Study On The Cleaning Effects For Water Jets Washer And Air Bubble Washer Of Vegetable By Comparison

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.