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Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water
Author(s) -
Hsu ShunYao,
Kim Chyes,
Hung YenCon,
Prussia Stanley E.
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.0950-5423.2003.00762.x
Subject(s) - chlorine , sprayer , oxidizing agent , chemistry , body orifice , reduction potential , factorial experiment , hypochlorous acid , inorganic chemistry , organic chemistry , agronomy , ecology , statistics , mathematics , biology
Summary A three‐factor, three‐by‐three‐by‐two‐level factorial designs were used for studying the effects of air pressure, sprayer orifice size and electrostatic charge of a spray gun on pH, oxidation‐reduction potential (ORP), electric conductivity and residual chlorine of electrolysed oxidizing (EO) waters with either low (9 mg L −1 ) or high concentration (88 mg L −1 ) of chlorine. Results indicated that a smaller orifice produced higher reduction in ORP and chlorine concentration than larger orifices. Electrostatic charge, in general, did not cause a significant reduction in chlorine concentration. High air pressure spray retained more chlorine and gave a higher ORP than low air pressure. EO water with high initial chlorine concentration achieved at least a 3–4 log 10 CFU mL −1 reduction in Listeria monocytogenes populations when sprayed with the spray gun, while spraying with a commercial backpack sprayer or a poly‐tank sprayer eliminated Listeria population (9.4 log 10 CFU mL −1 reductions) completely. These results demonstrated that although spraying reduced the chlorine in EO water by 20–97%, application of EO water through spraying has potential for reducing bacteria in food‐processing operations.