Airiti Library華藝線上圖書館 | 食品工廠資訊網
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由蕭鈴蕙著作·2006—截切蔬菜;二氧化氯;次氯酸鈉;shreddedvegetables;chlorine...葉菜類(芥蘭菜、青江菜、油菜、龍鬚菜)的生菌數約為104~106CFU/g,大腸桿菌群約 ...
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ABSTRACT The amount of population eating out is getting bigger and bigger with the fast development of today`s society. Meanwhile, the demands of shredded vegetables, which has been one of the best sellers in supermarkets in recent years, increase rapidly. Because the microorganism quality of raw vegetables in fresh-to-eat factories will affect the following washing conditions and shelf life, it is important to extend the shelf life of shredded vegetables. The objective of this study is to explore the microorganism quality and washing conditions of raw vegetables in fresh-to-eat factories. In this study, we intend to evaluate the microorganism quality of different kinds of vegetables form fresh-to-eat factories. How many disinfectants are left in lettuce, by using different proportions of water and vegetables, soaking time, and concentration of disinfectants (sodium hypochlorite ...
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