【作者】 颜伟强； 孔秋莲； 岳玲； 包英姿； 戚文元； 马俊； 戴旭东； 郭卡；

【Author】 YAN Wei-qiang~1,KONG Qiu-lian~1,YEU ling~1,BAO Ying-zi~2,QI Wen-yuan~(1,2),MA jun~2,DAI Xu-dong~2,GUO Ka~2 (1.Crop Institute,Shanghai Academy of Agriculture Science,Shanghai 201106,China; 2.Shanghai Shuneng Irradiation Technology Co.,Ltd.,Shanghai 201401,China)

【机构】 上海市农业科学院； 上海束能辐照技术有限公司；

【摘要】 以辣椒粉、大蒜粉、白胡椒粉三种代表陸香辛料为原料,研究了不同电子加速器的辐照剂量对其微生物和D10值影响。实验结果表明,辣椒粉、大蒜粉、白胡椒粉的菌落总数在高能电子加速器下的D10值分别是2.87、1.36和2.15kGy,霉菌与酵母的D10值分别是2.90、1.29和2.77 kGy,香辛料中的大肠菌群与致病菌对电子束射线非常敏感,其各自D10值低,采用6 kGy以上辐照剂量就可起到有效杀灭作用。更多还原

【Abstract】 The effect of electron beam(EB) irradiation on three representative spice(chili powder,garlic powder, white pepper) was examined,and Microbiological Change of the spice and D10 value treated at different doses were analyzed.The results showed that D10 value of the total number of colonies in chili powder,garlic powder,white pepper were 2.87,1.36 and 2.15 kGy respectively,and D10 value of yeast and mold were 2.90,1.29 and 2.77 kGy respectively. The Coli-group and pathogenic bacteria in spice were sensitive to irradiation of electron beam,and their D 10 values were low respective,which could be all killed subjected to EB treatment at the dose above 6 kGy.更多还原