| 超声波清洗对胡萝卜和普通白菜洁净度的影响 |
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| 引用本文： | 张学杰,郭科,李琨,王丽,李梅,胡鸿.超声波清洗对胡萝卜和普通白菜洁净度的影响[J].中国蔬菜,2011,1(2):89-91. |
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| 作者姓名： | 张学杰 郭科 李琨 王丽 李梅 胡鸿 |
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| 作者单位： | 中国农业科学院蔬菜花卉研究所，北京 100081 |
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| 摘 要： | 以胡萝卜、普通白菜为试材，开展不同频率、功率、时间的超声波清洗技术对其洁净度的影响研究。结果表明：采用26 kHz、0.32 W?cm-2清洗10 min可有效改善胡萝卜洁净度，达到超市蔬菜销售的商品性要求；普通白菜较佳的处理条件为26 kHz、0.28 W?cm-2清洗2 min，可有效改善普通白菜的商品性，满足商业销售蔬菜的外观要求。
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| 关 键 词： | 胡萝卜 普通白菜 超声波 清洗 洁净度 |
| 收稿时间： | 2010-08-26; |
Effect of Ultrasonic Washing Technology on Cleanliness of Carrot and Pakchoi |
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| ZHANG Xue-jie,GUO Ke,LI Kun,WANG Li,LI Mei,HU Hong.Effect of Ultrasonic Washing Technology on Cleanliness of Carrot and Pakchoi[J].China Vegetables,2011,1(2):89-91. |
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| Authors: | ZHANG Xue-jie GUO Ke LI Kun WANG Li LI Mei HU Hong |
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| Institution: | Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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| Abstract: | Taking carrot（Daucus carota L. var. sativa DC.）and pakchoi〔Brassica campestris L. ssp. chinensis（L.）Makino var. communis Tsen et Lee〕as experiment materials, we studied the cleanliness of ultrasonic washing technology, which involved different frequencies, powers and washing time. The results showed that cleanliness of carrot and pakchoi can be improved effectively by treatment of 26 kHz, 0.32 W?cm-2 for 10 min and 26 kHz, 0.28 W?cm-2 for 2 min, respectively. Both of these 2 treatments can meet the requirements for commercial vegetable appearance. |
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| Keywords: | Pakchoi Ultrasonic Washing Cleanliness |
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