臭氧在水中的溶解和消除特性及其对苹果青霉的杀菌效果  

Dissolution and Elimination Characteristics of Ozone in Water and Its Bactericidal Effect on Penicillium expansum

作　　者：乔彩云[1] 李建科[1] 李梦颖[1] 马倩倩[1] 张纽枝[2] 赵彦华 马丽红 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西藏职业技术学院农林系,西藏拉萨850000 [3]陕西华圣企业(集团)股份有限公司果业公司,陕西西安710021

出　　处：《食品科学》2012年第19期79-82,共4页Food Science

基　　金：2010年陕西省外经贸发展促进资金项目(陕财办企专[2010]72号)

摘　　要：研究臭氧在水中的溶解和消除特性及不同质量浓度臭氧水对致使苹果腐败的苹果青霉的杀菌效果。结果表明:臭氧投加量会影响臭氧的溶解性,在水温12～14℃条件下,不同体积吸收液的臭氧质量浓度在通气15min时均趋于最优,且臭氧水在12～14℃、29～30℃环境下的半衰期分别为23min和16min;臭氧对苹果青霉有杀灭效果,用质量浓度1.2mg/L的臭氧水对苹果青霉作用5min后的杀菌率达93.00%。In this paper, the dissolution and elimination characteristics of ozone in water and its bactericidal effect at various concentrations on Penicillium expansum in apples are described. We found that ozone-blowing time could affect the solubility of ozone. At 12-14 ℃, optimal ozone concentration was achieved after blowing for 15 min. The half-life time of ozone water was 23 min at 12-14 ℃ and 16 min at 29-30 ℃. In addition, ozone water had an obvious bactericidal effect on Penicillium expansum. Treatment of Penicillium expansum for 5 min with 1.2 mg/L ozone water provided a bactericidal rate of 93.00%.

关 键 词：臭氧 特性 苹果青霉 杀菌 

分 类 号：TS205.9[轻工技术与工程—食品科学]