孜然粉^(60)Co-γ射线辐照杀菌剂量的设定  

The Study of Setting ^(60)Co-γ Irradiation does of Cumin Powder

作　　者：李姣[1] 赵谋明[1] 吴军 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]天津金鹏源辐照技术有限公司,天津300252

出　　处：《食品与发酵工业》2009年第9期81-84,共4页Food and Fermentation Industries

摘　　要：调查了孜然粉污染情况,分析了微生物的辐照敏感性及其影响因素。结果表明,γ射线辐照对细菌总数和大肠菌群数污染严重的孜然粉有明显的杀菌效果。但由于D10值随生产时间波动较大,对剂量设定造成困难,而在所确定的实验条件下,水分活度对其影响差异不显著。为此,笔者在生产状况稳定的前提下,利用控制图监测香辛料初始菌污染情况,从而可以快速确定辐照杀菌剂量。The pollution of cumin powder was sitivity factors were analyzed. Results indicated G ted cumin power, particularly on the number of to points during production nificantly affected under control charts to monitor of Cumin powder. , which makes it difficult the conditions. Therefore investigated, and the impacts of irradiation dose and microbial sen- amma irradiation was of the effective sterilization methods on poilu- tal bacteria and coliforms. The D10 value fluctuates at different time to set fixed dosage; on the other hand its water activity was not sig, with the presumption of consistent production condition, the use the initial bacteria pollution of spices could rapidly and accurately determine irradiation dose of Cumin powder.

关 键 词：孜然粉 D10值 辐射杀菌 剂量 

分 类 号：TS207.4[轻工技术与工程—食品科学]