摘要
蔬菜是维持人体健康所必需的生理活性物质、矿物质和食用纤维不可替代的来源。随着现代生活节奏的加快和生活水平的提高，人们对蔬菜消费的需求也越来越高，鲜切蔬菜以其新鲜、方便、营养、无公害等特点，倍受消费者的青睐。而作为鲜切蔬菜生产中不可缺少的工序，蔬菜清洗对于蔬菜加工品的质量至关重要。蔬菜清洗技术中，水流清洗和气泡清洗已经成为最常见的方式，但在生产和技术开发方面，我国自行生产的设备与国外先进设备相比仍有很大差距，在相关理论的研究上也远远不够，因此，本课题对两种蔬菜清洗方式的作用机理，清洗效果影响因素和清洗效果等进行了全面的分析与研究，为进一步的深入研究提供基础。
课题在了解国内外蔬菜清洗技术相关研究的基础上，根据试验观察分析了两种清洗方式的清洗机理，并确定出清洗范围及清洗效果评价指标。以叶菜为例，研究了清洗时间、流体流量和清洗量这三个因素对清洗效果影响的显著性，经分析得知，两种清洗方式的结果一致，清洗量对其效果的影响最为显著，其次为流体流量和清洗时间的影响。从感观效果上来看，水流方式对小白菜的清洗效果优于气泡方式，而气泡方式对樱桃番茄的清洗效果优于水流方式。对于毛豆，由于其清洗前后感观效果不明显，则通过洗菜水透光度的变化反映清洗毛豆所需的时间，以间接评价其清洗效果。通过菌落总数的检测，发现水流清洗方式和气泡清洗方式对微生物的去除效果有限，甚至在清洗一段时间后蔬菜表面的微生物还呈现增加趋势。
在试验研究的基础上，还综合分析了两种清洗方式在清洗范围、清洗量、清洗效果以及设备结构等方面的优缺点，这可为实际的设备设计或改进提供理论依据。
Vegetable, which offers the biological activity matter、mineral substance and edibletextile fiber for the needs of body's health, is the irreplaceable origin. Along with therhythm of modern life's speeding up and living standards' enhancement, people'sdemands for vegetables consumption are increasing, being with fresh, convenience,nutrition, pollution-free characteristics, fresh-cut vegetables are greatly favored byconsumers. As the essential procedure during fresh-cut processing, vegetables cleaning iscrucial for the quality of vegetables goods. During the vegetables cleaning technology,water jets cleaning and air bubble cleaning have already become the most common forms,however, in the aspects of production and technologies, there is still a wide gap betweenChina's self-designed equipments and foreign advanced equipments, and it is far enoughin the correlation theory research, therefore, this subject makes some comprehensiveanalyses and researches on these aspects such as the mechanism of vegetables cleaning、the influence factors of cleaning effects and the cleaning effects and so on, in order toprovide the foundation for further thorough researches.
Base on understanding the domestic and foreign vegetables cleaning technologiesresearches, this subject analyzes the cleaning mechanism for the two kinds of cleaningforms and determines the cleaning scope and the appraisal targets of cleaning effectsaccording to tests and observations. Take cabbage for example, the prominence ofcleaning effects influenced by these factors such as the cleaning time、the rate of fluidflow and the cleaning quantities is studied, through analyses the results of the two kindsof cleaning forms are showed to be consistent: the cleaning quantities is the mostremarkable influence on cleaning effects, followed by the influences of the rate of fluidflow and the cleaning time. Looked from the sensory effects, the water jets cleaningsurpasses the air bubble cleaning for the effects of cabbages cleaning, while the air bubblecleaning surpasses the water jets cleaning for the effects of cherry tomatoes cleaning.Regarding soy beans, because the sensory effects have little differences before and aftercleaning, thus the cleaning time for washing soy beans is reflected by the changes ofwashing water's transmittance to indirectly appraise cleaning effects. Through the colonytotal examination, the removing effects for microorganism concerning water jets cleaningand air bubble cleaning are found to be limited, even after a period of cleaning themicroorganism on vegetables present a increased tendency.
Based on the experimental studies, the advantages and disadvantages of some aspects such as cleaning scope、cleaning quantities、cleaning effects as well as equipmentstructure are also roundly analyzed, these can provide theoretical bases for the practicalequipment design or improvement.
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