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Electrolyzed water obtained by electrolysis of tap water was investigated for its mechanism of controlling the solubility of steamed rice from the viewpoint of its ion and oxidation-reduction potential (ORP). The effect of the acceleration of steamed rice solubility by acidic electrolyzed water (AEW) was anticipated as chloride ion, which increases by electrolysis. However, the solubility of steamed rice of the model-water--which was sodium chloride dissolved in hydrochloric acid -was lower than that of the AEW. Moreover, the solubility of steamed rice of the model-water -which was sodium chloride and calcium chloride dissolved in hydrochloric acid -equaled that of AEW. From this result, it was confirmed that acceleration of the steamed rice solubility effect of the AEW yielded chlorine ion and calcium ion. Sodium hydroxide solution, which bubbled hydrogen gas equivalently, decelerated the solubility with basic electrolyzed water (BEW) . From this, it was indicated that the steamed rice solubility decelerating effect of the BEW was the effect of the ORP.

Effect of Ion and Oxidation-Reduction Potential on Steamed Rice Solubility Control of Electrolyzed Water