摘要
采用60 Coγ射线辐照杀菌 ,研究了食用明胶辐照杀菌技术及其对粘度、蛋白质、氨基酸的影响。结果表明 :辐照剂量与粘度呈负相关 ,室温条件下贮藏 36 0d ,对粘度无不良影响 ,根据D1 0 值求得适宜辐照杀菌剂量为 3～ 5kGy。
Co γ\|ray irradiation sterilization technology was used in treating edible gelatin and the irradiation effects on viscosity,protein and amino acid were studied. The results demonstrated that the irradiation dose had negative correlation with viscosity, and there were no damage effects on the gelatin with 360 days storage under room temperature. According to D 10 Value, the suitable irradiation dose should be 3～5kGy.
出处
《核农学报》
CAS
CSCD
2000年第6期329-332,共4页
Journal of Nuclear Agricultural Sciences
基金
"九五"国家科技攻关项目! (96 B12 0 2 0 3)
关键词
明胶
辐照杀菌
粘度
D10值
质量控制
edible gelatin
irradiation
sterilization
viscosity
D_(10) value
