With the accelerated pace of life, consumers have an increasing demand for convenient, fresh and safe food. Fresh-cut fruits and vegetables have emerged and developed rapidly. As a lightly processed food, fresh-cut fruits and vegetables are directly provided to consumers for immediate consumption after being washed, peeled, cut, trimmed and packaged after being picked, which greatly facilitates people's lives. However, since cutting destroys the organizational structure of fruits and vegetables, making them more susceptible to microbial contamination, resulting in product corruption and deterioration, effective sterilization and preservation technology has become a key link in the industrial production of fresh-cut fruits and vegetables. As a strong oxidant, sodium hypochlorite plays an important role in the industrial production of fresh-cut fruits and vegetables due to its unique sterilization mechanism and wide application fields. The BSHH series sodium hypochlorite generator produced by Bluewav Company generates sodium hypochlorite on-site by electrolyzing brine, playing a great role in industrial production.
Sterilization mechanism of sodium hypochlorite
Sodium hypochlorite (NaClO) is a strong oxidant with a unique sterilization mechanism. Through hydrolysis, sodium hypochlorite forms hypochlorous acid (HClO), which then decomposes into new ecological oxygen. These oxygen molecules can quickly penetrate the cell walls and cell membranes of microorganisms, react with the enzyme system in the cells, and denature the proteins of bacteria and viruses, thereby achieving a sterilization effect. Sodium hypochlorite has a broad-spectrum bactericidal ability and can effectively kill a variety of harmful microorganisms including bacteria, viruses, fungi, etc.
Application of sodium hypochlorite in the industrial production of fresh-cut fruits and vegetables
1.Sterilization and preservation
During the processing of fresh-cut fruits and vegetables, the cutting operation destroys the original protection system of fruits and vegetables, making it easier for microorganisms to invade and reproduce. As an effective bactericide, sodium hypochlorite is widely used in the sterilization and preservation of fresh-cut fruits and vegetables. By reasonably setting the parameters such as the concentration, processing time and water temperature of the sodium hypochlorite solution, various microorganisms on the surface of fruits and vegetables can be effectively killed, the shelf life of the product can be extended, and the freshness and safety of fresh-cut fruits and vegetables can be ensured.
2.Removal of pesticide residues
In addition to sterilization and preservation, sodium hypochlorite also has a certain ability to remove pesticide residues. In the processing of fresh-cut fruits and vegetables, soaking them in sodium hypochlorite solution can effectively reduce the amount of pesticide residues on the surface of fruits and vegetables and improve the safety of the products.
3.Cost control and environmental protection
Sodium hypochlorite has significant advantages in raw materials, cost and ease of use. Compared with other fungicides, sodium hypochlorite is relatively cheap and easy to obtain and store. At the same time, sodium hypochlorite does not produce substances harmful to the human body during use, is environmentally friendly, and meets the environmental protection requirements of modern industrial production.
4.Challenges and solutions
Although sodium hypochlorite has many advantages in the industrial production of fresh-cut fruits and vegetables, its application also faces some challenges. For example, high concentrations of sodium hypochlorite solutions may have an adverse effect on the flavor and taste of fruits and vegetables; the residual problem of sodium hypochlorite solutions may also cause concerns among consumers. To address these issues, the following solutions can be adopted:
1).Optimize the concentration and treatment time of sodium hypochlorite solution to reduce the impact on the flavor and taste of fruits and vegetables.
2).After sterilization, rinse thoroughly to reduce the residual amount of sodium hypochlorite.
3).Combined with other sterilization technologies, such as slightly acidic electrolyzed water, hydrogen peroxide, etc., to improve the sterilization effect and reduce the amount of sodium hypochlorite.
Conclusion
As an effective bactericide, sodium hypochlorite plays an important role in the industrial production of fresh-cut fruits and vegetables. Through the rational application of sodium hypochlorite, microorganisms on the surface of fruits and vegetables can be effectively killed, the shelf life of products can be extended, and the freshness and safety of fresh-cut fruits and vegetables can be ensured. At the same time, corresponding solutions can be adopted to improve the problems existing in the application process of sodium hypochlorite. Bluewav has been committed to the production and research of sodium hypochlorite generators for electrolyzed brine. As consumers pay more attention to food safety and healthy diet, the application prospects of sodium hypochlorite in the industrial production of fresh-cut fruits and vegetables will be broader.