现代农业科技
現代農業科技
현대농업과기
XIANDAIHUA NONGYE
2014年
4期
270-270,272
,共2页
消毒剂%净菜%杀毒
消毒劑%淨菜%殺毒
소독제%정채%살독
disinfectant%vegetable%antivirus
通过正交试验设计筛选出净菜加工过程中最优的消毒剂配方，结果表明：净菜加工过程中最佳消毒处理为O3浓度为10 g/h、NaClO浓度为0.025%、浸泡时间为70 s。
通過正交試驗設計篩選齣淨菜加工過程中最優的消毒劑配方，結果錶明：淨菜加工過程中最佳消毒處理為O3濃度為10 g/h、NaClO濃度為0.025%、浸泡時間為70 s。
통과정교시험설계사선출정채가공과정중최우적소독제배방，결과표명：정채가공과정중최가소독처리위O3농도위10 g/h、NaClO농도위0.025%、침포시간위70 s。
In the vegetable processing ,the best disinfectant formulation by orthogonal design was screened out.The results showed that during vegetable processing the disinfection as the concentration of O3 was 10 g/h,the concentration of NaClO was 0.025%,the optimum time was 70 s.
