Bacteria-reducing cleaning method for garden stuff under synergetic effect of ultrasonic wave and slightly acidic hypochlorous acid water

A technology of hypochlorous acid water and slightly acidic electrolyzed water, which is applied in the fields of fruit and vegetable preservation, food preservation, food processing, etc., to achieve the effects of less mechanical damage, effective killing of germs, and easy operation

Inactive Publication Date: 2017-06-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention is to provide a fruit and vegetable cleaning method with the cooperation of ultrasonic wave and slightly acidic hypochlorous acid water, so as to solve the cleaning and sterilization problems in the fruit and vegetable cleaning process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Lettuce is selected as the cleaning object, slightly acidic hypochlorous acid water (pH=6.06, ACC=57mg / L, ORP=812mV), the power of RY-600AT ultrasonic cleaning machine is set to 300W, the slightly acidic hypochlorous acid water and lettuce The mass ratio is 3:1, the treatment time is 3min, the total number of colonies on the lettuce surface is reduced from 5.98lg (cfu / ml) to 3.3lg (cfu / ml) respectively, and the sterilization rate reaches 99.99%. 3min, the total number of colonies on the lettuce surface was only reduced from 5.98lg (cfu / ml) to 5.57lg (cfu / ml), and the sterilization rate was only 61.46%. The total number of colonies in the bacteria decreased from 5.98lg (cfu / ml) to 5.26lg (cfu / ml) respectively, and the bactericidal rate reached 81.24%. The sterilization effect is as follows: collaborative treatment>single acidic hypochlorous acid water treatment>ultrasonic treatment alone. The deformation of lettuce treated with ultrasonic wave and slightly acidic hypoch...

Embodiment 2

[0023] Lettuce is selected as the cleaning object, slightly acidic hypochlorous acid water (pH=6.06, ACC=57mg / L, ORP=812mV), the power of RY-600AT ultrasonic cleaning machine is set to 300W, the slightly acidic hypochlorous acid water and lettuce With a mass ratio of 3:1 and a treatment time of 6 minutes, the total number of colonies on the lettuce surface decreased from 5.98lg (cfu / ml) to 2.86g (cfu / ml) respectively, and the sterilization rate reached 99.99%. 6min, the total number of colonies on the lettuce surface was only reduced from 5.98lg (cfu / ml) to 5.51lg (cfu / ml), and the bactericidal rate was only 66.12%. The total number of colonies in the bacteria decreased from 5.98lg (cfu / ml) to 5.12lg (cfu / ml) respectively, and the bactericidal rate reached 86.26%. The sterilization effect is as follows: collaborative treatment>single acidic hypochlorous acid water treatment>ultrasonic treatment alone. The deformation of lettuce treated with ultrasonic wave and slightly acidic...

Embodiment 3

[0025] Lettuce is selected as the cleaning object, slightly acidic hypochlorous acid water (pH=6.06, ACC=57mg / L, ORP=812mV), the power of RY-600AT ultrasonic cleaning machine is set to 300W, the slightly acidic hypochlorous acid water and lettuce With a mass ratio of 3:1 and a treatment time of 9 minutes, the total number of colonies on the lettuce surface decreased from 5.98lg (cfu / ml) to 4.94g (cfu / ml) respectively, and the sterilization rate reached 90.87%. 9min, the total number of colonies on the lettuce surface was only reduced from 5.98lg (cfu / ml) to 5.41lg (cfu / ml), and the bactericidal rate was only 73.08%. The total number of colonies in the bacteria decreased from 5.98lg (cfu / ml) to 4.55lg (cfu / ml) respectively, and the bactericidal rate reached 96.58%. The sterilization effect is as follows: separate treatment with slightly acidic hypochlorous acid water>cooperative treatment>single ultrasonic treatment.

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Abstract

The invention discloses a method for bacteria-reducing cleaning of fruits and vegetables in cooperation of ultrasonic waves and slightly acidic hypochlorous acid water. First inject a certain concentration of slightly acidic hypochlorous acid water into the ultrasonic cleaner, adjust the power and temperature of the ultrasonic cleaner to appropriate parameters, and then set the cleaning time to start working. The present invention can quickly sterilize the surface of fruits and vegetables under the condition of effectively removing dirt on the surface of fruits and vegetables. The co-treatment of acidic hypochlorous acid water will not affect the deformation and quality of fruits and vegetables. Slightly acidic electrolyzed water is broad-spectrum and efficient in sterilization, especially when it interacts with organic matter, it will be reduced to water. Compared with other current fungicides, it is safe and has no residue, and is friendly to the human body and the environment. The invention is suitable for sterilization and preservation of fruit and vegetable products, removal of pesticide residues, and can also be applied in the field of cleaning meat products.

Description

technical field [0001] The invention relates to a cleaning method for fruits and vegetables, in particular to a method for cleaning fruits and vegetables by synergizing ultrasonic waves and slightly acidic hypochlorous acid water. Background technique [0002] my country is a big agricultural country and also a big country of fruit and vegetable production and consumption. At present, the area of ​​fruit and vegetable planting in my country is constantly expanding. Fruit and vegetable production has unique development advantages and diversity. The rapid development of the fruit and vegetable industry has brought significant economic and social benefits to our country. However, in recent years, infectious diseases related to agricultural products have continued to break out, and various fruits and vegetables have been exposed to excessive pesticide residues. The safety of fruits and vegetables has attracted increasing attention from all parties. [0003] Cleaning and steriliz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N12/02A23B7/157
CPCA23N12/02A23B7/157
Inventor 叶章颖王朔高薇珊鲍伟君朱松明
Owner ZHEJIANG UNIV
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