超声波联合微酸电解水清洗对生菜品质的影响  

Effect of Ultrasound Combined with Slightly Acidic Electrolyzed Water on Quality of Lettuce

作　　者：王延辉[1] 陈方园[1] 师邱毅[1] 陈祖满[1] 何艳丽[1] 

机构地区：[1]浙江医药高等专科学校,浙江宁波315100

出　　处：《安徽农业科学》2017年第8期86-88,共3页Journal of Anhui Agricultural Sciences

基　　金：2013年浙江省教育厅项目(Y201330218);2014年浙江省教育厅项目(Y201432453)

摘　　要：[目的]研究超声波对微酸电解水的稳定性及其对微酸电解水处理生菜品质的影响。[方法]以余氯浓度为指标,考察了超声波对微酸性电解水稳定性的影响;以生菜的菌落总数和质构为指标,考察了超声波联合微酸电解水处理对生菜品质的影响。[结果]超声波联合微酸性电解水时,超声波会对微酸性电解水产生一定的影响,两者联合使用对生菜的灭菌能力则有很大的提高,且对生菜的品质不会产生较大的影响。[结论]该研究可为相关清洗设备的研发及基础研究提供理论依据。[Objective]To study the effect of ultrasonic on stability of acidic electrolyzed water and quality of lettuce.[Method]With residual chlorine concentration as index,effect of ultrasonic on stability of acidic electrolyzed water was investigated;with total number of colonies and texture of lettuce as indicators,effects of ultrasound combined with slightly acidic electrolyzed water on quality of lettuce were investigated.[Result]Ultrasonic had a certain effect on slightly acidic electrolyzed water,the sterilization ability of lettuce was greatly improved,ultrasound combined with slightly acidic electrolyzed water had no significant effect on the quality of lettuce.[Conclusion] The study can provide theoretical basis for development and fundamental research of related cleaning equipment.

关 键 词：电解水 超声波 有效氯 灭菌 生菜 

分 类 号：S636.2[农业科学—蔬菜学]