Articles
DEVELOPMENT OF A SURFACE STERILIZATION SYSTEM COMBINED WITH A WASHING PROCESS TECHNOLOGY FOR LEAFY LETTUCE
Article number
483_35
Pages
311 – 318
Language
Abstract
Various washing systems combined with chlorinated water, ozonated water, ultrasonic waves, and spray washing were developed to increase the efficiency of surface sterilization of leafy lettuce.
Leafy lettuce treated with 100 mg·L-1, 150 mg·L-1 and 200 mg·L-1 chlorinated water for 20 min decreased microbial load by 90%–99%. Samples treated with ozonated water (1.0–1.5 mg·L-1) at 4°C for 30 min decreased microbial load by 99%. Ozone treatment for 60 min resulted in 99.9% reduction in coliforms.
The solubility of ozone increased with the reduction in water temperature and is very compatible with a hydrocooling system.
Ultrasonic wave, vortex and spray washing techniques decreased microbial load, however none achieved greater than a 90% reduction.
Leafy lettuce treated with 100 mg·L-1, 150 mg·L-1 and 200 mg·L-1 chlorinated water for 20 min decreased microbial load by 90%–99%. Samples treated with ozonated water (1.0–1.5 mg·L-1) at 4°C for 30 min decreased microbial load by 99%. Ozone treatment for 60 min resulted in 99.9% reduction in coliforms.
The solubility of ozone increased with the reduction in water temperature and is very compatible with a hydrocooling system.
Ultrasonic wave, vortex and spray washing techniques decreased microbial load, however none achieved greater than a 90% reduction.
Authors
B. Kim, O. Kim, D. Kim, G. Kim
Keywords
Leafy lettuce, chlorinated water, ozonated water, ultrasonic wave, steriliztion
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