Cleaning is important in vegetable processing. Cleaned vegetables can be either the final product or a primary product in the deep processing of vegetables. Cleaning operations are critical to the quality of processed vegetables. Vegetables can be cleaned to remove surface dirt, microbes and residual pesticides. Before washing, the number of microorganisms on the surface of vegetables is between 104 and 108 g. Some leafy vegetables and root vegetables have higher numbers of microorganisms due to adhesion to soil.
The 5% to 5% of the initial amount is reduced to the initial amount by the correct cleaning process. The cleaning effect of the vegetables depends on the cleaning time, the cleaning temperature, the mode of action of the mechanical force, and the pH, hardness and mineral content of the cleaning liquid. In addition to the mechanical force, the cleaning of vegetables can also greatly improve the cleaning effect by adding a surfactant or a cleaning agent. The vegetable cleaning line solves many problems in the vegetable cleaning process.