摘要
通过正交试验设计筛选出净菜加工过程中最优的消毒剂配方,结果表明:净菜加工过程中最佳消毒处理为O3浓度为10g/h、NaClO浓度为0.025%、浸泡时间为70 s。
In the vegetable processing ,the best disinfectant formulation by orthogonal design was screened out.The results showed that during vegetable processing the disinfection as the concentration of O3 was 10 g/h,the concentration of NaClO was 0.025%,the optimum time was 70 s.
出处
《现代农业科技》
2014年第4期270-270,272,共2页
Modern Agricultural Science and Technology
关键词
消毒剂
净菜
杀毒
disinfectant
vegetable
antivirus
