Effect and Wholesomeness of Electron Beam Irradiation to Food.
Effect and Wholesomeness of Electron Beam Irradiation to Food.
批准号:
01560081
负责人:
SUZUKI Tetsuya
金额:
$1.15万
依托单位国家:
日本
项目类别:
Grant-in-Aid for General Scientific Research (C)
财政年份:
1989
资助国家:
日本
项目状态:
已结题
起止时间:
1989 至 1990
中文摘要
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英文摘要
With the dramatic changes and variation of life styles, eating styles of Japanese people have also changed. In addition, people are getting more concerned about their health. On the other hand, they show interest in gourmet, or foods made of complex food materials. However, they are largely made up of heterogenous raw or semi-dried materials which seem to meet consumer's demand. At the same time, consumers have attitude to refuse foods containing food additives such as preservatives. In response to consumer's demand, manufacturers seem to have suppressed the use of food additives, either.Under such atmosphere, it may increase risks of food spoilage, denaturation, and food poisoning, which we should not overlook from the standpoints of food safety and economy. To make such risks minimum, disinfection at the early stages is important. The present research was undertaken to reevaluate the electron beams irradiation to food especially marine materials that once attracted interest but soon … More was outcast because of low penetrability of the beams.We evaluated effect of electron beams irradiation on the disinfection of spore-forming bacteria, bulky food material such as turmeric fingers by comparing conventional disinfection techniques including gamma-ray irradiation. We obtained some interesting results from the electron beams irradiated manufacturing water which was intentionally infected with E. coli, acillus pumlius, Bacillus stearothermophilus and so on. An interesting result was that germination rate of irradiated spores was higher than that of non-irradiated spores. Study to reveal its mechanism is now under way. Studies on the disinfection efficiency of bulky material using whole turmeric fingers showed that electron beams irradiation helpful enough from practical viewpoint. As a preliminary study, we examined the nutritional wholesomeness of irradiated poultry meat and egg white protein. No nutritional damage was observed in both irradiations at considerably high doses. Less
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瀧澤 啓信.林 徹.鈴木 鐵也.鈴木 聡.高間 浩蔵.安本 教傳: "電子線及びγ線照射の徴生物に対する殺菌効果" 食品照射. 25. 89-93 (1990)
Hironobu Takizawa、Toru Hayashi、Tetsuya Suzuki、Satoshi Suzuki、Kozo Takama、Noriden Yasumoto:“电子束和伽马射线照射对症状生物体的杀菌作用”食品辐照。
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安本教傳,鈴木鐵也 他: "タ-メリック根茎に対する各種殺菌法の殺菌効果" 食品工業学会誌.
Noriden Yasumoto、Tetsuya Suzuki 等:“各种灭菌方法对姜黄根茎的杀菌效果”食品工业协会杂志。
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Takizawa,H.,Hayashi,T.,Suzuki,T.,Suzuki,S.and Takama,K.: "Comparative Effects of Gammaーray and Electron Beams on Bacterial Spores"
Takizawa, H.、Hayashi, T.、Suzuki, T.、Suzuki, S. 和 Takama, K.:“伽玛射线和电子束对细菌孢子的比较影响”
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瀧澤啓信,林徹,鈴木鐵也,鈴木聡,高間浩蔵: "電子線及びγ線照射の耐熱芽胞菌に対する殺菌効果" 食品工業学会誌.
Hironobu Takizawa、Toru Hayashi、Tetsuya Suzuki、Satoshi Suzuki、Kozo Takama:“电子束和γ射线照射对耐热孢子菌的杀菌效果”日本食品工业协会杂志。
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Takizawa,H., Hayashi,T., Suzuki,T., Suzuki,S., Takama,K.: "Comparative Effects of Gammaーray and Electron Beams on Bacteriai Spores" (1991)
Takizawa, H.、Hayashi, T.、Suzuki, T.、Suzuki, S.、Takama, K.:“伽马射线和电子束对细菌孢子的比较影响”(1991 年)
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共 19 条
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Designing palatal augmentation prosthesis using three-dimensional morphology and functional analyses
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Improvement in oxidation resistance of iron by coating using laser heating
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Application of Chromium-based Nitride Films to Cutting Tools.
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ULTRA VIOLET-INDUCED CELLULAR INJURY AND POSSIBLE PARTICIPATION OF SULFUR-CONTAINING GLYCOLIPID IN ITS PREVENTION
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Mucosal Thickness of the Denture Foundation after Occlusal Force
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