Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface
The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG) residues from meat processing stainless steel surfaces, compounded by limited resources and inadequate cleaning knowledge. As an innovative solution to these difficulties, alkaline electrolyzed water (AlEW),...
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| Format: | Article |
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John Wiley and Sons
2023
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| _version_ | 1825939370919591936 |
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| author | Khalid, Nurul Izzah Ab Aziz, Norashikin Noh, Teh Ubaidah Abd Rahim, Muhamad Hafiz |
| author_facet | Khalid, Nurul Izzah Ab Aziz, Norashikin Noh, Teh Ubaidah Abd Rahim, Muhamad Hafiz |
| author_sort | Khalid, Nurul Izzah |
| collection | UPM |
| description | The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG) residues from meat processing stainless steel surfaces, compounded by limited resources and inadequate cleaning knowledge. As an innovative solution to these difficulties, alkaline electrolyzed water (AlEW), a sustainable green degreaser, is proposed to replace the traditional alkaline wash. AlEW is produced through two“chamber (membrane) electrolysis at the cathode. AlEW with a strong reducing potential (ˆ’800 to ˆ’900 mV), high pH (10.0“11.5), and high dissolved oxygen are used to remove FOG residues from meat processing stainless steel surfaces. Our comprehensive analysis highlights the advantages of AlEW as a sustainable alternative to conventional degreasers for the meat industry, including ease of use, no storage requirements, and reduced costs for wastewater treatment. Our findings underscore AlEW's potential to improve the meat industry's quality, safety, and environmental sustainability. This review contributes to ongoing discussions about sustainable food industry solutions, aligning with the 2030 Agenda for Sustainable Development goals. In conclusion, AlEW is a promising alternative to conventional degreasers, advancing sustainability in the meat industry. |
| first_indexed | 2024-12-09T02:17:35Z |
| format | Article |
| id | upm.eprints-106481 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-12-09T02:17:35Z |
| publishDate | 2023 |
| publisher | John Wiley and Sons |
| record_format | dspace |
| spelling | upm.eprints-1064812024-10-21T02:04:24Z http://psasir.upm.edu.my/id/eprint/106481/ Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface Khalid, Nurul Izzah Ab Aziz, Norashikin Noh, Teh Ubaidah Abd Rahim, Muhamad Hafiz The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG) residues from meat processing stainless steel surfaces, compounded by limited resources and inadequate cleaning knowledge. As an innovative solution to these difficulties, alkaline electrolyzed water (AlEW), a sustainable green degreaser, is proposed to replace the traditional alkaline wash. AlEW is produced through two“chamber (membrane) electrolysis at the cathode. AlEW with a strong reducing potential (ˆ’800 to ˆ’900 mV), high pH (10.0“11.5), and high dissolved oxygen are used to remove FOG residues from meat processing stainless steel surfaces. Our comprehensive analysis highlights the advantages of AlEW as a sustainable alternative to conventional degreasers for the meat industry, including ease of use, no storage requirements, and reduced costs for wastewater treatment. Our findings underscore AlEW's potential to improve the meat industry's quality, safety, and environmental sustainability. This review contributes to ongoing discussions about sustainable food industry solutions, aligning with the 2030 Agenda for Sustainable Development goals. In conclusion, AlEW is a promising alternative to conventional degreasers, advancing sustainability in the meat industry. John Wiley and Sons 2023-09-28 Article PeerReviewed Khalid, Nurul Izzah and Ab Aziz, Norashikin and Noh, Teh Ubaidah and Abd Rahim, Muhamad Hafiz (2023) Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface. Journal of Food Process Engineering, 46 (12). art. no. e14465. pp. 1-10. ISSN 0145-8876; eISSN: 1745-4530 https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14465 10.1111/jfpe.14465 |
| spellingShingle | Khalid, Nurul Izzah Ab Aziz, Norashikin Noh, Teh Ubaidah Abd Rahim, Muhamad Hafiz Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface |
| title | Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface |
| title_full | Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface |
| title_fullStr | Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface |
| title_full_unstemmed | Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface |
| title_short | Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface |
| title_sort | alkaline electrolyzed water as a potential green degreaser for meat processing stainless steel surface |
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