1) ozone water sterilization
臭氧水灭菌
2) Ozone solution sterilizer
臭氧水灭菌器
3) ozone sterilization
臭氧灭菌
1.
The advanced technologies developed by the research project include desulfurated fixative, ozone sterilization and sterili zing by microwave-steam.
针对地瓜干传统加工法存在高硫(>1000mg·kg-1)、高糖(总糖含量60%-70%)、高杂菌、低水分(≤15%)的严重问题,研究出了无硫护色剂、臭氧灭菌、微波-蒸汽协同杀菌等先进技术和设备,应用到地瓜干加工中,生产出低硫(<10mg·kg-1)、低糖(总糖含量为40%左右)、低杂菌(低于商业标准)、高水分(水分大于20%)的地瓜干产品。
2.
Methods To compare the advantages and disadvantages between the traditional and ozone sterilization method,and to detect the ozone concentration of the clean areas,and to verify the effect of ozone sterilization.
方法比较传统灭菌方法和臭氧灭菌之间的优缺点,并检测洁净区臭氧浓度,验证臭氧灭菌效果。
4) ozone sterilization
臭氧杀菌
1.
The application of coating and ozone sterilization on snap bean for fresh-keeping;
涂膜与臭氧杀菌在油豆角保鲜中的应用研究
2.
Application of ozone sterilization in food industry
臭氧杀菌技术在食品工业中的应用
3.
This paper introduces the ozone sterilization technology development,principles and characteristics.
本文介绍了臭氧杀菌技术的发展、原理和特点,臭氧杀菌设备的工作原理、使用安全、以及在食品工业中的运用和前景。
5) ozonated water
臭氧水
1.
The effect of ozonated water on oyster microflora and shelf life under 5℃ storage condition was studied.
分析了臭氧水对牡蛎细菌菌相及5℃条件下冷贮货架期的影响。
2.
3 mg/L of ozonated water and the effect on the contents of chlorophyll,vitamin C,total acid,weight loss ratio and sensory quality were evaluated during storage at 8℃.
3 mg/L臭氧水处理的绿芦笋在8℃冷藏期间叶绿素、抗坏血酸、总酸度、水分含量和感官质量的变化。
3.
Fresh-cut lettuce was treated with ozonated water and the effect on total bacterial counts and coliform group, PPO activity, Vc content, weight loss ratio and sensory quality were evaluated during storage at 4℃.
研究了臭氧水处理鲜切生菜在 4℃贮藏期间的细菌总数、大肠菌群、PPO活性、Vc含量、失重率和感官质量的变化。
6) Ozone water
臭氧水
1.
Application of the Ozone water as partial substitution of SO_2 in fermentation of tomato Wine;
臭氧水替代部分SO_2在蕃茄酒酿造中的应用
2.
Effect of tempering with ozone water on the microorganism and quality properties of wheat flour and its by-products
臭氧水润麦对小麦粉及其副产物中微生物和品质指标的影响
3.
Effects of cold ozone water treatment on the fresh-keeping quality of winter-jujube
臭氧水冷激处理对冬枣保鲜品质的影响
补充资料：臭氧水
臭氧水
人们把含有臭氧的水叫做臭氧水。臭氧水具有极强的氧化性,是广谱消毒杀菌剂,能杀灭物体表面的细菌病毒,去除果蔬残留农药,且无二次污染。
臭氧在水中是不稳定的，时刻发生还原反应，产生十分活泼的、具有强烈氧化作用的单元子氧（ o），在产生瞬时，对水中细菌、微生物有机物质进行分解作用。
o3 → o2+ (o) (o)+h2o → 2ho
臭氧在水中的"半衰期"为20min（ph7.6时41min，ph10.4时为0.5min）。臭氧水对各种致病微生物均有极强的灭菌作用，臭氧在水中不稳定，发生强烈氧化还原反应，产生极活泼、具有强烈的氧化作用的单元子氧（o）、羟基（oh）。羟基氧化还原电位为2.8v，相当于氟的氧化能力
说明：补充资料仅用于学习参考，请勿用于其它任何用途。