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Acidic electrolyzed water is an emerging new type of disinfectant. It is electrolyzed water with disinfection and sterilization function obtained by electrolyzing salt or dilute hydrochloric acid in a special device. According to the difference of pH and effective chlorine concentration, it can be divided into strong acid electrolyzed water and slightly acid electrolyzed water. From the practical application point of view, slightly acid electrolyzed water is more stable and safer than strong acid electrolyzed water, and it has low requirements on equipment and is convenient for continuous operation. Chemical production is environmentally friendly, so the overall efficiency of slightly acidic electrolyzed water is higher.
HClO is an effective component of slightly acidic electrolyzed water. Viruses, bacteria and molds are all "microorganisms". The cell membrane surface is covered with functional surface proteins. Hypochlorous acid can grab electrons from these cell surface proteins and oxidize the surface proteins. Without activity, microorganisms cannot take in nutrients and metabolize, and then achieve the effect of sterilization.
In the category of disinfectants, it belongs to the same category as sodium hypochlorite, but slightly acidic electrolyzed water is more effective.
First of all, the effective chlorine concentration of slightly acidic electrolyzed water only needs 10-30ppm, while sodium hypochlorite needs 100-200ppm to have a sterilization effect.
Secondly, the pH of slightly acidic electrolyzed water is weakly acidic, which has little harm to the human body and the environment, and there will be no organic compound hazards similar to sodium hypochlorite.
Third, the safety of slightly acidic electrolyzed water is high. The Ministry of Health, Labour and Welfare has also conducted an investigation on slightly acidic electrolyzed water to prove its safety and list it as a food-grade additive. At the same time, the environment using slightly acidic electrolyzed water does not need to be washed repeatedly, which has the effect of energy saving and environmental protection.
Fourth, slightly acidic electrolyzed water has the effect of removing toxins. Studies have pointed out that slightly acidic electrolyzed water has the effect of removing ochratoxin A, which is easily produced in plant raw materials. With the increase of the concentration of available chlorine in slightly acidic water, the removal rate of ochratoxin A gradually increased. When the concentration of available chlorine was 41.75mg/L, the removal rate reached 96.4%. In terms of PH difference, slightly acidic electrolyzed water has the best removal effect at PH 5.13, with a removal rate of 96.23%.
Since the invention of slightly acidic electrolyzed water in 1966, slightly acidic electrolyzed water has become a common disinfection solution in Japan, Europe and the United States. Its application scope covers many fields such as medical treatment, agriculture, food, and social services. It is a disinfecting product with promising application prospects.
1. Environmental disinfection
The slightly acidic electrolyzed water can be used in various occasions due to its high efficiency and safety, and it has a significant killing effect on many kinds of bacteria, viruses and even spores. Experimental data shows that slightly acidic electrolyzed water can reach the sterilization requirements for common bacteria and viruses within 30s-1min, and the effect is much higher than that of 75% alcohol; its killing effect on spores is more significant. Under the same conditions, the concentration required for slightly acidic electrolyzed water is only one-fifth of the sodium hypochlorite solution, and the sterilization time is only one-third of the time required for sodium hypochlorite.
2. Fruit and vegetable preservative
There are three general ways to keep fresh fruits and vegetables:
One is to inhibit the respiration of fruits and vegetables and reduce the rate of aging of fruits and vegetables.
The second is to control the growth of microorganisms in fruits and vegetables through antiseptic and sterilization.
The third is to maintain relative humidity to avoid evaporation of internal moisture.
At present, it is difficult to have a single way to achieve the above three effects, and it is often done in a single way. The slightly acidic electrolyzed water also has a good effect on the preservation of fruits and vegetables, and there is more than one way to exert its effect. Firstly, slightly acidic electrolyzed water can effectively inhibit or kill pathogenic microorganisms on the surface of fruits and vegetables and prevent spoilage caused by microbial activities; secondly, slightly acidic electrolyzed water can inhibit carboxymethyl cellulose and polygalacturonase, etc. The activity of enzymes can reduce tissue metabolism, thereby prolonging the fresh-keeping period of fruits and vegetables.
3. The catering industry
With the rise of the catering industry and central kitchen distribution industry, the cleanliness requirements of frequently used food contact materials are also higher. Studies have shown that the sterilization effect of slightly acidic electrolyzed water on tableware can reach 96.8%, and its effect is 50.6% higher than that of ordinary dishwashers, which can significantly improve the hygiene and safety indicators of the catering and distribution industry.
