Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224046 | Journal of Food Engineering | 2011 | 5 Pages |
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)
Authors
H. Ikeura, F. Kobayashi, M. Tamaki,