净菜及脱水蔬菜加工企业生产中微生物的控制——二氧化氯消毒保鲜剂的成功应用(二)绿先锋二氧化氯消毒剂

<正>氧化氯消毒剂在净菜和脱水蔬 菜加工领域中的应用 1、蔬菜水果的杀菌保鲜 在净菜和脱水蔬菜加工中,蔬菜水果 原料的消毒是致关重要的。常用的消毒剂 是次氯酸钠等氯制剂,含氯消毒剂尽管使 用方便、使用成本也较低,但缺点也很明 显,如本身有一定的毒性、在消毒过程中还 会产生“三致物质”,杀菌效果也不稳定、还 有残留、有气味、对设备和使用人员也有一 定的腐蚀作用等,所以在国际上,蔬菜水果 的消毒已被性能、效果和安全性能更佳的

Microorganism Control in Dehydrated Vegetables Processing Enterprise

Since the disinfectants used in dehydrated vegetables and fruit production itself have certain toxicity nowadays. Moreover, they also can produce organic chloride in the disinfection process, and the sterilization effect is ordinary unstable. And they would have the certain corrosive action to personnel and equipment. So they are substituted gradually by ClO2 disinfectant for effect and security performance better at present on international. In this article, the general status of ClO2 disinfectant was introduced by Du Xiaoming of Beijing Green Pioneer Environmental Protection Co., Ltd.