权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Improvement in the Quality of Cut Vegetable Using Functional Water

使用功能水提高切菜品质

基本信息

批准号：
08456124
负责人：
ITOH Kazuhiko
金额：
$ 4.93万
依托单位：
HOKKAIDO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1996
资助国家：
日本
起止时间：
1996 至 1998
项目状态：
已结题

项目摘要

With the increasing demand recently for cut vegetables in Japan. There has also been an increasing demand for improvement in the quality of such vegetable. The study was carried out in order to establish a new method for sterilizing cut vegetable using the bactericidal action of strongly acidic electrolytic water.The strongly acidic electronic water showed bactericidal action within the first 1-3 minutes, and the number of bacteria was reduced to l/l00-l/1000 of initial number.Ultrasonic cleaning before sterilization enhanced the bactericidal effect, and the number of bacteria was reduced to about 1/10 of initial number. Sterilization of the cut vegetable by the proposed method enabled the guaranteed quality period of cut vegetables stored at 10ﾟC to be extended by about two days. There was very little deterioration in the quality or change in color of the vegetable due to sterilization , and concentration of L-ascorbic acid only decreased by about 10-20%. The amount of decrease in the L-ascorbic acid concentration depended on the way of vegetable cut.

随着日本市场对切好的蔬菜需求的增加。对改善这种蔬菜的质量的需求也越来越大。为了建立一种利用强酸性电解水杀菌作用对切菜进行杀菌的新方法，进行了强酸性电解水杀菌作用的研究，强酸性电解水在1-3 min内就显示出杀菌作用，细菌数降至初始菌数的1/100 ~ 1/1000，杀菌前进行超声波清洗可增强杀菌效果，细菌数量减少到初始数量的1/10左右。通过所提出的方法对切好的蔬菜进行杀菌，使得在10摄氏度下储存的切好的蔬菜的保质期延长了约两天。由于灭菌，蔬菜的质量或颜色几乎没有劣化，L-抗坏血酸的浓度仅降低约10- 20%。L-抗坏血酸浓度的降低量取决于蔬菜切割的方式。