由臭氧微纳米泡/自发偏振陶的压电效应诱导的偏振电场,以促进臭氧溶解,以有效地消毒水果
Xiangxuan Lin1, Wuxiang Zhang1, Jie Xiong1
1School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
一个新的臭氧微纳米泡和自发偏振陶系统增强了水果灭菌. 这种协同方法改善了微生物无活化和水果质量,提供了高效的长期保存解决方案.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 环境科学 环境科学
背景情况:
- 臭氧 (O3) 处理是一种绿色水果灭菌方法.
- 低臭氧利用和氧化导致废物和水果损坏.
- 现有的方法需要提高效率和水果质量.
研究的目的:
- 使用臭氧微纳米气泡 (OMNB) 和自发极化陶 (SPC) 开发一个协同效应的灭菌系统.
- 研究臭氧溶解的压电催化,以实现高效的水果灭菌.
- 提高水果的保存和质量.
主要方法:
- 设计了一个结合OMNB和SPC的灭菌系统.
- 使用压电催化剂进行臭氧溶解.
- 测试了对大肠杆菌和金黄色杆菌的灭菌活性.
- 在Kyoho葡萄保存中评估水果质量.
主要成果:
- OMNB/SPC系统表现出优异的灭菌活性,在20分钟内使大肠杆菌和金黄色杆菌的7毫克CFU/mL无活化.
- 在Kyoho葡萄的保存中显著提高了水果质量.
- 压电SPC在OMNB崩时产生了强大的电场和反应性氧物种 (ROS),增强了O3的吸收和分解.
结论:
- OMNB/SPC系统通过诱导现场电穿孔和通过电场和ROS无可逆转的微生物无活化,有效地消毒水果.
- 这种协同方法为有效和长期保存水果提供了一个有希望的解决方案.
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