Artigo Acesso aberto Revisado por pares

Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water

2004; Wiley; Volume: 39; Issue: 2 Linguagem: Inglês

10.1046/j.0950-5423.2003.00762.x

ISSN

1365-2621

Autores

Shun‐Yao Hsu, Chyes Kim, Yen‐Con Hung, Stanley E. Prussia,

Tópico(s)

Advanced Chemical Sensor Technologies

Resumo

Summary A three‐factor, three‐by‐three‐by‐two‐level factorial designs were used for studying the effects of air pressure, sprayer orifice size and electrostatic charge of a spray gun on pH, oxidation‐reduction potential (ORP), electric conductivity and residual chlorine of electrolysed oxidizing (EO) waters with either low (9 mg L −1 ) or high concentration (88 mg L −1 ) of chlorine. Results indicated that a smaller orifice produced higher reduction in ORP and chlorine concentration than larger orifices. Electrostatic charge, in general, did not cause a significant reduction in chlorine concentration. High air pressure spray retained more chlorine and gave a higher ORP than low air pressure. EO water with high initial chlorine concentration achieved at least a 3–4 log 10 CFU mL −1 reduction in Listeria monocytogenes populations when sprayed with the spray gun, while spraying with a commercial backpack sprayer or a poly‐tank sprayer eliminated Listeria population (9.4 log 10 CFU mL −1 reductions) completely. These results demonstrated that although spraying reduced the chlorine in EO water by 20–97%, application of EO water through spraying has potential for reducing bacteria in food‐processing operations.

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