蔬菜清洗中气流强化作用研究(英文)

Effects of Vegetable Cleaning Strengthened by Air Flow

论述了蔬菜清洗中气流对强化洗净率的作用机理 ,初步实验研究气流对洗涤水和蔬菜的扰动状况以及清洗效果。结果表明 ,在本试验条件下 ,大量空泡集聚在洗涤水上部并使清洗槽液面膨胀 0 .0 3m,射流的卷吸和空泡溃灭强化了对蔬菜的冲刷效果 ,并给出了马铃薯和小青菜在未浸泡和分别浸泡 10 min、30

The cleaning mechanisms of vegetable strengthened by air flow were discussed in the paper. The flow field of cleaning water and the motion state of vegetables disturbed by air flow were primarily investigated. The results showed that the level of cleaning water was increased approximately 0.03 m due to plenty of gas bubbles near the free surface of water. The cleaning effects of vegetable were strengthened by entrainment of air free jet and cavitation. Compared those with non immersed, the cleaning time for potatoes and greens pre immersed in cool water for 10min, 30 min were also presented.