Radicidation of the Condiment for Soup of Instant Noodle(Ramen)

즉석라면 스-프의 감마선 살균

  • 변명우 (한국에너지연구소.식품조사연구실) ;
  • 권중호 (한국에너지연구소.식품조사연구실) ;
  • 차보숙 (한국에너지연구소.식품조사연구실) ;
  • 조한옥 (한국에너지연구소.식품조사연구실) ;
  • 강세식 (원광보건전문대학)
  • Published : 1989.03.01

Abstract

Comparative effects of gamma irradiation and ethylene oxide treatments on the sterilization and physicochemical propperties of the condiment for soup of instant noodle (ramen) were investigated. The number of microorganisms contaminated ranged from $10^3\;to\;10^7\;CFU/g$ in total bacterial count, which were mainly composed of thermophiles and acid tolerant bacteria by over 90%. The yeast & molds were contaminated by $10^2\;to\;10^3\;CFU/g$. In the sterilizing effect of an irradiation on the microorganisms contaminated, 7 to 10 kGy gamma irradiation could eliminated yeast & molds, and also bring about the reduction of total bacterial count to below $10^3\;CFU/g.\;D_{10}$values of total bacteria! count of the samples ranged from 2.33 to 3.33 kGy. In comparative effects of irradiation and ethylene oxide treatments on the physicochemical properties of the sample, both treatments affected more or less rancidity, color, and amino-Ncontent, but less than 10 kGy irradiation was shown to be safe than ethylene oxide.

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