Ultrasound combined with slightly acidic electrolyzed water (SAEW) has shown significant effects in removing pesticide residues from vegetables. Research shows that this combined treatment method can effectively reduce pesticide residues in vegetables and has less impact on the quality of vegetables.
Specifically, the study found that the combination of ultrasonic waves and hypochlorous acid water can significantly improve pesticide removal rates. For example, in a study on Shanghai greens, pesticide residues such as chlorothalonil and dichlorvos in vegetables could be significantly reduced by cleaning with ultrasonic waves and slightly acidic electrolyzed water. In addition, another study pointed out that the combined treatment of ultrasonic waves and HOCL water can not only effectively remove pesticide residues, but also significantly reduce microbial contamination on the surface of vegetables .
Slightly acidic electrolyzed water itself has the ability to sterilize broad-spectrum bacteria and degrade pesticides efficiently. Its pH value is between 5.0 and 6.5, and its available chlorine concentration is between 10 and 30 mg/L, which makes it widely used in agriculture, food and medical fields. At the same time, the cavitation effect of ultrasonic waves can further enhance the cleaning effect and destroy the molecular structure of pesticides through physical and chemical mechanisms, thereby improving removal efficiency.
Ultrasound combined with slightly acidic electrolyzed water is an effective method for removing pesticide residues from vegetables. It can not only significantly reduce pesticide residues, but also maintain the quality of vegetables. It is a cleaning technology worth promoting.
There are significant differences in the pesticide degradation efficiency of slightly acidic electrolyzed water under different pH values and available chlorine concentrations. The following is a detailed analysis:
Effect of pH value on pesticide degradation efficiency:
At lower pH values (less than 3), available chlorine mainly exists in the form of Cl2, while at higher pH values (greater than 7), available chlorine mainly exists in the form of OCl-. Since HOCl molecules are small and can freely pass through cell membranes, they play a defensive role at a basic level. However, high concentrations of HOCl can cause oxidative damage to tissue cells in the body. Therefore, HOCl with an appropriate mass concentration can promote the accumulation of phenolic substances in plants.
When the pH value is 6.0, the removal rates of dimethoate and chlorpyrifos in leeks by hypochlorous acid water are 20% and 43.80% respectively. When the temperature increases to 50°C, the removal rate of dimethoate increases to 86.51%.
Effect of available chlorine concentration on pesticide degradation efficiency :
When the available chlorine concentration is about 30 mg/L and the treatment time is 15 minutes, the removal rates of organophosphorus pesticides in leeks with hypochlorous acid water are 66.02% and 72.55% respectively. This shows that the available chlorine concentration has a significant impact on pesticide degradation efficiency within a certain range.
At different temperatures, the removal rate of organophosphorus pesticides in leeks with hypochlorous acid water also showed certain changes. For example, at 25°C, the removal rates of dimethoate and chlorpyrifos in hypochlorous acid water were 20% and 43.80% respectively, while at 50°C, the removal rate of dimethoate increased to 86.51%.
Influence of other factors:
During the storage process of slightly acidic electrolyzed water, its pH value, ORP and available chlorine concentration will change. For example, under storage conditions, the pH will increase slightly, the ORP will decrease, and the available chlorine concentration will decrease.
After dilution of slightly acidic electrolyzed water, the pH value and available chlorine concentration do not change significantly, but the conductivity and available chlorine concentration decrease significantly as the dilution factor increases.
There are significant differences in the pesticide degradation efficiency of hypochlorous acid water under different pH values and available chlorine concentrations. Lower pH values (such as less than 3) mainly produce available chlorine in the form of Cl2, while higher pH values (such as greater than 7) mainly produce available chlorine in the form of HOCl. The available chlorine concentration has a significant impact on the pesticide degradation efficiency within a certain range, and changes in temperature will also have an impact on the pesticide removal rate.
The impact of ultrasonic treatment on vegetable quality (such as taste and nutritional content) has been studied in many aspects. First of all, as a non-thermal processing technology, ultrasonic wave is relatively mature in the field of fruit and vegetable processing, and can effectively sterilize the surface of fruits and vegetables and improve the quality of fruits and vegetables. Specifically, ultrasonic waves generate instantaneous high temperature and high pressure in the liquid through its cavitation effect, thereby killing microbial cells and extending the shelf life of fruits and vegetables.
In terms of nutritional content, ultrasonic treatment preserves the content of bioactive compounds in fruits and vegetables, such as antioxidants such as anthocyanins. In addition, ultrasonic treatment can also improve the solubility and bioavailability of nutrients in food. However, ultrasonic treatment may also cause damage to the internal structure of cells and affect the integrity of cells.
For specific vegetable varieties, such as freeze-dried carrots (FDC), ultrasonic combined with ascorbic acid-calcium chloride osmotic pretreatment (H/UAA-CaCl2) can retain carotenoid components, thereby improving its color quality. This shows that ultrasonic treatment not only helps preserve the nutritional content of vegetables but also improves their appearance quality.
Overall, ultrasonic treatment has a significant effect in improving vegetable quality, but its specific impact varies depending on vegetable types and processing conditions.
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