清洗處理為降低生鮮截切蔬果產品最初污染菌數及減少微生物及其他污染物之主要加工步驟。本研究之目的,在探討電解次氯酸水之最適清洗條件,包括組合清洗時間、清洗溫度及物理清洗方法下,應用在生鮮截切甘藍清洗處理之清洗效果,並與其他氯系洗劑進行比較,期望延長生鮮截切甘藍之品質保存期限。 實驗結果顯示,使用電解次氯酸水搭配以清洗時間:5、10分鐘,清洗溫度:4℃、23℃,物理清洗方式:浸泡、氣泡及超音波等清洗條件清洗截切甘藍,可降低總生菌數達0.7 log CFU/g、嗜冷菌數達0.6 log CFU/g、大腸桿菌群達0.5 log CFU/g以上,其中延長清洗時間對電解次氯酸水清洗截切甘藍具有較佳的清洗效果。 比較電解次氯酸水 (有效氯濃度80ppm)、100ppm次氯酸鈉溶液、100ppm二氧化氯溶液搭配超音波、4℃10分鐘清洗截切甘藍,皆可降低總生菌數達1.1 log CFU/g、嗜冷菌數達1.4 log CFU/g、大腸桿菌群達1.5 log CFU/g以上,其中電解次氯酸水清洗處理對降低總生菌數、嗜冷菌數、及大腸桿菌群之清洗效果皆顯著大於自來水清洗處理,可有效降低截切甘藍微生物之初始菌數,且與100ppm次氯酸鈉溶液清洗處理及100ppm二氧化氯溶液清洗處理具有類似的清洗效果,並可使儲存期限延長至8天,於儲存4天期間在外觀品質上可維持良好的狀態。
Washing treatment is the major processing steps for fresh-cut product to reduce initial microbial, microorganism and other contaminants.The objective of this study is to evaluates the cleansing effect of electrolyzed hypochlorite water treatment on fresh cut cabbage in combination with varying treatment time, treatment temperature and physical treatment. The results are also compared with other chlorine detergent treatments, in hope to extend the shelf life of fresh-cut cabbage. The result of this research experiment indicates that using electrolyzed hypochlorite water at 4oC or 23oC, in 5 or 10 min treatment period, and with soak, bubble, or ultrasound on fresh-cut cabbage can achieve reduction of total plate count of 0.7 log CFU/g, psychrotrophic plate count of 0.6 log CFU/g, and coliform count of 0.5 log CFU/g. Extending treatment time (10 min) has better result than 5 min treatment. By Comparing among electrolyzed hypochlorite water (80ppn of available), 100ppm sodium hypochlorite solution, 100ppm Chlorine Dioxide solution with ultrasonic on washing fresh-cut cabbage at 4 oC for 10 min, it is found that all of these treatments achieve reduction of total plate count 1.1 log CFU/g, psychrotrophic plate count 1.4 log CFU/g, coliform count 1.5 log CFU/g. The electrolyzed hypochlorite water treatment can more effectively decrease the total plate count, psychrotrophic plate counts, and coliform than that with tap water. The electrolyzed hypochlorite water treatment effectively decreases the initial microbial in fresh-cut cabbage. Moreover, electrolyzed hypochlorite water treatment has a similar effect when comparing with the treatments of 100ppm sodium hypochlorite solution and 100ppm Chlorine Dioxide solution. Also, after electrolyzed hypochlorite water treatment , the fresh-cut cabbage storage time can extend to 8 days. The appearance of the fresh-cut cabbage stays in good condition for the first 4 days.