Electrolyzed Water in Food: Fundamentals and Applications

280 Pages·2019·3.987 MB·English

by  Tian Ding, Deog-Hwan Oh, Donghong Liu

Tian Ding · Deog-Hwan Oh ·
Donghong Liu Editors
Electrolyzed
Water in Food:
Fundamentals
and Applications
Electrolyzed Water in Food: Fundamentals
and Applications
Tian Ding Deog-Hwan Oh
(cid:129) (cid:129)
Donghong Liu
Editors
Electrolyzed Water in Food:
Fundamentals
and Applications
123
Editors
TianDing Deog-Hwan Oh
Department ofFood ScienceandNutrition, Department ofFood Science
National Engineering Laboratory andBiotechnology
of Intelligent FoodTechnology KangwonNational University
andEquipment Chuncheon,Republic of Korea
ZhejiangUniversity
Hangzhou, Zhejiang, China DonghongLiu
Department ofFood ScienceandNutrition,
Key Laboratoryfor Agro-Products
National Engineering Laboratory of
Postharvest Handling ofMinistry
IntelligentFoodTechnologyandEquipment
of Agriculture
ZhejiangUniversity
ZhejiangKey Laboratory for Agro-Food
Hangzhou, Zhejiang, China
Processing
Hangzhou, Zhejiang, China
Fuli Institute of FoodScience
ZhejiangUniversity
Hangzhou, China
ISBN978-981-13-3806-9 ISBN978-981-13-3807-6 (eBook)
https://doi.org/10.1007/978-981-13-3807-6
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Contents
1 Generation of Electrolyzed Water. . . . . . . . . . . . . . . . . . . . . . . . . . 1
Xiaoting Xuan and Jiangang Ling
2 Decontamination Efficacy and Principles of Electrolyzed
Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Tian Ding and Xinyu Liao
3 Removal of Pesticide on Food by Electrolyzed Water. . . . . . . . . . . 39
Jun Wang and Rongwei Han
4 Application of Electrolyzed Water in Fruits and Vegetables
Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Jianxiong Hao and Qingfa Wang
5 Application of Electrolyzed Water in Red Meat and Poultry
Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Yanhong Bai, Liyuan Niu and Qisen Xiang
6 Application of Electrolyzed Water on Aquatic Product . . . . . . . . . 157
Yong Zhao, Zhaohuan Zhang, Pradeep K. Malakar, Siqi Wang
and Li Zhao
7 Application of Electrolyzed Water on Environment
Sterilization. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177
Charles Nkufi Tango, Mohammed Shakhawat Hussain
and Deog-Hwan Oh
8 Application of Electrolyzed Water on Livestock . . . . . . . . . . . . . . . 205
S. M. E. Rahman and H. M. Murshed
9 Application of Electrolyzed Water in Agriculture. . . . . . . . . . . . . . 223
Fereidoun Forghani
v
vi Contents
10 Hurdle Enhancement of Electrolyzed Water with
Other Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
Deog-Hwan Oh, Imran Khan and Charles Nkufi Tango
11 Safety Evaluation of Electrolyzed Water. . . . . . . . . . . . . . . . . . . . . 261
Donghong Liu and Ruiling Lv
12 Future Trends of Electrolyzed Water . . . . . . . . . . . . . . . . . . . . . . . 269
Tian Ding
Index .... .... .... .... .... ..... .... .... .... .... .... ..... .... 273
Contributors
YanhongBai CollegeofFoodandBiologicalEngineering,ZhengzhouUniversity
of Light Industry, Zhengzhou, China;
Henan Key Laboratory of Cold Chain Food Quality and Safety Control,
Zhengzhou, China;
HenanCollaborativeInnovationCenterofFoodProductionandSafety,Zhengzhou,
China
Tian Ding Department of Food Science and Nutrition, National Engineering
Laboratory of Intelligent Food Technology and Equipment, Zhejiang University,
Hangzhou, Zhejiang, China;
Key Laboratory for Agro-Products Postharvest Handling of Ministry of
Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou,
Zhejiang, China;
Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
Fereidoun Forghani Center for Food Safety, College of Agricultural and
Environmental Sciences, University of Georgia, Griffin, GA, USA
Rongwei Han College of Food Science and Engineering, Qingdao Agricultural
University, Qingdao, Shandong, China
Jianxiong Hao College of Bio Science and Engineering, Hebei University of
Science and Technology, Shijiazhuang, Hebei, China
Mohammed Shakhawat Hussain Department of Bioconvergence Science and
Technology, College of Agriculture and Life Science, Kangwon National
University, Chuncheon, Republic of Korea
ImranKhan DepartmentofBioconvergenceScienceandTechnology,Collegeof
AgricultureandLifeScience,KangwonNationalUniversity,Chuncheon,Republic
of Korea
vii
viii Contributors
Xinyu Liao Department of Food Science and Nutrition, National Engineering
Laboratory of Intelligent Food Technology and Equipment, Zhejiang University,
Hangzhou, Zhejiang, China;
Key Laboratory for Agro-Products Postharvest Handling of Ministry of
Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou,
Zhejiang, China;
Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
JiangangLing InstitutionofAgriculturalProductsProcessing,KeyLaboratoryof
Preservation Engineering of Agricultural Products, Ningbo Academy of
Agricultural Sciences, Ningbo, Zhejiang, China
Donghong Liu Department of Food Science and Nutrition, National Engineering
Laboratory of Intelligent Food Technology and Equipment, Zhejiang University,
Hangzhou, Zhejiang, China;
Key Laboratory for Agro-Products Postharvest Handling of Ministry of
Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou,
Zhejiang, China;
Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
Ruiling Lv Department of Food Science and Nutrition, National Engineering
Laboratory of Intelligent Food Technology and Equipment, Zhejiang University,
Hangzhou, Zhejiang, China;
Key Laboratory for Agro-Products Postharvest Handling of Ministry of
Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou,
Zhejiang, China
Pradeep K.Malakar College ofFoodScience and Technology, Shanghai Ocean
University, Shanghai, China
H. M. Murshed Department of Animal Science, Bangladesh Agricultural
University, Mymensingh, Bangladesh
Liyuan Niu College of Food and Biological Engineering, Zhengzhou University
of Light Industry, Zhengzhou, China;
Henan Key Laboratory of Cold Chain Food Quality and Safety Control,
Zhengzhou, China;
HenanCollaborativeInnovationCenterofFoodProductionandSafety,Zhengzhou,
China
Deog-HwanOh DepartmentofBioconvergenceScienceandTechnology,College
of Agriculture and Life Science, Kangwon National University, Chuncheon,
Republic of Korea
S. M. E. Rahman Department of Animal Science, Bangladesh Agricultural
University, Mymensingh, Bangladesh
Contributors ix
Charles Nkufi Tango Department of Bioconvergence Science and Technology,
College of Agriculture and Life Science, Kangwon National University,
Chuncheon, Republic of Korea;
Department of Chemistry and Agricultural Industries, Faculty of Agronomy,
University of Kinshasa, Kinshasa, Democratic Republic of the Congo
Jun Wang College of Food Science and Engineering, Qingdao Agricultural
University, Qingdao, Shandong, China
Qingfa Wang College of Bio Science and Engineering, Hebei University of
Science and Technology, Shijiazhuang, Hebei, China
SiqiWang CollegeofFoodScienceandTechnology,ShanghaiOceanUniversity,
Shanghai, China;
LaboratoryofQualityandSafetyRiskAssessmentforAquaticProductsonStorage
and Preservation, Ministry of Agriculture, Shanghai, China;
Shanghai Engineering Research Center of Aquatic-Product Processing and
Preservation, Shanghai, China
Qisen Xiang College of Food andBiological Engineering,Zhengzhou University
of Light Industry, Zhengzhou, China;
Henan Key Laboratory of Cold Chain Food Quality and Safety Control,
Zhengzhou, China;
HenanCollaborativeInnovationCenterofFoodProductionandSafety,Zhengzhou,
China
XiaotingXuan InstitutionofAgriculturalProductsProcessing,KeyLaboratoryof
Preservation Engineering of Agricultural Products, Ningbo Academy of
Agricultural Sciences, Ningbo, Zhejiang, China
Zhaohuan Zhang College of Food Science and Technology, Shanghai Ocean
University, Shanghai, China;
LaboratoryofQualityandSafetyRiskAssessmentforAquaticProductsonStorage
and Preservation, Ministry of Agriculture, Shanghai, China;
Shanghai Engineering Research Center of Aquatic-Product Processing and
Preservation, Shanghai, China
Li Zhao College of Food Science and Technology, Shanghai Ocean University,
Shanghai, China;
LaboratoryofQualityandSafetyRiskAssessmentforAquaticProductsonStorage
and Preservation, Ministry of Agriculture, Shanghai, China;
Shanghai Engineering Research Center of Aquatic-Product Processing and
Preservation, Shanghai, China
x Contributors
Yong Zhao College of Food Science and Technology, Shanghai Ocean
University, Shanghai, China;
LaboratoryofQualityandSafetyRiskAssessmentforAquaticProductsonStorage
and Preservation, Ministry of Agriculture, Shanghai, China;
Shanghai Engineering Research Center of Aquatic-Product Processing and
Preservation, Shanghai, China