稳定性ClO2溶液杀菌特性分析及其在葡萄干加工中的应用

测定了稳定性ClO2活化液中各种不同氧化性氯组分的含量,研究活化液经过改变pH、吹高纯氮气和吹高纯氮气后再稀释等处理后杀菌特性的变化情况;应用正交实验对稳定性ClO2活化液在葡萄干加工中的杀菌工艺进行优化并对其可行性作分析。结果表明:稳定性ClO2活化液中可氧化性氯主要以ClO2和ClO2-(亚氯酸根)形式存在,约占5%的ClO2对稳定性ClO2活化液的杀菌能力起到不可替代的作用;稳定性ClO2活化液对葡萄干原料的杀菌效果明显,经活化液浸泡处理后的葡萄干产品中可氧化性氯的残留非常低,不会对人体健康产生影响。

A Study on Sterilization Ability of Stabilized Chlorine Dioxide and Its Application in Raisin Preocessing

The content of diversiform oxidative chlorine in activational solution of stabilized chlorine dioxide was determined,and after the activational solution was treated with altering pH,blowing the pure nitrogen,diluting after blowing the pure nitrogen and so on,its alteration of sterilization ability was also researched.The sterilization technology of stabilized chlorine dioxide in raisin processing was studied by orthogonal experiments,and its feasibility of application in raisin processing also was analysed.The results showed that the oxidative chlorine in the activational solution of stabilized chlorine dioxide mainly is ClO2 and ClO2-,althought ClO2 is 5% in the oxidative chlorine,which is the unsubstitutable sterilization ingredient in activational solution;sterilization effect of activational solution to raisin is very good,and the residue of oxidative chlorine is very low that has no effect on human health.