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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/63635完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 方煒(Wei Fang) | |
| dc.contributor.author | Li-Hsin Lin | en |
| dc.contributor.author | 林立欣 | zh_TW |
| dc.date.accessioned | 2021-06-16T17:15:23Z | - |
| dc.date.available | 2017-08-28 | |
| dc.date.copyright | 2012-08-28 | |
| dc.date.issued | 2012 | |
| dc.date.submitted | 2012-08-17 | |
| dc.identifier.citation | 王奕程。2008。自製無隔膜電解水應用於抑制蝴蝶蘭主要病原菌。碩士論文。臺北：國立台灣大學生物產業機電工程研究所。
陳林祈，方煒，張明毅。2008。無隔膜電解水在人畜共通疾病上防疫抑菌之應用。行政院農業委員會動植物防疫檢疫局九十七年度科技計畫研究報告研究。 黃運濤、彭喬。2006。溫度的變化對海水電解陽極過程的影響。遼寧化工。 康世緯。2009。多用途電解抑菌自動化系統之研發與應用。碩士論文。臺北：國立臺灣大學生物產業機電工程研究所。 鍾佩如。2010。製備與保存低鹽無隔膜電解水之理論探討與設備開發。碩士論文。臺北：國立臺灣大學生物產業機電工程研究所。 Abdulsudi Issa-Zacharia, Yoshinori Kamitani, Happiness Muhmbula and KoichiIwasaki, 2011. Abtimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries. Academic Journals 1996-0808. Abdulsudi Issa-Zacharia, Yoshinori Kamitani, Kazuo Morita, Koichi Iwasaki, 2010. Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers. Food control 32(3):740-745. Abdulsudi Issa-Zacharia, Yoshinori Kamitani, Kazuo Morita, Koichi Iwasaki, 2011. Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food control 22(2):601-607. Al-Haq, M., J. Sugiyama, and S. Isobe. 2005. Applications of electrolyzed water in agriculture & food Industries. Food Science and Technology Research 11 (2):135-150. Barrette,W. C.J., D.M. Hannum, W.D. Wheeler, and J. K. Hurst. 1989. General mechanism for the bacterial toxicity of hypochilorous acid abolition of ATP production. Biochemistry 28(23):9172-9178. Bongiovanni, C. 2006. Superoxidized water improves wound care outcomes in diabetic patients. Diabetic Microvasc Complications Today 3:11-14. Chunling Zhang, Zhanhui Lu, Yongyu Li, Yuchao Shang, Gong Zhang, Wei Cao. 2011. Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water. Food control 22(3)792-796. F. Artes-Hermandez, F. Artes, A. Tomas-Callejas, G.B. Martinez-Hermandez, 2011. Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves. Postharvest Biology and Technology. 59(2011)298-306. Hsu, S.Y. and H.Y. Kao. 2004. Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering. 65(3)465-471. Hsu, S. Y. 2005. Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering. 66(2):171-176. Huang, Y. R., H. S. Hsieh, S. Y. Lin, S. J. Lin, Y. C. Hung and D. F. Hwang. 2006. Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood. Food control 17 (12): 987-993. H. Izumi. 2006. Electrolyzed water as a disinfectant for fresh-cut vagetables. Food science. 536-539. Hurst, J.K., W.C. Barrette, B.R. Michel and H.Rosen. 1991. Hypochlorous acid and myeloperoxidase-catalyzed oxidation of iron-sulfur clusters in bacterial respiratory dehydrogenases. European Journal of Biochemistry 202(3):1275-1282. Jane L. Guentzel, Kang Liang Lam, Michael A. Callan, Stuart A. Emmons, Valgene L. Dunham. Reduction of bacteria on spinach,lettuce,and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiology 25 (2008) 36-41. Jun Xie, Xiao Hong Sun, Ying Jie Pan and Yong Zhao. 2011. Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temparetures on shrimp. Food Research International. Kris Audenaert , Sofie Monbaliu, Nick Deschuyffeleer, Peter Maene, Femke Vekeman, Geert Haesaert, Sarah De Saeger, Mia Eeckhout. 2011. Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis. Food control. 17(13): 996-1001. Kouichi Sano, Chizuko Morita, Shinichi Morimatsu, Hiromasa Kiura, Toshiyuki Goto, Takehiro Kohno, Wu Hong, Hirofumi Miyoshi,Atsuo Iwasawa, Yoshiko Nakamura, Masami Tagawa, Osamu Yokosuka, Hiromitsu Saisho, Toyoyuki Maeda, Yoji Katsuoka., 2000. Disinfection potential of electrolyzed solutions containing sodium chloride at low concentrations. Food control. 26(16): 1017-1021. Maribel Abadias, Marcia Oliveira, Isabel Alegre, Immaculada Vinas. Efficacy of neutral electrolyzed water (NEW) for reduction microbial contamination on minimally-processed vegetables. International Journal of Food Microbiology. 123 (2008) 151-158. MorrisJ. J. Carrell., 1966. The acid ionization constant of HOCl from 5 to 35. Phys. Chem 70 (12): 3798-3805. Nakajima, N., T. Nakano, F. Harada, H. Taniguchi, I. Yokoyama, J. Hirose, E. Daikoku and K. Sano. 2004. Evaluation of disinfective potential of reactivated free chlorine in pooled tap water by electrolysis. Journal of microbiological methods 57 (2):163-173. Zhu, Z.X., Cao, W., Z.W. Shi, C.U., Wang and B.N., Li 2009. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs. Journal of microbiological 130 (3):88-93. Yamasaki, M.,S. Kusakari, K. Narita, K. Osamura and M. Nagai. 2006. Control of root rot disease of tomatoes by using weak acidic electrolyzed water(WAEW)in the hydroponic culture solution. Bokin Bobai.34 (9): 543-549. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/63635 | - |
| dc.description.abstract | 弱酸性電解水 (酸鹼值5.5~6..5) 是近年來開始受到重視之消毒劑，在農業領域上之應用有著不錯的抑菌效果。然而傳統製備的方式是使用鹽酸直接調整電解水酸鹼值，但此方式較危險，本研究在於比較製備弱酸性電解水的各種方法，且尋找出較安全的製備弱酸性電解水的方式並且與其他製備方式相比較。
本研究主要分作三種方式製備弱酸性電解水：第一種方式為電解前調酸，此方式可分成兩個部分，第一個部分為電解氯化鉀或氯化鈉溶液與鹽酸的混合液；第二個部分為電解調酸後的氯化鉀或氯化鈉溶液，調酸過程使用氫型陽離子交換樹脂。第二種方式為電解後調酸，電解鹽水之後再使用鹽酸或者氫型陽離子交換樹脂調酸；第三種方式為電解稀釋後的鹽酸溶液。再將此三種方式做比較並探討各項優缺點。 本研究成功地將氫型陽離子交換樹脂之調酸系統加入至電解水設備，使用本實驗室自製電解水機，氫型陽離子交換樹脂與電解水機結合使得可生產弱酸性電解水。可調整自由氯濃度50~200 ppm、酸鹼值固定於5.5~6.5。目前應用於植物工廠，期望此電解水機設備能夠更為廣泛使用。 | zh_TW |
| dc.description.abstract | Slightly acidic electrolyzed water (SAEW) with a pH value of 5.5~6.5 begun to attract attention in disinfectant on the field of agriculture has a good antibacterial effect in recent years. However, the traditional use of hydrochloric acid to adjust the pH of the electrolyzed water is very dangerous. This research has developed a safety way to adjust pH of electrolyzed water and compared with other ways to produce SAEW.
This research has three methods to adjust pH of electrolyzed water, the first method is to adjust pH of salt water (KCl or NaCl) before electrolysis, and this method can be divided into two parts: The first part is electrolysis of mixture of salt water (KCl or NaCl) and hydrochloric acid solution in a non-membrane electrolytic chamber. The second part is used hydrogen-type cation exchange resin to adjust pH of salt water, then electrolysis of acidic salt water. The second method is to adjust pH of electrolyzed water, the use of hydrogen type cation exchange resin or hydrochloric acid. The third method is produced by electrolysis of dilute hydrochloric acid. This research will compare these three methods as well as the advantages and disadvantages. In this research, the success of hydrogen type cation exchange resin of acid system added to the electrolyzed water generator (EWG). The use of homemade EWG, hydrogen type cation exchange resin with electrolyzed water combination makes EWG to produce SAEW. EWG can generate electrolyzed water at free available chlorine (FAC) 50 to 200 ppm, pH fixed at 5.5 to 6.5. This EWG currently used in plant factory. Furthermore, expect EWG can be applied more widely, such as food processing industry, greenhouse and barn etc. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T17:15:23Z (GMT). No. of bitstreams: 1 ntu-101-R99631031-1.pdf: 2803883 bytes, checksum: dadabb1dc673506a3c36cd15bdb27ddd (MD5) Previous issue date: 2012 | en |
| dc.description.tableofcontents | 致謝 i
摘要 ii Abstract iii 目錄 iv 圖目錄 vii 表目錄 ix 第一章 前言與研究目的 1 1-1 前言 1 1-2 研究目的 2 第二章 文獻探討 3 2-1 電解水製造原理 3 2-1.1 有隔膜電解水 4 2-1.2 無隔膜電解水 5 2-1.3 弱酸性電解水之製造原理與應用 6 2-2 弱酸性電解水抑菌機制與應用 9 2-2.1 自由氯 9 2-2.2 氧化還原電位 10 2-2.3 電解水之自由氯與酸鹼值關係 10 2-2.4 電解水之安全性 11 2-2.5 電解水之抑菌能力 13 2-2.6 電解水保存能力 14 2-3 電解水之控制條件 16 2-3.1 電解液種類 16 2-3.2 電解水-後端酸鹼值調整 16 2-3.3 電解水-溫度 18 2-3.4 電解水-導電度 20 2-3.5 電解水-電流效率 21 2-3.6 電解水之控制條件統整 22 2-4 市面上常見之含氯抑菌劑 23 2-5 弱酸性電解水之抑菌效率 24 第三章 材料與方法 25 3-1 材料與量測設備 27 3-2 量測與分析方法 29 3-3電解鹽水-電解副反應 32 3-4電極形狀對產製弱酸性電解水效率之關係 33 3-5 弱酸性電解水-電解氯化鉀(鈉)與稀鹽酸之混合液 35 3-5.1 弱酸性電解水-電解稀鹽酸溶液 36 3-6 氫型陽離子交換樹脂之測試 37 3-7 弱酸性電解水與電解水之保存期限測試 38 3-8 製造弱酸性電解水之電流效率 41 3-9電解水機介紹 42 第四章 結果與討論 44 4-1製備弱酸性電解水 44 4-1.1 電解前調酸-氯化鉀與稀鹽酸混合液 45 4-1.2電解前調酸-氯化鈉與稀鹽酸混合液 51 4-1.3電解前調酸-氫型陽離子交換樹脂 57 4-2製備弱酸性電解水-稀鹽酸溶液 59 4-3電解後調酸-氫型陽離子交換樹脂 63 4-4製備弱酸性電解水-綜合討論 69 4-5弱酸性電解水保存性測試 70 4-6 弱酸性電解水之電流效率 74 4-7 電解副反應之測試 75 4-8 電極形狀對產製弱酸性電解水效率之關係 78 第五章 結論 82 參考文獻 84 附錄1. 第二型電解水機之PLC階梯圖 88 附錄2. 植物工廠電解水機之PLC階梯圖 89 | |
| dc.language.iso | zh-TW | |
| dc.subject | 鹽酸 | zh_TW |
| dc.subject | 抑菌 | zh_TW |
| dc.subject | 自由氯 | zh_TW |
| dc.subject | 弱酸性電解水 | zh_TW |
| dc.subject | Slightly acidic electrolyzed water | en |
| dc.subject | free available chlorine | en |
| dc.subject | disinfection | en |
| dc.subject | hydrochloric acid | en |
| dc.title | 無隔膜電解產製弱酸性次氯酸水之研究 | zh_TW |
| dc.title | Investigation on the Production of Membrane-less Electrolyzed Weak Acidic Hypochlorite Water | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 100-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳林祈(Lin-Chi chen),黃振康(Chen-Kang Huang) | |
| dc.subject.keyword | 弱酸性電解水,自由氯,抑菌,鹽酸, | zh_TW |
| dc.subject.keyword | Slightly acidic electrolyzed water,free available chlorine,disinfection,hydrochloric acid, | en |
| dc.relation.page | 91 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2012-08-19 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業機電工程學研究所 | zh_TW |
| 顯示於系所單位： | 生物機電工程學系 | |
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