Ozone and chlorine treatment of minimally processed lettuce
Ozone and chlorine treatment of minimally processed lettuce
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DOI：
10.1111/j.1365-2621.2003.tb05799.x
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发表时间：
2003-11-01
影响因子：
3.9
通讯作者：
Davidson, PM
中科院分区：
文献类型：
--
作者：
Garcia, A;Mount, JR;Davidson, PM
本研究的目的是确定臭氧与氯结合对生菜的微生物和感官属性以及用于加工商业生菜沙拉的水的质量的有效性。用8.0 log CFU/g从腐败莴苣中分离的微生物接种冰山莴苣，用氯和臭氧的组合处理，并进行微生物分析。用氯、臭氧或混合物冲洗的商业沙拉进行感官可接受性评价。氯，臭氧，氯-臭氧减少好氧菌板数高达1.4，1.1，和2.5日志，分别。根据外观测定，用氯、臭氧或其组合处理的商业生菜沙拉的保质期分别为16、20或25 d。使用臭氧-氯或臭氧冲洗商业生菜沙拉，有没有明显的浊度变化的过程中的水。水的质量在较长时间内保持不变，使其可长期重复使用。因此，氯-臭氧组合可能对生菜沙拉的保质期和质量以及用于冲洗或清洁生菜的水具有有益的影响。
The objectives of this research were to determine the effectiveness of ozone in combination with chlorine on the microbiological and sensory attributes of lettuce as well as the quality of the water used for processing commercial lettuce salad. Iceberg lettuce was inoculated with 8.0 log CFU/g microorganisms isolated from spoiling lettuce, treated with combinations of chlorine and ozone, and analyzed microbiologically. Commercial salads rinsed with chlorine, ozone, or a mixture were evaluated for sensory acceptability. Chlorine, ozone, and chlorine-ozone reduced aerobic plate count up to 1.4, 1.1, and 2.5 log, respectively. As determined by appearance, commercial lettuce salads treated with chlorine, ozone, or a combination had a shelf life of 16, 20, or 25 d, respectively. Using an ozone-chlorine or ozone rinse for commercial lettuce salads, there were no visible turbidity changes in process water. The quality of the water remained constant for longer periods of time making it available for longer reuse. Therefore, chlorine-ozone combinations may have beneficial effects on the shelf life and quality of lettuce salads as well as on the water used for rinsing or cleaning the lettuce.