| 食用明胶辐照杀菌技术及质量控制 |
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| 引用本文： | 傅俊杰,史建君,沈伟桥.食用明胶辐照杀菌技术及质量控制[J].核农学报,2000,14(6):329-332. |
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| 作者姓名： | 傅俊杰 史建君 沈伟桥 |
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| 作者单位： | 浙江大学原子核农业科学研究所,浙江杭州 |
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| 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。
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| 关 键 词： | 明胶 辐照杀菌 粘度 D_(10)值 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2000-02-25 |
THE EDIBLE GELATIN IRRADIATION STERILIZATION TECHNOLOGY AND QUALITY CONTROL |
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| Abstract: | 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. |
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| Keywords: | edible gelatin irradiation sterilization viscosity D10 value |
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