摘要
辐照是利用原子能射线的辐照能量对食品杀菌处理来保存食品的一种物理方法。将此方法应用于食品杀菌可以有效抑制甚至消灭致病或致腐微生物。本文简要介绍国内外辐照技术的发展、伽马射线来源、本质以及与物质的相互作用和辐照杀菌机理,重点介绍辐照后产品的微生物指标以及辐照工艺的确定。
Irradiation is the use of atomic energy ray irradiation sterilization of food to a physical method of food preservation. This method is applied to food sterilization can effectively suppress or even eliminate pathogenic micro-organisms causing rot. This article briefly described the development of domestic and irradiation technology, gamma-ray source, the nature and mechanism of interaction with matter and radiation sterilization,focusing on microbiological indicators and irradiated product irradiation process was determined to explore the gamma-ray irradiation sterilization used in food industry, the feasibility and advantages.
出处
《食品研究与开发》
CAS
北大核心
2016年第5期218-220,共3页
Food Research and Development
关键词
Γ辐照
食品灭菌
辐照工艺
γ irradiated
food irradiation
sterilization process
