• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.662-669
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• 2022

The purpose of this study is to test the effects of electrolyzed water treatment on dried-laver Pyropia sp. processing facilities to control microbial contamination. Following the progression of the process to the next step, as well as during the lapse between process operating hours, the contamination level of total viable cell counts (TVC) and total coliform (TC) of laver increased. The TVC increased during the aging step, and after the molding-drying steps were completed, it increased by approximately 2.0 log CFU (colony forming unit)/g. Freshwater used for processing in April had a TVC of 4.31 log CFU/mL, which was more polluted than 2.61 log CFU/mL of seawater. Electrolyzed water was used to treat the sponge used in the laver-molding process, which resulted in a 2 log CFU/mL decrease.The TVC of dried-laver decreased by 1 to 2 log CFU/g when electrolyzed water was applied to the process. In conclusion, application of electrolyzed water in dried-laver processing was shown to be effective in reducing the microbiological contamination of the final product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1743-1749
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• 2011

The microbial reduction and quality characteristics of salted Chinese cabbage using electrolyzed water were investigated. The electrolyzed water was used to control the microbes in the processes of primary washing, salting, and secondary washing. The total bacteria, lactic acid bacteria, coliform, pH, salinity, vitamin C, and total sugar were analyzed. After primary washing by electrolyzed water, the total bacteria populations were reduced to 2.78 log cfu/g, and the coliform populations were similarly reduced. After secondary washing by electrolyzed water, the total bacteria population of Chinese cabbage was reduced to a maximum of 1.5 log cfu/g. The salinity of Chinese cabbage and salting solutions increased rapidly over three hours, and then increased slowly. The sterilization effect of electrolyzed salting water could not last beyond 3 hours, because the OHCl concentration of electrolyzed water was reduced by over 90% at the third hours of the salting process. Vitamin C was reduced and total sugar did not change regardless of treatments during the salting process. Consequently, electrolyzed water was effective to remove microbes from salted Chinese cabbages.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1045-1051
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• 1996

The influence of electrolyzed acid-water (oxidation-reduction potential (ORP): above 1,150 mV, pH : 2.5) on the survival of some microorganisms was investigated. It was observed that the ORP of electrolyzed acid-water was kept at the level of above 1,000 mV for 15 days at room temperature. Escherichia coli. Salmonella typhi, Staphylococcus aureus and Saccharomyces cerevisiae were not detected after 10 to 40 min in electrolyzed acid-water. However, Bacillus cereus showed higher tolerance to electrolyzed acid-water than other test microorganisms. After 60 min of inoculation, only 0.4% of initial population remained. The investigation of surface sterilization effect on some vegetables was carried out too. Total count of cabbage, Chinese cabbage and kale were reduced to below 3% of initial count, and no coliform was detected after 20 to 60 min of immersion in 5 volumes of electrolyzed acid-water. In the lettuce, total and coliform counts were reduced to 90% and 2% of initial population. This study shows that the electrolyzed acid-water has a potential for the sterilization of food products such as vegetables and fruits which cannot be thermally sterilized.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.545-549
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• 1998

This study was carried out to improve the storage stability of export peeled-chestnuts using electrolyzed acid-water, because ice-cold tap water generally used to store export peeled-chestnuts grew turbid during the cold chain, decreasing the quality. The changes of pH and turbidity in the electrolyzed water used for storing peeled-chestnuts were investigated. The pH value rapidly changed when stored at $30^{\circ}C$, whereas it very slowly changed at $4^{\circ}C$. This was especially evident by the change in pH from 2.5 to 3.4 of the electrolyzed acid-water after 8 days. In the case of turbidity, closely correlated with the pH change, the electrolyzed water used for storing peeled-chestnuts was very turbid when stored at $30^{\circ}C$, but it was not even until 14 days at $4^{\circ}C$, as evident by the absorbance $(OD_{660})$ of electrolyzed acid-water at pH 2.5 and $4^{\circ}C$ being only 0.01 after 14 days and 0.11 after 35 days. Sensory evaluation, tested by expert panel, of the chestnuts stored in electrolyzed water was not significantly different compared to the control.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.526-533
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• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.

• Journal of Advanced Marine Engineering and Technology
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• v.41 no.3
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• pp.216-221
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• 2017

Diesel engines have the highest brake thermal efficiency among internal combustion engines. Therefore, they are utilized in medium and large transportation vehicles requiring large amounts of power such as heavy trucks, ships, power generation systems, etc. However, diesel engines have a disadvantage of generating large quantities of nitrogen oxides during the combustion process. Therefore, the authors tried to reduce the amount of nitrogen oxides in marine diesel engines using a wet-type exhaust gas cleaning system utilizing the undivided electrolyzed seawater method. In this method, electrolyzed seawater in injected into the harmful gas discharge from the diesel engine using real seawater. The authors investigated the reduction of NO and NOx from the pH value, available chlorine concentration, and the temperature of electrolyzed seawater. The results of this experiment indicated that when the electrolyzed seawater is acidic, the NO oxidation rate in the oxidation tower is higher than that when the electrolyzed seawater has a neutral pH. Likewise, the NO oxidation rate increased with the increase in concentration of chlorine. Further, it was confirmed that the electrolyzed seawater temperature had no effect on the NO oxidation rate. Thus, the NOx exhaust emission value produced by the diesel engine was reduced by means of electrolyzed seawater treatment.

• Journal of Dental Rehabilitation and Applied Science
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• v.31 no.3
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• pp.212-220
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• 2015

Purpose: Candida albicans can cause mucosal disease in many vulnerable patients. Also they are associated with denture-related stomatitis. Electrolyzed water is generated by electric current passed via water using various metal electrodes and has antimicrobial activity. The aim of this study was to investigate antifungal activity of electrolyzed water on C. albicans biofilm. Materials and Methods: C. albicans was cultured by sabouraud dextrose broth and F-12 nutrient medium in aerobic and 5% $CO_2$ condition to form blastoconidia (yeast) and hyphae type, respectively. For formation of C. albicans biofilm, C. albicans was cultivated on rough surface 6-well plate by using F-12 nutrient medium in $CO_2$ incubator for 48 hr. After electrolyzing tap water using various metal electrodes, the blastoconidia and hyphal type of C. albicans were treated with electrolyzed water. C. albicans formed blastoconidia and hyphae type when they were cultured by sabouraud dextrose broth and F-12 nutrient medium, respectively. Results: The electrolyzed water using palladium electrode (EWP) exhibited antifungal effect on blastoconidia of C. albicans. Also, the EWP significantly has antifungal activity against C. albicans biofilm and hyphae. In the electrolyzed water using various metal electrodes, only the EWP have antifungal activity. Conclusion: The EWP may use a gargle solution and a soaking solution for prevention of oral candidiasis and denture-related stomatitis due to antifungal activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.586-592
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• 2011

The storage quality of soybean sprouts washed with various electrolyzed waters was investigated. The washing solutions consisted of tap water (TW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). The number of bacteria on the soybean sprouts after 5 min of exposure to TW, SHEW, and SAEW resulted in >0.5, 2.0, and 2.0 log CFU/g reductions, respectively. At both $4^{\circ}C$ and $25^{\circ}C$, the number of bacteria, weight loss ratio, and b value rapidly increased, and pH and L value rapidly decreased in soybean sprouts washed with TW. Whereas, the number of bacteria, pH, weight loss ratio, and color slowly changed in the soybean sprouts washed with SHEW and SAEW. Consequently, these results indicate that washing with electrolyzed water is an effective means of maintaining the quality and enhancing the shelf-life of soybean sprouts; both SHEW and SAEW reduced bacterial growth without affecting the other properties of soybean sprouts during storage.

• Proceedings of the KIPE Conference
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• 2002.07a
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• pp.257-262
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• 2002

Water-Electrolyzed gas is a mixed gas has the constant volume ratio 2 1 Hydrogen and Oxygen gained from electrolyzed water, and it has better characteristics in the field of economy, efficiency of energy, and environmental intimacy than acetylene gas and LPG used for existing gas welding equipment. So nowdays many studies of Water-Electrolyzed gas are progressed, and commercially used as a source of thermal energy for gas welding in the industry. For Water-Electrolyzed Source, it was used diode rectifier or SCR rectifier for get DC source. This method which is not looking to improve a source for impossible current control or voltage and limited control intervals. In this paper, it was relized and designed In source of pulse type for complementing existing - DC source type, also by experiment it was acquired producting characteristics of Hydrogen -Oxygen Gas through feature of source

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.570-576
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• 2012

In this study, we investigated the characteristics of NO oxidation using un-divided electrolyzed seawater as oxidant. The concentration of available chlorine and the temperature of electrolyzed seawater are increased with electrolysis time in the closed-loop constant current electrolysis system. While NO gas flow through bubbling reactor which is filled with electrolyzed seawater, the oxidation rate of NO to $NO_2$ is increased with the concentration of available chlorine and the temperature. $NO_2$, generated by oxidation reaction, is dissolved in electrolyzed seawater and existed as $HNO_3{^-}$ ion.