Study On The Effects Of Studies On Starch Whiteness And The Storage Quality By Ozone Treatment

At present, the sulfite was still a convenient way is to use color protection in the Potato starch industry. Sulfite is concentrated Antiseptic,bleach,anti-oxidation three in one. Although color can make the ideal product, but sulfur residue often exceed the standard, the toxicity is increasing concerned for long-term consumption of such products can harm human health,which is more and more restricted. Ozone is used as a color fixative potato starch in this study, which is a strong oxidant, with disinfection, sterilization, bleaching and other functions in one. The most important is that the ozone in the potato starch has not any chemical residues. The results show that:1,The degree of browning of potato is great relevance with PPO. PPO activity is affected by the system temperature, pH ,in which PPO activity is maximum when the pH of 6.8, optimum temperature is 30℃.2,ozone effected on potato PPO activity by the system pH, temperature obviously, the stronger the acidity, the lower the temperature, the more obvious inhibition of PPO activity. Because the stability of ozone increased ,half-life extended in acid and low temperature .3,In laboratory conditions, the best bleaching conditions of ozone effects on potato starch are: potato water ratio of 1:3, ozone retention time of 25min, citric acid 0.15%, the reaction temperature is 20℃, washing times to 5 times. After the starch by ozone, the whiteness is increased by about 2.9%, and still maintain the natural particles, no odor and no chemical residue, and good safety.4,ozone on potato starch has significant bactericidal effect, the concentration of 50μl / L or less produced only very slight oxidation on the surface of potato starch, not affected the intrinsic material changes in starch. Total number of colonies decreased more than 60%, than the control group,which handled excessive microbial problems efficiently . Ozone is an ideal microbial germicides to solve the limit-exceeding problems of microbia in the potato starch .However, the role of the ozone declined the peak viscosity value of starch 6%, had little impact on the other quality indicators.