Study On Electrolyzed Functional Water

The disinfectant mechanism of electrolyzed acid water was studied in this thesis. Results indicated that free effective chlorine plays the key role and pH~ oxidation-reduction potential act together in the disinfection course of acid oxidizing water. This thesis has also investigated of spaying electrolyzed water on the incidence of downy mildew in cucumber, the antiseptic effect on tomato preservation with acid oxidizing water and the application of alkaline reducing water in steamed bread processing. The results indicate that: acid oxidizing water can definitely inhibit the incidence of downy mildew in cucumber as compared to both well water and non-treated control; it can also in a certain extent postpone the decay of tomato in storage; the alkaline reducing water can shorten the fermentation time of dough and improve the processing character of steamed bread. The thesis has finally studied the storage properties of electrolyzed functional water and found that strong acid oxidizing water can be preserved for over one year but strong alkaline reducing water can be kept only two days.