Understanding Electrolyzed Water

“Electro- Chemical-Activation (ECA) technology converts tap water into a disinfectant known as hypochlorous acid which has been proven to be 80% more powerful at 50 ppm than chlorine bleach at 200 ppm, yet it is harmless to the environment and people. ECA-technology simultaneously produces a second stream of water in the form of sodium hydroxide that can be used as an effective detergent and grease cutter. Our multi-purpose, anti-microbial system is so safe, effective and affordable that it is changing the food industry’s approach to public health.

This core technology is a few years old, but like most new technologies it has suffered from a variety of Achilles heels. One drawback came as a result of the fact that the core technology only provided maximum effectiveness of the disinfectant for 72 hours. This means that it could only be used in real time. A second problem stemmed from the fact that the resulting solution could be corrosive and harmful to certain metal products. Residual salt was often left behind on fruits, vegetables and flat surfaces causing alterations in texture, taste and leaving a film on surfaces.

Manufacturers studied these problems and developed enhancements to the technology that now produces Electrolyzed Water that maintains maximum efficacy for up to three months, virtually eliminated the corrosion problem and our water leaves no salt residue. This means users can produce Electrolyzed Water and store it for constant use as needed, apply the solution directly to food products and clean and sanitize any surface with no chemical or physical residue of any kind.

As a result of the technical innovations, you now have access to a safe, effective way to sanitize anything in a food services or hospitality operation. Now you can say goodbye to all those toxic chemicals and have a safe, non-toxic operation in the back and front of your business.”

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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