance of copper and aluminum to EO water was good, while that of carbon steel (ACR=0.6433 mm/yr), was rated as fair. These results suggest that EO water can be used on food processing equipment without deleterious effects to the commonly used food contact surfaces.
Session 91C, Food Engineering: Food process engineering
|