酸性电位水在鲜切果蔬加工和贮藏中的应用  

Application of electrolyzed oxidizing water in processing and storage of fresh-cut fruits and vegetables

作　　者：杨与争[1] 李慧颖[2] 白新芳[1] 郝建雄[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北科技大学化学与制药工程学院,河北石家庄050018

出　　处：《河北工业科技》2011年第3期212-215,共4页Hebei Journal of Industrial Science and Technology

摘　　要：作为一种新型杀菌剂,酸性电位水具有广谱杀菌的特性而且灭菌后可完全还原成水,无毒、无残留,广泛用于食品加工、医疗卫生等领域。采用酸性电位水用于鲜切果蔬的杀菌保鲜,可以减少在农产品储运过程中化学药剂的使用,增加食品的安全性。对酸性电位水在鲜切果蔬加工和贮藏方面的应用研究进行了总结,对其应用前景作了分析评价。将酸性电位水在该领域推广应用,将带来十分可观的社会效益及经济效益。Acidic eleetrolyzed oxidizing water is a kind of disinfectant which has strong bactericidal effeet. As a non-residue bactericide, it has been used in food processing and health care field with no harm to human beings. Its application in the processing and storage of fresh-cut fruits and vegetables, which could reduce the use of chemicals and promote the food safety, was reviewed in this paper. The application prospect was also analyzed.

关 键 词：酸性电位水 杀菌剂 鲜切果蔬 保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]