超声波气泡清洗鲜切西洋芹的应用研究  

Study on the application of ultrasonic-bubbling in cleaning of freshly-cut celery.

作　　者：高翔[1] 陆兆新[1] 张立奎[1] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《食品工业科技》2003年第11期27-29,共3页Science and Technology of Food Industry

基　　金：国家十五科技攻关重大专项(2001BA501A10)资助

摘　　要：清洗是鲜切菜的关键控制点之一,要求清洗去污除菌但 又不能损伤蔬菜组织。本实验对鲜切西洋芹经超声波气 泡清洗后用0.40％CaCl_2处理,研究其保鲜效果。结果表 明,超声波功率50kHz,温度25℃,处理10min,鲜切西洋 芹除菌率达80％,酶的活性降低了50％,呼吸作用明显受 到抑制,无机械损伤,对V_c无明显破坏作用,感官品质优 良,有利于鲜切菜的保鲜。Cleaning is one of the key point in fresh-cutting vegetable preservation process, which demands removal of dirt and bacteria without hurting vegetables texture. The results of the experiments on ultrasonic-bubbling cleaning method show that when the power of the ultrasonic was 50kHz, the temperature 25℃, after processing the fresh -cutting celery 10 minutes, the rate of bacteria removal from fresh-cutting celery was up to 80%, the enzyme activity was lowered down by 50%, the respiration rate was obviously inhibited without mechanical hurt and vitamin c destroying and the sensory evaluation was still good. All the above showed that these conditions were favorable for freshness keeping of the celery.

关 键 词：超声波气泡清洗 鲜切西洋芹 保鲜效果 鲜切菜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]