淹没水射流方式清洗蔬菜的探索研究

Experimental investigation washing vegetables with submerged jets of water

利用清洗试验装置对淹没水射流方式清洗蔬菜进行了研究。着重研究了淹没水射流方式清洗蔬菜的种类、清洗能力及限制因素;通过对菠菜、油菜的清洗试验,研究了清洗时间对清洗效果的影响;利用浊度指标,试验研究了清洗水水质随清洗蔬菜累计量的变化规律,并同时测试了浊度变化对蔬菜洗净率的影响。结果表明,淹没水射流方式清洗蔬菜适用广泛,不会对蔬菜造成损伤,并能获得良好的清洗效果。

This paper investigates variety of fresh vegetables suited for washing with submerged jets of water. The washing capacity and restriction factors were studied. The relationships between cleaning time and cleaning effect were analyzed on the basis of test data. The turbidity of washing water was measured at each level of the accumulative washing capacity and was tested as the factor influencing the spotless rate. Results show that this washing method can be used for washing green leaf, cut vegetables and some varieties of small-dimension vegetables, with the advantages of washing gently, little damage and good cleaning effect.