摘要
研究了60Co-γ射线辐照对孜然粉和麻花椒粉的杀菌效果。实验结果表明:大肠菌群D10值1.44~1.59kGy,为辐射敏感菌,是辐照剂量设定的指示菌。孜然粉和麻花椒粉推荐辐照剂量分别为14.00±0.50kGy和7.00±0.50kGy。辐照香辛料贮藏60d和150d后微生物数量减少,后继效应明显。因此,60Co-γ射线辐照杀菌效果显著,辐照杀菌是香辛料等热敏性原料的理想杀菌方式。
Effects of gamma irradiation on the sterilization effects of cumin powder and Chinese prickly ashpowder were studied.The results showed that gamma irradiation reduced significantly the total population of mesophilic bacteria and coliform bacteria.Coliforms was sensitive to irradiation and was the direction bacteria of radiation dose set,its D10 value was 1.44-1.59kGy. Recommended dose of radiation were 14.00± 0.50kGy and 7.00 ± 0.50kGy. Microbiological numbers of irradiation samples reduced significantly when packaged at room temperature for 60d and 159d,which proved obvious subsequence domino effect.Therefore, gamma irradiation was one of potential and effective sterilization methods for spices.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第7期136-139,共4页
Science and Technology of Food Industry
