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《Guangzhou Food Science and Technology》 2005-02
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Study of Ozone Water on Killing Microbial in Fishery Products

Hao Shu-Xian, Li Lai-Hao, Yang Xian-Qing, Diao Shi-Qiang Chen Pei-Ji, Shi Hong, Zhou Wan-Jun (South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou 510300, China)  
The application of ozone water on fishery product was studied in this article. As the result shown, the half life of ozone (ozone concentration decreases by 50%) is prolonged with decreases of ozone concentration; satisfied sterilizing result can be gotten with high ozone concentrate in flowing condition. Result indicated that zone water concentration around 11 mg/L with 10min contact time killed 85% of microbial, water containing zone above 30mg/L with 5min contact time killed 95% of microbial,which have obvious superiority to sodium hypochlorite
【Fund】: 广东省重大科技兴海项目(A200099H01);; 农业结构调整重大技术研究专项(2003-08-03A)
【CateGory Index】: TS254.1
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