文蛤净化技术的研究

Research on clam purification technology

本文探讨了用食品级二氧化氯消毒海水净化文蛤,通过L9(33)的3次重复正交试验,以菌落总数的杀菌率为指标,摸索出用4倍的消毒海水[二氯化氯浓度10×10-6(m m)]在充氧状态下净化文蛤,8h换水1次,净化时间共24h的净化工艺.该工艺经中试能使文蛤肠道的细菌总数杀菌率达到70%～93%,大肠菌群的杀菌率达99%左右,卫生指标达到SC T3013 2002和GB2744 1996的规定.研究表明其净化时间必须随着文蛤污染度的增加而延长.同时进行余氯的定性和定量检测,证明净化文蛤未检出余氯的残留.

The technology to purifying the clam after disinfecting seawater with food-level chlorine dioxide is explored in the paper. Through L9(3~3)orthogonal experiments repeated for three times, taking bactericidal rate for bacterial count as an index, it is given that the clam is purified by 4 times disinfected seawater with ClO_2 concentration 10×10^(-6)(m/m) of theclamweight under the state of full oxygen, exchanging seawater every 8h, totally 24h. After the minitype intermediate experiment of the technology, the bactericidal rate of the bacterial count is 70%～93% and that of the coliform bacteria is 99% in the clam intestine, which is in accord with the criberion of SC/T 3013-2002 and GB 2744-1996. The study indicates that the higher the polluted degree is,the longer the purifying time needs. The result of qualitative and quantitativedeterminations of surplus-chlorine show that no surplus-chlorine is checked out from the purified clam.