|
|||||
|
|
| 清洗方式对鲜切莴笋品质和农残去除的影响 | |
| 引用本文： | 高愿军,樊振江,路源,吴炜炜,孙艳. 清洗方式对鲜切莴笋品质和农残去除的影响[J]. 食品与机械, 2011, 27(5). DOI: 10.3969/j.issn.1003-5788.2011.05.042 |
| 作者姓名： | 高愿军 樊振江 路源 吴炜炜 孙艳 |
| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南郑州,450002 2. 漯河食品职业学院,河南漯河,453600 3. 河南科技学院新科学院,河南新乡,453003 |
| 基金项目： | 漯河市科技攻关项目(编号:2009030) |
| 摘 要： | 研究不同清洗方式对鲜切莴笋中的有机磷农药去除作用及对其品质指标的影响。结果表明:次氯酸钙和果蔬清洗机均能去除农药残留,保持鲜切莴笋的品质,其中果蔬清洗机清洗15min,能更有效的去除农药残留,抑制呼吸强度,杀灭微生物。 |
| 关 键 词： | 鲜切莴笋 果蔬清洗机 次氯酸钙 农药残留 |
Removal of pesticide residue in fresh-cut lettuces using different cleaning method and its effect on quality |
|
| GAO Yuan-jun,FAN Zhen-jiang,LU Yuan,WU Wei-wei,SUN Yan. Removal of pesticide residue in fresh-cut lettuces using different cleaning method and its effect on quality[J]. Food and Machinery, 2011, 27(5). DOI: 10.3969/j.issn.1003-5788.2011.05.042 | |
| Authors: | GAO Yuan-jun FAN Zhen-jiang LU Yuan WU Wei-wei SUN Yan |
| Affiliation: | GAO Yuan-jun1 FAN Zhen-jiang2 LU Yuan3 WU Wei-wei1 SUN Yan2(1.Department of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan450002,China,2.Luohe School of Food Industry,Luohe,Henan453600,3.Xinke College of Henan Institute of Science and Technology,Xinxiang,Henan453003,China) |
| Abstract: | Studied the removal of organophosphorus pesticide residue in fresh-cut lettuces using different cleaning method and its effect on indexes of quality were studied in this article.The result shows that: calcium hypochlorite and fuit-vegetable sterilizer can both remove pesticde residues and maintain the quality of fresh-cut lettuces.But,the fruit-vegetable sterilizer only needs 15minutes and can remove pesticde residues more effectively,control respiration intensity and kill the microbic. |
| Keywords: | fresh-cut lettuce fruit-vegetable sterilizer calcium hypo-chlorite pesticide residue |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |