The Application And Research Of Stabilized Sodium Chlorite On The Preservation Of Food

With paying attendtion to the safety and quality of food,.the study of highly efficient ,safe and new preservative agent is the hot point which was concerned by people.At present, Chlorite dioxide is regarded as the new, highly efficient, safe antiseptic and preservative agent in the world. So it is extensively applied. Especially in the field of food fresh-keeping,Chlorite dioxide could kill microorganisms fully ,at the same time did not product toxic substances and affect food taste and quality. Then it showed the remarkable function better than other preservative agents.The stability sodium chlorite was prepared by adding sodium chloride sodium chlorate and other materials into some density sodium chlorite.It would release the usable chlorite dioxide to apply ,when we put into activator .Because this solution did not need to make hight pureness Chlorite dioxide, it coule be used conveniently. Moreover the solution had high density and good stability,so it coule be applied widely. The stability sodium chlorite solution was applied the preservation of fruits, vegetables and fish in the paper.We hope to provide a safe and highly efficient preservation ways and promote the study and application of stability sodium chlorite.Main contents in the paper are as follows:1 .The determination of efficient ingredient in the stability sodium chlorite solution. The various kinds of chloric subtances contents were tested in the solution by the Five-Iodometry.The efficient density was converted to 10.42%.2.The research of stability sodium chlorite in strawberry: By the orthogonal experiment, the optimistic conditions of strawberry fresh-keeping were the chlorite dioxide density- 80ppm , soakage time- 5min,storage temperature -10℃, bag (5mm hole in bag) storage . On the optimistic conditions, strawberry was preservated by using stability sdium chlorite.The senses , weight-loss rate,CFU, Vc content, titratable acid content of the different samples were periodically tested. The result indicated that the preservative effect of stabilized sodium...