Disintegration of Bacterial Film by Electrochemically Activated Water Solution

Ag, Pogorelov; Suvorov, O. A.; Kuznetsov, Aleksandr L.; Panait, A. I.; Pogorelova, M. A.; Ipatova, L G

doi:10.1007/s10517-018-4202-y

Cited by 4 publications

(4 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Even at low concentrations, electrochemically activated solutions demonstrate properties similar to concentrated acid and alkaline solutions [8,9]. Domestic and foreign research confirmed their effectiveness in various fields and resulted in a number of patents [10][11][12][13][14][15][16][17][18]. Some studies featured advanced production methods for electrolyzers and activated water with improved properties [19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Electrochemical activation as a fat rendering technology

Gorbacheva

Tarasov

Калманович

et al. 2021

Foods and Raw Materials

View full text Add to dashboard Cite

Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation. Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples. Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm3, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%. Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

show abstract

Section: Introductionmentioning

confidence: 99%

Electrochemical activation as a fat rendering technology

Gorbacheva

Tarasov

Калманович

et al. 2021

Foods and Raw Materials

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

“…Based on many reports, it has been shown that anolyte solutions have a broad spectrum of antimicrobial activity [6][7][8][9][10][11][12][13][14][15][16][17] while catholyte solutions are characterized by their cleaning properties, including biofilm removal. 10,12,[16][17][18][19] In addition to antibacterial and sporicidal activity, 6,20,21 ECA solutions have antiviral and fungicidal activities 6,22 and inactivate toxins 6 while maintaining high biocompatibility 23 and antioxidative properties. 24,25 ECA solutions have been used in many different areas, 6 specifically for (i) the treatment and prevention of wound infection and periodontal diseases; (ii) medical device disinfection, including dental unit water lines, 10 which if inadequately disinfected, may harbor polymicrobial biofilms containing potentially pathogenic organisms; and (iii) for disinfection of surfaces 12 and food products [26][27][28] which may help to control infection outbreaks.…”

Section: Introductionmentioning

confidence: 99%

Regeneration of Raw Hide Water Balance by Electrochemically Activated Water

Danylkovych

Korotych

Романюк

2020

JALCA

View full text Add to dashboard Cite

Improving the collagen structure, which was impacted by the curing process, increases the efficiency of all subsequent structural transformations during leather production and results in the formation of a high-quality leather material. Herein, we studied the process of soaking green-salted horsehides in electrochemically activated aqueous solutions and the properties of resulting chrome-tanned leather. It was found that the process of soaking horsehides can be effectively carried out using an electrochemically activated solution (ECAS) – a mixture of catholyte and anolyte at a volume ratio of 5 : 1. Using this soaking solution, sodium sulfide (an environmentally harmful reagent), sodium carbonate, and detergent can be completely excluded from the technological solution. The use of ECAS at the soaking stage effectively regenerates the water balance of horsehides while maintaining a stable pH during the soaking process and increases the efficacy of liming and all subsequent processes. Considering the prominent structural differences (density and thickness) between the front and shell of horsehide, the developed method, which utilize ECAS for soaking, allows the entire process to be carried out on uncut horse hides instead of processing two parts separately, which is normally required. The chrome-tanned leather produced by the developed method in semi-industrial conditions has elastic-plastic properties which are superior compared to the leather produced by current technology. The developed method also results in increasing the area yield by 2.5%. The resulting elastic leather can be used for manufacturing a variety of articles, including clothing, accessories, and footwear.

show abstract

“…Жировое сырье также подвергают термической обработке и постоянному перемешиванию с последующим обезвоживанием [14]. Преимущества применения электроактивированных растворов в пищевой и других отраслях промышленности подтверждены отечественными и зарубежными исследованиями [15][16][17][18][19][20][21].…”

Section: Introductionunclassified

Ostrich Fat Production Using Electrolyzed Fluid

Gorbacheva

Tarasov

Калманович

et al. 2020

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Introduction. The fundamental competitiveness of all food industries is based on two key points. The first one is the effective use of traditional and new raw materials. The second one is a constant upgrade of the technical base by introducing innovative technological solutions and modern equipment. In this aspect, the fat processing industry is no exception. The development of a comprehensive and sustainable processing of ostrich fat can help to obtain rendered fat with specufic properties that can be used in functional foods and cosmetics. The research objective was to improve the parameters of ostrich fat rendering by using electrolyzed fluid in order to obtain a functional fat product of high quality indicators. Study objects and methods. The research featured ostrich fat obtained by wet melting in the aqueous phase of electrolyte (catholyte). A saline solution of sodium chloride (4 g/100cm3) was subjected to electrochemical treatment in an electrolytic bath with a direct current of 0.5–0.6 A and a voltage of 40–42 V. For fat extraction, we used catholyte with the following parameters: pH 9–11, redox potential between –600 and –700 mV. A two-factor experiment helped to improve the technological parameters of fat rendering. Catholyte hydrogen index X1 (Z1) and fat melting temperature X2 (Z2) were chosen as the primary technological parameters. Results and discussion. The processing temperature of raw fat had a significant effect on the fat yield. When the catholyte hydrogen index and the temperature were increased, it had a negative effect on fat extraction. The acid value of ostrich fat was significantly affected by the pH of catholyte. The inactivating effect of catholytic action on the enzymatic processes resulted in low values of peroxide fat. Conclusion. The research provided the following optimal range for producing ostrich fat with improved consumer properties: hydrogen index = 10.5–11.0, melting temperature = 60.0–100.00°C.

show abstract

Disintegration of Bacterial Film by Electrochemically Activated Water Solution

Cited by 4 publications

References 12 publications

Electrochemical activation as a fat rendering technology

Electrochemical activation as a fat rendering technology

Regeneration of Raw Hide Water Balance by Electrochemically Activated Water

Ostrich Fat Production Using Electrolyzed Fluid

Contact Info

Product

Resources

About