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Дата публикации статьи в журнале: 2018/03/10
Название журнала: Евразийский Союз Ученых, Выпуск: 47, Том: 1, Страницы в выпуске: 33-35
Автор: Maricica Stoica
, Dunarea de Jos University of Galati, Lecturer PhD
Автор: Petru Alexe
, Dunarea de Jos University of Galati, Prof. PhD
, ,
Анотация: In the food industry, cleaning and sanitization procedures are performed with different cleaner and sanitizer agents. However, some of these sanitizers can potentially lead to a significant degradation of equipment’ materials (e.g. stainless steels food grade) via corrosion. In this frame, as a novel sanitizers, neutral electrolyzed water (NEW) and slightly acidic electrolyzed water (SAEW) may represent a highly effective alternative to conventional sanitizers for food equipment’s surfaces decontamination. This review was designed to provide up-to-date relevant information on electrolyzed water, like electrolyzed water’s production, and NEW and SAEW’s properties, that allow to food processors to develop the best strategies to reduce the undesirable microorganisms from food processing equipment’s surfaces without adversely affecting of these surfaces.
Ключевые слова: Food safety  Neutral Electrolyzed Water  Slightly Acidic Electrolyzed Water  Stainless Steel              
Данные для цитирования: Maricica Stoica Petru Alexe . NEUTRAL AND SLIGHTLY ACIDIC ELECTROLYZED WATER — NEW GENERATION OF SANITIZERS FOR FOOD PROCESSING EQUIPMENT. A BRIEF REVIEW (33-35) // Евразийский Союз Ученых. Технические науки. 2018/03/10; 47(1):33-35.

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