Research on the Relationship between Disinfection Process of Freshly Cut Vegetables and Free Residual Chlorine Content
In this study,the relationship between the free residual chlorine content and the disinfection process of fresh cut vegetables was determined by the self-established quantitative detection method.Based on the standard method of DPD spectrophotometric detection of free chlorine in drinking water,the pretreatment steps were added,and the disinfection process of various fresh cut vegetables was tested by this method.The results showed that the use of different concentrations of sodium hypochlorite disinfectant would directly affect the free residual chlorine content in fresh cut vegetables.In order to ensure the disinfection effect and control the time cost,the best soaking time is 4 min and the centrifugation time is 20 s.The free residual chlorine content decreased with the preservation period of fresh cut vegetables,and the bacteriostatic effect could not be guaranteed after 5 days.
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