电子束辐照对辣椒热风干燥特性及品质的影响  

Effect of Electron Beam Irradiation on Hot-Air Drying Characteristics and Quality of Chilli

作　　者：颜伟强[1,2] 孔秋莲[1,2] 岳玲[1,2] 王海宏[1,2] 陈志军[1,2] 吴爱忠[1] 戚文元[1,2] 

机构地区：[1]上海市农业科学院,上海201106 [2]上海束能辐照技术有限公司,上海201401

出　　处：《食品与生物技术学报》2015年第9期914-919,共6页Journal of Food Science and Biotechnology

基　　金：国家863计划重点项目(2011AA100804);上海市科委国际合作项目(12390700700)

摘　　要：以电子束辐照结合热风干燥辣椒,研究不同辐照剂量的辣椒热风干燥特性及其对产品微生物和品质的影响。结果表明：辣椒经2、3、6 k Gy辐照预处理后,干燥速率显著提高,辐照剂量与干燥速率呈正相关;新鲜辣椒干燥前进行辐照处理能够更有效杀灭产品中的微生物,且所需要辐照剂量低（3~6 k Gy）;辣椒中辣椒素和辣椒红色素耐辐照能力较强,但相对于高含水率的新鲜原料,其耐辐照能力相对较弱,在6 k Gy剂量时对其品质会产生显著影响（P〈0.05）。研究结果表明,应控制辣椒预辐照剂量,实现辣椒低剂量辐照灭菌和热风干燥效率的提高。The effects of electron beam（EB） irradiation with different doses combined with hot-air drying on the characteristics,microorganism,and quality of chilli were studied. The results showed that drying rate increased significantly after the irradiation treatment with the dose of 2,3 and 6 k Gy,and there was a positive correlation between irradiation dose and drying rate. The radiation treatment of chilli before drying could more effectively impel sterilization in the product with a lower irradiation dose（3-6 k Gy）. There was a significant effect on the quality in fresh chilli with the irradiation dose of 6 k Gy（p0.05） due to the high water content of fresh raw materials though capsaicin and paprika pigments of chilli have the strong resistant ability on irradiation. The study showed that the dose of irradiation pretreatment should be controlled to improve irradiation sterilization with the low dose and hot-air drying rate of chilli.

关 键 词：辣椒 辐照 干燥速率 微生物 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]