201102012 四、指定代表圖： (一) 本案指定代表圖為： 鉦 (二) 本代表圖之元件符號簡單說明： 無 五本案右有化學式時，請揭示最能顯示發明特徵的化學: 無 、叭· 六'發明說明： 【發明所屬之技術領域】 本發明屬於保鮮、殺菌、除臭處理方法之應用相關技術領 域，特別是一種應用二氧化氯在保鮮、殺菌、除臭處理方法之 應用。 【先前技術】 、近年來，隨著人們生活水準的提升和對自身健康的關 庄’人們對於安全性要求越來越高，而^食品、生活應用的安 全性問題已成為國際關切的重要議題，因此，提升食品、生活 應用的女全性已成為產業急需解決的技術型問題。201102012 IV. Designation of Representative Representatives: (1) The representative representative of the case is: 钲 (2) A simple description of the symbol of the representative figure: If there are no chemical forms on the right side of the case, please disclose the chemistry that best shows the characteristics of the invention: · Sixth invention description: [Technical field to which the invention pertains] The present invention relates to the technical field of application of a preservation, sterilization, and deodorization treatment method, and particularly to an application of a method for preserving, sterilizing, and deodorizing chlorine dioxide. [Previous technology] In recent years, with the improvement of people's living standards and the protection of their own health, people are increasingly demanding safety, and the safety of food and life applications has become an important issue of international concern. Therefore, improving the female integrity of food and life applications has become a technical problem that the industry urgently needs to solve.
安全消毒劑且具有強的殺菌能力；同時在殺菌過程不產生 有害物質’不影響食品、生活應㈣f品的風味和外觀性，不 產生致癌物的多崎環保型殺_毒劑，對人體及動物 害，及對環境不造成二次污染等特點。是目前市場上的需求， 但是令^滿意的可商品化技術仍在衫努力研究開發中。 在蔬果食品方面’淨菜加工、蔬菜水果及製程用水常存在 或附者大量的有害病g和殘留農藥；目前幼次氯酸勒等 201102012 鼠製劑消毒，雖有-定的殺菌效果，但殺菌效果易受水的阳 值、溫度及有機質等因素的影響，殺菌效果軸保證；使用濃 度向易造成雜設備大、氯味和殘留量較A，轉後需要用大 量水進行沖洗，增加二次污染機會。 在生鮮肉品方面，因肉品中含有豐富的營養成分，而且水 为活性报高。在通常的加工、運輸、貯藏和消費過程中，極易 受=物污染及環境原素的影響，使肉品易發生腐敗變質。這 致域上的損失和環_污染，更嚴麵是危及人們的 ΐίϊϋ命。因此，採取有效的方法以延長肉品的保鮮期- 目前’國内外常用的肉類保鮮方法有多種， 法。所謂化學保鮮法，是指在食品的生產和貯運過程 用化學添加财理以提升耐舰和盡可能鱗它原有的 =。其優點是能在常_件下延緩食品的腐敗變質， 間便經濟。由於世界性的能源緊張，各轉在大力發展 鱗麟。化學贿法此糾人們日益廣泛的重 殺滅食用肉品中細菌的可行方法很多，但其不外是在 =中㈣噴霧法將接騎軸喷灑於肉體表面崎: ^化〜細鹏^域贼絲。使用接觸 f。\產生氯的有_生物’如氯化脂肪族化合物和芳香氣= 病物1統触物對人體有害，尤其是鹵化伐’是-種致 險性極大’且铜樣的殺魏力下 祕需極少量紐即可翻的絲。 乂於 201102012 在疏果食品的鱗方面…般㈣獅之㈣保鮮處理， 俗&「青仔」_榔，都會被用漂自粉和脆粉先浸泡(浸泡 5到10分鐘），市面上檳榔攤，皆依此法處理。再加上著花和 紅灰的檳榔、’就是俗稱崎仔，因為加了味所以吃不出漂白水 的味道，但漂白水裡的氣和強酸，會腐蝕腸道。 防腐保鮮_有；}；同程度的防雜鮮絲，但均會引起 檳榔色澤不同私度的變化。這是由於它們大都有一些還原性， 因此會與護綠後的檳榔發生一定程度的呈色回應。無法完全滿 • 賴綠要求。除了漂白水，許多業者亦使用亞硫酸納進行防腐 處理。亞硫酸納在我國食品衛生管理上，依據「食品添加物使 用範圍及用量標準」規範，是允許使用於脫水菜蔬及水果的漂 白劑，但因以往農民自家乾燥由於加工設備不足，以及為了迎 合消費市場所需’加工品性往往參差不齊，而且二氧化硫（s〇2) 殘留量極易超出行舰衛生署所訂定_家安全標準【每公斤 4公克（4,000ppm以下）】。 大陸檳榔之防腐保鮮處理流程包括，鮮檳榔—挑洗—預 • 處理—壓破—剔仁—壓搾脫水—泡製入味—晾乾—真空包裝 一^檢驗—成品 挑洗：預處理前需先清洗鮮檳榔，分顧低濃度驗溶液及 酸溶液各浸泡30 min，再用清水沖洗乾淨。 預處理包括熱爱（用50〜95 ΐ的熱水處理丨、3、5 min；)、 微波（用不同的功率(314w、446w)處理0.5〜1 min)、冷藏（以 7〜10 °C冷藏7〜10天）、檸檬酸處理（將鮮檳榔置於pH 3〜5 的檸檬酸水溶液中、山梨酸卸、尼泊金乙醋及其他防腐保鮮劑 處理鮮檳榔）。 壓破、剔仁、壓榨脫水：將預處理好的檳榔壓破，果仁須 201102012 剔除。然後重壓脫水(脫水量為果重30 %左右）。 配製入味料及泡製入味：將果片投入調味料中泡製％ min，然後撈出風乾。 真空包裝：（-O.IMPa)，置於30。(：下。 然大陸檳榔防腐保鮮方式仍有缺點，例如： 微波滅菌對檳榔的影響：組成微生物體的蛋白質和核酸物質 是極性分子’在強大的微波場中被極化，_微波場極性的迅速 改變，一方面相互間形成摩擦轉化成熱而升溫，另一方面化學鍵 • 受到破壞，經過微波處理後，會引起蛋白質分子變性。 熱烫處理對檳榔的影響： 而熱烫處理作為檳榔速凍前的預處理，效果甚小。且檳榔 的外觀色澤對溫度非常敏感，上升至56 t變化尤為明顯。這 可能是與葉綠素結合的脂蛋白產生了變性，使得葉綠素受熱不 穩定發生了分解，造成檳榔之色澤產生變化。 冷藏對檳榔的影響： • 將—未經處理的檳榔直接進行冷藏，其微生物仍可活動，而 且果實產生的乙烯也會加快葉綠素的分解。若溫度過低，也會 凍傷檳榔。檳榔處於7〜1〇t下，一般新鮮檳挪只能貯藏7〜 0天否則易發生i：軟、發霉、心肉變黑、喪失口感風味。採 用冰櫃凍結導致檳榔果實的硬度明顯下降。 檸檬酸溶液浸泡對檳榔的影響： 加酸滅菌，在pH值低於ο時，多數能引起食物腐敗的微 i物會被有效地抑制。但—㈣酸細菌，如iu㈣、酵母菌和 霉囷在pH值低於3的條件下仍可生長。 201102012 雖t利於抑制微生物活動，但卻使得鮮食檳榔的& 料生艾化，pH過高則不能達到良好之滅菌效果。 n内容得知，檳榔防腐保鮮的傳統處理方 =其爾會受到破壞’而引起蛋白質分子變性;= =理後綠素錄後不敎而分解，造成檳榔之色澤產生 二，而冷藏處理，若溫度過低，會賴檳榔。若檳挪在7〜 發霉=鮮檳榔只能貯藏7〜1G天，否則易發生變軟、 、内I…、喪失口感風味，經檸檬酸溶液浸泡處理，若 P過低雖有利於抑制微生物活動，卻使得檀挪的色澤發生變 過高則不能達到良好之滅菌效果。因此，在傳統食品 ,，尚热法達到良好保鮮效果，新的食品保鮮方法仍且 有相當之市場需求。 〃 【發明内容】 本發明提供一種保鮮殺菌之方法，包括使用二氧化氯水 溶液或使用二氧化氯氣體或使用二氧化氯固態。 依據本發明之保鮮殺g之方法，包括制二氧化氣喷霧 、、灑於待保鮮殺g物品上或生產環境巾、以二氧化氯水溶液浸 泡三凊洗，更包括將二氧化氯預先用吸附於固態材料，例如分 子篩，連同待保鮮殺菌物品置於密封容器中；亦可採取複合式 方法以燻②模式釋出JU態二氧化氣，合併使用密封保鮮袋包 裝’並冷凍待保鮮殺菌物品。 _依據本發明之保鮮㈣之方法，其巾二氧化氯水溶液濃 度乾圍介於5PPm〜200ppm間；浸泡接觸二氧化氯之時間介於 1〜^0分鐘；如果運用於肉_保鮮殺祕品，使用二氧化氯 水溶液持續喷灑，濃度範圍介於〇 lppm〜25ppm間。其中之二 201102012 氧化氯更可合併其他保鮮方式使用。 因使用本_之二氧化氣操作方式，經處理後肉體表面 顏色可保持自然。且使用二氧化氯處理可降低雞肉油質，並可 增加肉雞含水量約！_2%重量。在藥舰度上，二氧化氯使用 /農度亦較漂自水使用濃度更為降低，且在抑制微生物量上，控 制更佳尤其疋沙門氏菌Salm〇nella。並能延長食品保鮮上架 f間約一倍。二氧化氯不與水體令的有機物作用生成三鹵甲燒 等致癌物質’對高等動物細胞'精子及染色體無致癌、致崎、 致突變作用，並且二氧化氯使用量很低，因此用二氧化氯消毒 十分安全，無殘留毒性。 ★ 一氧化氯應用有效殺死微生物，無氣味殘留，被處理果 蔬原有風味不變。C1〇2有很強的殺菌作用，在pH值為7力的 水中，不到0.1mg/L的劑4，5min即能殺滅-般腸道細菌。 在：Η值為8.5的水+二氧化氯的殺菌速度是氯的2〇多倍。 二氧化氯不與富馬酸，馬來酸等不飽和脂肪酸、脂肪族胺類° ^糖類物質反應，因而不造成對食品、果蔬的損[作用不為 壞境pH值的影響，適用範圍廣，殺菌性能不受影響。^ 氯能阻止蛋氨酸生成乙烯，破壞已生成的乙稀，延緩果 與腐爛。果蔬儲運中，由於蛋氨酸等代謝作用而氧化^ 烯等造成果蔬衰老成熟的物質，故對保鮮有相當作用。’、’、 因本發明之較佳實施例’證明使用本發明之方法 技術相比’由於改變了傳統之食品保鮮、㈣處理方法，，、 供一種保鮮、殺菌能力高且不破壞食品原有之π感、性拼，、， 可以較短時間、較少用量、操作方便、且安全可靠的方^並 附著於食品上之各式細菌，令食品不受細菌影響而產生去 12 201102012 進而達到保鮮、除臭之效果。 為讓本發明之上述和其他目的、特徵和優點能更明顯易 懂·’下文特舉較佳實施例’並配合所附圖式，作詳細說明如下。 【實施方式】 實施例1 :Safe disinfectant and strong bactericidal ability; at the same time, it does not produce harmful substances in the sterilization process. It does not affect the flavor and appearance of food, life (4) f products, and does not produce carcinogens. Harmful, and does not cause secondary pollution to the environment. It is currently the demand on the market, but the commercialization technology that satisfies the satisfaction of the shirt is still in the research and development of the shirt. In the aspect of fruits and vegetables, 'clean vegetable processing, vegetables, fruits and process water often exist or a large number of harmful diseases and residual pesticides are attached; at present, the chlorinated acid and other 201102012 rat preparations are disinfected, although there is a certain bactericidal effect, but the bactericidal effect It is susceptible to the influence of water's positive value, temperature and organic matter, and the sterilization effect is guaranteed. The use of concentration is easy to cause large equipment, chlorine smell and residual amount are better than A. After turning, it needs to be washed with a large amount of water to increase secondary pollution. opportunity. In the case of fresh meat, the meat is rich in nutrients and the water is active. In the usual processing, transportation, storage and consumption process, it is highly susceptible to pollution and environmental factors, making meat susceptible to spoilage. This is the loss of the domain and the pollution of the ring, which is more rigorous to the people. Therefore, effective methods are adopted to extend the shelf life of meat products. At present, there are many methods for meat preservation commonly used at home and abroad. The so-called chemical preservation method refers to the use of chemical additions in the production, storage and transportation of food to enhance the resistance of the ship and to the extent possible. The advantage is that it can delay the spoilage and deterioration of food under the usual conditions, and it is economical. Due to the worldwide energy shortage, each turn is vigorously developing the scales. The chemical bribery method is a lot of feasible methods for killing bacteria in edible meats, but it is only in the middle (four) spray method to spray the riding shaft on the surface of the flesh: ^化~细鹏^ Domain thief silk. Use contact f. \There is chlorine in the production of _ biological 'such as chlorinated aliphatic compounds and aromatic gases = disease 1 is the most harmful to the human body, especially the halogenated cutting 'is a kind of dangerous" and the copper-like killing force secret Need a very small amount of wire to turn over.乂于201102012 In the scale of the thinning foods, the four (4) lion's (four) fresh-keeping treatment, the common & "green" _ 榔, will be soaked with powder and crispy powder (soaked for 5 to 10 minutes), on the market Betel nut stalls are treated according to this method. Coupled with flowers and red-ash betel nuts, 'is commonly known as Saki, because it adds flavor, so you can't eat the taste of bleach, but the gas and strong acid in the bleach will corrode the intestines. Antiseptic and fresh _ have;}; the same level of anti-mesh, but will cause changes in the different degrees of betel nut color. This is because they are mostly reductive, so they will respond to a certain degree of coloration with the betel nut after green protection. Can't be completely full • Lai green requirements. In addition to bleach, many manufacturers also use sodium sulfite for preservative treatment. In the food hygiene management of China, according to the "food additive use range and dosage standards", it is a bleaching agent that is allowed to be used for dehydration of vegetables and fruits, but because farmers used to dry at home due to insufficient processing equipment and to cater to consumption. The market's required 'processability' is often uneven, and the residual amount of sulfur dioxide (s〇2) is easily exceeded by the safety standards set by the Drainage Department of Health [4 grams per kilogram (4,000 ppm or less)]. The anti-corrosion and fresh-keeping process of the Chinese betel nut includes: fresh betel nut - pick-up - pre-treatment - crushing - picking - pressing dehydration - brewing into the taste - drying - vacuum packaging - inspection - finished picking: need to pre-treatment Wash fresh betel nut, dilute the low concentration test solution and acid solution for 30 min, then rinse with clean water. Pretreatment includes love (treatment with 50~95 ΐ hot water, 3, 5 min;), microwave (treated with different power (314w, 446w) for 0.5~1 min), refrigeration (at 7~10 °C) Refrigerated for 7 to 10 days), citric acid treatment (prepared fresh betel nut in citric acid aqueous solution of pH 3~5, sorbic acid unloading, paraben vinegar and other antiseptic preservatives to treat fresh betel nut). Pressing, picking, pressing and dehydrating: the pretreated betel nut is crushed, and the nuts must be removed in 201102012. Then the pressure is depressurized (the amount of dehydration is about 30% of the fruit weight). Prepare the flavoring material and brew the flavor: Put the fruit slice into the seasoning to make the % min, then remove it and air dry. Vacuum packaging: (-O.IMPa), placed at 30. (: 下下. However, there are still shortcomings in the anti-corrosion preservation method of the Chinese betel nut, for example: the effect of microwave sterilization on betel nut: the protein and nucleic acid substances that make up the microorganism are polar molecules 'polarized in a strong microwave field, _ microwave field polarity Rapidly changing, on the one hand, the friction between them forms heat and heats up, on the other hand, the chemical bonds are destroyed, and after microwave treatment, the protein molecules are denatured. The effect of blanching on betel nut: The blanching treatment as a betel nut before freezing The pretreatment has very little effect. The appearance color of betel nut is very sensitive to temperature, especially when it rises to 56 t. This may be due to the denaturation of chlorophyll-binding lipoprotein, which causes the chlorophyll to be decomposed by heat instability, resulting in betel nut. The color changes. The effect of cold storage on betel nut: • The untreated betel nut is directly refrigerated, the microorganisms are still active, and the ethylene produced by the fruit accelerates the decomposition of chlorophyll. If the temperature is too low, the betel nut will be frostbitten. Betel nut is under 7~1〇t, generally fresh bengal can only store 7~0 days otherwise Prone to i: soft, mildew, heart blackening, loss of taste. The freezing of the freezer causes the hardness of the betel nut fruit to drop significantly. The effect of citric acid solution soaking on the betel nut: acid sterilization, when the pH is lower than ο, most Micro-organisms that cause food spoilage can be effectively inhibited. However, (4) acid bacteria, such as iu (four), yeast and mildew, can grow at pH below 3. 201102012 Although it is beneficial to inhibit microbial activity, However, the fresh betel nut & raw material Aihua, the pH is too high can not achieve a good sterilization effect. n The content knows that the traditional treatment of betel nut antiseptic preservation = its damage will be caused by protein molecule degeneration; = = After the green smear is recorded, it will decompose and cause the color of the betel nut to be produced. If the temperature is too low, it will depend on the betel nut. If the betel nut is in the 7~ moldy = fresh betel nut can only store 7~1G days, otherwise It is prone to softening, inner I..., loss of taste and flavor, soaked in citric acid solution. If P is too low, it is beneficial to inhibit microbial activity, but the color of Tanao is too high to achieve good extinction. Therefore, in the traditional food, the hot method achieves a good fresh-keeping effect, and the new food preservation method still has a considerable market demand. 〃 [Summary] The present invention provides a method for fresh-keeping sterilization, including the use of an aqueous chlorine dioxide solution. Or use chlorine dioxide gas or use chlorine dioxide solid. According to the method of the invention, the method comprises the following steps: preparing a dioxide gas spray, sprinkling on the item to be preserved, or producing an environmental towel, and using an aqueous chlorine dioxide solution. Soaking three washes, further including pre-adsorbing chlorine dioxide in a solid material, such as molecular sieves, together with the fresh-keeping sterilized articles in a sealed container; or adopting a composite method to release the JU-state oxidizing gas in a smoked 2 mode, Combine the sealed fresh-keeping bag packaging and freeze the fresh-keeping sterilized articles. _ According to the method of fresh-keeping (4) of the present invention, the concentration of the chlorine dioxide aqueous solution in the towel is between 5 ppm and 200 ppm; the time of immersion in the chlorine dioxide is between 1 ~^0 minutes; if applied to meat_preservation killing secrets, use chlorine dioxide aqueous solution for continuous spraying, the concentration range is 〇lppm~25pp m between. Two of them 201102012 Chlorine oxide can be combined with other fresh-keeping methods. Due to the use of this method of dioxin gas, the color of the surface of the body can be kept natural after treatment. And the use of chlorine dioxide treatment can reduce the quality of chicken meat, and can increase the water content of broilers! _2% by weight. In terms of drug warfare, the chlorine dioxide use/agricultural level is also lower than that of water use, and the control is better, especially Salmonella Salm〇nella. And can extend the food preservation shelf about twice as much. Chlorine dioxide does not react with organic substances in water bodies to form carcinogens such as trihalide-methyl burning. It has no carcinogenic, stagnation, and mutagenic effects on sperm and chromosomes of higher animal cells, and chlorine dioxide is used in a very low amount. Chlorine disinfection is safe and has no residual toxicity. ★ Chlorine Oxide is effective in killing microorganisms, odorless, and the original flavor of the treated fruits remains unchanged. C1〇2 has a strong bactericidal effect. In water with a pH of 7 liters, less than 0.1 mg/L of the agent can kill the intestinal bacteria in 4, 5 minutes. In the water with a Η value of 8.5 + chlorine dioxide, the sterilization rate is more than 2 times that of chlorine. Chlorine dioxide does not react with unsaturated fatty acids such as fumaric acid and maleic acid, and aliphatic amines, so it does not cause damage to food, fruits and vegetables. [The effect is not affected by the pH value of the environment. The sterilization performance is not affected. ^ Chlorine prevents methionine from producing ethylene, destroying the formed ethylene, and delaying fruit and decay. In the storage and transportation of fruits and vegetables, due to the metabolism of methionine and other substances, which cause aging and ripening of fruits and vegetables, it has a considerable effect on preservation. ', ', according to the preferred embodiment of the present invention 'proving the use of the method of the present invention compared to 'because of the change of the traditional food preservation, (four) treatment methods, for a fresh preservation, sterilization ability and does not destroy the original food π sensation, sexual spelling,, can be used in a short period of time, less amount, easy to operate, and safe and reliable, and attached to the various bacteria on the food, so that the food is not affected by bacteria to produce 12 201102012 and then The effect of preservation and deodorization. The above and other objects, features and advantages of the present invention will become more <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; [Embodiment] Embodiment 1:
採用5〇mg/L —氧化氯結合0.1%的CaC〗2溶液，對採後 的誠浸泡清洗1 min，能有效的提升的商品外觀品性， 且在14。(：下能保藏4天，2。(：下能保藏6天以上。 實施例2 : 化 用二氧化氯作為板栗之保鮮劑進行保鮮試驗，將二氧化 用吸附於_材料，例如分子篩，連縣赶於密封袋中，可 ^良好的轉貯藏絲。在机的條件下餅％天，保鮮 率達95%’而且麟前後㈣的料成分含量和口味無明顯變 實施例3 : ^用的二氧化氯保鮮番莊，處理脑可以顯著 ίίί: 且沒有任何化學物質殘留，不破壞番祐的 實施例4 : ，可纖在賊下儲 實施例5 : 13 201102012 利用二氧化氣固體自然燻蒸出氣體處理儲存馬於一 有效殺滅鐮刀霉，防止馬鈴薯軟腐病、干腐 可以 延長貯藏期。 _枯委病， 實施例6 : =二氧化氣水溶液（10至50 Ppm)浸泡數十 態二氧化氯自賴蒸出氣體處理二S 素包裝’最後以液氮速射以使檳榔保持較高 食速輕實現低溫深冷騎躲’可贿提升冷康 實H7 :不_毒讎㈣抑S種之滅g效果比較 75_Γ^㈣為二氧化氣水溶液3ΡΡΠ1與氯水水溶液 75ppm，亚將實驗結果列於下。 ί影響*7氧域與氣水在冷卻核理中對於咖樣本的菌落 • 大腸菌數 ^C^liform Counts 大腸桿菌數 E.coli Counts 葡萄球菌數 Stanh Cnnntc 氯 二氧化氯 632 --- 447 623 793 540 590 水溶液時，可達彳二*喊在使仏度遠低於氯水 知，ί 更低之菌落數。由本實施例結果可 一祉氣在低敍時，即可抑_種生長且效果良好。 操作時間之滅菌效果 =例8 :無處理與不㈣毒劑應用於 比較 201102012 刀別^吏用^母劑處理與二氧化氯水溶液5鹏與氯水 V合在不113操作時間下，並將實驗結果列於 ί狀^ 中處理水（25°c)中加藥的菌數影 時間 (分鐘） 無處理 (細菌/ml) ： *----- 200 PPm 氯 (細菌/m】、 5 ppm二氧化氣 一(細菌/ml) 0 200 " ----— ---~~_ 76 10 350 20」 640 97 6 30 2,700 540 yj 60 4,800 920 \j 6 120 6,600 - ——» 1,570 18 ,„ E -队又〜一乳虱即具有出色的滅菌能 力及長效性。 實施例9 ·· 在雞隻懸吊、烫毛、脫毛處理過程中，溫度6〇t、壓力2 b缸， 以〇.^Ppm二氧化氯水溶液持續以喷灑方式進行。能完全阻止 腐敗菌的附著，並可有效抑制這類細菌。 實施例10 : 在雞隻腹腔清洗處理過程中，溫度6(rc、壓力6 bar，以 〇.6〜〇.8，二氧化氯水溶_續以方錢行。能完全阻止 腐敗菌的附著，並可有效抑制這類細菌。 實施例11 : 在豬隻剝皮、赚處理_中，以G1 ppm:氧化氯水溶液 15 201102012 …持麗;行，喷淋必彡貞在污染性作業操作時同時 也亍此元王阻止腐敗囟的附著，並可有效抑制這類細菌。 實施例12 ' ^據本發明讀作餘，二氧錄用於切花及紐之菜蔬保鮮 〜包與清洗’用量為〇.5〜15ppm ’能有效的做為預防性消毒與 保鮮。 實施例1 3 =據本發日把操作触，二氧錄躲花卉及魏保鮮及病 害防制，配製成為5ppm濃度灌溉水，每4週灌溉於種植之農 地一次，能有效的防止鐮胞菌、腺蟲類等一般病原菌。 實施例1 4 依據本發明之操作流程，二氧化氣用於花卉及菜蔬保鮮及病害 防制，配製成為l〇ppm水溶液，噴灑於罹病之植物，或塗抹於 植物病灶，每日6 — 8數次直到植物痊癒，能有效的防止並治 癒罹患灰霉病之植物。 實施例1 5 依據本發明之操作流程’二氧化氯用於花卉及菜蔬保鮮及病害 防制，配製成為20ppm水溶液，喷灑於罹病之植物，或塗抹於 植物病灶’每日8 _ 1 〇數次直到植物疾癒，能有效的防止並 〜癒惟患能有效的防止粉霉病及病毒。 實施例1 6 依據本發明之操作流程，二氧化氯用於花卉及菜蔬保鮮及病害 16 201102012 防制，配IU為lGGppm水溶液，賴於花卉及菜蔬欲繁殖或轉殖 之表面，H具及設備’能有效_止病#在花敍雜導管申繁 以本發明已以難實施例揭露如上，然其並非 ^本發明’任何熟f此技㈣，衫麟本判之^ 二巳圍内’當可作些許之更動與潤飾，因此本發明之= 圍當視後附之巾請專職圍所衫者為準。 ，、邊乾 【圖式簡單說明】 無 【主要元件符號說明】 無Using 5 〇mg/L-oxidized chlorine combined with 0.1% CaC 2 solution, the post-harvest soaking and immersion cleaning for 1 min can effectively improve the appearance of the product, and at 14. (: can be stored for 4 days, 2. (: can be stored for more than 6 days. Example 2: using chlorine dioxide as a preservative for chestnut for preservation test, adsorption of oxidizing to _ materials, such as molecular sieves, even The county rushed to the sealed bag, which can be used to transfer the stored silk well. Under the condition of the machine, the cake has a daily preservation rate of 95%, and the content and taste of the ingredients before and after the fourth (four) have no obvious change. Example 3: ^ Chlorine dioxide keeps fresh, and the brain can be significantly ίίί: and there is no chemical residue, and does not destroy the example 4 of Fanyou: the fiber can be stored under the thief. Example 5: 13 201102012 Naturally fumigated with a solid dioxide gas Gas treatment and storage can effectively kill Fusarium, prevent potato soft rot, dry rot can prolong the storage period. _ 枯 病, Example 6: = aqueous solution of dioxane (10 to 50 Ppm) soaked tens of state dioxide Chlorine from the steaming gas treatment of the two S-packages 'finally with liquid nitrogen rapid shot to keep the betel nut to a higher speed of food to achieve low temperature and deep cold riding hides can be bribed to improve cold Kang Shi H7: not _ poison 雠 (four) S species The effect of killing g is 75_Γ^(4) is the dioxide gas The solution 3ΡΡΠ1 and the aqueous solution of chlorine water 75ppm, the results of the sub-array are listed below. ίImpact *7 oxygen domain and gas water in the cooling of the core of the coffee sample for the colony • Coliform count ^ C ^ liform Counts E. coli Counts Staphylococcus number Stanh Cnnntc Chlorine dioxide chlorine 632 --- 447 623 793 540 590 In aqueous solution, up to 彳 2 * shouting in the degree of colonization is much lower than the chlorine water, ί lower colony number. The results of this example can be When the sputum is low, it can suppress the growth and the effect is good. The sterilization effect of the operation time = Example 8: No treatment and no (4) The toxic agent is used for comparison 201102012 The sputum is treated with the mother agent and chlorine dioxide The aqueous solution 5 Peng and the chlorine water V are combined at the operation time of 113, and the experimental results are listed in the sample. The number of bacteria added in the treated water (25 °c) is (No.) No treatment (bacteria/ml) : *----- 200 PPm chlorine (bacteria / m), 5 ppm dioxide gas (bacteria / ml) 0 200 " ----- ---~~_ 76 10 350 20" 640 97 6 30 2,700 540 yj 60 4,800 920 \j 6 120 6,600 - ——» 1,570 18 , „ E - team and ~ a nipple is excellent Sterilization ability and long-term effect. Example 9 ·· During the process of suspending, scalding and depilating the chicken, the temperature is 6〇t, the pressure is 2b cylinder, and the P.^Ppm chlorine dioxide aqueous solution is continuously sprayed. get on. It can completely prevent the attachment of spoilage bacteria and can effectively inhibit such bacteria. Example 10: During the abdominal cleaning process of the chicken, the temperature 6 (rc, pressure 6 bar, 〇.6~〇.8, chlorine dioxide water-soluble _ continued to square money line. Can completely prevent the adhesion of spoilage bacteria, It can effectively inhibit such bacteria. Example 11: In the peeling and earning treatment of pigs, G1 ppm: oxidized chlorine aqueous solution 15 201102012 ... keeps the line; the spray must be carried out in the case of contaminated operation Also, this Yuanwang prevents the adhesion of the cockroach, and can effectively inhibit such bacteria. Example 12 ' ^ According to the present invention, the dioxin is used for cutting flowers and fresh vegetables to keep fresh ~ package and cleaning 'dosage 〇. 5~15ppm' can be effectively used as preventive disinfection and preservation. Example 1 3 = According to the date of the operation, the operation is touched, the dioxin-removed flowers and Wei Baoxian and the disease prevention system are prepared into 5ppm concentration irrigation water, every 4 Irrigation of the farmland once a week can effectively prevent common pathogens such as bacillus, aphids, etc. Example 1 4 According to the operation procedure of the present invention, the dioxide gas is used for flower and vegetable preservation and disease prevention, and is formulated into L〇ppm aqueous solution, sprayed on rickets, Or apply to plant lesions, 6-8 times a day until the plants heal, can effectively prevent and cure plants suffering from gray mold.Example 1 5 According to the operation process of the invention, chlorine dioxide is used for flower and vegetable preservation. And disease prevention, prepared into a 20ppm aqueous solution, sprayed on rickets, or applied to plant lesions '8 _ 1 每日 daily until the plant is cured, can effectively prevent and prevent the powder from being effective Mold and virus. Example 1 6 According to the operation procedure of the present invention, chlorine dioxide is used for flower and vegetable preservation and disease 16 201102012 Control, with IU being lGGppm aqueous solution, depending on the surface of flowers and vegetables to be propagated or transferred , H equipment and equipment 'can be effective _ stop disease # in the flower narration catheter Shen Fan to the present invention has been exposed in the above-mentioned difficult examples, but it is not ^ the invention 'any familiar f this technology (four), 麟麟本判^ In the second floor, you can make some changes and retouchings. Therefore, the invention should be used as a full-length shirt. The side is dry [simplified description] No [main component symbol] Description] None