| 气流去皮及余氯杀菌对大葱加工的影响 |
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| 引用本文： | 亦辉,贾毛毛,严特科,洪广. 气流去皮及余氯杀菌对大葱加工的影响[J]. 农业工程, 2016, 6(3): 50-51. DOI: 10.3969/j.issn.2095-1795.2016.03.017 |
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| 作者姓名： | 亦辉 贾毛毛 严特科 洪广 |
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| 作者单位： | 海通食品集团余姚有限公司，余姚315470 |
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| 基金项目： | 余姚市科技计划项目(2014N03) |
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| 摘 要： | 以大葱为研究对象，采用气流去皮及余氯杀菌的方法加工保鲜大葱段。考察了气流压力对去皮效率、原料得率和清洁度的影响，并与人工去皮方法进行了比较。同时采用正交试验优化了余氯冷杀菌工艺参数。
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| 关 键 词： | 大葱 气流去皮 余氯 杀菌 |
Effect of Airflow Peeling and Residual Chlorine Sterilization on Scallions Processing |
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| Chen Yihui,Jia Maomao,Yan Teke and Hong Guang. Effect of Airflow Peeling and Residual Chlorine Sterilization on Scallions Processing[J]. Agricultural Engineering, 2016, 6(3): 50-51. DOI: 10.3969/j.issn.2095-1795.2016.03.017 |
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| Authors: | Chen Yihui Jia Maomao Yan Teke Hong Guang |
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| Abstract: | Fresh scallions were processed by airflow peeling and residual chlorine sterilization methods，using scallions as material.Effects of airflow pressure on peeling efficiency，raw material yield and cleanliness were investigated and airflow peeling was compared with artificial peeling.Process parameters were optimized by chlorine sterilization method using orthogonal experiment. |
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