• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.662-669
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• 2022

The purpose of this study is to test the effects of electrolyzed water treatment on dried-laver Pyropia sp. processing facilities to control microbial contamination. Following the progression of the process to the next step, as well as during the lapse between process operating hours, the contamination level of total viable cell counts (TVC) and total coliform (TC) of laver increased. The TVC increased during the aging step, and after the molding-drying steps were completed, it increased by approximately 2.0 log CFU (colony forming unit)/g. Freshwater used for processing in April had a TVC of 4.31 log CFU/mL, which was more polluted than 2.61 log CFU/mL of seawater. Electrolyzed water was used to treat the sponge used in the laver-molding process, which resulted in a 2 log CFU/mL decrease.The TVC of dried-laver decreased by 1 to 2 log CFU/g when electrolyzed water was applied to the process. In conclusion, application of electrolyzed water in dried-laver processing was shown to be effective in reducing the microbiological contamination of the final product.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1045-1051
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• 1996

The influence of electrolyzed acid-water (oxidation-reduction potential (ORP): above 1,150 mV, pH : 2.5) on the survival of some microorganisms was investigated. It was observed that the ORP of electrolyzed acid-water was kept at the level of above 1,000 mV for 15 days at room temperature. Escherichia coli. Salmonella typhi, Staphylococcus aureus and Saccharomyces cerevisiae were not detected after 10 to 40 min in electrolyzed acid-water. However, Bacillus cereus showed higher tolerance to electrolyzed acid-water than other test microorganisms. After 60 min of inoculation, only 0.4% of initial population remained. The investigation of surface sterilization effect on some vegetables was carried out too. Total count of cabbage, Chinese cabbage and kale were reduced to below 3% of initial count, and no coliform was detected after 20 to 60 min of immersion in 5 volumes of electrolyzed acid-water. In the lettuce, total and coliform counts were reduced to 90% and 2% of initial population. This study shows that the electrolyzed acid-water has a potential for the sterilization of food products such as vegetables and fruits which cannot be thermally sterilized.

• Clean Technology
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• v.7 no.3
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• pp.215-223
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• 2001

A present semiconductor cleaning technology is based upon RCA cleaning technology which consumes vast amounts of chemicals and ultra pure water(UPW) and is the high temperature process. Therefore, this technology gives rise to the many environmental issues, and some alternatives such as electrolyzed water(EW) are being studied. In this work, intentionally contaminated Si wafers were cleaned using the electrolyzed water. The electrolyzed water was generated by an electrolysis system which consists of three anode, cathode, and middle chambers. Oxidative water and reductive water were obtained in anode and cathode chambers, respectively. In case of NH4Cl electrolyte, the oxidation-reduction potential and pH for anode water(AW) and cathode water(CW) were measured to be +1050mV and 4.8, and -750mV and 10.0, respectively. AW and CW were deteriorated after electrolyzed, but maintained their characteristics for more than 40 minutes sufficiently enough for cleaning. Their deterioration was correlated with CO2 concentration changes dissolved from air. Contact angles of UPW, AW, and CW on DHF treated Si wafer surfaces were measured to be $65.9^{\circ}$, $66.5^{\circ}$ and $56.8^{\circ}$, respectively, which characterizes clearly the eletrolyzed water. To analyze the amount of metallic impurities on Si wafer surface, ICP-MS was introduced. It was known that AW was effective for Cu removal, while CW was more effective for Fe removal. To analyze the number of particles on Si wafer surfaces, Tencor 6220 were introduced. The particle distributions after various particle removal processes maintained the same pattern. In this work, RCA consumed about $9{\ell}$ chemicals, while EW did only $400m{\ell}$ HCl electrolyte or $600m{\ell}$ NH4Cl electrolyte. It was hence concluded that EW cleaning technology would be very effective for promoting environment, safety, and health(ESH) issues in the next generation semiconductor manufacturing.

• Journal of Dental Rehabilitation and Applied Science
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• v.31 no.3
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• pp.212-220
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• 2015

Purpose: Candida albicans can cause mucosal disease in many vulnerable patients. Also they are associated with denture-related stomatitis. Electrolyzed water is generated by electric current passed via water using various metal electrodes and has antimicrobial activity. The aim of this study was to investigate antifungal activity of electrolyzed water on C. albicans biofilm. Materials and Methods: C. albicans was cultured by sabouraud dextrose broth and F-12 nutrient medium in aerobic and 5% $CO_2$ condition to form blastoconidia (yeast) and hyphae type, respectively. For formation of C. albicans biofilm, C. albicans was cultivated on rough surface 6-well plate by using F-12 nutrient medium in $CO_2$ incubator for 48 hr. After electrolyzing tap water using various metal electrodes, the blastoconidia and hyphal type of C. albicans were treated with electrolyzed water. C. albicans formed blastoconidia and hyphae type when they were cultured by sabouraud dextrose broth and F-12 nutrient medium, respectively. Results: The electrolyzed water using palladium electrode (EWP) exhibited antifungal effect on blastoconidia of C. albicans. Also, the EWP significantly has antifungal activity against C. albicans biofilm and hyphae. In the electrolyzed water using various metal electrodes, only the EWP have antifungal activity. Conclusion: The EWP may use a gargle solution and a soaking solution for prevention of oral candidiasis and denture-related stomatitis due to antifungal activity.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.589-597
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• 2004

This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW-1 (diaphragm type 1) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about l/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.526-533
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• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.

• Journal of the Semiconductor & Display Technology
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• v.20 no.2
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• pp.34-42
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• 2021

Recent cleaning technologies of mask in extremely ultraviolet semiconductor processes were reviewed, focused on newly developed issues such as particle size determination or hydrocarbon and tin contaminations. In detail, critical particle size was defined and proposed for mask cleaning where nanosized particles and its various shapes would result in surface atomic ratio increase vigorously. A new cleaning model also was proposed with amphoteric behavior of electrolytically ionized water which had already shown excellent particle removing efficiency. Having its non-equilibrium and amphoteric properties, electrolyzed ion water seemed to oxidize contaminant surface selectively in nano-scale and then to lift up oxidized ones from mask surface very effectively. This assumption should be further investigated in future in junction with hydrogen bonding and cluster of water molecules.

• Proceedings of the KAIS Fall Conference
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• 2005.05a
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• pp.318-320
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• 2005

Antioxidation effect of reduced electrolyzed water, which has been known as antiaging agent has been investigated with very simple method. Antioxidation effect of the reaction of linoleic acid with oxygen has been measured and analyzed. Alkaline reduced electrolyzed waters are better effect, rather acidic oxidized electrolyzed waters accelerates oxidation reaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.586-592
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• 2011

The storage quality of soybean sprouts washed with various electrolyzed waters was investigated. The washing solutions consisted of tap water (TW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). The number of bacteria on the soybean sprouts after 5 min of exposure to TW, SHEW, and SAEW resulted in >0.5, 2.0, and 2.0 log CFU/g reductions, respectively. At both $4^{\circ}C$ and $25^{\circ}C$, the number of bacteria, weight loss ratio, and b value rapidly increased, and pH and L value rapidly decreased in soybean sprouts washed with TW. Whereas, the number of bacteria, pH, weight loss ratio, and color slowly changed in the soybean sprouts washed with SHEW and SAEW. Consequently, these results indicate that washing with electrolyzed water is an effective means of maintaining the quality and enhancing the shelf-life of soybean sprouts; both SHEW and SAEW reduced bacterial growth without affecting the other properties of soybean sprouts during storage.

• Proceedings of the KIPE Conference
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• 2002.07a
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• pp.257-262
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• 2002

Water-Electrolyzed gas is a mixed gas has the constant volume ratio 2 1 Hydrogen and Oxygen gained from electrolyzed water, and it has better characteristics in the field of economy, efficiency of energy, and environmental intimacy than acetylene gas and LPG used for existing gas welding equipment. 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