摘要
就净菜生产线中的清洗、喷淋和臭氧水清洗三个步骤对油麦菜、韭菜、菠菜的细菌总数、大肠杆菌数等变化进行研究。根据生产线自身特点,认为清洗的时间30s,喷淋系统的传送带的速度调节到最低,即喷淋的时间约为5s,臭氧水清洗的时间确定在1min,选择臭氧的浓度为1.44～1.56mg/L。
The population of microorganism and E.coli on spinach, leek etc, was measured during water rinsing, spraying, and ozone water washing in the vegetable cleaning line. The optimum time for cleaning with water, water spray and ozone water clean was about 30s, 5s and 1min, separately, the concentration of ozone water was 1.44～1.56mg/L.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第6期104-106,共3页
Science and Technology of Food Industry
关键词
净菜
臭氧水
cleaned vegetable
water ozone
