The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water
The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water
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DOI：
10.1016/j.jfoodeng.2006.01.004
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发表时间：
2007-02-01
影响因子：
5.5
通讯作者：
Xiao, Xian M.
中科院分区：
文献类型：
--
作者：
Liao, Long B.;Chen, Wei M.;Xiao, Xian M.
建立了氧化电解水（EOW）中氧化还原电位（ORP）、次氯酸和氯浓度与pH值之间的能思特方程，并与实测值相吻合。研究了ORP在EOW中对大肠杆菌O157:H7的杀伤作用。通过光谱测量研究了EOW对E. coh O157:H7的失活作用，并提出了其失活机理。(c) 2006 Elsevier Ltd.版权所有。
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. coh O157:H7 was also studied by spectroscopy measurements, and the inactivation mechanism was proposed. (c) 2006 Elsevier Ltd. All rights reserved.