【摘要】 研究了用氧化还原电位(ORP)监控臭氧水对鲜切果蔬的消毒灭菌过程,通过不同ORP的臭氧水消毒实验发现,将鲜切果蔬浸入ORP超过800mV的臭氧水中超过30s可以使细菌总数下降约2个数量级。通过改变臭氧浓度和水温的方法研究了臭氧水ORP的影响因素,得出了提高臭氧气体浓度和低温制冷有利于制取高ORP臭氧水的结论。结果表明,利用ORP监测臭氧水的消毒能力是可行的。更多还原

【Abstract】 Monitoring the process of disinfection and sterilization of fresh-cut fruit and vegetables treated with ozonated water by ORP was studied.It was found that the number of total bacterial counts was reduced by the order of about 102 by immerging fresh-cut fruit and vegetables into ozonated water with ORP above 800mV over 30s through ozonated water disinfection and sterilization experiment with different values of ORP.The influence factors of ORP of ozonated water were studied by changing concentration of ozonated and water temperature.It was concluded that increasing the concentration of ozone and lowering the water temperature tend to produce ozonated water with high ORP.The study showed that it was feasible to monitor the ability of disinfection and sterilization of fresh-cut fruit and vegetables with ozonated water by ORP.更多还原