Notice of RetractionThe Effects of Electron Beam Irradiation on Sterilization and Preservation of Chilled Pork

2011 5th International Conference on Bioinformatics and Biomedical Engineering Pub Date : 2011-05-10 DOI:10.1109/ICBBE.2011.5781533

Dian-bo Zhao, Chen Xi, Li-yao Zhang, Yong-qiang Feng

{"title":"Notice of RetractionThe Effects of Electron Beam Irradiation on Sterilization and Preservation of Chilled Pork","authors":"Dian-bo Zhao, Chen Xi, Li-yao Zhang, Yong-qiang Feng","doi":"10.1109/ICBBE.2011.5781533","DOIUrl":null,"url":null,"abstract":"The effects on sterilization and preservation of chilled pork by electron beam irradiation were studied in this article. The mathematics model was established by response surface analysis, which beam energy(X1) and dose(X2) as factors and colony form unit(Y) as responses. The results showed that the model of electron beam irradiation on sterilization of chilled pork can be expressed Y=3.78-0.24X1-0.13X2 -0.16X1X2-0.18X12+0.15X22(R2=0.9755). At the same time, the interaction between electron beam energy and absorbed doses has been found, and the significance sequence of factors was absorbed dose>;interaction>;electron beam energy. The initial total number of colony would drop 2 logarithm units when absorbed doses were in range from 3.23kGy to 4.0kGy and electron beam energy was in range from 2.3MeV to 3.8MeV. When the samples were stored at 4°C, the shelf life of irradiated samples was 18d. The results also showed that electron beam irradiation has effects on sterilization and preservation of chilled pork, and the application of electron beam irradiation was confirmed very useful for meat industry.","PeriodicalId":6438,"journal":{"name":"2011 5th International Conference on Bioinformatics and Biomedical Engineering","volume":"18 1","pages":"1-4"},"PeriodicalIF":0.0000,"publicationDate":"2011-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"2011 5th International Conference on Bioinformatics and Biomedical Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/ICBBE.2011.5781533","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The effects on sterilization and preservation of chilled pork by electron beam irradiation were studied in this article. The mathematics model was established by response surface analysis, which beam energy(X₁) and dose(X₂) as factors and colony form unit(Y) as responses. The results showed that the model of electron beam irradiation on sterilization of chilled pork can be expressed Y=3.78-0.24X₁-0.13X₂ -0.16X₁X₂-0.18X₁²+0.15X₂²(R²=0.9755). At the same time, the interaction between electron beam energy and absorbed doses has been found, and the significance sequence of factors was absorbed dose>;interaction>;electron beam energy. The initial total number of colony would drop 2 logarithm units when absorbed doses were in range from 3.23kGy to 4.0kGy and electron beam energy was in range from 2.3MeV to 3.8MeV. When the samples were stored at 4°C, the shelf life of irradiated samples was 18d. The results also showed that electron beam irradiation has effects on sterilization and preservation of chilled pork, and the application of electron beam irradiation was confirmed very useful for meat industry.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

电子束辐照对冷鲜猪肉灭菌保鲜的影响

研究了电子束辐照对冷鲜猪肉的杀菌保鲜效果。通过响应面分析，以光束能量(X1)和剂量(X2)为因子，以菌落形成单位(Y)为响应，建立了数学模型。结果表明，电子束辐照对冷鲜猪肉灭菌的影响模型为Y=3.78-0.24X1-0.13X2 -0.16X1X2-0.18X12+0.15X22(R2=0.9755)。同时发现了电子束能量与吸收剂量之间的相互作用，各因素的显著性顺序为吸收剂量>相互作用>电子束能量。当吸收剂量在3.23 ~ 4.0kGy范围内，电子束能量在2.3 ~ 3.8MeV范围内，菌落初始总数下降2个对数单位。当样品在4℃下保存时，辐照样品的保质期为18d。结果还表明，电子束辐照对冷鲜猪肉的灭菌和保鲜有一定的影响，电子束辐照在肉类工业中的应用具有重要意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

2011 5th International Conference on Bioinformatics and Biomedical Engineering

自引率

0.00%

发文量