Summary
Abstract
The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001, 0.01, and 0.1) for the preparation of carrageenan and gelatine hydrosols and hydrogels. To determine physiochemical properties of hydrosols, the pH, oxidation-reduction potential (ORP), available chloride concentration (ACC) and rheological parameters such us gelation and flow temperatures were measured. The samples were also 0.1 w/v). These results suggest that hydrogels and hydrosols incorporated with AEW may be used for food preservation.
Study details
- Published in: Polymers 7.12 (2015): 2638-2649
- Microbes studied: Staphylococcus aureus, Escherichia coli
Source
Source: Polymers 7.12 (2015): 2638-2649
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Staphylococcus spp. |
| Relevant sectors | Food Processing, Meat |
| Publication | Polymers, 2015 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.