Advantages of Alkaline Ionized Water

Find the Advantages of Alkaline Ionized Water also known as Electrolyzed water with below details:

Electrolyzed water also offers several advantages such as its environmentally friendly character, lack of detrimental effect on surfaces (compared to chlorine compounds), lack of deleterious effect on the organoleptic properties of foods, and an approved status by the FDA to be used as a disinfectant at maximum ...

In Japan, alkaline electrolyzed water (AEW) apparatus have been approved as a medical device. And for the patients with gastrointestinal symptoms, drinking AEW has been found to be effective in relieving gastrointestinal symptoms. 

Since AEW is produced by electrolyzing water, hydroxide ions, which are alkaline in nature, are generated. Hydrogen molecules are also generated on the electrode surface and dissolved in water. Therefore, AEW is alkaline water containing hydrogen. 

Advantages of electrolyzed water

Advantages of Electrolyzed Water

Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies. The use of electrolyzed water (EW) is the product of a new concept developed in Japan, which is now gaining popularity in other countries. Little is known about the principle behind its sterilizing e#ect, but it has been shown to have significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, and the USA on the pre- and postharvest application of EW in the field of food processing. EW may be produced using common salt and an apparatus connected to a power source. As the size of the machine is quite small, the water can be manufactured on-site. Studies have been carried out on the use of EW as a sanitizer for fruits, utensils, and cutting boards. It can also be used as a fungicide during postharvest processing of fruits and vegetables, and as a sanitizer for washing the carcasses of meat and poultry. It is cost-e#ective and environment-friendly. The use of EW is an emerging technology with considerable potential.


Application of electrolyzed water in the food industry

Author links

  • Department of Food Science, National Penghu University, Penghu, Taiwan, ROC
  • Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA 30223-1797, USA
  • Graduate Institute of Food Science and Technology, National Taiwan University, P.O. Box 23-14, Taipei 106, Taiwan, ROC
  • Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
  • Department of Food Science and Technology, Center for Food Safety, University of Georgia, Athens, GA 30602-7610, USA

Received 12 February 2007, Revised 6 August 2007, Accepted 10 August 2007, Available online 29 August 2007.