Donghong Liu is a professor in College of Biosystems Engineering and Food Science of Zhejiang University, China. Her ongoing research interests focus on the food safety including simulation, optimization, quality safety monitor, postharvest of fruits and vegetables and research development and application of electrolyzed water in food. In the recent five years, she presides over 20 projects including National key research project, National 863 key project, National Science Foundation project and foreign aid project hosted by MOST. Thereinto, in the aspect of EW, she presides two provincial projects about food preservation by EW and guides two master students to research the postharvest of fruits and vegetables and prolong its shelf-life by using EW. To date, she has published more than 260 papers of which 101 were includedin SCI, 50 were included in EI and obtained over 40 authorizations for patents. Beyond that, she has participated in composing five books and setting up a national standard. For her contribution to the scientific community, she has been honored with National advanced science and technology workers and Zhejiang outstanding contributions to young and middle-aged experts.

Elucidates the generation, inactivation and pesticide degradation of food by electrolyzed water (EW)

Details the mechanism of the germicidal action of EW

Discusses the synergistic effects of combining EW with various sanitizing technologies

Summarizes the applications of EW in various areas: fruits and vegetables, meat, aquatic products and environment sterilization, livestock and agriculture

Generation of EW.- Decontamination Efficacy and Principles of EW.- Pesticide Degradation of food by EW.- Hurdle Enhancement of EW with Other techniques.- Application of EW in fruits and vegetables.- Application of EW in Poultry and Meat.- Application of EW on Aquatic Product.- Application of EW on environment sterilization.- Application of EW on livestock.- Application of EW in agriculture.- Safety evaluation of EW.- Future trends.