| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 226404 | Journal of Food Engineering | 2007 | 7 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Long B. Liao, Wei M. Chen, Xian M. Xiao,