Study on Predictive Model for Total Coliform Group Reduction on Fresh-cut Lettuce Treated with NaClO

Abstract

Abstract: NaClO is a disinfectant used widely in food disinfection. The effect of treatment with NaClO on reducing total coliformgroup on fresh-cut lettuce was studied. Response Surface Method experiment designed by Central Composite Design (CCD) wasconducted to establish the predictive model with the variables of three factors for NaClO concentration, namely dipping time,water-to-lettuce ratio and the response value of reduction of total coliform group. The results showed that the model obtainedwas effective to demonstrate the influence of treatment with NaClO on the reduction of total coliform group through statisticalanalysis(r=0.9707, p-value=0.0044).

Key words: treatment with NaClO, fresh-cut lettuce, total coliform group, predictive model

ZHANG Li-Kui, LU Zhao-Xin. Study on Predictive Model for Total Coliform Group Reduction on Fresh-cut Lettuce Treated with NaClO[J]. FOOD SCIENCE, 2004, 25(7): 67-71.

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Study on Predictive Model for Total Coliform Group Reduction on Fresh-cut Lettuce Treated with NaClO

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