ACIDIC ELECTROLYZED WATER PROPERTIES AS AFFECTED BY PROCESSING PARAMETERS AND THEIR RESPONSE SURFACE MODELS

Abstract

Several studies of acidic electrolyzed (EO) water demonstrated the efficacy of EO water for inactivation of different foodborne pathogens and reported on the chemical species present in EO water. This study was conducted to investigate the effect of production parameters (voltage, NaCI concentration, flow rate, and temperature) on the properties of EO water and to model the complex reactions occurring during the generation of EO water. At 0.1% salt concentration, EO water was produced at 2, 10, and 28 V. However, due to high conductivity of the electrolyte at 0.5% salt concentration, the voltage applied across the cell was limited to 7 V. The electrolyte flow rate was set at 0.5, 2.5, and 4.5 L/min. For pH and oxidation-reduction potential (ORP), NaCI concentration was the most significant factor followed by voltage, electrolyte flow rate and temperature, respectively. However, in the case of residual chlorine, flow rate was relatively more important than voltage. Response surface methodology yielded models to predict EO water properties as functions of the process parameters studied, with very high coefficients of determination (R 2 = 0.872 to 0.938). In general, the higher the NaCI concentration and voltage, the higher the ORP and residual chlorine of EO water. Increased electrolyte flow rate will produce EO water with lower ORP and residual chlorine due to the shorter residence time in the electrolytic cell.