書誌事項
- タイトル別名
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- Bacterial Control of Cucumbers by Sodium Hypochlorite.
- ジアエンソサン ナトリウム ニヨル キュウリ ノ サッキン センジョウ コウカ
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抄録
Cucumber (Cucumins sativus LINN.) was treated with sodium hypochlorite (NaOCl) under various conditions (pH4-10, effective chlorine 25-200ppm, and 10-40°C). The effect of NaOCl on microorganisms of cucumber increased by adjulsting the pH to 4-6. The effect increased according the concentration of available chlorine up to 100ppm. No remarkable effect was observed above 100ppm. As the effect was greater under high temperature, the time was shortened under high temperature. By the optimum condition (100ppm, pH 6.0, 20°C, 30min), the microbial numbers of cucumber could be reduced to a hundredth of the initial (105-106/g).
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 42 (9), 661-665, 1995
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383177728
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- NII論文ID
- 10007580873
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- NII書誌ID
- AN10467499
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- COI
- 1:CAS:528:DyaK2MXosFCnur0%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL書誌ID
- 3628875
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可