放射线灭菌保藏酱油的研究

本文报道使用~(60)co-r射线照射酱油的灭菌研究结果。酱油受照1200k拉德剂量,品质无不良变化;以800k拉德剂量照射酱油便可防止酱油霉变,保藏期在十一个月以上;用1000k拉德照射酱油,酱油中细菌死亡率达99.61％,每毫升酱油含菌数低于法定的卫生标准。不同厂家酱油灭菌剂量可能有所不同。

THE RESEARCH OF SOY PRESERVATION USING RADIOACTIVE RAYS IN STERILIZATION

The experiment in soy sterilization and mildew prevention was made, soy were irradiated with~(60)Co-r radioactive rays in different doses.The result showed that, the quality of soy was stable when was irradiated in 1200k rad dose. Treated with 800k rad dose, soy can be preserved more than 11 months without mildew. With 1000k rad dose, the mortality of bacteria in soy. was 99.61%.The treated doses were probably different in sterilization of soys of different origin.