Influence of Ultrasonic Cleaning on the Quality of Fresh Cut Celery
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Abstract:
The vegetables are cleaned with the low-power ultrasonic at 30 ℃ for different time (10minites, 15 minutes, 20 minutes, 25minites and 30minites). The total counts of bacteria and E.coil were determined and the physical and chemical indicators were also measured. Ultrasonic Cleaning for 10minute showed high bacterial-eliminating rate and little mechanical damage to Vc, which was suitable for fresh-keeping of the celery.
