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vol.21 issue2CHARACTERIZATION OF A NEW MINOR CAROTENOID FROM ANNATTOEFFECT OF THE gamma IONIZING IRRADIATION ON AFTER CROP QUALITY OF CV. "NANTES" CARROTS (Daucus carota L.) author indexsubject indexarticles search
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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

BERBARI, Shirley Aparecida Garcia; PASCHOALINO, José Eduardo  and  SILVEIRA, Neliane F. Arruda. EFFECT OF CHLORINE IN THE WASHING WATER FOR DESINFECTION OF MINIMALLY PROCESSED LETTUCE. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.2, pp.197-201. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000200014.

This research was carried out aiming at evaluating the efficacy of different concentrations of chlorine used as a sanitizer in the washing water of minimally processed lettuce (Lactuca sativa L.). Total coliform and mould and yeast counts were performed on the raw material. The same microbiological exams plus a sensory evaluation were performed on the final product. The minimal processing of the lettuce consisted of cutting, shredding, first selection of leaves, first washing, second selection, manual slicing, second washing, dipping in solutions of 70,100 and 130mg/L of chlorine, spin drying, packaging in polyethylene bags and storage at 20C and at 200C.The results showed that the chlorine solution containing 70mg/L promoted a shelf-life of 6 days under refrigeration, and the 100 and 130mg/L solutions, 9 days. The sensory characteristics such as texture and flavor were not affected by the treatments studied.

Keywords : lettuce; minimal processing; chlorine.

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