AU2020102706A4 - Method for cleaning, sterilizing and preserving fruits and vegetables - Google Patents
Method for cleaning, sterilizing and preserving fruits and vegetables Download PDFInfo
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- AU2020102706A4 AU2020102706A4 AU2020102706A AU2020102706A AU2020102706A4 AU 2020102706 A4 AU2020102706 A4 AU 2020102706A4 AU 2020102706 A AU2020102706 A AU 2020102706A AU 2020102706 A AU2020102706 A AU 2020102706A AU 2020102706 A4 AU2020102706 A4 AU 2020102706A4
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- vegetables
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- ozone water
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- sodium metasilicate
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 18
- 238000004140 cleaning Methods 0.000 title claims abstract description 15
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000004115 Sodium Silicate Substances 0.000 claims abstract description 33
- 229910052911 sodium silicate Inorganic materials 0.000 claims abstract description 33
- 235000019795 sodium metasilicate Nutrition 0.000 claims abstract description 31
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 10
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000005868 electrolysis reaction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 9
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 241000588724 Escherichia coli Species 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 description 25
- 235000002767 Daucus carota Nutrition 0.000 description 25
- 230000000694 effects Effects 0.000 description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 239000008399 tap water Substances 0.000 description 5
- 235000020679 tap water Nutrition 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- 235000021466 carotenoid Nutrition 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000366676 Justicia pectoralis Species 0.000 description 3
- 150000001747 carotenoids Chemical class 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 101100264172 Oryza sativa subsp. japonica XIAO gene Proteins 0.000 description 1
- -1 Vitamin C Carotenoids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The disclosure belongs to the technical field of agricultural product processing, and
relates to a method for cleaning, sterilizing and preserving fruits and vegetables,
including pretreating fresh fruits and vegetables, and immersing in ozone water
containing sodium metasilicate. After the treatment of the method, the total number
of bacterial colonies of fruits and vegetables and the number of mold yeast can be
controlled below 3 logio cfu/g and 2 logio cfu/g respectively, microorganism
reduction rates exceed 99%, and no Escherichia coli (E coli) is detected. After the
treatment, results show that there was no significant difference in the color of
vegetables, no odor, and no residue. The disclosure can achieve relatively desired
retention of nutrients, is not corrosive to processing equipment, so it has high
application value.
1/1
6- c
5-b bb
a
0
CK 03 SM 03+SM SM-03
FIG. 1
4.0
3.5-
cc
3.0
2.5
2.0
b
a I
t 1.0
0.5
0.0
CK 03 SM 03+SM SM-03
FIG. 2
Description
1/1
6- c
5-b bb
a
0 CK 03 SM 03+SM SM-03
FIG. 1
4.0
3.5- cc 3.0
2.5 b 2.0
a I
t 1.0
0.5
0.0 CK 03 SM 03+SM SM-03
FIG. 2
PATENTSACT 1990
Section 29
Innovation Patent
Applicant: Jiangsu Academy of Agricultural Sciences
Applicant & Inventors Address: No 50. Zhongling Street, Xiaolingwei Nanjing City Jiangsu 210014 China
Inventors: LI, Dajing LIU, Chunquan NIE, Meimei XIAO, Yadong SONG, Jiangfeng ZHANG, Zhongyuan LIU, Kan LIU, Qingzheng HU, Qi
Priority claimed: Chinese patent appl. No.: 202010047827.3 filed 16 January 2020 Title of Invention: METHOD FOR CLEANING, STERILIZING AND PRESERVING FRUITS AND VEGETABLES
The applicant applies for the grant of a patent for the invention described in the accompanying complete patent specification:
The following is a full description of the invention including the best method of performing the invention, known to us:
The disclosure relates to the technical field of agricultural product processing, in particular to a method of low pressure electrolytic ozone water synergistic sodium metasilicate treatment to reduce the surface microorganism of fruits and vegetables, and to carry out fruits and vegetables cleaning, sterilization and preservation.
In recent years, people's consumption capacity and quality of life increase continuously and pace of life is accelerating, and demands for fresh-cut fruits and vegetables are also increasing. Fresh fruits and vegetables are picked, sorted, cleaned, cut, preserved and packaged and the like, and then directly transported to markets for sale. Processed fruits and vegetables that can be consumed once bought by consumers maintain fresh taste, flavor and nutrients to a largest extent.
Microbial contamination is a primary problem in processing of fresh-cut fruits and vegetables. With the development of society and economy, chemical, physical and biological methods have been applied in sterilizing the fresh-cut fruits and vegetables with significant effects. As a strong oxidant, ozone exhibits a relatively desired sterilization effect, and has many advantages such as no pollution and no residue. Moreover, ozone can also inhibit respiration of the fruits and vegetables and maintain nutrients, color and flavor.
Sodium metasilicate is a non-toxic, odorless, and pollution-free white powder or crystalline particle, soluble in water, recognized as a safe direct contact food ingredient which can be used as a processing aid for washing fruits, vegetables and nuts and prevent metals of processing equipment from corrosion. Sodium metasilicate has been approved for use by the US Food and Drug Administration in 2003. Ji Xiuqun (CN 103098862 A), Yao Jian and Liu Yuanli (CN 105875812 A) first added sodium metasilicate to water to clean vegetables, and then put them into ozone water to sterilize to reduce bacteria. The above patent was to clean and disinfect bacteria in sections, and the immersing time was long (15-30 minutes). The disclosure adopts low-pressure electrolytic ozone water combined with sodium metasilicate for sterilization treatment, increases the sterilization efficiency of ozone water by adding sodium metasilicate, significantly reduces the microbial content on the surface of vegetables and can maintain nutritional quality.
In order to obtain an efficient and safe sterilization method, the disclosure provides a low pressure electrolytic ozone water synergistic sodium metasilicate treatment to reduce the microbial surface of vegetables. The method is environmentally friendly, economical, rapid, safe and efficient.
The disclosure provides a method for reducing microorganisms on surfaces of fruits and vegetables by low pressure electrolytic ozone water combined with sodium metasilicate treatment. The method is to soak fresh fruits and vegetables in ozone water containing sodium metasilicate after pretreatment.
The ozone water has a concentration of preferably 0.5-4 ppm, most preferably 4 ppm, while the sodium metasilicate has a concentration of preferably 0.1-0.4% (w/v), most preferably 0.4% (w/v).
The ozone water is preferably at 5-30 °C, most preferably at 15-20OC.
Preferably, the pre-treatment of fresh fruits and vegetables includes selecting fresh fruits and vegetables, washing, slicing or cutting into pieces, and draining in a sterile environment.
The immersing is carried out for preferably 1-5 min and most preferably 2 min with a material to liquid ratio of preferably 1:(2-5) and most preferably 1:3.
Preferably, after the immersing, the fruits and the vegetables are taken out and dried in a sterile environment, packaged and stored at 4-8OC.
Preferably, the fresh fruits and vegetables have no mechanical damage and no diseases, and are free from pests.
Preferably, the ozone water is low pressure electrolysis ozone water.
The method of the disclosure can be applied in food preservation, food sterilization, and food processing.
Compared with the prior art, the disclosure has the following beneficial effects:
(1) This disclosure adopts low pressure electrolytic ozone water (0.5-4 ppm) combined with sodium metasilicate (0.1-0.4, w/v) treatment, which significantly reduces the number of microorganisms on vegetable surface compared with individual treatment and untreated treatment. The total number of bacterial colonies and mold and yeast can be controlled below 3 and 2 logio cfu/g, respectively, and the rate of bacterial reduction was more than 99%, and no coliform bacteria were detected.
(2) The disclosure adopts lower pressure electrolysis ozone water at a low concentration synergistic sodium metasilicate, which can achieve higher sterilization efficiency in a short time (1-5 min) and realize cleaning effect at the same time.
(3) The disclosure adopts low pressure electrolytic ozone water, which is produced by tap water electrolysis without generation of nitrogen oxides, and is reduced to oxygen after use, leaving no residue. Moreover, it has a wide working temperature range, can achieve a relatively desired sterilization effect at a relatively low temperature and has low energy consumption in processing.
(4) The disclosure adopts lower pressure electrolysis ozone water at a low concentration synergistic sodium metasilicate for a short time treatment (1-5 min). Compared with individual treatment, there is no significant difference in vegetable color, no smell, and the retention rate of nutritional components is higher, in which the retention rate of carotenoids and vitamin C in carrots exceeds 85%.
FIG. 1 is a diagram showing effect of the method of the example of the disclosure on the total number of bacterial colony in the carrot.
FIG. 2 is a diagram showing effect of the method of the example of the disclosure on the number of yeast and mold in the carrot.
The technical solutions of the disclosure are described in further detail below with reference to the specific examples. In the disclosure, unless otherwise specified, all the equipment and raw materials can be purchased from markets or can be those commonly used in the industry.
Example 1
(1) Fresh carrots without mechanical damage, disease and pest were selected, washed with tap water, cut into 5 mm slices, and drained in a sterile environment.
(2) Ozone water was added with 0.4% sodium metasilicate, where a temperature of the ozone water was 20 °C, and a concentration of the ozone water was 4 ppm.
(3) Drained carrots were immersed in ozone water-sodium metasilicate for 2 min with a material to liquid ratio of 1:3.
(4) The carrots were taken out, placed in a sterile environment and dried in the air. After surfaces were dried, the carrots were vacuum packed and stored at 8 °C.
In this example, the carrots had no significant change in color and no peculiar smell. After combined ozone water and sodium metasilicate treatment, the total number of bacterial colonies decreased by 2.64 logio cfu/g, the bacterial reduction rate reached 99.77%; the number of mold and yeast was reduced by 2.58 logio cfu /g, the mold and yeast reduction rate reached 99.74%, and E. coli was not detected.
Example 2
(1) Fresh carrots without mechanical damage, disease and pest were selected, washed with tap water, cut into 5 mm slices, and drained in a sterile environment.
(2) Ozone water was added with 0.2% sodium metasilicate, where the temperature of the ozone water was 15 OC, and the concentration of the ozone water was 2 ppm.
(3) Drained carrots were immersed in ozone water-sodium metasilicate for 1 min with a material to liquid ratio of 1:2.
(4) The carrots were taken out, placed in a sterile environment and dried in the air. After surfaces were dried, the carrots were vacuum packed and stored at 8OC.
In this example, the carrots had no significant change in color and no peculiar smell. After combined ozone water and sodium metasilicate treatment, the total number of bacterial colony was reduced by 2 logio cfu/g, the bacterial reduction rate reached 99.00%; the number of mold and yeast was reduced by 2.01 logio cfu/g, the mold and yeast reduction rate reached 99.02%, and E coli was not detected.
Application Example
Table 1: Effect of treatment with ozone water and sodium metasilicate on the color of carrot
Table 2: Effect of treatment with ozone water and sodium metasilicate on contents of vitamin C and carotenoids in carrot
Table 3: Effect of treatment with ozone water and sodium metasilicate on the number of E coli in carrot
Table 1: Effect of treatment with ozone water and sodium metasilicate on carrot color
Treatment L* a* b* AE
CK 43.32±3.07 a 18.63±3.41 a 27.42±4.32 a
03 43.23±1.99 a 16.52±0.35 a 26.41±0.45 a 2.34±0.15 a
Carrot SM 42.88±1.35 a 16.73±1.67 a 26.38±1.93 a 2.22±0.54 a
0 3 +SM 44.66±1.69 a 17.65±2.82 a 28.07±2.24 a 2.61±0.84 a
SM-0 3 43.01±1.32 a 16.45±2.15 a 25.77±1.84 a 2.84±0.49 a
Note: Different letters in a same column indicated significant differences (p<0.05). CK: cleaning with tap water for 2 min; 03: cleaning with ozone water (4 ppm) for 2 min; SM: cleaning with sodium metasilicate (0.4%) for 2 min; 0 3 +SM (based on the method in Example 1): cleaning with ozone water (4 ppm) and sodium metasilicate (0.4%) for 2 min; SM-0 3 : immersing in sodium metasilicate for 30 min, and then immersing in ozone water for 30 min. Same below.
Table 2: Effect of treatment with ozone water and sodium metasilicate on contents of vitamin C and carotenoids in carrot
Vitamin C Carotenoids Treatment (mg/100g FW) (mg/100g FW)
CK 11.55±0.63 a 16.57±2.92 a
03 10.51±1.07 a 16.51±1.64 a
Carrot SM 10.44±0.77 a 14.57±3.87 a
0 3 +SM 10.02±0.57 a 17.58±1.04 a
SM-0 3 8.15±0.68 b 16.24±1.24 a
Note: FW: Fresh weight.
Table 3: Effect of treatment with ozone water and sodium metasilicate on the number of E coli in carrot
Treatment E coli (MPN/100g)
CK 30±1
03 15±2
Carrot SM 17±3
0 3+SM ND
SM-0 3 5±1
Note: ND: Not detected.
Comparative Example
(1) Fresh carrots without mechanical damage, disease and pest were selected, washed with tap water, cut into 5 mm slices, and drained in a sterile environment.
(2) Drained carrots were immersed in sodium metasilicate (0.4%, w/v) for 30 min and rinsed with water.
(3) Drained carrots were immersed in ozone water for 30 min with a material to liquid ratio of 1:3.
(4) The carrots were taken out, placed in a sterile environment and dried in the air. After surfaces were dried, the carrots were vacuum packed and stored at 8 °C.
In this example, the carrots were cleaned with the sodium metasilicate and then treated with the ozone water. The total number of bacterial colony was reduced by 1.62 logio cfu/g, the bacterial reduction rate was 97.6%; the number of mold and yeast was reduced by 1.91 logio cfu /g, the mold and yeast reduction rate was
98.77%; the number of E coli was 5±1 MPN/100 g; and the content of vitamin C was reduced by 29.43%.
Claims (5)
1. A method for cleaning, sterilizing and preserving fruits and vegetables, comprising pretreating fresh fruits and vegetables, and immersing in ozone water containing sodium metasilicate.
2. The method for cleaning, sterilizing and preserving fruits and vegetables according to claim 1, wherein a concentration of the ozone water is 0.5-4 ppm.
3. The method for cleaning, sterilizing and preserving fruits and vegetables according to claim 1, wherein a concentration of the sodium metasilicate is 0.1 0.4% (w/v).
4. The method for cleaning, sterilizing and preserving fruits and vegetables according to claim 1, wherein a temperature of the ozone water is at 5-30OC.
5. The method for cleaning, sterilizing and preserving fruits and vegetables according to claim 1, wherein, the pretreating fresh fruits and vegetables comprises selecting fresh fruits and vegetables, washing, slicing or cutting into pieces, and draining in a sterile environment;
wherein the immersing is carried out for 1-5 min with a material to liquid ratio of 1:(2-5);
wherein after the immersing, the fruits and the vegetables are taken out and placed in a sterile environment, dried in the air, packaged and stored at 4-8OC;
wherein the fresh fruits and vegetables have no mechanical damage and no diseases, and are free from pests;
wherein the ozone water is low pressure electrolysis ozone water.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010047827.3 | 2020-01-16 | ||
| CN202010047827.3A CN111248256B (en) | 2020-01-16 | 2020-01-16 | Fruit and vegetable cleaning, sterilizing and fresh-keeping method |
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| Publication Number | Publication Date |
|---|---|
| AU2020102706A4 true AU2020102706A4 (en) | 2021-02-11 |
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| AU2020102706A Active AU2020102706A4 (en) | 2020-01-16 | 2020-10-13 | Method for cleaning, sterilizing and preserving fruits and vegetables |
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| Country | Link |
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| CN (1) | CN111248256B (en) |
| AU (1) | AU2020102706A4 (en) |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5567444A (en) * | 1993-08-30 | 1996-10-22 | Ecolab Inc. | Potentiated aqueous ozone cleaning and sanitizing composition for removal of a contaminating soil from a surface |
| US5891499A (en) * | 1994-07-14 | 1999-04-06 | Balsano Chimica Ind | Composition for eliminating unsanitary residues from food products and method for using the same |
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| US7288274B2 (en) * | 2004-01-08 | 2007-10-30 | Ecolab Inc. | Method for cleaning poultry |
| ES2747926T3 (en) * | 2004-09-27 | 2020-03-12 | Special Water Patents B V | Methods and compositions for water treatment |
| CN101766209A (en) * | 2009-01-07 | 2010-07-07 | 乔维汉 | Productive technology for preserving and processing fruits and vegetables |
| FR2954134A1 (en) * | 2009-12-23 | 2011-06-24 | Oreal | A COMPOSITION FOR COLORING KERATIN FIBERS COMPRISING AT LEAST ONE ORTHODIPHENOL DERIVATIVE, A CHEMICAL OXIDIZING AGENT AND AN ALKALINIZING AGENT, |
| CN101965861B (en) * | 2010-11-05 | 2012-07-04 | 江苏省农业科学院 | Method for prolonging refreshing time of Chinese pears |
| CN103098862A (en) * | 2011-11-15 | 2013-05-15 | 季秀群 | Fruit and vegetable fresh-keeping treatment method |
| CN102805144A (en) * | 2012-08-01 | 2012-12-05 | 上海海洋大学 | Freshness retaining method of fresh-cut celery |
| CN103609679A (en) * | 2013-11-21 | 2014-03-05 | 青岛博泓海洋生物技术有限公司 | Fresh-keeping treatment method for agricultural products |
| CN105875812A (en) * | 2014-11-09 | 2016-08-24 | 重庆市涪陵区渝杨榨菜（集团）有限公司 | Processing and fresh-keeping technology of pre-packed clean vegetables |
| CN104770626A (en) * | 2015-05-04 | 2015-07-15 | 湖南农业大学 | Method for cleaning fresh fruits and vegetables through aquagenic ozone water |
| CN104986903A (en) * | 2015-06-03 | 2015-10-21 | 安徽野岭饮料食品有限公司 | Production method for mineral water |
| CN209047346U (en) * | 2018-04-23 | 2019-07-02 | 江苏省农业科学院 | A kind of fruits and vegetables vacuum pre-cooling sterilizing freshness-retaining device |
| CN109430369A (en) * | 2018-09-04 | 2019-03-08 | 浙江省农业科学院 | A kind of degerming color protection processing method of fresh cut vegetables |
| CN109258787A (en) * | 2018-10-17 | 2019-01-25 | 上海海洋大学 | A method of water spinach cleaning is carried out using Ozone Water |
-
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- 2020-01-16 CN CN202010047827.3A patent/CN111248256B/en active Active
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| CN111248256A (en) | 2020-06-09 |
| CN111248256B (en) | 2023-03-10 |
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