食品工业科技2017，Vol.38Issue(24)：27-32,6.DOI:10.13386/j.issn1002-0306.2017.24.006
γ射线辐照对生湿面条杀菌效果及品质的影响
Effects of gamma ray irradiation on microorganism inactivation and qualities of wet raw noodles
摘要
Abstract
In order to reduce the use of preservatives and research a new preservation technology for wet raw noodles,the effect of gamma ray irradiation on microorganism inactivation and quality of wet raw noodles was studied in the experiment with irradiation dose from 1 to 5 kGy respectively.The results showed that D10 values of bacterial and molds were 1.37 kGy and 2.22 kGy respectively(p ＜ 0.05).After the gamma ray irradiation treatment,the L* value and hardness of wet raw noodles increased at the does of 4 and 5 kGy significantly(p ＜ 0.05)and the b * value was increased within the does range of 2 to 4 kGy (p ＜ 0.05).Cooking bibulous rate decreased at 5 kGy,but there were no significant bad change (p ＞ 0.05)on moisture content and cooking bibulous loss rate after treatment.Gamma ray radiation irradiation treatment also had changed springiness,chewiness,adhesiveness.Above all this experiment has proved that gamma ray irradiation less than 4 kGy has significant germicidal efficacy for wet raw noodles without influencing the quality.关键词
辐照/γ射线/生湿面条/杀菌/品质Key words
irradiation/gamma ray/wet raw noodles/microorganism inactivation/quality分类
轻工纺织引用本文复制引用
张春红,史依沫,王丽,李淑荣,徐毓谦,刘小飞,汪慧华,高美须..γ射线辐照对生湿面条杀菌效果及品质的影响[J].食品工业科技,2017,38(24):27-32,6.基金项目
国家科技部支撑项目(2014BAA03B00) （2014BAA03B00）
北京农业职业学院团队创新项目(XY-YF-16-25). （XY-YF-16-25）
