Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review.
- May 4, 2017
- Posted by: jhon-gb
- Category: Agriculture & Livestock, Food Industries
J Meals Sci Technol. 2017 Apr;54(5):1321-1332. doi: 10.1007/s13197-017-2577-9. Epub 2017 Mar 10. Dewi FR1, Stanley R2, Powell SM2, Burke CMthree. Creator data Summary Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based mostly oxidising merchandise. At impartial pH this leads to hypochlorous acid within the un-protonated type