• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.72-79
• /
• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• Proceedings of the Korean Society Of Semiconductor Equipment Technology
• /
• 2002.11a
• /
• pp.117-119
• /
• 2002

A semiconductor cleaning technology has been based upon RCA cleaning which consumes vast amounts of chemicals and ultra pure water. This technology hence gives rise to many environmental issues, and some alternatives such as electrolyzed water are being studied. In this work, intentionally contaminated Si wafers were cleaned using the electrolyzed water. The electrolyzed waters were obtained in anode and cathode with oxidation reduction potentials and pH of -1050mV and 4.8, and -750mV and 10.0, respectively. The electrolyzed water deterioration was correlated with $CO_2$ concentration changes dissolved from air. Overflowing of electrolyzed water during cleaning particles resulted in the same cleanness as could be obtained with RCA clean. The roughness of patterned wafer surfaces after EW clean maintained that of as-received wafers. RCA clean consumed about $9\ell$ chemicals, while electrolyzed water clean did only $400m\ell$ HCl or $600m\ell$ $NH_4$Cl to clean 8" wafers in this study. It was hence concluded that electrolyzed water cleaning technology would be very effective for releasing environment, safety, and health(ESH) issues in the next generation semiconductor manufacturing.ring.

• Clean Technology
• /
• v.18 no.4
• /
• pp.446-450
• /
• 2012

Strong alkaline electrolyzed water which is produced in cathode by electrolyzing the solution where electrolytes (NaCl, $K_2CO_3$ etc.) are added in diaphragm electrolytic cell, is eco-friendly and has cleaning effects. So, it is viewed as a substitution of chemical cleaner. In addition, strong alkaline electrolyzed water is being used by some Japanese automobile and precision parts manufacturing industries. When strong alkaline electrolyzed water is produced by using diaphragm electrolytic cell, it is necessarily produced at the anode side. Since strong acidic electrolyzed water produced is discarded when its utilization cannot be found, production efficiency of electrolyzed water is consequently decreased. Also, there is a weakness electrolytic efficiency is decreasing due to the pollution of diaphragm. In order to overcome this, non-diaphragm all-in-one electrolytic cell integrated with electrode reaction chamber and dilution chamber was applied. Strong alkaline electrolyzed water was produced for different composition of electrolytes, and their properties and characteristics were identified. In comparing the properties between strong alkaline electrolyzed water produced in diaphragm electrolytic cell and that produced in all-in-one electrolytic cell, the differences in ORP and chlorine concentration were found. In emulsification test to confirm surface-active capability, similar results were obtained and strong alkaline electrolyzed water produced in non-diaphragm all-in-one electrolytic cell was identified to be useable as a cleaner like strong alkaline electrolyzed water produced in diaphragm electrolytic cell. Strong alkaline electrolyzed water produced in non-diaphragm all-in-one electrolytic cell is thought to have sterilizing power because it has active chlorine which is different from strong alkaline electrolyzed water produced in diaphragm electrolytic cell.

• Journal of the Semiconductor & Display Technology
• /
• v.21 no.1
• /
• pp.5-11
• /
• 2022

Despite the increasing importance of manufacturing and application R&D for ultrapure deionized water and electrolyzed ion water, various and systematic studies have not been conducted until now. In this study, the electrostatic discharge (ESD) behavior of electrolyzed ion water using a proton exchange membrane(PEM) was evaluated according to the type, flow rate, and bubble of electrolyzed ion water. In addition, by observing that Oxidation Reduction Potential (ORP) value returns to the unique value of electrolyzed ion water after electrostatic discharge, the possibility of two types of ions participating in electrostatic discharge ((H₂O)_n⁺ (assumed)) and ions for maintaining the characteristics of electrolyzed water could be inferred. In order to confirm the chemical structure and characteristics of the cations, in-depth research related to water molecular orbital energy or band gap should be followed.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.6 no.2
• /
• pp.215-221
• /
• 2005

The antibacterial effects of electrolyzed reduced water on the bacterial growth were studied in this investigation. Upon treating with electrolyzed reduced water for 2 minutes, about 70% Escherichia coli and 61% Bacillus cereus were controlled. When these two bacteria were exposed to electrolyzed reduced water for 30 minutes, about 89% Escherichia coli and 94% Bacillus cereus were controlled. About 55% Pseudomonas aeruginosa was also controlled upon treateing with electrolyzed reduced water for 2 minutes, and 65% Pseudomonas aeruginosa was controlled during 4 hour incubation. When Staphylococcus epidermidis was treated with electrolyzed reduced water for 4 hours, 73% of the bacterial growth was inhibited, while only 44% Staphylococcus aureus.subsp.aureus was controlled with electrolyzed reduced water for 4 hours.

• Journal of Life Science
• /
• v.14 no.5
• /
• pp.809-814
• /
• 2004

To investigate the effect of the electrolyzed acidic water for soybean sprouts growth, the responses of characteristics of soybean sprouts were evaluated. Soybean sprouts grown by the electrolyzed acidic water showed shorter length in total body, root, and hypocotyl, etc. but they were evaluated to be increased in hypocotyl diameter and weight per sprout. Total length of soybean sprouts grown for 5 days by electrolyzed acidic water were much shorter than those by tap water. Soybean sprouts grown by tap water showed rapid growth in length even after 5 days but no more growth in length for those grown by electrolyzed acidic water. The growth of hypocotyl showed the same tendency as total length. No difference in root length among the soybean sprouts grown for 4 ~ 11 days by electrolyzed acidic water while those grown by tap water showed continuous rapid growth in length. The diameter of hypocotyl was thicker in those grown by electrolyzed acidic water than those grown by tap water and increased up 5 days. The weight of cotyledon grown by electrolyzed acidic water showed the proportional increase to the growing days but those grown by tap water showed no increase in hypocotyl weight up to 7 days, but a little bit increase after 11 days with the growth of new buds. The fresh weight per sprout was higher in those grown by electrolyzed acidic water until 7 days than tap water but it was the same weight in 11 days cultivation. The electrolyzed acidic water effected on shortening of hypocotyl and root length, thickening of hypocotyl diameter, and enlarging of cotyledon during soybean sprout cultivation.

• Journal of the Semiconductor & Display Technology
• /
• v.2 no.3
• /
• pp.1-6
• /
• 2003

In the rapid changes of the semiconductor manufacturing technologies for early 21st century, it may be safely said that a kernel of terms is the size increase of Si wafer and the size decrease of semiconductor devices. As the size of Si wafers increases and semiconductor device is miniaturized, the units of cleaning processes increase. A present cleaning technology is based upon RCA cleaning which consumes vast chemicals and ultra pure water (UPW) and is the high temperature process. Therefore, this technology gives rise to environmental issue. To resolve this matter, candidates of advanced cleaning processes have been studied. One of them is to apply the electrolyzed water. In this work, electrolyzed water cleaning was compared with various chemical cleaning, using Si wafer surfaces by changing cleaning temperature and cleaning time, and especially, concentrating upon the contact angle. It was observed that contact angle on surface treated with Electrolyzed water cleaning was $4.4^{\circ}$ without RCA cleaning. Amine series additive of high pKa (negative logarithm of the acidity constant) was used to observe the property changes of cathode water.

• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.530-537
• /
• 2004

This study was conducted to determine the inactivation effect of electrolyzed water and organic acids either alone or in combination on L. monocytogenes or natural microflora on lettuce. Acidic electrolyzed water completely inactivated L. monocytogenes in broth system within 60 sec, but alkalin electrolyzed water caused approximate 1.7 log CFU/g reduction. However, acidic electrolyzed water reduced only 2.5 log CFU/g of L. monocytogenes on lettuce, and similar antimicrobial effect was observed with alkalin electrolyzed water. In the meantime, acidic and alkaline electrolyzed water caused approximately 2 log CFU/g reduction compared to control, whereas both electrolyzed water combined with $1\%$ organic acids ranged from 2.6 to 3.7 log CFU/g reduction. Among the organic acids, both electrolyzed water combined with $1\%$ citric acid showed the strongest synergistic antimicrobial effect to reduce L. monocytogenes on lettuce as well as total counts, yeast and molds. When antimicrobials, alone or in combination were treated into L. monocytogenes inoculated lettuce at $5^{\circ}C\;and\;15^{\circ}C$ for designed periods, the combined alkalin electrolyzed water with $1\%$ citric acid showed the greatest potential to inhibit growth of the bacteria. According to Scanning Electron Microscopy(SEM), the treatment of electrolyzed alkali water in combination with $1\%$ citric acid highly reduced the growth of the L. monocytogenes compared to single treatment and resulted in causing the destruction of cell membrane.

• Applied Chemistry for Engineering
• /
• v.21 no.2
• /
• pp.188-194
• /
• 2010

The electrolyzed sterilizing water is useful functional aqueous solution, which is produced by electrolyzing aqueous solution. Electrolytic supplement such as salt or hydrochloric acid is added into tap water. Electrolyzed sterilizing water is classified as three types; strongly acidic electrolyzed water, weakly acidic electrolyzed water, and sodium hypochlorite water. In this study, preparation principles, advantages, and disadvantages of electrolyzed sterilizing water were analyzed. The technology trend in electrolyzed sterilizing water was analyzed based on patent application year, countries, main applicants, and each technologies.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1511-1517
• /
• 1999

Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of $5.8\;{\times}\;l0^5CFU/g$ of non-immersed lettuce and $2.3\;{\times}\;l0^5CFU/g$ of tap water immersed lettuce. Also coliforms was significantly decreased to 1/3,000 of $3.1\;{\times}\;10^3CFU/g$ after electrolyzed acid water washing. However, microbial levels of electrolyzed acid water treated one became to be similar to those of non-treated lettuce after 3 days of storage at $10^{\circ}C$. The color values of L and b of lettuce treated with electrolyzed acid water were somewhat higher than those of others. Though chlorophyll content of lettuce just after immersion in electrolyzed acid water was 9% lower than those of non-treated one, the content was decreased to the same level of other treatments during storage. Decaying ratio showed the lowest value in lettuce immersed in electrolyzed acid water until 6 days of storage. The sensory tests for overall acceptability and appearance of lettuce immersed in electrolyzed acid water showed higher than those of others until $3{\sim}6$ days of storage.