脱水蔬菜辐照杀菌及贮藏保鲜效果的研究

利用 ⁶⁰Co-γ射线辐照处理脱水蔬菜(胡萝卜、青梗菜、豆芽菜),能有效地杀灭产品中的微生物,贮藏保鲜效果在一年以上。通过微生物学检验、营养成分分析和吸收剂量测定,确定了辐照杀菌剂量为6～10kGy,该杀菌剂量对品质无影响。同时还进行了不同含水率对杀菌效果的试验。采用堆码转体等时换位双面辐照方法,剂量不均匀度控制在1.2以内,均能达到杀菌贮藏保鲜的效果

Study on Radialization Preservation Techniques of Dehydrated Vegetables

The number of microorganisms in dehydrated vegetables (carrot, cabbage and bean sprout) could be effectively reduced using ⁶⁰Co-γ radialization treatment and the preservation period could be prolonged to more than one year. The microbiological test, nutrient component analyses and absorbed dose determination revealed that the doses in the range of 6～10 kGy were appropriate for the radialization preservation of dehydrated vegetables and no negative effect was caused by the radialization in this dose range. Meanwhile, the effect of different water content on radialization was also studied. Using the stacking rotating double layer radialization technique, the dose ununiformity could be controlled within 1.2 and the number of microorganisms in dehydrated vegetables could be effectively reduced, and the annual radialization amount could reach more than 200 tons.