Fruits and vegetables are an indispensable source of food in the diet of Chinese residents, and pesticides play a key role in ensuring the efficiency of fruit and vegetable production. With the advancement of living standards and scientific and technological means, the issue of pesticide residues and their removal in fruits and vegetables has attracted much attention. Fruits and vegetables are an indispensable source of food in the diet of Chinese residents, and pesticides play a key role in ensuring the efficiency of fruit and vegetable production. With the advancement of living standards and scientific and technological means, the issue of pesticide residues and their removal in fruits and vegetables has attracted much attention.   Basic Status of Pesticide Residues in Fruits and Vegetables Although the use of pesticides in fruits and vegetables has been decreasing year by year, pesticide residues are affected by various factors, such as the quality and formulation of pesticides, the amount used, the period of use, the method of use, weather conditions, and the type of fruits and vegetables. According to the data shown in Figure 1 as of February 2024, there are a total of 46348 registered agricultural pesticides on the China Pesticide Information Network, including 19047 insecticides, 11988 fungicides, 12797 herbicides, and 1558 plant growth regulators. With the passage of time, the types of pesticides will continue to increase. Researchers collected 115 commercially available strawberry samples in Taizhou City from 2017 to 2021, and tested them for pesticide residues. The detection rate was 93.90%, and the exceedance rate was 2.61%; In 2021, a risk assessment analysis was conducted on 76 pesticide residues in 56 randomly sampled vegetable samples from 10 major categories in Zhongshan City. A total of 1353 vegetable samples were tested, and 51 pesticides were detected. The pesticide residue detection rate was 56.98%, and the exceedance rate was 3.62%. The above sampling of fruits and vegetables sold in the market shows that the fruits and vegetables currently on sale are generally contaminated with varying degrees of pesticide residues, and the problem of exceeding standards is frequent. Although the risk of dietary intake is relatively small, efficient fruit and vegetable cleaning methods are crucial to ensuring the quality and safety of fruits and vegetables.   Research progress on cleaning methods and cleaning efficiency of agricultural residues in fruits and vegetables Cleaning is a common step in food processing to remove agricultural residues from fruits and vegetables. At present, the commonly used method for removing pesticide residues from fruits and vegetables is through soaking and cleaning with different liquids, which has the advantage of being simple and fast, but the removal effect on pesticide residues is relatively low. With the continuous development of food industry technology, the current methods for removing agricultural residues from fruits and vegetables (as shown in Figure 2) include ultrasonic cleaning, ozone cleaning, non thermal plasma cleaning, electrolytic water cleaning, and pulsed electric field cleaning. Due to practicality and feasibility analysis, we will only discuss the first four methods.   ① Soaking and cleaning method Traditional soaking and cleaning methods typically use tap water, fruit and vegetable cleaning agents, diluted salt water, alkaline water, warm water, and rice washing water to soak and rinse fruits and vegetables before processing or consuming them directly. Using sodium carbonate, acetic acid, sodium chloride, and tap water to remove four types of pesticide residues on the surface of oranges: avermectin, difluorouracil, imidacloprid, and methyl thiophanate. The results showed that sodium carbonate (10 mg/mL) solution was the most effective method for removing pesticide residues on the surface of apples, followed by acetic acid (8.00%), sodium chloride (10.00%), and tap water. Using tap water, acetic acid, and citric acid to clean three pesticide residues in chili peppers: imidacloprid, chlorpyrifos, and ethyl formate hydrochloride. The results showed that soaking chili peppers in 5 L of citric acid solution (9.00%) at a temperature of 20 ℃ for 5 minutes had the best pesticide residue removal effect. However, although traditional soaking and cleaning methods can remove pesticide residues on the surface of fruits and vegetables to a certain extent, their effectiveness is not ideal. In addition, this method may result in some cleaning agents remaining on the surface of fruits and vegetables, posing potential risks to human health, including the potential impact on the environment, especially when cleaning liquids are discharged, which may contaminate water sources.   ② Ultrasonic cleaning method At present, ultrasonic cleaning method has been widely used in the food industry to remove agricultural residues from fruits and vegetables (Table 1). The ultrasonic cleaning method can effectively remove common pesticide residues in fruits and vegetables such as Chinese cabbage, spinach, grape leaves, and bok choy.     Ultrasonic processors do have a certain ability to remove pesticide residues from fruits and vegetables, but there are differences in removal rates. This mainly depends on the surface characteristics of fruits and vegetables, the physicochemical properties of pesticides, as well as various factors such as the frequency, power, and working time of ultrasound. However, higher ultrasound frequencies and powers can also cause damage to the nutritional content and surface of fruits and vegetables, and have adverse effects. This may be because the power and frequency of ultrasound are mechanical energy, which can cause damage to Chinese cabbage. Overall, when using ultrasonic treatment, it is necessary to consider the issue of maintaining the quality of fruits and vegetables while maximizing the removal of pesticide residues.   ③ Ozone cleaning method Ozone is commonly used in the food industry as a common method for removing pesticide residues (Table 2). Ozone cleaning can be used to remove common pesticide residues in fruits and vegetables such as strawberries, cabbage, apples, celery, bok choy, cowpeas, and green peppers. Using ozone microbubbles of different concentrations to treat three common pesticide residues in strawberries, cherries, and apricots: avermectin benzoate, azoxystrobin, and epoxiconazole. The results showed that soaking three types of fruits in micro bubble water containing 8.9-10.2 μ mol/L ozone for 18 minutes had the best effect, and the highest removal rate of pesticide residues could reach 70.00%. It is worth noting that after ozone microbubble treatment, the Vc content in fruits remained basically unchanged. And it has been proven that ozone microbubble treatment, as a pollution-free method for removing pesticide residues on fruits, can improve the effectiveness of food safety. Although high concentration ozone has a good effect on the removal of agricultural residues, studies have shown that ozone treatment may affect other beneficial organic compounds in fruits and vegetables, such as ascorbic acid, phenols, lycopene, and flavonoids. In addition, other parameters such as ozone concentration, application method, and fruit and vegetable variety can affect the effect of ozone gas induced polyphenol biosynthesis. In addition, excessive ozone concentration should also be noted as it may have an impact on human health.   ④ Non thermal plasma cleaning method Plasma is the fourth state of matter besides solids, liquids, and gases. It is composed of ionized conductive gases, including electron ions, excited atoms or molecules, ground state atoms or molecules, and photons. According to the temperature of plasma, it can be divided into high-temperature plasma and low-temperature plasma, while low-temperature plasma can be divided into thermal plasma and non thermal plasma. Due to the fact that the electron temperature of non thermal plasma is much higher than the gas temperature and cannot reach thermodynamic temperature equilibrium, it is also called non-equilibrium plasma. Currently, non thermal plasma is one of the emerging physical technologies used in the food industry to remove pesticide residues. Non thermal plasma can effectively remove pesticide residues from mangoes, grapes, blueberries, lettuce, apples, and goji berries (Table 3). Non thermal plasma technology can remove a large amount of pesticide residues in a short period of time, and this technology does not require the use of harmful chemicals, making it very safe and efficient. It does not damage the taste and nutrition of the food itself, and processed fruits and vegetables are more conducive to preservation and transportation. However, non thermal plasma technology also has some drawbacks, such as high initial investment, such as the cost of gas used for plasma generation, which greatly increases overall costs due to the use of inert gas operation, technical challenges involved in expanding process scale, low plasma penetration, and the problem of how to accurately control the chemical reactions of gas plasma reactions. Further research and exploration are needed. ⑤ Electrolytic water cleaning method After softening or purifying the tap water, it enters the electrolytic cell for electrolysis. On the anode side, H ₂ O is electrolyzed to produce O ₂ and H+, forming acidic electrolyzed water (AEW). On the cathode side, H ₂ O is electrolyzed to produce H ₂ and OH -, forming alkaline electrolyzed water (AlEW). Due to the high biological safety of electrolyzed water, experts and scholars at home and abroad have found no significant changes in various indicators of the experimental subjects through skin irritation and cytotoxicity experiments on mice, mammals, and human volunteers. In addition, ultra alkaline/strong alkaline electrolyzed ionized water has the characteristics of efficient removal of agricultural residues on the surface of fruits and vegetables, ensuring the quality of fruits and vegetables, and being harmless to the environment. And after sterilization, it can be converted into ordinary water without causing adverse effects on water sources and air. Its production method is safe and simple, and has gradually been applied in fields such as food industry, medicine, agricultural planting, and animal husbandry. Electrolytic water can be used to remove pesticide residues from cabbage, broccoli, bell pepper, kumquat, and lettuce, as shown in Table 4. In summary, the research progress and analysis on the cleaning methods and efficiency of agricultural residues in fruits and vegetables shows that different methods for removing agricultural residues have their own advantages and disadvantages. Ultrasonic cleaning is highly favored due to its environmentally friendly, efficient, and energy-saving characteristics. However, ultrasonic cleaning can cause certain damage to fruits and vegetables during use, and precise adjustment of parameters such as frequency, power, and time is required to ensure the stability and controllability of the cleaning effect. On the other hand, ozone has shown outstanding performance in removing pesticide residues and has a good effect. However, it should be noted that high concentrations of ozone treatment may have adverse effects on some nutrients in fruits and vegetables, such as Vc, and pose potential risks to human health to a certain extent. For non thermal plasma treatment technology, although it has a certain removal effect, most research is currently conducted on a laboratory scale. Therefore, more research is needed to evaluate the safety of plasma systems. Electrolytic ionized water (electrolytic alkaline water, electrolytic acidic water), as a new type of environmentally friendly cleaning method, has the characteristics of non toxicity and no residue, and has been involved in many fields. In recent years, electrolytic water technology has sparked a wave of application in fields such as food industry cleaning and deep processing of agricultural products, thanks to its green, environmentally friendly, efficient, and safe characteristics. As a brand that has been deeply involved in the field of electrolyzed water cleaning for 20 years, Fangxin's intelligent electrolyzed water equipment has passed third-party testing and certification by professional institutions, and its various indicators have stood the test of time. Smart IoT promotes industry development through technological innovation: its electrolyzed slightly acidic hypochlorous acid water and ultra alkaline electrolyzed water have a sterilization rate of up to 99.9999%, and the efficiency of pesticide residue degradation is much higher than traditional processes, with no chemical additives or harmful substance residues throughout the process, forming an environmentally friendly cleaning mode of "water to clean". Fangxin alkaline electrolysis water pesticide residue detection report Fang Xin Micro Acidic Hypochloric Acid Water Sterilization Test Report   At present, Fangxin electrolytic water equipment has been used in production chain cleaning, disinfection and sterilization, sterile water and reclaimed water reuse of Jinzai, Yican and other food enterprises We serve fruit and vegetable purification terminals for multiple enterprises across the country, and have entered markets in Southeast Asia, America, and other countries. We have established a multi scenario application system in medical disinfection, central kitchen pre made meals, school institutions, and other scenarios. Relying on stable equipment performance and a global intelligent operation and maintenance system, Fangxin Equipment maintains a steady market growth trend. Currently, it has a high market awareness in the field of electrolytic water equipment in China and provides green and clean solutions for various types of institutions. Consultation, customization, implementation, training, maintenance, one-on-one service throughout the process. Welcome customers to consult! Company hotline:+86-535-6589928. Note: The experimental content of this article is from "Modern Food Technology" and "Research progress on the removal effect of pesticide residues in fruits and vegetables by different cleaning methods". The content of this article is only for the purpose of conveying more information and is for reference only. If there is any infringement of relevant content, please notify us.  

Bean based snacks are highly favored by consumers for their rich nutritional value and diverse flavors. However, food safety and preservation have always been challenges faced by the industry in the processing of soy products. Traditional disinfection methods such as high-temperature sterilization and chemical disinfectants have certain limitations, such as nutrient loss and chemical residues. In recent years, hypochlorous acid water has gradually attracted attention as a new environmentally friendly disinfectant in the field of food processing. 1、 Characteristics and sterilization principle of hypochlorous acid water Hypochlorous acid water (HOCl) is a small molecule compound with broad-spectrum and efficient bactericidal ability. Its sterilization principle is mainly based on its strong oxidizing ability, which can penetrate the cell membrane and undergo oxidation reactions with organic polymers such as bacterial proteins, nucleic acids, and enzymes, thereby killing pathogenic microorganisms. Hypochloric acid water has a pH value close to human skin and is a natural, non-toxic, broad-spectrum, and fast acting antimicrobial agent. Compared with traditional sodium hypochlorite (bleach), hypochlorous acid water is safer for human health and the environment, and has good stability. 2、 Application of Hypochloric Acid Water in Bean Products Processing ① Sterilization effect Soy products are easily contaminated by microorganisms such as bacteria and mold during the processing, which affects product quality and safety. Research has shown that hypochlorous acid water has significant inhibitory and bactericidal effects on various common pathogens. In the study of the sterilization effect and quality impact of acidic electrolyzed water on finished tofu in Food Science, the experimenter soaked tofu in acidic water electrolysis (pH=2.6, effective chlorine concentration 49.2 ± 3.8 mg/L) for 20 minutes, and the total bacterial count significantly decreased from 3.64 log CFU/g to 2.34 log CFU/g, a decrease of 1.0 logarithmic value. In contrast, soaking in tap water has no significant effect on the total number of bacteria. Hypochloric acid water (pH 5.0-6.5, effective chlorine concentration 10-300 mg/L) has a killing rate of 99.999% (contact time ≤ 30 seconds) against pathogenic microorganisms such as Escherichia coli, Salmonella, and Staphylococcus aureus, and a killing rate of over 95% against spores and fungi within 5 minutes. In the processing of soy products, soaking soybeans or finished soy products in hypochlorous acid water can effectively reduce the number of microorganisms and improve the hygiene standards of the products. ② Preservation ability Bean based snacks have a shorter shelf life and are prone to spoilage due to microbial growth. The preservation effect of hypochlorous acid water is mainly reflected in its ability to inhibit microbial growth and delay the spoilage process of soy products. Related studies have shown that soy products treated with hypochlorous acid water can significantly extend their shelf life at room temperature. For example, fresh cut vegetables treated with hypochlorous acid water maintain good appearance and quality after 25 days, while untreated vegetables spoil after 5 days. Similarly, soy products treated with hypochlorous acid water have significantly extended shelf life under low-temperature storage conditions. ③ The impact on the quality of soy products Hypochloric acid water not only has good sterilization and preservation effects, but also can maintain the quality of soy products to a certain extent. Research has shown that soy products treated with hypochlorous acid water have no significant differences in taste, color, and nutritional content compared to untreated soy products. In addition, the use of hypochlorous acid water does not have a negative impact on the flavor of soy products, but can improve the overall quality of the product by removing surface impurities and microorganisms. 3、 Application examples of hypochlorous acid water in soy product processing ① Soybean soaking In the initial stage of soy product processing, soaking soybeans is one of the key steps. Soaking soybeans in hypochlorous acid water can not only kill microorganisms attached to the surface of soybeans and reduce the risk of contamination during subsequent processing, but also improve the texture and taste of soybeans through its mild oxidation effect. Experiments have shown that the suitable conditions for soaking soybeans in hypochlorous acid water are an effective chlorine concentration of around 30 mg/L and a soaking time of 15 minutes. Under these conditions, the germination rate and growth potential of soybeans are better than soaking in ordinary tap water. ② Surface treatment of soy products In the processing of soy products, surface treatment of the finished product is an important step to ensure product quality. Hypochloric acid water can be used for surface cleaning and disinfection of soy products, effectively removing surface microorganisms and impurities. For example, in the production of tofu, soy milk and other products, surface treatment with hypochlorous acid water can significantly reduce the total bacterial count of the product while maintaining its original flavor and nutritional content. ③ Disinfection of processing environment In addition to being directly used in the processing of soy products, hypochlorous acid water can also be used for disinfection of processing environments. In the soy product processing workshop, using hypochlorous acid water to disinfect equipment, tools, and workbenches can effectively reduce microbial contamination in the environment and lower the risk of product contamination. Research has shown that hypochlorous acid water has a good bactericidal effect on food processing surface contact materials (such as stainless steel, tiles, cloths, etc.), and can kill pathogenic bacteria attached to the surface in a short period of time. ④ Operator disinfection Hypochlorous acid (HOCl) is widely used for disinfecting operators in food processing enterprises due to its high efficiency, low corrosiveness, and safety. The following are its main applications and related details: 1. Hand disinfection -Method: Soak or spray with 50-100 ppm hypochlorite solution for 15-30 seconds. -Advantages: Compared to alcohol, hypochlorous acid has a longer lasting effect in humid environments and is less irritating to the skin, making it suitable for frequent use. 2. Disinfection of soles and boots -Methods: A disinfection pool or spray device containing 100-200 ppm hypochlorite was set at the entrance. -Function: Effectively kill pathogens carried by shoe soles and prevent cross contamination. 3. Disinfection of work clothes and protective equipment -Method: Spray by atomization or soak in a 50-100 ppm solution, and treat regularly to reduce microbial load. 4. Whole body or nebulization disinfection -Application: Disinfect the entire body of personnel entering the clean area through an air shower or atomization system, with a concentration typically ranging from 50-80 ppm. -Efficiency: Quickly covers the whole body, reduces surface microorganisms, suitable for high hygiene standard areas. 4、 The advantages of hypochlorous acid water in soy product processing ① High security Hypochloric acid water is a natural, non-toxic disinfectant that is harmless to human health and the environment. Compared with traditional chemical disinfectants, hypochlorous acid water does not produce harmful residues during use, nor does it have a negative impact on the quality and safety of soy products. In addition, hypochlorous acid water can quickly decompose after use without the need for secondary cleaning, making its application in soy product processing safer and more convenient. ② Good environmental friendliness The use of hypochlorous acid water will not cause pollution to the environment. Its main component is hypochlorous acid, which will eventually decompose into water and chloride ions, without producing harmful chemical residues. This makes hypochlorous acid water an ideal green disinfectant that meets the environmental requirements of modern food processing industry. ③ High sterilization efficiency Hypochloric acid water has broad-spectrum and efficient bactericidal ability. It can kill multiple pathogenic bacteria in a short period of time, effectively reducing the risk of microbial contamination during the processing of soy products. In addition, hypochlorous acid water has a significant preservation effect, which can extend the shelf life of soy products and reduce waste caused by spoilage. 5、 The application prospects of hypochlorous acid water in the processing of soy products With the increasing attention of consumers to food safety and environmental issues, the application prospects of hypochlorous acid water in soy product processing are broad. Its efficient, safe, and environmentally friendly characteristics make it an ideal alternative to traditional disinfection methods. In the future, with the continuous maturity of hypochlorous acid water generation technology and the reduction of costs, its application in the soy product processing industry will be more extensive. In addition, hypochlorous acid water can be combined with other preservation technologies such as low-temperature storage and vacuum packaging to further enhance the quality and safety of soy products. Hypochloric acid water, as a new environmentally friendly disinfectant, has significant application advantages in the processing of soy snacks. Its efficient sterilization ability, good preservation effect, and protective effect on the quality of soy products make it an ideal choice for the soy product processing industry. By using hypochlorous acid water reasonably, the food safety and quality of soy products can be effectively improved, the shelf life can be extended, and environmental protection requirements can be met. In the future, with the continuous advancement of technology and the reduction of costs, the application of hypochlorous acid water in the processing of soy products will be more extensive, providing new impetus for the development of the industry. After nearly 20 years of market testing, Fangxin Hypochloric Acid Generator stands out among many brands with its superior independent core technology and reliable and stable practical performance. It continues to empower customers and promote their environmental and green transformation. From the initial circuit board to the precise water electrolysis system, from the humanized operation interface to the intelligent product solution, every detail and progress embodies the wisdom and sweat of Fangxin people. A well-known tofu jerky enterprise uses Fangxin hypochlorous acid equipment for on-site application In an instant, the cause of a thousand years will be achieved, and every inch of land will stretch for thousands of miles, promoting the green and healthy transformation and upgrading of China's food industry. Fang wishes to embark on a new journey with global agricultural and sideline product processing enterprises and unlock new tracks! Consultation, customization, implementation, training, maintenance, one-on-one service throughout the process. Welcome customers to consult! Company hotline:+86-535-6589928.

  When it comes to hydrogen-rich water, many people are familiar with it. Hydrogen Water is also known as Hydrogen Water. Due to some antioxidant effects of hydrogen-rich water, people have studied the physiological functional characteristics of hydrogen-rich water more and more in recent years. According to studies, the main role of hydrogen is antioxidant. The reactive oxygen free radicals in the human body have functions such as immune and signal transmission, but the influence of the internal or external environment of the body produces too many reactive free radicals that can damage human cells and tissues, thereby causing various diseases such as heart disease and aging. But generally speaking, hydrogen does not show biological reductivity in the organism, while active hydrogen can remove free radicals in the body and exhibit antioxidant activity. The effects claimed by general hydrogen-rich water brands include antioxidant, anti-inflammatory properties, increasing energy, encouraging spirit, accelerating muscle recovery, improving skin appearance, etc., which are basically due to the principle that active hydrogen can remove free radicals. Starting from a hydrogen biology paper by Japanese scientist Naiyo Oda in "Natural Medicine" in 2007, it has sparked a research craze for the role of hydrogen molecules in biomedical effects.   In the context of big health, with the upgrading of mass consumption concepts, people's worries about the sub-health era, increasing attention to their own health, and increasingly demand for healthy foods. A win-win relationship is forming between brands and consumers - brands gain traffic and consumers find their belongings. Therefore, the hydrogen-rich water market has also shown a relatively active development trend in recent years. From the perspective of market size, according to incomplete statistics, the global hydrogen-rich water market size has maintained a double-digit annual growth rate in the past few years and is expected to maintain a high growth rate in the next few years. Traditional high-pressure dissolved hydrogen forcefully presses hydrogen into water by applying high pressure externally. However, in this way, the combination of hydrogen and water is not stable and is easy to escape in a short time, making it difficult to ensure the lasting content of hydrogen in the water, which often leads to rapid escape of hydrogen. Unlike high-pressure hydrogen injection with pure water, the advantages of the electrolytic water equipment produced by Fangxin are significant, as follows: 1. Adopt the independent and innovative "Hydrogen-assisted®" process; 2. Zero addition, pioneering dual-nuclear electrolysis, pressurized hydrogen-soluble hydrogen technology; 3. Nano-scale water molecular clusters and nano-scale hydrogen bubbles can be fully similar and soluble at room temperature and pressure, thereby generating supersaturated and super-stable hydrogen-rich water; 4. Canned at room temperature and pressure, without changing the existing production process; 5. Hydrogen-rich water is stored for more than 24 months, and the hydrogen content measured by the pen can still reach more than 1500ppb; 6. Hydrogen-rich water is weakly alkaline, and the pH value is 7.0~9.5 can be adjusted by itself. The hydrogen-rich water produced not only has a high hydrogen content and is stable and long-lasting, but also has little impact on the water molecular structure during the production process, and can retain the original quality and taste of the water to the greatest extent. In the past 20 years, the electrolytic water-lysis equipment produced by Fangxin has, with its excellent technology and stable performance, has sailed through the wind and waves and crossed national boundaries, from the water output to several tons per hour, dozens of tons to hundreds of tons, meeting the needs of all kinds of customers from small water plants to international brands. It has helped companies to quickly break through the battle of beverage differentiation, and has also met consumers' pursuit of novel and healthy beverages, thus helping customers seize more market share. On the other hand, the high efficiency and stability of the equipment help reduce production costs, improve production efficiency, and bring more considerable profit margins to customers. High-quality after-sales service and technical support can allow customers to enter production and sales with peace of mind. Fangxinfu Hydrogen Water Equipment has continuously added technological support to customers' innovation, upgrading and development, opening a new era of cost optimization, quality improvement and abundance of value for the beverage market! Note: Some of the data and pictures in this article are from the Internet and are for the purpose of conveying more information only. They are for reference by readers only. If there is any infringement, please notify us to delete it! Reproduction is not allowed without permission.

In modern life, fruits and vegetables are an important part of our daily diet, and their safety issues are increasingly attracting people's attention. Pesticide residue problem, as a major hidden danger to the safety of fruits and vegetables, is even more worrying. The abuse and overuse of pesticides have led to serious pesticide residues exceeding the standard after-harvest fruits, including organophosphorus pesticides such as aminethion, chlorpyrifos, propyl bromophen and triazophen, which have been explicitly prohibited by the state. Long-term intake of these residual substances may cause potential harm to human health. The famous independent environmental protection organization EWG (American Environmental Work Organization), every year, sorts out the "Dirty Fruit and Vegetable Ranking" and "Clean Fruit and Vegetable Ranking" based on pesticide residues of vegetables and fruits. In 2023, EWG analyzed the detection data of 46,569 samples from 46 vegetables and fruits, and ranked the annual list. We sorted out the top 12 with the most pesticide residues and the top 15 with the most pesticide residues.   2023 EWG's most dirty fruits and vegetables rankings 2023 EWG's best clean fruits and vegetables rankings So, how to effectively clean fruits and vegetables and remove pesticide residues? Common and practical fruit and vegetable cleaning methods are as follows: 1. Soaking and cleaning method. Soaking fruit and vegetable cleaning method is a simple and common fruit and vegetable cleaning method. Soaking fruit and vegetable in clean water for 30 minutes to 1 hour will help dissolve some pesticides. 2. Add salt to clean the method. Based on the soaking and cleaning method, we can add an appropriate amount of salt to help dissolve some pesticides. 3. Baking soda cleaning method. When cleaning fruits and vegetables, we can dilute the baking soda and water at a ratio of 1:10, and then soak the fruits and vegetables in the diluted baking soda solution for 5-10 minutes. Some pesticides will fail in alkaline environments. 4. Fruit and Vegetable Cleaning Agents There are many cleaning agents on the market that are specially used for cleaning fruits and vegetables. These cleaning agents contain various ingredients such as surfactants, emulsifiers, flavors and pigments, and usually have multiple effects such as decontamination, sterilization, and removal of pesticide residues. However, it should be noted that the cleaning agent itself is a petrochemical raw material. If the cleaning is not thorough, some cleaning agent will easily remain. The harmful substances that may remain in detergents will directly enter the human body through the digestive tract during the diet, posing safety hazards to people's health. So is there a fruit and vegetable cleaning product that can efficiently remove fruit and vegetable pesticide residues and is safe and harmless to the human body? In recent years, electrolytic functional water has attracted widespread attention at home and abroad as a rising star in the field of cleaning and sterilization. Electrolytic water is divided into two categories: Acidic electrolyzed water (AEW) and alkaline electrolyzed water (BEW). The electrolytic function water has high biosafety. Experts and scholars at home and abroad conducted experiments on skin irritation and cytotoxicity on mice, mammals and human volunteers, and found that there was no obvious change in the various indicators of the experimental subject. In addition, ultra-alkaline/strong alkaline electrolytic water has the characteristics of efficient removal of pesticide residues on the surface of fruits and vegetables, ensuring the quality of fruits and vegetables, and being harmless to the environment.     Liu Lilan from Southwest University of Science and Technology conducted research on the process of removing organic phosphorus pesticide residues on the surface of fruits by electrolyzing water:   The experimentalists used acidic electrolytic water (AEW) stock liquid to be used: pH 2.40±0.16, ORP 1147.33±5.06 mV, effective chlorine concentration 20 mg/L; alkaline electrolytic water (BEW) stock liquid to be used: pH 12.65±0.26, ORP -850±5.89 mV. Experimental design: - Effect of different detergents on the removal of pesticide residues in citrus. Set 6 treatments: purified water, 0.05 mL/L dish soda, 2 g/L baking soda, 1:10 (V/V) alkaline electrolytic water (BEW), 1:10 (V/V) acidic electrolytic water (AEW), etc., and after soaking at room temperature for 3 minutes, the enzyme inhibition rate was compared.     - Single-factor experimental design examined the effects of alkaline electrolytic water dilution ratio (1:1, 1:5, 1:10, 1:20, 1:40), treatment time (1, 2, 4, 8, 10 min) treatment volume (100, 200, 300, 400, 500 mL) on enzyme inhibition rate respectively.     - Response surface design Based on the single-factor experimental results, the response surface was designed by the Box-Behnken method, and the enzyme inhibition rate (Y) was used as the response value. Three factors, namely alkaline electrolytic water dilution ratio (A), treatment time (B) and treatment volume (C), were selected to analyze the response surface (3 factors and 3 levels). The experimental design is shown in Table 1. Results and analysis: ① Comparison of the removal effects of 6 detergent treatments on citrus pesticide residues: The removal effects of 6 detergent treatments on citrus pesticide residues are shown in Figure 1. Compared with the control, 6 detergent treatments can significantly remove pesticide residues on the surface of citrus (P<0.001). The order of removal effects from strong to weak is 1:10 BEW>2 g/L salt water>pure water>1:10 AEW>0.05 mL/L dish soda water>2 g/L baking soda water. Among them, when August oranges were washed with 0.05 mL/L dishwashing and 2 g/L baking soda water, the average enzyme inhibition rate was 45.78% and 48.63% respectively, and the pesticide residue exceeded the standard, indicating that neither of these two detergent treatments were suitable for the pesticide residue removal of this kind of citrus. 1:10 BEW and 2 g/L saline water can significantly remove pesticide residues on the surface of August orange. Compared with the control group, the enzyme inhibition rate decreased by 72.44% and 67.69%, respectively. It can be seen that 1:10 BEW is the best washing method to remove pesticide residues on the surface of citrus. ② Optimize the process of removing pesticide residues in alkaline electrolytic water surface by alkaline electrolytic water: The three factors and three horizontal response surface optimization experiments were designed using the Box-Behnken design principle. The response surface optimization experiment was optimized using the alkaline electrolytic water dilution ratio (A), treatment time (B) and treatment volume (C) as independent variables, and the enzyme inhibition rate (Y) as the response value. A total of 17 experimental plans were designed, including 5 groups of central experimental points, each group of tests was repeated 3 times, and the average value of the three repetitions was taken. The response surface optimization results were shown in Table 2. ③Response surface interaction analysis Response surface method is a technology that sets statistics and experimental design, used to determine the relationship and influence of selected variables on specific response values. The simulated response surface diagram and corresponding contour diagram were obtained according to the regression equation, and the influence of dilution ratio, processing time and processing volume on enzyme inhibition rate was determined. The response surface diagram and contour diagram were shown in Figures 5~7. Conclusion: (1) Compared with other detergent treatment methods, alkaline electrolytic water (BEW) can significantly remove pesticide residues on the surface of citrus. (2) The treatment process conditions after model optimization are dilution ratio 1: 8.49, immersion time 1.26 min, immersion volume is 388.45 mL, and enzyme inhibition rate is 40%. After verification, the enzyme inhibition rate was obtained at 40.59%, indicating that alkaline electrolytic water has good ability to remove organic phosphorus pesticide residues on the surface of fruits and vegetables under this treatment process conditions.   Fangxin super alkaline/strong alkaline electrolytic water has good cleaning effect and can be used as a substitute for harmful chemical cleaning agents. The waste liquid after use can be directly discharged after separation of oil and water, which is free of pollution to the environment and is not subject to the restrictions of VOC rules and environmental protection policies. The super alkaline/strong alkaline electrolytic water of Fangxin can not only be used in the cleaning and removal of pesticide residues in fruits and vegetables, but can also be used in industrial cleaning, oil removal and rust prevention, CIP pipeline cleaning, optical lenses, liquid crystal panels and other precision cleaning fields, as well as the extraction of tea, coffee plant protein, etc. (does not destroy the original ingredients and flavor of the extract), replace pesticides and fertilizers, and promote plant growth. Over the years, our customer base has spanned more than 40 countries and regions on six continents around the world. The application scenarios include traditional industry and trade and emerging industries, and have cooperated with many well-known domestic and foreign companies to achieve gratifying results in industries such as metal parts cleaning. Fangxin super alkaline/strong alkaline electrolytic water-lysis equipment has won unanimous recognition from customers for its high intelligence and high quality! Our alkaline water indicators have been tested by 106 items by SGS and merieux NutriSciences, which are non-toxic and harmless, and meet food safety standards. In addition, due to its high pH value, the super alkaline/strong alkaline electrolytic water can hydrolyze the proteins and nucleic acids of pathogenic bacteria, destroy the normal metabolic functions of bacteria, and cause bacteria to die, so as to achieve physical bactericidal effect.     (Customer product of Fangxin Super Alkaline Electrolytic Water Equipment) (Customer product of Fangxin Super Alkaline Electrolytic Water Equipment)   (Fangxin super alkaline electrolytic water-lysis equipment is used in the field of industrial cleaning)   With the increasing global awareness of environmental protection, the demand for green and environmentally friendly cleaning agents is growing rapidly in all industries. As a leader in the field of industrial cleaning, Fangxin electrolytic water-lysis equipment stands out with its independent core technology that is superior to the industry and its stable and reliable practical performance, providing many customers with green and efficient cleaning solutions.     In the future, Fang Xin will continue to increase R&D investment and continue to launch more innovative and competitive electrolytic water-lysis equipment. At the same time, Fang Xin will also actively expand the international market and work with partners around the world to promote the application and development of green and environmentally friendly cleaning agents. In this process, Fang Xin will work hand in hand with friends from all walks of life with a more open mind and a pragmatic style to jointly promote the greening and sustainable development of the industrial and agricultural cleaning field.     Note: The experimental content of this article is from "China Agricultural Science Bulletin 2022, 38(2):133-140" and "Research on the Process of Removing Organophosphorus Pesticide Residues on Fruits with Alkaline Electrolyzed Water". The content of this article is for the purpose of conveying more information and is for reference only by readers. If there is any infringement of the relevant content, please notify us. Reproduction may not be made without permission.  

With the rapid development of my country's economy and the rapid advancement of urbanization, and people's demand for spiritual sustenance, the pet industry has developed rapidly in recent years, and the number of pet families in my country has increased year by year. The emergence of these small lives has not only enriched people's lives, but also brought happiness and warmth to people. According to the "China Pet Industry Development Index Report (2023)" jointly released by Xinhua News Agency and Ganzhou Big Health Pet Science Institute on December 12, 2023, the potential sub-index of my country's pet industry reached 143.45 points in 2022, with an average annual compound growth rate of 7.5% from 2017 to 2022, and the industry has full development potential. China Pet Industry Development Index Industry Potential Sub-index Overall Trend Chart Although keeping pets increases our fun, what follows is the hygiene and health problems faced by keeping pets. There are a large number of bacteria, viruses and parasites in the hair and skin dirt of animals. If pets and people live in a bad hygienic environment for a long time, their health will be threatened. Therefore, doing a good job of disinfection is not only for the health of pets, but also for our families and ourselves. How to buy suitable disinfectants for pets. The main ingredients are potassium persulfate, polyhexamethyleneguanide, glutaraldehyde and some so-called biological enzymes that deliberately hide ingredients. Although these chemical components disinfectants have good sterilization and disinfection effects, they will cause varying degrees of irritation and harm to animals. They will have residual effects after use. Pets may burn the esophagus, vomiting and diarrhea after accidentally eating. As an emerging broad-spectrum high-efficiency sterilization product, its safety and effectiveness have been widely recognized by the international community. The US FDA and the Japanese Ministry of Health, Labor and Welfare have long approved hypochlorous acid water as a sterilization ingredient for legal food additives. The national standard "Sanitary Requirements for Chlorine-containing Disinfectants" (GB/T 36758-2018) clearly stipulates that hypochlorous acid can not only be used to disinfect the surface of general objects, medical devices, food and beverage utensils, fabrics, fruits and vegetables, and water, but also to disinfect the air, hands, skin and mucous membranes.     The experiment on the evaluation of the effect of hypochlorous acid killing on common pet viruses is briefly described below:   ① Evaluation of the effect of hypochlorous acid disinfectant on virus killing. Take 50 μl hypochlorous acid disinfectant and 50 μl virus stock solution equal volume. The control well is 50 μl DMEM and 50 μl virus stock solution equal volume. Mix thoroughly, let stand at room temperature for 30 min, add it to the cell well, culture it in 37 ℃, 5% CO2 incubator, observe and record the results daily for 5 days.  ② Determine the effective action time of hypochlorous acid disinfectant. Mix the hypochlorous acid disinfectant with the original virus solution in equal volume, vortex for 30 s, then let stand at room temperature, set the action time of disinfectant and viruses 0 min, 1 min, 5 min, 15 min, 30 min and 1 h respectively, and determine the virus titer before and after disinfection.   ③ Evaluation of the effect of hypochlorous acid disinfectant on virus killing with different concentrations. The hypochlorous acid disinfectant was diluted with PBS in 1:2, 1:5, and 1:10. Take 50 μl of hypochlorous acid disinfectant stock solution, 1:2, 1:5, and 1:10 dilutions were mixed with the original virus solution in equal volume, vortex for 30 s, then let stand at room temperature for 30 min, and determine the virus titer after disinfection.   Experimental results: Take 50 μl hypochlorous acid disinfectant and 50 μl virus stock solution equal volume, mix with 50 μl DMEM and 50 μl virus stock solution equal volume, mix thoroughly, let stand at room temperature for 30 min, add it to the cell well, culture in 37 ℃, 5% CO2 incubator, observe and record the results. The results showed that compared with the control, hypochlorous acid disinfectant can effectively inhibit the cell lesions produced by canine distemper virus (CDV-11), canine parvovirus BJ-81, cat calicivirus BJ-102, and cat pesticide BJ-08 in cultured cells. Five days after toxicity, canine distemper virus (CDV-11) produced a typical syncytial lesion on BHK-SLAM cells. The cells that were added with 50 μl hypochlorous acid water disinfectant for 30 min did not have syncytial lesions, which was not significantly different from the control cells, indicating that hypochlorous acid disinfectant has a significant killing effect on canine distemper virus (CDV-11), and the effect of 30 min at room temperature can completely lose its infectivity (Figure 1). Three days after toxicity, the canine parvovirus BJ-81 strain produced typical cell rounding, brushing, and shedding lesions on CRFK cells. The cells that were added with 50 μl hypochlorous acid water disinfectant for 30 min did not appear this lesion, which was not significantly different from the control cells, indicating that hypochlorous acid disinfectant had a significant killing effect on the canine parvovirus BJ-81 strain, and the room temperature effect of 30 min can completely lose its infectivity (Figure 2).   Three days after the poisoning, the strain of feline plague virus BJ-08 produced typical cell rounding and shedding lesions on CRFK cells. The cells that were added with 50 μl hypochlorous acid water disinfectant for 30 min did not appear this lesion, which was not significantly different from the control cells, indicating that hypochlorous acid disinfectant had a significant killing effect on the strain BJ-08, and the effect of 30 min at room temperature could completely lose its infectivity (Figure 3). Two days after toxicity, the cat calicivirus BJ-102 strain produced typical cell rounding and shedding lesions on F81 cells. The cells that were added with 50 μl hypochlorous acid water disinfectant for 30 min did not appear this lesion, which was not significantly different from the control cells, indicating that hypochlorous acid disinfectant had a significant killing effect on the cat calicivirus BJ-102 strain, and the effect of 30 min at room temperature could completely lose its infectivity (Figure 4).   Results of the effective action time of hypochlorous acid disinfectant: Mix the hypochlorous acid disinfectant with the original virus solution in equal volume, vortex for 30 s, then let stand at room temperature, set the action time of the disinfectant and viruses by 0 min, 1 min, 5 min, 15 min, 30 min and 1 h respectively, and determine the virus titer before and after disinfection. Experimental results show that the hypochlorous acid water disinfectant can effectively kill canine distemper virus (CDV-11), canine parvovirus BJ-81 strain, feline calicivirus BJ-102 strain, and feline distemper virus BJ-08 strain for 5 min. The canine distemper virus (CDV-11), cat calicivirus BJ-102 strain, and feline distemper virus BJ-08 strain for 5 min. The canine parvovirus BJ-81 strain completely loses infectivity on cells; the canine parvovirus BJ-81 strain for 15 min (Table 1).     Determine the killing effect of hypochlorous acid disinfectant at different concentrations: Dilute the hypochlorous acid disinfectant with PBS in 1:2, 1:5, and 1:10, and take 50 μl of hypochlorous acid disinfectant stock solution, 1:2, 1:5, and 1:10 dilutions with the original virus solution in equal volume, vortex for 30 s, then let stand at room temperature for 30 min, and measure the virus titer after disinfection. Experimental results show that after diluting 1:2 and 1:5, the disinfectant can effectively kill canine distemper virus (CDV-11), canine parvovirus BJ-81, cat calicivirus BJ-102, and cat calicivirus BJ-08, causing it to lose its infectivity. It is diluted 10 times. It can effectively kill canine distemper virus (CDV-11), cat calicivirus BJ-102, and cat calicivirus BJ-102, causing it to lose its infectivity, but the infectivity is greatly reduced (Table 2).   The hypochlorous acid disinfectant diluent (1:5 diluent) studied in this study can effectively kill canine distemper virus (CDV-11), canine parvovirus BJ-81, cat calicivirus BJ-102, and cat distemper virus BJ-08, making it lose its infectivity. Even the 1:10 diluent also has a significant killing effect on these four viruses, indicating that hypochlorous acid disinfectant can be used in disinfection of dog and cat pens and living environments, etc., and is suitable for disinfection of pet families and pet stores.   Fangxin slightly acidic hypochlorous acid water sterilizes a wide spectrum of sterilization, fast action, safe and effective, and can be used for the disinfection of pet skin, pet toys, pet tableware, pet nests and other scenarios. It can also be used for the disinfection of other daily necessities. If you have babies and pregnant mothers at home, you can also use it with peace of mind. In addition, Fangxin slightly acidic hypochlorous acid disinfectant also has excellent performance in deodorization of pets. It can oxidize and decompose various odors. In addition to effectively removing odors from pets, it can also be used in kitchens, bathrooms, trash cans and other places where odors are prone to occur. Fangxin slightly acidic hypochlorous acid water has low concentration and high activity, and its sterilization ability is 80 times that of sodium hypochlorite. It is non-corrosive and irritating, no heavy metals, no residues, green and environmentally friendly, fast generation, and low generation cost. It can be used for sterilization, deodorization, and disinfection of catering utensils, personal wound disinfection, medical devices, and food raw materials cleaning, sterilization, etc. It is your treasure, you are its support. Choose Fangxin slightly acidic hypochlorous acid water to protect the health of cute pets, and don’t let disinfection become “poisoning”!  Note: The content of the article is from "China Detergent Products Industry" and "Evaluation of the Effect of Hypochloric Acid on Common Viruses in Pets". The content of this article is for the purpose of conveying more information and is for reference only by readers. If there is any infringement of the relevant content, please notify us. Reproduction may not be made without permission.

The South American white prawn, scientific name Vannah prawn, is commonly known as white prawn. It is loved by people because of its thin shell, fat body, delicious meat, and rich nutrition. However, South American white prawns are perishable foods. They are very susceptible to bacterial invasion and spoilage during fishing, transportation, processing and storage, resulting in a shorter shelf life, which seriously affects the sales and circulation of products.     At present, Tap water ice (TW ice) is an ideal method commonly used to maintain food freshness. It is widely used in the preservation of fruits, vegetables, especially aquatic products and other foods because it can provide lower temperatures and higher humidity. During the shrimp preservation process, TW ice can effectively slow down bacterial growth but cannot inactivate it. When the shrimp is exposed to the environment, the bacteria will reproduce rapidly, causing the shrimp to rot. Acidic electrolyzed water ice (AEW ice) is a new high-efficiency sterilization and preservation technology, attracting more and more attention. Zhao Aijing and others from Shanghai Ocean University studied the bactericidal and fresh preservation effect of acidic electrolytic water ice on South American whitening shrimp. The experimental process and results are as follows: The AEW ice used in the study refers to transferring the prepared acidic electrolytic water to -20 ℃ for 24 hours to make ice, and then knocking the ice into crushed ice cubes of about 2.0 cm×1.5 cm×1.0 cm. AEW ice not only has the advantages of TW ice, but also can use its higher redox potential, lower pH value and higher effective chlorine concentration to effectively sterilize. It has the advantages of no pollution, no residue, safety for the human body, easy to produce, and low price. In recent years, research on electrolytic water ice has mainly involved food preservation and microbial killing. The experiment uses fresh South American whitening shrimp in summer as the research object, and explores the influence of AEW ice and TW ice on sensory, physical, chemical and microbial indicators during their refrigeration process, in order to provide a reference basis for the sterilization and preservation mechanism of AEW ice. The South American white prawns were randomly divided into two batches and placed on AEW ice and TW ice, and covered with a layer of ice above to ensure that the shrimp samples were completely covered with ice and stored at room temperature of air conditioning (20±2 °C) for 8 days. Change ice every 8 hours, and random samples were taken every day for various indicators. The control group was fresh untreated shrimp samples, and all assays were performed in three parallels.   Assessment of sensory quality during storage of South American white shrimp     ① The sensory scoring standards for sensory assessment are shown in Table 1. The total score is divided into freshness level 1 between 8 and 10, 6 and 8 are divided into freshness level 2, 5 and 6 are divided into freshness level 3, and 5 and 5 are the corruption level.   ② Determination of color difference The color difference value is obtained by measuring shrimp heads by a color difference meter. The color difference value is expressed as the average value of the six measurements. The calculation formula of ΔE is:     Results and Analysis ① Effect of AEW ice on the sensory quality of South American white shrimp        The sensory assessment results of South American white shrimp treated by AEW ice and TW ice are shown in Figure 2. As can be seen from Fig. 2a, as the storage time increases, the quality of the shrimp decreases, so the sensory score decreases. On the 6th day, the sensory scores of South American white shrimp treated with AEW ice and TW ice were 5.58 and 6.30, respectively, and were still in the third level of freshness, but on the 7th day, the sensory scores were both below 5 points, with a large change in color (red or black), the inherent smell of the shrimp disappeared, the shrimp head and shrimp body fell off slightly, the shell was loose, the meat was not tight, the elasticity was poor, and the quality was unacceptable, indicating that the shrimp body had entered the stage of rot. Among them, although the sensory scores of the South American whitening shrimp treated by AEW ice were lower than those of the TW ice treatment group, the difference between the two was not significant (p > 0.05), indicating that the AEW ice treatment would not have an adverse effect on the sensory quality of the South American whitening shrimp. Figure 2b shows the changes in the △E value of South American white shrimp under the storage conditions of AEW ice and TW ice. The results show that the change range of the AEW ice treatment group △E is 0~8.67, and the change range of the TW ice treatment group △E is 0~12.27. Whether it is AEW ice or TW ice treatment, the △E value of shrimps showed a gradual upward trend, mainly because the shrimps are rich in astaxanthin and hemocyanin. As the protein decomposes, the properties of astaxanthin are unstable and decompose and oxidize, resulting in the fading of shrimp meat. In addition, polyphenol oxidase (PPO) catalyzes the biochemical reaction in the shrimp's body to produce melanin, causing the body color to gradually darken after death, and the shrimp's body eventually turns black or red. Statistical analysis results show that during the storage period, compared with TW ice, AEW ice significantly inhibited the increase of △E in shrimps (p < 0.05). AEW ice is a mixture with higher ORP, lower pH and higher ACC (such as HCl, HOCl, OCl- ), where HOCl has strong oxidation and bleaching properties. It may play a bleaching role in the storage process of shrimps and inhibit chromatic aberration changes. To sum up, under the synergy of these factors, AEW ice significantly inhibits the change in color difference value during shrimp storage, which is conducive to the maintenance of sensory quality during South American white shrimp storage. ②The influence of AEW ice on the physicalization index of prawns in South American whitening   Figure 3 shows the changes in pH and TBA values ​​of South American white shrimp under the storage conditions of AEW ice and TW ice. The results of Figure 3a show that the pH value of the AEW ice treatment group varies from 6.71 to 7.42, and the pH change range of the TW ice treatment group varies from 6.71 to 7.72. Therefore, whether it is AEW ice or TW ice treatment, the pH value of shrimps is generally showing a gradual upward trend. The increase in pH of shrimp is mainly due to the decomposition of proteins in shrimp meat tissue into basic alkaline nitrogen-containing small molecule substances (such as ammonia compounds, trimethylamine, etc.), which are mainly produced by the alkalizing of microorganisms in aquatic products (fish, shrimp, etc.). Statistical analysis results show that AEW ice did not significantly inhibit the increase in pH in South American whitening shrimps compared with TW ice. However, when the storage time was extended to day 8, the pH value of the AEW ice treatment group was significantly (p < 0.05) lower than that of the TW ice treatment group. Relevant research literature shows that when the pH values ​​of pipe-whip shrimp under sterile air packaging, ice storage and air conditioning packaging reach 7.56, 7.64 and 7.55 respectively, it is believed that it has reached the end of the shelf life; when the pH value of shrimp exceeds 7.6, it is believed that it has reached the end of the shelf life. In this study, the pH values ​​of all shrimp samples stored in AEW ice at room temperature of 20±2 °C for 8 days did not exceed the unacceptable pH endpoint value of the above shrimp products. However, under TW ice storage conditions, the pH value of the 8th day of the South American white shrimp (7.72) exceeded the unacceptable range of the above values. This study shows that AEW ice can inhibit the production of alkaline compounds in shrimps and slow down pH changes. The reason for this phenomenon can be attributed to the strong bactericidal effect of AEW ice. TBA is one of the common methods to characterize the degree of fat oxidation, mainly to determine the degree of fat oxidation and decomposition into malondialdehyde. Under the storage conditions of AEW ice and TW ice, the changes in TBA values ​​of South American white shrimp are shown in Figure 3b. During storage, the TBA contents of AEW ice and TW ice treatment groups showed a gradual upward trend. After storage for 8 days, the TBA contents reached 0.80 mg/kg and 0.84 mg/kg, respectively. Statistical analysis results show that AEW ice treatment did not significantly inhibit the increase in TBA content in South American white shrimps within 2~8 days of storage (p > 0.05). Since the enzymes produced by microorganisms can cause the oxidation of shrimp fat during storage, the AEW ice treatment inhibits microbial growth to hinder fat oxidation in shrimp meat, thus maintaining the shrimp body with high freshness and a longer shelf life. The above results show that AEW ice can inhibit the growth of pH and TBA values, which is conducive to the maintenance of freshness during storage of South American white shrimp. ③AEW   The effect of AEW ice on the diversity of microbial flora during storage and preservation of South American white shrimp is shown in Figure 4 and Table 2. As can be seen from Figure 4, as the storage time is extended, the number of DGGE bands in the AEW ice treatment group is generally less than that in the TW ice treatment group, which intuitively shows that AEW ice can reduce the diversity of microbial communities in shrimps. In Table 2, the above conclusions are further proved from an objective perspective by the microbial colony diversity index H′ obtained by DGGE band calculation. AEW ice treatment group, H′ generally shows a decrease in trend as the storage time is extended, and the difference can reach 0.37 (the difference between the blank and the 8th d). However, the TW ice treatment group H′ did not show a significant change trend, both of which were above 2.27, and the maximum difference was only 0.16 (the difference between blank and 8th d), which was lower than the AEW ice treatment group. Statistical analysis results show that AEW ice (7th and 8th) significantly reduces microbial diversity compared with TW ice (p < 0.05). Compared with this laboratory's study on the bactericidal effect of AEW ice on winter whitening shrimp, AEW ice has slightly lower inhibitory effect on summer whitening shrimp microorganisms, which may be related to the shrimp growth season. Therefore, the reduction in microbial diversity in South American whitening shrimps in this study mainly attributes to the combined effect of the Cl2 content released by AEW ice and the melted AEW on microorganisms. In general, AEW ice has good sterilization effect during storage of South American white shrimp. Conclusion During the 0~8-day ice storage of South American white shrimp in summer, compared with tap water ice, acidic electrolytic water ice significantly inhibited the increase of △E (p < 0.05), which can effectively inhibit the occurrence of blackening of shrimp heads and facilitate the maintenance of sensory quality of shrimps; acidic electrolytic water ice reduces the change of pH value of shrimps, slows down the accumulation of alkaline compounds (such as ammonia compounds, trimethylamine, etc.), inhibits the formation of TBA in shrimp meat, hinders the occurrence of fat oxidation reactions, and can maintain high freshness of shrimps and prolongs its shelf life; acidic electrolytic water ice effectively reduces the diversity of microbial colonies during shrimp ice storage, which is conducive to the maintenance of freshness of shrimps and the safety of eating. In short, acidic electrolytic water ice plays a positive role in the storage and preservation process of South American whitening shrimp in summer. Its bactericidal and fresh preservation effect is better than tap water ice. It can replace traditional tap water ice to apply in aquatic products to store and preserve freshness, so as to reduce the potential pathogenic risk of microorganisms in aquatic products and ensure the edible quality and safety of aquatic products. Note: The experimental content of this article is from "Modern Food Technology" and "Research on the Effect of Acid Electrolyzed Water Ice on the Bactericidal and Fresh Preservation of South American Whitening Prawns". The content of this article is for the purpose of conveying more information and is for readers' reference only. If there is any infringement of the relevant content, please notify us. Reproduction may not be made without permission.  

①The market space for soy products is broad and steadily expanded in recent years. With the upgrading of the dietary structure and the deepening of health concepts, people are paying more and more attention to the nutritional value of food. Soy products are a treasure of traditional Chinese diet. The soy protein content in soy products is as high as 35%-40%, and the amino acid ratio is perfect. It is a high-quality complete protein among plant proteins and is very popular among consumers. The market demand for soy products is huge, from kitchens to factories, from small food to industry, it has great development value. As consumers' tastes and demands continue to change, this has led to the soy products industry having a rich product line and diversified market demand, and the market size of the soy products industry is also expanding. In February 2022, the Central Document No. 1 formally proposed to "vigorously implement the soybean and oil capacity capacity improvement project", which is the four consecutive years since the "Implementation of the Soybean Revitalization Plan" was proposed in 2019. According to data released by the National Bureau of Statistics, the national soybean production in 2022 was 20.285 million tons, an increase of 23.7% over the previous year, and the output hit a record high.                            Data source: compiled by the National Bureau of Statistics and China Business Industry Research Institute   In 2021, a total of 15.3 million tons of soybeans will be used in the food industry, of which the soybean products are the largest downstream of food processing, with a total consumption of 9.4 million tons of soybeans, accounting for 61.4%; other food processing consumes 3.6 million tons of soybeans, accounting for 23.5%; the amount of soybeans used during direct consumption accounts for 15.0%.   Data source: Research on the development trend of China's soy products industry and future investment analysis report (2022-2029)   In 2021, fresh tofu products accounted for 34% of the new product categories for soy products; soy milk products and soy protein products followed closely by 25% and 22% respectively; leisure and other categories such as dried tofu and other categories accounted for 9%.   Source: Research on the Development Trends of China's Soy Products Industry and Future Investment Analysis Report (2022-2029) According to the "2021 China's Soy Products Industry Situation and Trends", the current sales of large-scale soy products enterprises in my country reached 32.73 billion yuan, an increase of 12.70% over the previous year.    Data source: "State and Trends of China's Soybean Food Industry in 2021", compiled by China Business Industry Research Institute   The huge consumer demand has prompted the continuous expansion of the market size of China's soy products industry. In 2022, the market size of China's soy products industry reached 137.773 billion yuan. In the future, as people's attention to healthy diets continues to increase, consumers' demand for foods rich in plant protein and low-fats continues to grow. As a healthy source of protein, the market demand for soy products is expected to further increase. It is expected that the market size of China's soy products industry in 2023 is expected to exceed 140 billion yuan. The number of consumers in the soy products industry is also increasing rapidly. In 2017, China's soy products industry had more than 1.03 billion consumers, growing at a rate of 14.2% each year and about 1.19% monthly. With the development of the soy products industry and the continuous increase in consumer groups, the net profit of the soy products industry has also been significantly improved. In 2016, the net profit of the soy products industry was 237 million yuan, an increase of 36% over the previous year, and in 2017 it increased again to 262 million yuan, an increase of 10.3%.   ② Acid electrolytic water sterilizes finished tofu, and does not affect its sensory quality. Fresh tofu has high moisture content and is rich in nutrients such as protein and fat. During the processing and transportation of pre-made vegetables, it is very susceptible to microbial contamination and deterioration, and is extremely impermissible to storage. With people's demands for high-quality life, consumers have more stringent requirements for food safety and flavor. How to achieve a good sterilization effect without affecting the sensory quality of fresh tofu is a very concerned issue for many soy product processing companies. Acid electrolytic water sterilization is instantly efficient, has a wide range, no residue, safe and reliable use, and is easy to produce and operate. It is an emerging sterilization technology widely studied at home and abroad. Researchers from the School of Food Science and Nutrition Engineering of China Agricultural University use acid electrolytic water as the sterilization solution for finished tofu to study the effect of acid electrolytic water on the sterilization effect and quality of finished tofu. Brief description of the experiment: (1) Weigh 6 parts of tofu, each part 25g, and randomly divided into two groups. One group is soaked in tap water, and the other group is soaked in acidic electrolytic water (pH: 2.6±0.2, ORP=1016±24mV, ACC=49.2±3.8mg/L). The soaking time of 3 parts of tofu in each group is 10, 20, and 30 minutes respectively. Soak the water to 100ml. The control was untreated. After removal, drain for 10 minutes, and the total number of bacteria was determined. (2) Take a whole piece of tofu (250±50g) in a 2000 ml beaker, add acidic electrolytic water in a ratio of 1:4 (W:V), soak for 10, 20, and 30 minutes respectively, drain for 10 minutes, determine the color and hardness of the tofu and perform sensory evaluation of the tofu. Determination criteria: ① Color determination: The color of tofu is measured by using a color color difference meter. VEab* indicates the degree of color difference between samples. The value of VEab* is calculated by the following formula: The relationship between VEab*= (VL*)2+(Va*)2+(Vb*)2VEab* and observation sensation is shown in Table 1.     ②Sensory evaluation and scoring criteria of tofu   Results and Analysis: ① The bactericidal effect of acidic electrolytic water on tofu The bactericidal effect of acidic electrolytic water on tofu is shown in Figure 1. As can be seen from Figure 1, the total number of bacteria in untreated tofu is 3.64 log CFU/g. The total number of bacteria treated with acidic electrolytic water is significantly smaller than the total number of bacteria untreated (p=0.05), which is 1.0 logarithmic value less than the total number of bacteria untreated tofu bacteria. The difference between tap water and untreated after soaking. This shows that ordinary tap water has basically no sterilization effect on tofu, while acidic electrolytic water has significantly better sterilization effect than tap water. It can also be seen from Figure 1 that the total number of bacteria in tofu is slightly different after soaking in acidic electrolytic water for different periods. Among them, the total number of tofu bacteria soaked in acidic electrolytic water for 20 minutes is the smallest, reaching 2.34 log CFU/g. Soaking for 10 minutes and 30 minutes is not as good as the sterilization effect of soaking for 20 minutes. The above results show that the soaking time of 10 min is not enough to make the acidic electrolytic water maximize the sterilization effect, while the 30 min soaking time will cause the sterilization effect of the acidic electrolytic water to decrease with the extension of the contact time with tofu. ② Effect of acidic electrolytic water soaking on tofu hardness   The experiment was conducted using a rheometer to determine the effect of acidic electrolytic water immersion on tofu hardness. The experimental results are shown in Figure 2. It can be seen from Figure 2 that the effect of soaking in acidic electrolytic water on the hardness of tofu is not very significant. After soaking for 30 minutes, the tofu hardness decreases. This shows that soaking in acidic electrolytic water within 30 minutes can maintain the hardness of tofu and will not have an adverse effect on the hardness. ③The effect of acidic electrolytic water soaking on the color of tofu     The effect of acidic electrolytic water immersion on the color of tofu was measured by a color difference meter, and the results are shown in Table 3. It can be seen from Table 3 that the L, a, b of tofu treated with acidic electrolytic water is not very different from the L, a, and b values ​​of the control. However, the L value of tofu treated with acidic electrolytic water for 30 minutes is lower than that of the control. The larger the L value, the brighter the sample color, which indicates that the color of the tofu changed slightly after 30 minutes of acidic electrolytic water for 30 minutes. It can also be seen from the VEab* value that the tofu values ​​of 10, 20 and 30 minutes of acidic electrolytic water treatment were 0.40, 0.54 and 1.41, respectively, that is, there is a very small difference between the color and the control of the tofu treated with acidic electrolytic water treatment for 10 minutes, and the other two treatments were slightly different from the control (refer to Table 1). ④Sensory evaluation of tofu soaked in acidic electrolytic water The sensory evaluation and analysis of tofu soaked in acidic electrolytic water was performed, and the results are shown in Table 4. It can be seen from Table 4 that the differences between the sensory evaluation indicators of soaked tofu were not significant from the control. Conclusion: Soaking tofu in acidic electrolytic water will help reduce the total number of bacteria in tofu. The experimental results of the soaking time show that soaking tofu in acidic electrolytic water for 20 minutes can achieve a better sterilization effect. The acidic electrolytic water immersion has little effect on the change of tofu hardness and has a slight impact on the surface color of tofu. The sensory evaluation results show that the acidic electrolytic water immersion does not affect the sensory quality of tofu. ③ Application of Fangxin acid electrolytic water equipment in soy products processing enterprises A "leading fish snack company" is deeply loved by consumers for its small fish and dried tofu products. In 2021, in order to deepen the development of the field of soy products processing and solve the food safety problems caused by low sterilization and disinfection efficiency and disinfectant residues in the food processing process, the company finally purchased our industrial-grade slightly acidic electrolytic water generator, which is mainly used to clean, soak, sterilize, preserve freshness, and make ice for food raw materials, and disinfect personnel, workshop environment, pipelines, tools and utensils, etc. Once the equipment is launched, it will be continuously operated at the enterprise 24H and has been unanimously recognized and affirmed by customers.                                      Competition in the soy products industry is becoming increasingly fierce. If soy products companies want to stand out, while ensuring food safety, how to improve product quality and innovate is the key. While improving production efficiency, we must also pay attention to environmental protection and the sustainable development of enterprises. Using acidic electrolytic water to sterilize soy products, which can not only improve the sterilization and disinfection efficiency, but also will not affect the quality of soy products. Acid electrolytic water sterilizes fast, efficient, broad-spectrum and safe, with a 30S role, and a sterilization rate of up to 99.9999%. Compared with traditional chemical disinfection and bactericides, it has the advantages of no pollution, no residue, safety and efficiency. After sterilization, it quickly decomposes and reduces to ordinary water, and direct discharge does not pollute the environment. After nearly 20 years of market test, Fangxinxuan electrolytic water-lysis equipment stands out among many brands with its superior independent core technology and reliable and stable practical performance, continues to empower customers, promote customers' environmental protection and green transformation, and provides one-stop food safety and cleaning solutions for many well-known food companies at home and abroad.  

It’s hot and the heat is hard, so a cold drink is cool and refreshing, which is super cool. Today, beverages have long become a necessity in people's lives, and there are many types of beverages. The five popular types of beverages on the market currently include: juice beverages, carbonated beverages, tea beverages, milk beverages, functional beverages, etc. As people's demand for beverages increases, competition in the beverage market is very fierce and the scale growth trend is significant. In order to attract consumers, major brands continue to innovate, develop new flavors, rich tastes and marketing concepts to cater to the diverse tastes of the people in the Z era. With the rise of the consumption trend of "health concept" the beverage market will inevitably develop towards a trend of health, quality and diversification, and technological innovation will also become the driving factor for the development of China's beverage industry. Alkaline electrolytic water, as a rising star in the beverage industry, can not only be directly consumed, but also be used as ingredients for various beverages. Alkaline electrolytic water refers to the use of zero-added water through the electrolytic cell. Under the action of direct current, water molecules are deeply electrolyzed into small molecular groups, alkaline pH and negative potential water, and there is no need for post-stable stabilization process. Indicators such as the small molecular groups of alkaline electrolytic water and alkaline pH can remain stable for more than 24 months. The electrolytic water has been tested by a third-party authoritative organization and approved by the Ministry of Health, and meets the standards of WHO healthy drinking water. Some cooperative customer products of Fangxin alkaline electrolytic water equipment   The pH value of weak alkaline electrolytic water in Fangxin is 7.0~9.0, which meets the needs of the weak alkaline environment of the human body. The negative potential ORP=-150mV~-350mV is helpful for the removal of "excess free radicals" and other garbage in the body. The original large molecular group of tap water consists of 13~15 water molecules and is broken into a small molecular group composed of 3~6 water molecules after deep electrolysis. It is 1/3 of the size of tap water and is easier for the human body to absorb. And after electrolysis, minerals such as calcium and magnesium are separated into alkaline water and exist in ionic form, which can replenish the needs of the human body. At the same time, harmful acid ions are separated into acidic water and discharged into the water. The electrolyzed alkaline water is also rich in hydrogen, which can improve the body's antioxidant ability.   As the ingredients water of the tea beverage industry, its outstanding contribution is not only to meet the weak alkaline pH value required by the human body, small molecular groups that are easier to absorb by the human body, and antioxidant and hydrogen-rich, but more importantly, it can be used for cold-brewing tea, coffee, plant protein and other extracts, simplifying the formula and not destroying the original ingredients and flavor of the extract.   20 years have endorsed us; 20 years have been craftsmanship and research and development of equipment to make only a bottle of good water for you! In the future, we are willing to continue to innovate and cooperate with you for win-win cooperation! Consultation, customization, implementation, training, maintenance, one-to-one service throughout the whole process. Welcome customers to come and consult! Company hotline: +86-535-6589928. Note: The content of this article is for the purpose of conveying more information. Some of the information in the article comes from public academic papers and the views of some institutions and is for readers' reference only. If there is any infringement of the relevant content, please notify us. Reproduction may not be made without permission.