• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1528-1534
• /
• 2010

The antibacterial effects of seed decontamination during presoaking before sprouting as an intervention step for eliminating foodborne pathogens on red radish seeds were evaluated. The effect of seed decontamination on seed germination rate was also evaluated. Red radish seeds were inoculated (at a level of 3 to 4 log CFU/g) with Listeria monocytogenes ATCC 19111 and decontaminated with 20,000 ppm calcium hypochlorite, 50 and 100 ppm chlorinated water, acidic electrolyzed water, low-alkaline electrolyzed water, and ozonated water for 6 hours. The control seeds were immersed in distilled water. The germination rate was measured on each treatment for 48 hours. Treatments with 20,000 ppm calcium hypochlorite, acidic and low-alkaline electrolyzed water were more effective than treatments with chlorinated water and ozonated water. Immersion in 20,000 ppm calcium hypochlorite resulted in the largest microbial reduction (more than 3 logs). Treatments with acidic and low-alkaline electrolyzed water reduced APC by 3 logs and L. monocytogenes counts by 2 logs. After sprouting, APC and L. monocytogenes counts on seeds treated with 20,000 ppm calcium hypochlorite, acidic and low-alkaline electrolyzed water were significantly lower than the control. The germination rate ranged from 93.5% to 97.7% except for 20,000 ppm calcium hypochlorite (from 82.3% to 84.8%) after 48 hours. Although the treatments tested in this study will not eliminate L. monocytogenes on inoculated red radish seeds, the results show that rapid growth of surviving cells during sprouting could be prevented if red radish seeds are given a presoak treatment used in combination with a disinfectant treatment of irrigation water.

• Proceedings of the KIPE Conference
• /
• 2002.11a
• /
• pp.89-93
• /
• 2002

Hydrogen - Oxygen gas has obtained from water electrolysis reaction. It is mixed gas havingconstant volume ratio 2:1 Hydrogen and Oxygen, and it is used as a source of thermal energy by combustion reaction. This gas has betterristics in the field of economy, efficiency of energy, and environmental intimacy than used both of acetylene gas and LPG for gas welding machin. So nowdays many studies of Water-Electrolyzed gas are progressed, and commercially used as a source of thermal energy for gas welding In the industry. For Water-Electrolyzed Source, it was used diode rectifier or SCR rectifier for get DC source. This method which is not looking to improve a source for impossible current control or voltage and limited control intervals. In this paper, it was relized and designed in source of pulse type for complementing existing-DC source type, also by experiment it was acquired producting characteristics of Hydrogen -Oxygen Gas through feature of source

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.154-160
• /
• 2002

This study was carried out to investigate the efficacy of electrolyzed oxidizing(EO) water, electrolyzed oxidizing water with 0.5% citron juice and 0.1% aluminium potassium sulfate (APS) solution as the storing liquids to maintain quality and extend shelf life of peeled taro. Water content of peeled taro increased from 80.55% to 82.12∼84.24% after 25 days storage due to moisture absorption. However, there were no significant difference between treatments. In case of color value of peeled taro, L value was slowly decreased and a, b value was generally increased. Texture of peeled taro decreased from initial 4,520$\pm$75 g to 4,160$\pm$80 g after 25 days storage in EO water with 0.5% citron juice, which is the least reduction value in all treatments. Treatment of EO water with 0.5％ citron juice maintained 6.99 mg%(57%) of total vitamin C after 25 days storage which showed highest total vitamin C content between treatments. In most treatments, total sugar was decreased in fast rate for 15 days storage and slowly decreased after 15 days storage. Free sugar content was not changed significantly during storage. In case of sucrose content which is the major portion of free sugar, reduction continued until the midst of storage. and after that it increased to 1.5∼2 times of initial contents. However, there were no differences between treatments and storage days in contents of fructose, glucose and maltose. Major amino acids in peeled taro were aspartic acid and glutamic acid with 1,084.8 and 691.8 mg/100g respectively. At 25 days of storage, aspartic acid content in treatment of EO water was increased about 13.9%. Treatment of EO water with 0.5% citron juice was the most effective in respect to the reduction ratio of total amount of essential amino acids.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.68-74
• /
• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• v.10 no.1
• /
• pp.269-273
• /
• 2005

• Bulletin of Food Technology
• /
• v.21 no.1
• /
• pp.29-31
• /
• 2008

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.8
• /
• pp.1227-1232
• /
• 2016

Electrolyzed activated water (EAW) has been reported to exhibit strong bactericidal effects on foodborne microorganisms. However, the disinfection efficacy of EAW is affected by factors such as water source and hardness. This study investigated bactericidal effects of EAW against three gram-positive (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) and three gram-negative (Cronobacter sakazakii, Escherichia coli O157:H7, and Salmonella Enteritidis) foodborne pathogens. Six strains were treated with EAW prepared at different water temperatures (4, 22, and $40^{\circ}C$) for 15 min, and D-values were generated. The results show that the lowest D-values for Lis. monocytogenes by EAW produced at $4^{\circ}C$ and $40^{\circ}C$ were 6.60 and 1.57 min, respectively. The lowest D-value for Sal. Enteritidis by EAW produced at $22^{\circ}C$ was 2.92 min. D-values of all strains treated by EAW produced at $40^{\circ}C$ decreased significantly compared to those treated by EAW produced at $4^{\circ}C$ (P<0.05). These results demonstrate that applying EAW produced at warm temperature is more effective for reducing foodborne pathogens for food safety.

• Food Science and Preservation
• /
• v.7 no.4
• /
• pp.395-402
• /
• 2000

To enlarge application field of electrolyzed acid-water(EAW) on food industry, the changes of EAW properties by storage conditions and heating were investigatet. It was showed that storing EAW in closed container is mon effective to keep up the oxidation-reduction potentials(ORP), hyperchloride content and pH than stored in opened ones. ORP of EAW stored in closed container could be kept mon than 1 month as 1,150 mV levels. Ruing heating from 2$0^{\circ}C$ to 95$^{\circ}C$, ORP was increased to 1,150 mV levels at 95$^{\circ}C$ after gradual decrease to 5$0^{\circ}C$. Tyrosinase activity was decreased approximately to 26%~35% in EAW having a 950 mV~1,140 mV ORP. Also it was confirmed that EAW has anti-browning effect as sliced apple and potato, and their juices treated with EAW had conspicous difference in their $\Delta$E value. 12 kinds of pesticides such as aldrine, capful diazinon, diedrin, $\alpha$-endosulfan $\beta$-endosulfan, endosulfan sulfate, endrin, $\alpha$-BHC, o,p'-DDT, procymidone, PCNB added in EAW were recovered from ND~73.6% comparing to ones added in distilled water. The recovered amounts of pesticides, procymidone and diazinon in lettuce after soaking in EAW were 1.12 ppm and ND, compared with those of amounts soaked in distilled water were 3.67 ppm and 3.05 ppm respectively. So, it seems that EAW has potentials to promote the degradation of pesticides.

• Korean Chemical Engineering Research
• /
• v.50 no.5
• /
• pp.825-829
• /
• 2012

In this study, we investigated NO oxidation characteristic that depends on available chlorine concentration and temperature of seawater which is treated by un-divided electrolysis. Reactant gas passed through bubbling reactors which is filled with electrolyzed water and then NO concentration change was analyzed. In the closed-loop electrolysis system, concentration of available chlorine increased with electrolysis time. The higher oxidation rate of NO to $NO_2$ was obtained with the higher concentration of available chlorine. Oxidation of NO was fast when temperature of electrolyzed water was high, in the case of same concentration of available chlorine.

• 한국생물공학회:학술대회논문집
• /
• 2000.04a
• /
• pp.449-452
• /
• 2000

This study was conducted to investigate the changes in shape, pH, bacterial density, moisture content of soybean sprouts treating on the electrolyzed water during its storage periods. The experiments were carried out at $4^{\circ}C$, $10^{\circ}C$ and $25^{\circ}C$. After 3 days, the soybean sprouts began to rotting at $25^{\circ}C$ in control, but in electrolyzed water treatment the rotting was slowly proceeded because the bacterial density was decreased to 1/2 ${\sim}$ 1/3 compared to control. The moisture content and pH of soybean sprouts were not changed detectably during the storage periods.