应用酸性电解水清洗鲜切胡萝卜的节水效果  

Water-saving effects of applying acid electrolyzed water on fresh-cut carrots

作　　者：张向阳[1,2] 王丹[1] 马越[1] 张超[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097 [2]北京农学院,北京102206

出　　处：《食品工业科技》2013年第6期130-133,共4页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-25-E-02)

摘　　要：酸性电解水处理鲜切胡萝卜,研究其在清洗过程中的节水能力。通过与传统杀菌剂次氯酸钠进行比较,探讨酸性电解水在不同耗水比以及重复使用条件下对鲜切胡萝卜的抑菌效果,同时检测清洗水中物化指标的变化。结果表明,相比次氯酸钠,强酸电解水在低耗水下可对鲜切胡萝卜达到显著的抑菌效果,其在连续循环使用过程中杀菌效果保持良好并可防止清洗水中发生交叉污染。酸性电解水在节水方面的优势将推动其在鲜切蔬菜产业上的应用。The aim of the article was to study the water-saving ability of acid electrolyzed water in fresh-cut carrots washing procedure. The bacteriostatic effect of the acid electrolyzed water on fresh-cut carrots was investigated in the condition of different water consuming proportions and multiple washing which compared with commercial sanitizer （sodium hypochlorite）. Meanwhile, the phy-chemical properties of washing water were measured. Results indicated that acid electrolyzed water showed significant bacteriostatic effect in washing fresh-cut carrots under the condition of low water consuming proportion. The recycling use of acid electrolyzed water could maintain a significant bacteriestatic effect and prevent cross contamination in washing water. Due to the water-saving advantages, acid electrolyzed water could be used to improve the application in fresh-cut vegetables in future.

关 键 词：鲜切胡萝卜 酸性电解水 节水 抑菌 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]