The cleaning mechanisms of vegetable strengthened by air flo w were discussed in the paper. The flow field of cleaning water and the motion s tate of vegetables disturbed by air flow were primarily investigated. The result s s howed 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 v egetable were strengthened by entrainment of air free-jet and cavitation. Compa red those with non-immersed, the cleaning time for potatoes and greens pre-imm ersed in cool water for 10min, 30 min were also presented.%论述了蔬菜清洗中气流对强化洗净率的作用机理，初步实验研究气流对 洗涤水和蔬菜的扰动状况以及清洗效果。结果表明，在本试验条件下，大量空泡集聚在洗涤 水上部并使清 洗槽液面膨胀0.03 m，射流的卷吸和空泡溃灭强化了对蔬菜的冲刷效果，并给出了马铃薯和 小青菜在未浸泡和分别浸泡10 min、30 min后的洗净时间。
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