^(60)Coγ射线对高脂肪食品的辐照效应研究  

Study on Irradiation Effect of ^(60)Coγ Rays on High Fat Content Food

作　　者：王柏楠[1] 王万里[2] 陈云堂[2] 刘占喜 

机构地区：[1]河南省科学院化工研究所有限责任公司,郑州450000 [2]河南省科学院同位素研究所有限责任公司,郑州450052 [3]新郑市农业局,河南新郑451150

出　　处：《河南科学》2008年第10期1202-1206,共5页Henan Science

基　　金：河南省科技攻关计划项目(0324010036)

摘　　要：60Coγ射线辐照能有效地防止高脂肪食品的霉烂变质,2～6kGy剂量辐照处理即有明显的防霉效果,其中,6kGy辐照处理在20～30℃条件下贮藏56d可以确保高脂肪食品无霉变发生.在2～6kGy辐照剂量范围内,辐照剂量越大防霉效果越好.贮藏温度和贮藏时间对食品霉变有一定的影响,贮藏温度越低防霉效果越好,贮藏时间越短防霉效果越好.辐照会加速高脂肪食品的脂肪氧化,辐照剂量越大影响越大;贮藏温度对高脂肪食品脂肪氧化影响较大,贮藏温度越大影响越大;贮藏时间对高脂肪食品脂肪氧化影响也较大,贮藏时间越长影响越大.^60Coγ Rays can prevent high fat content food from mildewing effectively. Irradiation treatments from 2- 6 kGy have significant antiseptic effect. After irradiation of 6 kGy, there was not mildew in high fat content food stored under 20-30 ℃ during storage period of 56 days. From 2-6 kGy, antiseptic effect was getting more and more significant. The mildew of food was affected by storage temperature and storage time. The antiseptic effect at lower storage temperature and shorter storage time was better than higher storage temperature and longer storage time. Irradiation accelerated fat oxidation of high fat content food. With the increasing of irradiation dose, storage temperature and storage time, the impact of irradiation dose, storage temperature and storage time on fat oxidation of high fat content food was getting more and more significant.

关 键 词：辐照 高脂肪食品 包装 贮藏 

分 类 号：TP301[自动化与计算机技术—计算机系统结构]