Process engineering variables in the spray washing of meat and produce.

摘要: Recently, much attention has been focused on the safety of fruits and vegetables. Washing is a fundamental operation in processing produce. Aqueous spray energy can be, often is, used to remove mineral, chemical, or biological contaminants from A few advantages washing over by dipping, soaking, gravity rinse are increased directed contaminants, reduced volume water use wastewater generation, uptake The kinetic droplets produces cleaning action. Increased pressure increases energy. If too great, produce may be physically damaged. little, surface not cleaned. Indeed, studies meat have shown that pressures ranging 1,379 2,070 kPa (200 300 psi) effective reducing microbial contamination, flow rate 7.5 liters/min recommended. Water temperature >70°C found reduce bacterial counts carcass tiss...