At present, ozone disinfection is most commonly used in the food processing industry. Ozone can be adsorbed by many foods during use, which is harmful to human health and pollutes the environment. Strong acid water and strong alkali water, with their own characteristics, have unique advantages when applied in the food processing industry.

1. Cleaning and disinfection of clean vegetables, fruits, eggs, fish, and raw meat before processing and storage: Soak the materials to be stored in sufficient strong acid water for 5 minutes before removing them, and then process and store them according to conventional procedures to extend the shelf life.

2. Cleaning and disinfection of equipment and utensils in dairy factories, breweries, beverage factories, pastry factories, fish and meat processing factories: First, clean the organic matter on the surface of the equipment and utensils with strong alkaline water, rinse the strong alkaline water and residue with clean water, and then soak them in strong acidic water for 10 minutes.

3. Used for soaking and processing food ingredients. Bacteria in soybeans are an important cause of tofu spoilage and contamination in tofu production. After washing and disinfecting with strong acidic electrolyzed water, soaking in strong alkaline electrolyzed water can not only effectively control the original bacterial count of tofu products, but also improve the water absorption rate, protein extraction rate, and amino acid extraction rate of soybeans. This not only improves the quality of soy milk and soy products, but also increases the yield. This is because the solubility of soy protein increases under alkaline conditions.

4. Disinfection of floors, walls, and air in the production workshop of a food factory: Use a specialized mop soaked in strong alkaline water to wipe the floor, clean any attached dirt, and then spray and wipe the floor with strong acid water. Use mist spraying to disinfect walls and air.

5. Daily disinfection management of food factory operators: ① Food factory staff should wash their hands and disinfect them before and after work. The method is to first clean the dirt and oil stains on their hands with strong alkaline water, and then rinse them with flowing strong acid water for one minute. ② Disinfection of work clothes: Most food processing enterprises use ultraviolet irradiation for disinfection. Due to the natural defects of ultraviolet irradiation disinfection, soaking in strong acid water can penetrate various parts of the clothing, which is efficient, simple, and can be soaked for 20 minutes.

Example: Using strawberries as experimental materials, soak them in strong acidic water and strong acidic water plus calcium chloride treatment solution for 10 minutes before refrigeration (with no treatment as a control), and then refrigerate them at 0 C for 12 days to observe changes in strawberry quality. The results showed that soaking strawberries in strong acidic water and strong acidic water with calcium chloride treatment solution can significantly inhibit the respiration of strawberries, suppress the activity of polygalacturonase and carboxymethyl cellulase, effectively maintain the hardness of the fruit, and greatly reduce decay. The good fruit rate of the strong acidic water treatment group after 12 days was 100%, while the good fruit rate of the control group (untreated) was only 85%. This indicates that washing fruits and vegetables with strong acidic water not only has good washing, sterilization and disinfection effects, but also can extend the shelf life.