[NAFEX] Electrolized water wash

Mark Angermayer hangermayer at isp.com
Thu Oct 29 11:29:51 EDT 2009


Thanks for the explanation Stephen.

Mark
KS
----- Original Message ----- 
From: "Stephen Sadler" <>
To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
Sent: Wednesday, October 28, 2009 6:38 PM
Subject: Re: [NAFEX] Electrolized water wash


> Was your chlorine solution sodium hypochlorite?
>
> Electrolyzed water would produce sodium hydroxide and hypochlorous acid
> (salt is used in the process, thus the sodium; without the salt, you just
> get some bubbling hydrogen and oxygen), which are physically separated in
> the process.  Recombining them would raise the solution pH.  However, even
> recombined, you'll still end up with enough hypochlorous acid to
disinfect.
> Some sodium hypochlorite should be produced in the reaction, but you'll
> never have all the hypochlorous acid converting; the resulting
hypochlorite
> solution will react with the water to again make hypochlorous acid (the
> hydrogen won't strip from hypochlorous acid as easily as it would from a
> strong acid, so the reaction remains in equilibrium.  The hypochlorous
acid
> is an excellent sanitizer, and the sodium hydroxide solution could remain
> separate and be used for different cleaning applications. Another way to
> make the same two products, as shown above, is to combine sodium
> hypochlorite and water, just as utilities do to chlorinate water.
> The chlorine will dissipate over time; the electrolyzed water won't keep
for
> long periods.
>
> ~ Stephen
>
> -----Original Message-----
> From: nafex-bounces at lists.ibiblio.org
> [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Mark Angermayer
> Sent: Wednesday, October 28, 2009 10:55 AM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] Electrolized water wash
>
> I've tried washing fruit with a chlorine solution.  It imparts an off
flavor
> to the fruit.
>
> Mark
> KS
> ----- Original Message ----- 
> From: "Jay Cutts" <>
> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
> Sent: Wednesday, October 28, 2009 10:35 AM
> Subject: Re: [NAFEX] Electrolized water wash
>
>
> > Not sure how that would be different from a mild chlorine solution. It
> > must be the chlorine that is doing the disinfecting and the concern with
> > chlorine is always that in certain forms it is extremely toxic to
people.
> >
> > Best,
> >
> > Jay
> >
> > Jay Cutts
> > Cutts Graduate Reviews
> > 800-353-4898 day or eve, 7 days
> > (In NM, 505-281-0684)
> >
> >
> >
> >
> > Jim Fruth wrote:
> > >     I've been reading about a relatively new method of washing fruit
and
> > > produce that, according to the USDA, is approved for killing E. coli,
> > > Salmonella, Campylobacter and Listeria.  The produce is washed in
> > > electrolyzed water that is used in greenhouses and nurseries to
prevent
> > > diseases and the spread of fungi as well as extending the shelf life
of
> cut
> > > flowers and ornamental plants and for washing hands.
> > >     Electrolyzed water is a .1 solution of sodium chloride that has
been
> > > subjected to a low voltage electric current.  It is claimed to be more
> > > effective at killing bacteria on foods than bleach or heat treatments.
> In
> > > Japan, it is being used to sterilize medical equipment at to treat
> wounds.
> > >     The low voltage current passes through the solution of salt and
tap
> > > water separating the sodium chloride into two solutions,  Sodium
> hydroxide
> > > (NaOH) and Hypochlorus Acid (HOCl).
> > >     I plan to start using it to wash my apples prior to being pressed
> for
> > > cider.
> > >     Are any of the rest of you using it?
> > >
> > > Jim Fruth
> > > Brambleberry Farm
> > > Pequot Lakes, MN  56472
> > > For jams, jellies, syrups and more:
> > > www.jellygal.com
> > > 1-877-265-6856 (Toll Free)
> > > 1-218-831-7018 (My Cell)
> > >
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