Improvement in the Quality of Cut Vegetable Using Functional Water
| Project/Area Number |
08456124
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
農業機械学
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| Research Institution | HOKKAIDO UNIVERSITY |
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Principal Investigator |
ITOH Kazuhiko Fac.of Agr., Hokkaido Univ., Pro., 農学部, 教授 (70001477)
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| Co-Investigator(Kenkyū-buntansha) |
HIMOTO Junichi Fac.of Agr., Hokkaido Univ., Inst., 農学部, 助手 (00199019)
KAWAMURA Shusho Fac.of Agr., Hokkaido Univ., Asso.Pro., 農学部, 助教授 (80161363)
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| Project Period (FY) |
1996 – 1998
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| Project Status |
Completed (Fiscal Year 1998)
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| Budget Amount *help |
¥7,700,000 (Direct Cost: ¥7,700,000)
Fiscal Year 1998: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 1997: ¥2,800,000 (Direct Cost: ¥2,800,000)
Fiscal Year 1996: ¥3,800,000 (Direct Cost: ¥3,800,000)
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| Keywords | FUNCTIONAL WATER / STRONGLY ACIDIC ELECTROLYTIC WATER / VEGETABLE STERILIZATION / L-ASCORBIC ACID / STRONGLY ALKALINE WATER / 強アルカリ水 / 陽極水 / 陰極水 / カット野菜殺菌 / 複合殺菌 / 電解水 / 次亜塩素酸ソーダ / 低pH値 / 高ORP値 / 加工原料野菜の品質向上 |
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| Research Abstract |
With the increasing demand recently for cut vegetables in Japan. There has also been an increasing demand for improvement in the quality of such vegetable. The study was carried out in order to establish a new method for sterilizing cut vegetable using the bactericidal action of strongly acidic electrolytic water.
The strongly acidic electronic water showed bactericidal action within the first 1-3 minutes, and the number of bacteria was reduced to l/l00-l/1000 of initial number.
Ultrasonic cleaning before sterilization enhanced the bactericidal effect, and the number of bacteria was reduced to about 1/10 of initial number. Sterilization of the cut vegetable by the proposed method enabled the guaranteed quality period of cut vegetables stored at 10ﾟC to be extended by about two days. There was very little deterioration in the quality or change in color of the vegetable due to sterilization , and concentration of L-ascorbic acid only decreased by about 10-20%. The amount of decrease in the L-ascorbic acid concentration depended on the way of vegetable cut.
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Report
(4 results)
Research Products
(6 results)
