North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

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@lists.ibiblio.org
[mailto:nafex-bounces@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@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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