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      Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives : Applications of electrolyzed water…

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      Comprehensive Reviews in Food Science and Food Safety
      Wiley-Blackwell

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          Application of electrolyzed water in the food industry

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            Electrochemical Alternatives for Drinking Water Disinfection

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              The effect of electrode material on the generation of oxidants and microbial inactivation in the electrochemical disinfection processes.

              Electrochemical disinfection has gained increasing attention as an alternative for conventional drinking water treatment due to its high effectiveness and environmental compatibility. The most common method of electrochemical disinfection is the use of electro-generated oxidants, such as active chlorine and reactive oxygen species, as disinfectants. This study examined the role of electrode material on the generation of oxidants, and elucidated the different reaction pathways for generating individual oxidants by employing boron-doped diamond (BDD), Ti/RuO(2), Ti/IrO(2), Ti/Pt-IrO(2), and Pt as anode materials. The efficiency of ()OH production, as determined by para-chlorobenzoic acid (pCBA) degradation, was in the order of BDD>Ti/RuO(2) approximately Pt. No significant production of ()OH was observed at Ti/IrO(2) and Ti/Pt-IrO(2). The ()OH was found to play a key role in O(3) generation at BDD, but not at the other electrodes. The production of active chlorine was in the order of Ti/IrO(2)>Ti/RuO(2)>Ti/Pt-IrO(2)>BDD>Pt. The large difference in this order from that of ROS was attributed to the difference in the electrocatalytic activity of each electrode material toward the production of active chlorine, as evidenced by linear sweep voltammetry (LSV) measurements. In addition, the characteristics of microbial inactivation as a function of electrode material were examined under the presence of an inert electrolyte, using Escherichia coli as an indicator microorganism.
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                Author and article information

                Journal
                Comprehensive Reviews in Food Science and Food Safety
                COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
                Wiley-Blackwell
                15414337
                May 2016
                May 2016
                : 15
                : 3
                : 471-490
                Article
                10.1111/1541-4337.12200
                33401818
                8fef92fd-c886-4c6b-b6fb-711aa60e3426
                © 2016

                http://doi.wiley.com/10.1002/tdm_license_1.1

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