摘要
以韭黄为试材,通过不同浓度ClO2溶液的熏蒸,考察了ClO2溶液浓度和熏蒸时间对韭黄表面微生物的影响。结果表明:用20mL3000mg/L的ClO2溶液,在0.04m3体积中熏蒸1h,效果最好,可使韭黄表面的微生物降低二个数量级。
Fumigating leek shoot with chlorine dioxide, the change of microbial on the surface after different treatment conditions was studied. The results showed that 20mL, 3000mg/L chlorine dioxide solution in 0.04m^3 airtight room, 1h was the best treatment condition to reduce the microbial on the surface of leek shoot.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期211-212,共2页
Science and Technology of Food Industry
基金
兰州市星火产业带建设项目资助(07-XH-06)
关键词
CLO2
韭黄
熏蒸
微生物
chlorine dioxide
leek shoot
fumigating
microbial
