Browsing by Author "Kamitani, Y."
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Item Efficacy of anaerobic methane fermentation system on Shochu waste treatment(J SASJ, 2009) Issa-Zacharia, A.; Morita, K.; Kamitani, Y.This study aimed at evaluating the efficacy of anaerobic methane fermentation on Shochu wastewater treatment and collecting the performance data for this system. The performance data studied include Chemical oxygen demand (CODcr) removal efficiency, methane production rate (MPR) and biogas production rate (BPR). Shochu wastewater contained 43,000mg/l and 36,800mg/l as total CODcr and suspended solids, respectively. Approximately CODcr removal efficiency of 98% could be achieved after 120h of fermentation in a batch reactor. The optimal biogas production was attained at the shochu wastewater to seed ratio of 1:4 (v/v). Undiluted shochu wastewater sample gave the best results indicating that its dilution is unnecessary. Initial material pH value of 6.5 to 7.5 for the shochu wastewater-seed mixture was effective and the pH outside this range resulted in reduced biogas production. Methane (CH4) content in biogas was on average 65.5% regardless of the initial pH value, with exception of pH 5.5 where no CH4 gas was detected. The BPR of 0.95l/ld and MPR of 0.43l/ld were realized with undiluted shochu wastewater at 1:4 (v/v) shochu wastewater to seed ratio. A large fraction of organic matter was effectively degraded.Item Influence of the resource water's quality on the bactericidal effect of strong acid electrolyzed water: Focusing on its carbonate ion content as the pH change inhibitor [2008](J. SAS, 2008) Kamitani, Y.; Zacharia, I.; Hiejima, A.; Morita, H.; Yagi, Y. K.Strong acid electrolyzed water (SAcEW) is known to contain hypochlorite which has shown to have a strong bactericidal effect. Therefore it has been authorized by the Ministry of Labor and Welfare as medical device for hand washing and food additive in Japan. It is expected as an alternative means for the strong agricultural chemicals currently being used in agriculture field. Underground water is mainly used to produce electrolyzed water in realm of agriculture. Because of various ions is included; it has an effect in the pH buffering in making SAcEW. Therefore, the influence of the resource water's quality on the bactericidal effect of Strong Acid Electrolyzed Water (SAcEW) was studied. The water used as raw material was adjusted to mimic the quality of Japanese ground water in terms of alkalinity by the use of NaHCO3. In this paper, the correlation between the concentration of carbonate ions and pH of SAcEW was examined, and it was in confirmed this study that when the content of the carbonate ion exceeds 68mg/L, the pH of generated SAcEW exceeds regulated upper bound (pH 2.7). The pH rose to 3.3 when the resource water's carbonate ion concentration was raised to 150mg/L, the quality which is similar to the water quality of resource water used in Japan and the results were compared with that of pure water that was confirmed pH 2.5. At the same concentration of available chlorine, SAcEW with pH 3.3 showed faster sterilization speed on E. coli than at pH 2.7. Therefore, the authors suggest that pH changes from the legal value (pH 2.5±0.2) to pH 3.3 resulting from the use of carbonate ion included water such as underground water would not affect the sterilization speed of SAcEW on E. coli,Item A review of microbiological safety of fruits and vegetables and the introduction of electrolyzed water as an alternative to sodium hypochlorite solution(Academic Journals, 2010) Issa-Zacharia, A.; Kamitani, Y.; Muhimbula, H. S.; Ndabikunze, B. K.Over the past few years, food safety has become and continues to be the number one public concern. Considerable progress to strengthen food safety systems has been achieved in many countries, highlighting the opportunities to reduce and prevent food-borne disease. However, unacceptable rates of food-borne illness still remain and new hazards continue to enter the food supply chain. Contaminations in food and agricultural products may occur in every stage of the food supply chain, from the field to the table, that is production, harvesting, processing, storage and distribution, calling for proper decontamination and insuring food safety at each of these stages using an effective antimicrobial agent. Several commercial products are available for this purpose, however, most of available products are seriously hindered by a number of work and environmental safety limitations calling for the development of a new product which is both safe for environment and workers. In this accord, the use of acidic electrolyzed water (AEW), a new concept developed in Japan, which is now gaining popularity in other countries has been introduced. The principle behind its sterilizing effect is still explored, but it has shown to have strong and significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, Korea, Canada, Europe and the USA on its pre- and post-harvest application in the field of food processing. This review provides an overview of microbiological safety of food and agricultural produces, points out the burdens of food borne diseases; highlights the drawbacks of currently employed sanitizers and introduces electrolyzed water as a novel non-thermal food sanitizer with potential of application in agriculture and food industry.Item Stability of slightly acidic electrolyzed water on storage and its microbial inactivation effectiveness on the aerobic microflora present on intact spinach (Spinacia oleracea L.) leaves(J. SAS, 2009) ISSA-ZACHARIA, A.; Morita, K.; Kamitani, Y.The stability of Slightly Acidic Electrolyzed Water (SAEW) on storage was evaluated. SAEW samples of known initial Oxidation Reduction Potential (ORP, mV), pH and available chlorine concentration (ACC, mg/L) were stored at 25℃ in different containers and changes of ORP, pH and ACC were monitored daily for a period of 10 days. ORP, pH and ACC were respectively maintained at 900-1000mV, 5-6.5 and 10-30mg/L. SAEW was further evaluated for its microbial inactivation effectiveness on the aerobic microflora present on spinach (Spinacia oleracea L.) expressed as aerobic plate count (APC) and was compared to Sodium hypochlorite (NaOCl) solution. The decontamination was done by dipping spinach samples with or without a pre-washing step into treatment solution for 5min. SAEW (pH 5.5, 25mg/L ACC) achieved a significantly higher microbial reduction than NaOCl solution (pH 9.9, 103mg/L ACC). While pre-washing of spinach in running tap water for 5min increased the microbial reduction by SAEW from 1.3 logo colony forming units (CFU)/g to more than 2 log10 CFU/g at 5min contact time, increasing exposure time did not significantly affect its antimicrobial effectiveness on spinach aerobic microflora.Item Stability of slightly acidic electrolyzed water on storage and its microbial inactivation effectiveness on the aerobic microflora present on intact spinach (Spinacia oleracea L.) leaves(J. SAS, 2009) Issa-Zacharia, A.; Morita, K.; Kamitani, Y.The stability of Slightly Acidic Electrolyzed Water (SAEW) on storage was evaluated. SAEW samples of known initial Oxidation Reduction Potential (ORP, mV), pH and available chlorine concentration (ACC, mg/L) were stored at 25℃ in different containers and changes of ORP, pH and ACC were monitored daily for a period of 10 days. ORP, pH and ACC were respectively maintained at 900-1000mV, 5-6.5 and 10-30mg/L. SAEW was further evaluated for its microbial inactivation effectiveness on the aerobic microflora present on spinach (Spinacia oleracea L.) expressed as aerobic plate count (APC) and was compared to Sodium hypochlorite (NaOCl) solution. The decontamination was done by dipping spinach samples with or without a pre-washing step into treatment solution for 5min. SAEW (pH 5.5, 25mg/L ACC) achieved a significantly higher microbial reduction than NaOCl solution (pH 9.9, 103mg/L ACC). While pre-washing of spinach in running tap water for 5min increased the microbial reduction by SAEW from 1.3 logo colony forming units (CFU)/g to more than 2 log10 CFU/g at 5min contact time, increasing exposure time did not significantly affect its antimicrobial effectiveness on spinach aerobic microflora.