Effects of Storage Conditions and pH on Chlorine Loss in Electrolyzed Oxidizing (EO) Water

The chlorine loss of electrolyzed oxidizing (EO) water was examined during storage under different light, agitation, and packaging conditions. The chlorine loss of pH-adjusted EO water was also examined. Under open conditions, the chlorine loss through evaporation followed first-order kinetics. The...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-01, Vol.50 (1), p.209-212
Main Authors: Len, Soo-Voon, Hung, Yen-Con, Chung, Donghwan, Anderson, James L, Erickson, Marilyn C, Morita, Kazuo
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chlorine - metabolism
Electrolysis
Food industries
Food Packaging
Food Preservation - methods
Fundamental and applied biological sciences. Psychology
General aspects
Hydrogen-Ion Concentration
Hygiene and safety
Kinetics
Light
Oxidation-Reduction
Time Factors
Water - analysis
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Summary:The chlorine loss of electrolyzed oxidizing (EO) water was examined during storage under different light, agitation, and packaging conditions. The chlorine loss of pH-adjusted EO water was also examined. Under open conditions, the chlorine loss through evaporation followed first-order kinetics. The rate of chlorine loss was increased about 5-fold with agitation, but it was not significantly affected by diffused light. Under closed conditions, the chlorine loss did not follow first-order kinetics, because the primary mechanism of chlorine loss may be self-decomposition of chlorine species rather than chlorine evaporation. The effect of diffused light was more significant compared to agitation after two months of storage under closed conditions. The chlorine loss of EO water and commercial chlorinated water decreased dramatically with the increase of pH from the acidic (pH 2.5) to the alkaline (pH 9.0) region. Keywords: Electrolyzed oxidizing water; chlorine; storage; agitation; diffused light; pH
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010822v