The Effect Of Kitchen Cleaning Machine On Pesticide Residue And Dirt Removal On Fruit And Vegetables

There are many problems in the quality and safety of fruits and vegetables in China,with the most prominent pesticide residues exceeding the standard,as well as surface pollutants on fruits and vegetables.Many kitchen equipment companies have developed a number of cleaning equipment,and their cleaning effects vary greatly.There is no uniform evaluation standard and method.This research was commissioned by the company to use apple,small green vegetables,green peppers and potatoes as experimental materials,using pesticide soaking and stained leaves,sludge treatment experimental materials,cleaning with kitchen cleaning equipment,exploring pesticide residues,surface stains and pollution of fruits and vegetables.The best cleaning methods and conditions for the mud to establish a set of techniques and standards for evaluating the effectiveness of kitchen cleaning equipment.The main findings are as follows:1.Pre-treatment and cleaning process(1)Small green vegetables,apples and green peppers were immersed in 1000 times of imidacloprid,carbendazim,thiophanate-methyl and mancozeb for 10 min,and allowed to stand at 20℃ for 4 h to wait for the absorption of pesticides by fruits and vegetables.It is washed by turbulent flow(0.30MPa/20±2℃)and ultrasonic(50W/30Hz/20±2℃)for 1,3,5 min respectively.(2)spinach leaf slag is evenly attached to the surface of small green vegetables,green peppers and potatoes.After being allowed to stand for 4 h at 20℃,the moisture of the leaves to be removed was completely removed,and the surface of the vegetables was completely adhered to the surface of the vegetables,and then washed with turbulent flow(0.30MPa/20±2℃)and ultrasonic waves(50 W/30 Hz/20±2℃),respectively.5 min;(3)apple,green pepper and potato were evenly wrapped on the surface with different proportions of mud,and allowed to stand for 4 h at 20℃ until the mud water evaporated,completely attached to the surface of the fruit and vegetable after turbulence(0.30 MPa/20±2℃)and ultrasonic(50W/30Hz/20±2℃)were cleaned for 1,3,and 5 min respectively.2.Pesticide residues and sewage,sludge removal mode and parameter determination.2.Pesticide residues and sewage,sludge removal mode and parameter determination(1)The best cleaning mode for removing 4 pesticide residues in apple,small green vegetables and green peppers is ultrasonic cleaning for 5 minutes;(2)the best cleaning mode for the surface of small green vegetables,potatoes and green peppers is turbulent cleaning for 3 minutes;(4)apples The best cleaning mode for green pepper and potato surface sludge is turbulent cleaning for 5 minutes.(5)The best cleaning mode for comprehensive removal of pesticide residues in apples,small green vegetables and green peppers,and impurities such as surface stains and sludge is ultrasonic cleaning for 5 minutes;(6)comprehensive removal of impurities such as dirt on the surface of potatoes and sludge The cleaning mode is turbulent cleaning for 5 min.3.SuggestionsLeafy vegetables are easy to retain sediment on the inner side of the roots connected to the leaves.Before washing,the leaves are removed or neatly cut off.The root vegetables such as potatoes or vegetables with thick surface sludge can be extended for 2 minutes.The number of times can be increased to 70W～100W,and the ultrasonic frequency can be increased to 40 Hz.It can effectively remove pesticide residues from fruits and vegetables while removing pollutants such as dirt and sludge in the gap between fruits and vegetables,achieving good cleanliness.