乔永祥,谢晶.新鲜蔬菜清洗技术研究进展[J].包装工程,2017,38(3):60-66.
QIAO Yong-xiang,XIE Jing.Advances in Cleaning Technologies of Fresh Vegetables[J].Packaging Engineering,2017,38(3):60-66. |
| 新鲜蔬菜清洗技术研究进展 |
| Advances in Cleaning Technologies of Fresh Vegetables |
| 投稿时间：2016-04-27 修订日期：2017-02-10 |
| DOI： |
| 中文关键词: 蔬菜 清洗方式 保鲜技术 货架期 |
| 英文关键词: vegetables cleaning way preservation technique shelf life |
| 基金项目:2015年度国家星火计划（2015GA680007）；上海市绿叶菜产业体系建设项目 |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 综述不同清洗方式在蔬菜加工中的研究现状，为今后的研究方向提供理论参考。方法 从清洗消毒剂和机械清洗两方面来介绍它们在蔬菜中的应用现状，以及对蔬菜品质的影响，其中清洗消毒剂包括次氯酸钠、二氧化氯、臭氧、过氧化氢、电解水等，机械清洗技术包括水流式清洗、气泡式清洗、超声波气泡清洗技术。结果 蔬菜采后使用合适的加工处理尤为重要，合理有效的清洗方式可以保持蔬菜的营养价值，抑制微生物生长。结论 在今后的研究中可以侧重研究清洗消毒剂与机械清洗技术的结合，以及复合清洗消毒剂对蔬菜保鲜效果的影响，从而为延长新鲜蔬菜货架期、提高蔬菜的商品化率提供参考。 |
| 英文摘要: |
| The work aims to review the research status of different cleaning methods for vegetable processing, so as to provide references for further research. The application of cleaning technology in vegetables and its effect on vegetable quality were introduced from two aspects-cleaning disinfectants and mechanical cleaning. The cleaning disinfectants included sodium hypochlorite, chlorine dioxide, ozone, hydrogen peroxide, electrolyzed water; the mechanical cleaning included water-jet washing, air-bubble washing and ultrasonic bubble cleaning technology. It was particularly important to use suitable processing for the harvested vegetables. Reasonable and effective cleaning technology could keep the nutritional value of vegetables and inhibit the growth of microorganisms. In the future, the research can focus on the combination of cleaning disinfectant and mechanical cleaning technology, and the effects of compound cleaning disinfectant on the preservation of vegetables, thus providing references for the prolonging of fresh vegetables’ shelf life and the improvement of vegetable commercialization rate. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
渝公网安备 50010702501716号