The application of hypochlorous acid hydrogel in hand disinfection and storage of fresh Gastrodia elata slices has certain scientific basis and practical application value.
Hand disinfection
Hand disinfection effect: As an efficient and safe disinfectant, hypochlorous acid water has been widely used for hand disinfection. Research shows that hypochlorous acid water has a significant killing effect on bacterial propagules, fungi and viruses, is non-irritating to human skin and mucous membranes, and is highly safe. For example, hypochlorous acid sailor disinfectant with a concentration of 120 mg/L can effectively kill a variety of pathogens in just 1 minute. In addition, hypochlorous acid water is recommended for hygienic hand disinfection and surgical hand disinfection.
Usage: In actual operation, hypochlorous acid water is usually used in the form of original solution and should not be diluted. For hand disinfection, it is recommended to wash your hands with clean water first, and then rinse or rub them with hypochlorous acid water to ensure the disinfection effect.
Safety: Hypochlorous acid water is non-irritating to skin, eyes and mucous membranes and will not cause allergic reactions, making it suitable for frequently used hand disinfection.
How to store fresh slices of Gastrodia elata
Preservation effect: Hypochlorous acid water performs well in the field of food preservation, especially in the preservation of fruit and vegetable products. Studies have shown that hypochlorous acid water can effectively extend the shelf life of food ingredients and inhibit microbial growth and enzymatic browning. For example, in food processing, soaking or spraying sliced vegetables treated with hypochlorous acid water can significantly reduce microbial contamination and prevent browning.
Application examples: In the storage of fresh Gastrodia elata slices, we can learn from the application of hypochlorous acid water in the preservation of fruits and vegetables. By soaking Gastrodia elata slices in low-concentration hypochlorous acid water, it can effectively inhibit the growth of microorganisms and extend their shelf life. In addition, the use of hypochlorous acid water will not damage the nutritional content of Gastrodia elata, and is an environmentally friendly and safe preservation method.
Note: When using hypochlorous acid water to treat fresh slices of Gastrodia elata, attention must be paid to controlling the concentration and action time of the solution to avoid residual effects on subsequent consumption. An adequate rinsing or drying step is recommended after treatment.
Hypochlorous acid hydrogel is highly safe, has significant bactericidal effect and is easy to operate. It is a disinfection and preservation method worth promoting. However, in specific applications, the concentration and method still need to be adjusted according to the actual situation to ensure the best results.
The specific ingredients and preparation methods of hypochlorous acid hydrogel are as follows:
Element
Hypochlorous acid water: As the main bactericidal component, the concentration and pH value of hypochlorous acid water need to be strictly controlled. For example, the effective chlorine content of a hypochlorous acid gel is 40mg/L to 220mg/L, and the pH value is 4.0 to 6.5.
The hypochlorous acid generator produced by BLUEWAV uses sodium chloride and water as raw materials. It can generate high-purity hypochlorous acid water through electrolysis reaction. The concentration and pH value of hypochlorous acid water can be adjusted to make it more suitable for gelation treatment. It can be adjusted by alkaline electrolyzed water (NAOH) produced simultaneously by the hypochlorous acid generator .
Gel matrix: used to form a gel structure. Commonly used gel matrices include lithium magnesium silicate, magnesium aluminum silicate or sodium carboxymethyl cellulose.
Other additives: such as glycerol, trehalose, ammonium acryloyldimethyltaurate/vp copolymer, etc., are used to enhance the stability and use effect of the gel.
Preparation method
Preparation of hypochlorous acid water .
The pH value of the hypochlorous acid water is adjusted to 4.0-6.5 to ensure that it remains stable during the gelation process.
Gelation treatment:
alkaline solution to hypochlorous acid water , adjust the pH value, and heat to 10-50°C.
Add a gel matrix (such as lithium magnesium silicate, magnesium aluminum silicate or sodium carboxymethyl cellulose) and stir well to form a hypochlorous acid gel.
Alternatively, under low temperature conditions, the hypochlorous acid water is first treated to be small molecules, and then trehalose and a thickener (such as ammonium acryloyldimethyltaurate/vp copolymer) are added, and after homogenization and neutralization treatment, the hypochlorous acid water nanogel is obtained.
Specific recipe examples
Hypochlorous acid water nanogel:
Hypochlorous acid water: 95.7%
Glycerin: 3%
Trehalose: 0.5%
Ammonium acryloyldimethyltaurate/vp copolymer: 0.5%
Deionized water: 0.3%.
application
Hypochlorous acid hydrogel has the advantages of being bactericidal, environmentally friendly, non-irritating, and leaving almost no residue. It is suitable for disinfection and care of skin wounds.
Hypochlorous acid water nanogel can be added to cream-based cosmetics as a cosmetic raw material to achieve bactericidal, whitening and preservative effects.
What is the optimal concentration and action time of hypochlorous acid water in hand disinfection?
Optimal concentration:
When hypochlorous acid water is used for hand disinfection, the recommended concentration is 150 mg/L (i.e. 150 ppm).
Other evidence mentions that the recommended concentration of hypochlorous acid water for hand disinfection is 200ppm. However, 150mg/L (i.e. 150ppm) is a more commonly recommended value.
Action time:
Hygienic hand disinfection: Take enough disinfectant to completely cover or immerse the area to be disinfected, and the action time is 1 minute.
Surgical hand disinfection: After washing hands, take an appropriate amount of disinfectant and apply it evenly on the hands, forearms and the lower 1/3 of the upper arm skin for 3 minutes.
What are the scientific studies on the effect of hypochlorous acid water on the preservation of fresh slices of Gastrodia elata?
The concentration of hypochlorous acid water should be strictly controlled within 200 ppm as specified by the FDA, and it must be thoroughly rinsed before contacting food. The food detergent hygiene standards of Taiwan Province of China also stipulate that the upper limit of the use of hypochlorous acid is 200 ppm, and require thorough cleaning after use to avoid residues.
In food processing, hypochlorous acid water can be used to clean equipment, utensils and items that come into contact with food, but it must be ensured that it is thoroughly rinsed before contact with food to avoid residue.
Choose the right hypochlorous acid water product:
Use certified hypochlorous acid water products, which are usually low-concentration and highly active, safe for the human body, and low-cost. For example, the hypochlorous acid water products produced by BLUEWAVV.COM have broad antibacterial and antiviral characteristics and are safe for the human body.
Make sure the hypochlorous acid water products used meet international standards, such as certification by the US FDA and the Japanese Ministry of Health, Labor and Welfare.
The application of hypochlorous acid water in the aquatic food industry is gaining increasing attention.
Hypochlorous acid water has a good bactericidal effect on food-borne pathogens such as Escherichia coli, Listeria monocytogenes, Vibrio parahaemolyticus, Morganella morganii and Salmonella. Hypochlorous acid water can also inhibit the reproduction of microorganisms and slow down the decomposition of fibers. When used in combination with ice temperature storage, it can enhance the preservation effect of aquatic products.
The experimental results show that hypochlorous acid water can kill all kinds of bacteria on food processing materials such as floor tiles, stainless steel plates, and ceramic tiles within 5 minutes, demonstrating its important application value in ensuring the safety of fresh seafood.
Preservation of livestock and poultry products:
Hypochlorous acid water not only has a preservative effect on fruits and vegetables, but also has a good preservative effect on livestock and poultry products, and can ensure the stability of their quality indicators.
Cold chain logistics and preservation:
A cold chain logistics company in Guangzhou uses hypochlorous acid in cold storage and cold chain vehicles, which can not only effectively kill bacteria and remove odors, but also improve the shelf life of cold chain seafood, meat, fruits and vegetables.
A supermarket uses atomization devices to atomize hypochlorous acid water and combines it with hypochlorous acid water ice cubes to cool and preserve the fruits and vegetables sold daily, effectively reducing the spoilage rate of fruits and vegetables and extending the sales time of fruits and vegetables.
Disinfection of food processing environment:
The application of hypochlorous acid in food processing includes production environment disinfection, workshop sanitation disinfection, equipment and tool disinfection, hand disinfection, air disinfection, cleaning supplies disinfection and cleaning and disinfection after production. Using hypochlorous acid for disinfection will not only not affect the freshness of fruits and vegetables, but also extend the shelf life.
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