^(60)Coγ射线辐照脱水蔬菜杀菌保藏技术研究  

STUDY ON STERILIZATION AND PRESERVATION TECHNIQUES OF DEHYDRATED VEGETABLES BY ^(60) CO γ RAY RADIATION

作　　者：刘伟[1] 陈云堂[1] 罗继泉[1] 刘克波[1] 陈海军[1] 尚丙兰[1] 

机构地区：[1]河南省科学院同位素研究所,郑州450052

出　　处：《郑州粮食学院学报》1999年第4期68-71,共4页Journal of Zhengzhou Institute of Technology

摘　　要：脱水蔬菜辐照杀菌保藏效果显著。研究结果表明：胡萝卜、蒜粉、青葱、青梗菜等四种脱水蔬菜经４ ～８ ｋＧｙ 剂量６０Ｃｏ γ射线常温辐照处理，能较好地控制产品的卫生指标，各项卫生指标均能达到企业产品质量标准；辐照对其蛋白质、氨基酸、水分、灰分和复水率等理化指标无不良影响；较高剂量辐照对Ｖｃ 含量略有影响，但不足以改变和影响产品的食用及商品价值；辐照对产品的色泽及气味等感官指标无明显改变。The sterilization and preservation by radiation for dehydrated vegetables got good results.The results showed the health indexes of carrot,garlic powder,green onion,green stem dehydrated vegetable products can be better controlled by 4～8 kGy dose of 60 Co γ ray for ordinary temperature radiation treatment,at the same time,all kinds of health indexes can reach the quality standards of enterprise products.Then,radiation to some physical chemical indexes such as protein,amino acid,moisture,ash and rehydrated rate had no influence,but bigger dose radiation had an effect on Vc content and it was not enough to change and influence the edible and commercial values of products.However,radiation to the color and flavor of products sense organ indexes had no marked changes.

关 键 词：钴60 脱水蔬菜 辐照保藏 辐照食品 保鲜技术 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程] TS205.9[轻工技术与工程—食品科学与工程]