摘要
D10值是指将微生物总数降低至其初始值10%所需要的辐照剂量。为确定香辛料采用电子加速器辐照的适宜灭菌剂量,以辣椒粉、大蒜粉、白胡椒粉三种常用的香辛料为原料,研究不同电子加速器的辐照剂量对其灭菌和D10值的影响。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2.16,霉菌与酵母菌的D10值分别是2.90、1.59和2.77,香辛料中的大肠菌群与致病菌对电子束射线非常敏感,D10值较低,采用6 kGy以上的辐照剂量即可起到有效杀灭的作用。
The D10 value refers to the total microbial counts down to its initial value 10% of the required rediation dose. In order to determine the irradiation sterilization dose of spice by using electron accelerator, the effects of electron beam （EB） irradiation on three representative spice （chili powder, garlic powder, white pepper） were 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 bacteria count in chili powder, garlic powder, white pepper were 2.87,1.36 and 2.16 respectively, and D10 value of yeast and mold were 2.90,1.59 and 2.77 respectively. The coli-group and pathogenic bacteria in spice were sensitive to irradiation of electron beam, and their D10 values were low respective, which could be all killed subjected to EB treatment at the dose above 6 kGy.
出处
《保鲜与加工》
CAS
2013年第1期40-44,共5页
Storage and Process
基金
国家高技术研究发展计划项目(2011AA100804)
公益性行业(农业)项目(201103007)
关键词
高能电子加速器
香辛料
D10值
辐照灭菌
high-energy electron accelerators
spice
D10 value
irradiation sterilization
