کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226404 | 464539 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The generation and inactivation mechanism of oxidation–reduction potential of electrolyzed oxidizing water
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The Nernst equations between the oxidation–reduction potential (ORP), the concentration of hypochlorous acid and chlorine and the value of pH in electrolyzed oxidizing water (EOW) were developed in three parts, which were in agreement in the measured values. The role of ORP in EOW for killing Escherichia coli O157:H7 was studied. The inactivation effect of EOW on E. coli O157:H7 was also studied by spectroscopy measurements, and the inactivation mechanism was proposed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1326–1332
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1326–1332
نویسندگان
Long B. Liao, Wei M. Chen, Xian M. Xiao,