Overview
- Elucidates the generation, inactivation and pesticide degradation of food by electrolyzed water (EW)
- Details the mechanism of the germicidal action of EW
- Discusses the synergistic effects of combining EW with various sanitizing technologies
- Summarizes the applications of EW in various areas: fruits and vegetables, meat, aquatic products and environment sterilization, livestock and agriculture
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Table of contents (12 chapters)
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Front Matter
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Back Matter
Keywords
About this book
The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mecha
nism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) which govern the efficacy of EW and developing its generators; (3) Food processors who need good understanding of EW in order to implement it in the operations and supervisors who need to balance the advantages and limitations of EW and ensuring its safe use.
Editors and Affiliations
About the editors
Deog-Hwan Oh is a professor of Kangwon National University-Department of Food Science and Biotechnology, South Korea. He specializes in Food Microbiology and Safety with emphasis in nonthermal food sanitizers e.g. electrolyzed water alone and hurdle enhancement with other sanitizers. He has been published more than 200 papers and received continuous citations on his work.
Donghong Liu is a professor in College of Biosystems Engineering and Food Science of Zhejiang University, China. Her ongoing research interests focus on the food safety including simulation, optimization, quality safety monitor, postharvest of fruits and vegetables and research development and application of electrolyzed water in food. In the recent five years, she presides over 20 projects including National key research project, National 863 key project, National Science Foundation project and foreign aid project hosted by MOST. Thereinto, in the aspect of EW, she presides two provincial projects about food preservation by EW and guides two master students to research the postharvest of fruits and vegetables and prolong its shelf-life by using EW. To date, she has published more than 260 papers of which 101 were includedin SCI, 50 were included in EI and obtained over 40 authorizations for patents. Beyond that, she has participated in composing five books and setting up a national standard. For her contribution to the scientific community, she has been honored with National advanced science and technology workers and Zhejiang outstanding contributions to young and middle-aged experts.
Bibliographic Information
Book Title: Electrolyzed Water in Food: Fundamentals and Applications
Editors: Tian Ding, Deog-Hwan Oh, Donghong Liu
DOI: https://doi.org/10.1007/978-981-13-3807-6
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019
Hardcover ISBN: 978-981-13-3806-9Published: 20 February 2019
eBook ISBN: 978-981-13-3807-6Published: 31 January 2019
Edition Number: 1
Number of Pages: X, 274
Number of Illustrations: 8 b/w illustrations, 8 illustrations in colour
Additional Information: Jointly published with Zhejiang University Press, Hangzhou, China
Topics: Food Science, Food Microbiology, Biotechnology, Agriculture