Eco-Engineering
Online ISSN : 1880-4500
Print ISSN : 1347-0485
ISSN-L : 1347-0485
31 巻 , 1 号
選択された号の論文の4件中1~4を表示しています
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  • 森松 和也, 棚橋 正治, 渡邉 純一, 羽藤 堅治
    2019 年 31 巻 1 号 p. 23-28
    発行日: 2019/01/31
    公開日: 2019/01/31
    ジャーナル フリー
       This study investigated the reduction of available chlorine concentration in hypochlorite acid solution (pH 5.3) during the washing process of freshly cut cabbage. During the washing process, it is assumed that the available chlorine concentration is reduced by the reaction of killing bacteria and contact with organic substance. However, when ca. 6.0 log CFU/ml of Escherichia coli cells or Bacillus subtilis spores were killed to the non-detection level (< 1.0 log CFU/ml) by the hypochlorite acid solution treatment in 10 min, the available chlorine concentration in the hypochlorite acid solution decreased less than 1 ppm. On the other hand, the available chlorine concentration in the hypochlorite acid solution decreased drastically by contact with cell fluid contained in cabbage. Moreover, in the washing process of freshly cut cabbage, a larger decrease in the available chlorine concentration in the hypochlorite acid solution was observed when the cutting width of the cut cabbage was thinner. Therefore, the reduction of the available chlorine concentration in the hypochlorite acid solution during the washing process of the cut cabbage could be mainly caused by contact with cell fluid effused from the cut surface area. Considering these results, the available chlorine concentration in the hypochlorite acid solution during the washing process of freshly cut cabbage should be monitored and controlled in order to prevent the degradation of the washing effect of the hypochlorite acid solution.
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