WAN Yang-fang, LI Hui-ying, LIU Jun-guo, HAO Jian-xiong, LIU Hai-jie. Forming rules of hydroxyl radicals produced in electrolyzed water[J]. Science and Technology of Food Industry, 2015, (05): 49-52. DOI: 10.13386/j.issn1002-0306.2015.05.001
Citation: WAN Yang-fang, LI Hui-ying, LIU Jun-guo, HAO Jian-xiong, LIU Hai-jie. Forming rules of hydroxyl radicals produced in electrolyzed water[J]. Science and Technology of Food Industry, 2015, (05): 49-52. DOI: 10.13386/j.issn1002-0306.2015.05.001

Forming rules of hydroxyl radicals produced in electrolyzed water

  • The ability to generate hydroxyl radicals of the different electrolyzed water and the sodium hypochlorite solution in the process of storage was investigated.The results showed that the changes of p H did not affect the ability of electrolyzed water to generate hydroxyl radicals when the available chlorine concentration was 17 mg / L.When the available chlorine concentration was 60 mg / L,the ability to generate hydroxyl radicals increased with the p H increasing,the hydroxyl radicals in slightly acidic electrolyzed water did not change significantly within 0~24h,the concentration of hydroxyl radicals reached the maximum when the storage time of 5h both at 17℃ and 4℃.At the different p H and the available chlorine concentration,and the capacity of electrolyzed water to produce hydroxyl radicals was stronger than that of sodium hypochlorite solution.
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