Removal of Chloroform formed in Vegetables during Sterilization with Sodium Hypochlorite and Destruction of their Vitamins

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  • 野菜類の次亜塩素酸ソーダによる殺菌処理時におけるトリハロメタンの生成とその除去方法ならびにビタミン類の変化について

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We investigated the devices for removal of chloroform formed in vegetables treated with NaClO and the changes in contents of vitamin B_1, B_2 and C. Washing five times with distilled water could remove almost chloroform of vegetables sterilized with NaClO and storage of the vegetables at 4℃ in a refrigerator also showed the same effect. Vitamin B_1, B_2 and C in cabbage were destroyed by about 50% by the treatment with NaClO but those in garland chrysanthemum were not destroyed, These resutls might be due to destruction of cells of cabbage by cutting with a knife and then easy contact of NaClO to the vitamins in cells. But it was not the case in garland chrysanthemum. It is concluded that washing vegetables with water is necessary when NaClO is used for the sterilization.

Journal

  • 調理科学

    調理科学 20 (4), 400-402, 1987-12-20

    調理科学研究会

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