电离辐射对食品品质的影响

Review on Ionizing Radiation Effects on Edible and Processing Quality of Foods

电离辐射处理食品可以减少食品贮藏期间的损失、延长货架期、提高食品卫生质量,采用合理的辐照工艺还可以提高谷物、豆类、酒类、果蔬茶和肉类的食用及工艺品质。指出应重视电离辐射影响食品品质的机理、辐射降解食品中的药物残留、提高不同种类食品的食用及工艺品质的辐照工艺及辐射技术与其它的食品加工工艺相结合提高食品品质的研究。随着研究工作的不断深入,辐射技术将进一步拓宽应用领域,加速向食品工业的渗透,在提高食品品质中发挥更重要的作用。

Treating foods with ionizing radiation can reduce losses during storage, prolong storage time and enhance hygiene quality of food. Moreover,proper irradiation technology can improve edible and processing qualities of cereals, soybeans, meats, liquors, wines, fruits and vegetables. It pointed out that some researches should be paid great attention： the mechanism and effects of ionizing radiation on edible and processing qualities of foods, resolving chemical residues by radiation and irradiation technology to improve the qualities of various kinds of foods, to improve food quality with the combination of radiation and other processing food technology. With the deepening of research, application range of radiation technology would be broadened. Radiation technology will be applied to food industry rapidly so as to play an important role in improving qualities of foods.