Article ID Journal Published Year Pages File Type
224046 Journal of Food Engineering 2011 5 Pages PDF
Abstract

The effects of ozone microbubbles (OMB) generated by different methods on removal of residual fenitrothion (FT) in three kinds of vegetables were examined. FT-infiltrated lettuce, cherry tomatoes and strawberries were immersed in solutions containing OMB generated by using a microbubble generator of a decompression-type or a gas–water circulating-type combined with an ozone generator at an initial OMB concentration of 2.0 ppm for 0, 5 or 10 min. Residual FT in each vegetable was removed more efficiently by the OMB treatments with the decompression type than with the gas–water circulation type, showing that the pesticide-removing effect of OMB varies with the method of OMB generation.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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