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題 名 | 電解產生強酸性水用於蔬菜清洗殺菌之評估=Evaluation of the Washing and Sterilization of Vegetables Using Electrolyzed Strong Acid Aqueous Solution |
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作 者 | 黃錦城; 鄭大青; 楊瑩蓉; 鍾遠懷; 紀璟叡; | 書刊名 | 中國農業化學會誌 |
卷 期 | 36:5 1998.10[民87.10] |
頁 次 | 頁473-482 |
分類號 | 435.6 |
關鍵詞 | 強酸性水; 清洗殺菌; 新鮮蔬菜; Strong acid aqueous solution; Washing and sterilization; Fresh vegetables; |
語 文 | 中文(Chinese) |
中文摘要 | 強酸性水為電解食鹽水溶液所產生,其pH值約為2.7,氧化還原電位+1100mV,有 效氯濃度約為35ppm,具有清洗蔬菜之良好效果。以強酸性水清洗高麗菜在30秒就可降低99% 以上的生菌數,1分鐘可降低99%的大腸桿菌,較50ppm氯水更為有效。對於其他三種蔬菜(紫 色高麗菜、包心萵苣和韭菜)也都有降低生菌數98%以上之效果。清洗六種蔬菜(高麗菜、紫 高麗菜、萵苣、韭菜、茼蒿和小白菜)只要蔬菜表面不要受傷,浸泡強酸性水10分鐘以內皆 不會變色。強酸性水對於降低大腸桿菌和出血性大腸桿菌(Escherichia coli O157:H7)也有 顯著之效果。商業上清洗蔬菜的方法可在氯水清洗後,再以電解強酸性水浸泡,降低細菌數 之效果較單一使用氯水之方法顯著。 |
英文摘要 | A strong acid aqueous solution was obtained from the anode side by means of electrolysis of water containing 0.5% sodium chloride. The pH value of this electrolysed solution was ca. 2.7, the oxidation-reduction potential was +1100mV, and the concentration of available chlorine was ca. 35ppm. The strong acid aqueous solution was found to be more effective in washing and disinfecting vegetables. The total count of the cabbage decreased 99% in 30 seconds and the coliform count decreased in one minute following washing in the strong acid aqueous solution. The total counts of three other vegetables (purple cabbage, lettuce and leek) washed in the strong acid aqueous solution decreased by 98%. The color did not change during 10 minutes of soaking if the surface of the six sample vegetables (cabbage, purple cabbage, lettuce, leek, tarragon and pakchoi) was not damaged. The solution had a significant effect in decreasing the counts of Escherichia coli and Escherichia coli O157:H7 as well. In commercial applications, we recommend that vegetables are first washed with chlorine solution and then soaked in a electrolyzed strong acid aqueous solution which will result in a better sterilization effect in decreasing the total count and coliform than can be obtained by soaking in a chlorine solution only. |
本系統中英文摘要資訊取自各篇刊載內容。