| Accession number;00A0549141 |
| Title;Fundamental Properties of Electrolyzed Water. |
| Author;KOSEKI SHIGENOBU(Hokkaido Univ., Grad. Sch.) ITO KAZUHIKO(Hokkaido Univ., Grad. Sch.) |
Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.5;PAGE.390-393(2000)
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| Figure&Table&Reference;FIG.3, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Electrolyzed Water (Acidic Electrolyzed Water, Alkaline Electrolyzed Water) has recently attracted the interest of researchers in various fields such as medicine, agriculture and food processing. In this study, we investigated the preservability of Electrolyzed Water produced in a two-cell batch-type apparatus. It was found that Acidic Electrolyzed Water could be preserved for one year under shaded and sealed conditions. However, Acidic Electrolyzed Water became inert after three days when exposed to light, although pH remained stable for one year. It was found out that the quality of Alkaline Electrolyzed Water changes easily regardless of preservation conditions. (author abst.) |
