电子束辐照对辣椒热风干燥特性及品质的影响

Effect of Electron Beam Irradiation on Hot-Air Drying Characteristics and Quality of Chilli

DOI：10.3969/j.issn.1673-1689.2015.09.003

中文关键词: 辣椒 辐照 干燥速率 微生物 品质

英文关键词: chilli, irradiation, drying rate, microorganism, quality

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中文摘要:

以电子束辐照结合热风干燥辣椒，研究不同辐照剂量的辣椒热风干燥特性及其对产品微生物和品质的影响。结果表明:辣椒经2、3、6 kGy辐照预处理后，干燥速率显著提高，辐照剂量与干燥速率呈正相关；新鲜辣椒干燥前进行辐照处理能够更有效杀灭产品中的微生物，且所需要辐照剂量低(3～6 kGy)；辣椒中辣椒素和辣椒红色素耐辐照能力较强，但相对于高含水率的新鲜原料，其耐辐照能力相对较弱，在6 kGy剂量时对其品质会产生显著影响(P

英文摘要:

The effects of electron beam(EB) irradiation with different doses combined with hot-air drying on the characteristics，microorganism，and quality of chilli were studied. The results showed that drying rate increased significantly after the irradiation treatment with the dose of 2，3 and 6 kGy，and there was a positive correlation between irradiation dose and drying rate. The radiation treatment of chilli before drying could more effectively impel sterilization in the product with a lower irradiation dose(3-6 kGy). There was a significant effect on the quality in fresh chilli with the irradiation dose of 6 kGy(p

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