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專業檢驗

學術研究

1.Hsu, S. H. and Kao, H. Y. 2004. Effect of storage conditions on chemical and physical properties of electrolyzed oxidizing water. J. Food Eng. 65: 465-471.

2.Hsu, S. Y. 2003. Effect of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator. J. Food Eng. 60: 469-473.

3.Hsu, S. Y. 2005. Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water. J. Food Eng. 66: 171-176.

4.Huang, Y. R., Hsieh, H. S., Lin, S. Y., Lin, S. J., Hung, Y. C. and Hwang, D. F. 2006a. Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood. Food Control 17: 987-993.

5.Huang, Y. R., Shiau, C. Y., Hung, Y. C. and Hwang, D. F. 2006b.

6.Change of hygienic quality and freshness in tuna treated with electrolyzed oxidizing water and carbon monoxide gas during refrigerated and frozen storage. J. Food Sci. 71: 127-133.

7.The inhibition of bacterial growth by hypochlorous acid. Possible role in the bacterial activity of phagocytes. 1988. Biochem. J. 254: 685-692.

8.大鼠吸入噴霧的弱酸性次氯酸溶液對其血液及生化值的影響。三宅真名、那須玄明、山下光治、倉林 讓。

9.酸性電解水於生鮮蔬果清洗消毒之評估。

10.酸性氧化水家居及醫療上的運用。

11.食品工業中電解水之運用與今後的課題。

12.酸性電解水於食品工業上之應用。

13.電解水技術應用於動植物抑菌消毒之回顧與展望。

14.微酸性電解水對豬舍環境淨化與無害化消毒的應用研究。

15.自來水中氯化消毒副產物之飲用安全研究