Effects of Vegetable Cleaning Strengthened by Air Flow

The cleaning mechanisms of vegetable strengthened by air flow were discussed in the paper. The flow field of cleaning water and the motion state of vegetables disturbed by air flow were primarily investigated. The results showed that the level of cleaning water was increased approximately 0.03 m due to plenty of gas bubbles near the free surface of water. The cleaning effects of vegetable were strengthened by entrainment of air free-jet and cavitation. Compared those with non-immersed, the cleaning time for potatoes and greens pre-immersed in cool water for 10min, 30 min were also presented.