Most of these products use purification technologies such as ozone, ultrasonic purification or water catalyst. At present, ozone products in the market have been basically eliminated. The effect of ultrasonic purification depends on power, and water catalyst technology has the risk of secondary production. From the basic functional principle, these purifiers are of little significance.
Shrimp turns red because protein denatures and exposes astaxanthin under the action of heat, and pork ribs, cook the meat, and rinse meat will encounter meat foam every day. After washing broccoli, water can flow in through the gap, and the natural hydrophobic structure on the surface of broccoli is worn away. There is nothing magical about these, which cannot explain how good the function of the purifier is.
Taking ultrasonic cleaning as an example, the pesticide removal rate of leafy vegetables can reach about 80% to 90% at relatively high power. However, it will have a certain impact on the nutritional components of vegetables, and it is impossible to achieve the so-called 100% pesticide removal effect. There is no need to buy similar products. It is better to wash and knead fruits and vegetables with running water for 30 seconds.
From the product principle, these purifiers are not reliable:
Searching with keywords on shopping websites, I found that except for products based on ozone principle (which my family bought before), most of them now use purification technologies such as ultrasonic purification or water catalyst.
The principle of ozone products is well understood, and sterilization can be achieved through strong oxidation of ozone. However, this strong oxidant itself may stimulate the human respiratory tract (no problem after cleaning). For example, air purifiers using electrostatic adsorption process will also produce some ozone, which is not suitable for purifying air at home and will be used in industrial places. Therefore, ozone products are not recommended, and they have basically been eliminated in the market.