原子能科学技术2018，Vol.52Issue(2)：378-384,7.DOI:10.7538/yzk.2017.youxian.0202
电子束辐照对生湿面条杀菌效果及品质影响的研究
Effect of Electron Beam Irradiation on Microorganism Inactivation and Quality of Wet Raw Noodle
摘要
Abstract
In order to reduce the use of preservatives and extend the shelf life of wet raw noodles,the effects of electron beam irradiation on microorganism inactivation and qual-ity of wet raw noodles were studied.The results show that D10values of bacterial and molds are 1.64kGy and 2.53kGy respectively(P< 0.05).After the electron beam irradiation treatment L*value of wet raw noodles increases significantly(P< 0.05), however b*value decreases within the dose range of 2kGy to 5kGy(P<0.05).There are no significant differences(P> 0.05)on water content and cooking bibulous rate before and after electron beam irradiation treatment,but cooking loss rate decreases between 1kGy and 3kGy.Electron beam irradiation treatment doesn't change springi-ness and hardness(dose less than 3kGy)significantly(P>0.05).Correspondingly the chewiness increases at 5kGy and adhesiveness decreases at 1kGy.All these experiment results prove that electron beam irradiation has great germicidal efficacy for wet raw noodles without influencing the quality.关键词
辐照/电子束/杀菌/品质/生湿面条Key words
irradiation/electron beam/microorganism inactivation/quality/wet raw noodle分类
轻工纺织引用本文复制引用
史依沫,潘妍,高美须,王丽,李淑荣,张春红,张卫东,徐毓谦,汪慧华,刘小飞,马长路..电子束辐照对生湿面条杀菌效果及品质影响的研究[J].原子能科学技术,2018,52(2):378-384,7.基金项目
科技部支撑项目资助(2014BAA03B00) （2014BAA03B00）
北京农业职业学院团队创新项目资助(XY-YF-16-25) （XY-YF-16-25）
农业部农产品质量安全风险评估实验室(北京)/农产品产地环境监测北京市重点实验室开放课题资助项目(kfkt201604) （北京）
