| 调味品辐照灭菌技术的研究 |
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| 引用本文： | 傅俊杰. 调味品辐照灭菌技术的研究[J]. 浙江大学学报(农业与生命科学版), 2000, 26(6): 593-596 |
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| 作者姓名： | 傅俊杰 |
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| 作者单位： | 浙江大学原子核农业科学研究所,浙江杭州 310029 |
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| 摘 要： | 研究了60Co-γ射线对调味品的灭菌效果，结果表明：调味品经不同灭菌剂量处理能有效地杀灭产品中的微生物，在室温条件下可贮藏1年.经微生物学检验和吸收剂量的测定，得出调味品的辐照灭茵适宜剂量在6～12kGy，采用堆码转体双面辐照法，可满足商业化辐照加工的需要.
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| 关 键 词： | 调味品 辐照 灭菌 微生物 D10值 |
| 文章编号： | 1008-9209(2000)06-0593-04 |
| 修稿时间： | 2000-03-26 |
Effects of irradiation sterilization on spices. |
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| FU Jun-jie. Effects of irradiation sterilization on spices.[J]. Journal of Zhejiang University(Agriculture & Life Sciences), 2000, 26(6): 593-596 |
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| Authors: | FU Jun-jie |
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| Abstract: | The gamma irradiation effects on sterilization of the spices were studied in the paper, the results showed that the gamma irradiation could effectively kill all microbes in the spices, and irradiated spices could be stored at room temperature for one year. The results of microbiological assay and absorbed dose detection indicated that the optimal dose for spices irradiation ranged from 6 to 12 kGy. The application of the stacking isochronal rotating double-layer irradiation technique could serve the commercialization of spices irradiation. |
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| Keywords: | spice irrdiation sterilization microbe D10 value |
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