摘要
用ClO2溶液浸泡已接种大肠杆菌的葡萄,观察处理时间、ClO2溶液体积与葡萄质量之比(v/m)、ClO2浓度对杀菌效果的影响。结果表明:处理时间从5min延长到10min杀菌效果上升2.35±0.18log,但进一步延长处理时间上升趋势变缓;v/m为2时的杀菌效果低于其为3、4、5时的杀菌效果,后3者之间无显著性差异(P>0.05);ClO2浓度在很大程度上影响着杀菌效果,ClO2浓度增加杀菌效果明显提高。
Dip the grapes of which had been spotted Escherichia coli into the chlorine dioxide solution and observed the influence of treatment time, v/m and the concentration of chlorine dioxide. We found that when the treatment time was extend from 5min to 10min the germicidal efficacy was improved 2.35±0.18log, but the improvement would become slow when the time was extended much more; the germicidal efficacy when v/m were 3, 4 and 5 was better than when v/m was 2, but the germicidal efficacy was not significantly different （P〉0.05） when v/m were 3, 4 and 5; the concentration of the chlorine dioxide influenced the germicidal efficacy greatly; when the concentration of the chlorine dioxide was increased the germicidal efficacy would improve greatly.
出处
《现代食品科技》
EI
CAS
2006年第1期92-94,共3页
Modern Food Science and Technology
关键词
二氧化氯
葡萄
大肠杆菌
Chlorine dioxide
Grape
Escherichia coli
