摘要
研究臭氧在水中的溶解和消除特性及不同质量浓度臭氧水对致使苹果腐败的苹果青霉的杀菌效果。结果表明:臭氧投加量会影响臭氧的溶解性,在水温12～14℃条件下,不同体积吸收液的臭氧质量浓度在通气15min时均趋于最优,且臭氧水在12～14℃、29～30℃环境下的半衰期分别为23min和16min;臭氧对苹果青霉有杀灭效果,用质量浓度1.2mg/L的臭氧水对苹果青霉作用5min后的杀菌率达93.00%。
In this paper, the dissolution and elimination characteristics of ozone in water and its bactericidal effect at various concentrations on Penicillium expansum in apples are described. We found that ozone-blowing time could affect the solubility of ozone. At 12-14 ℃, optimal ozone concentration was achieved after blowing for 15 min. The half-life time of ozone water was 23 min at 12-14 ℃ and 16 min at 29-30 ℃. In addition, ozone water had an obvious bactericidal effect on Penicillium expansum. Treatment of Penicillium expansum for 5 min with 1.2 mg/L ozone water provided a bactericidal rate of 93.00%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期79-82,共4页
Food Science
基金
2010年陕西省外经贸发展促进资金项目(陕财办企专[2010]72号)
关键词
臭氧
特性
苹果青霉
杀菌
ozone
properties
Penicillium expansum
bactericidal effect
