Study on Application of Radiation Processing Technology on Food Production

Abstract

Abstract: Application of radiation processing technology on food production was studied with a series of soybean protein products. It showed that physical and chemical indices and functional indices of soybean protein products are all improved after treatment of radiation processing technology. Furthermore, radiation processing technology raises hygienic quality of products significantly. The quality indices of irradiated products conform to the Enterprise Standards of Product Quality. The develop- ment and application of radiation processing technology have solved a problem of microbe contamination that has perplexed soybean protein production over a long period of time, so radiation processing ensures safety for industrialization of soybean protein production.

Key words: , radiation processing technology； soybean protein； physical and chemical indices； functional indices；

ZHU Jun, YANG Zong-Qu, SONG Wei-Dong, ZHAO Hui-Dong, ZHOU Jie, WANG Yun, ZHAO Mei-Hong, QUAN Yan-Jun. Study on Application of Radiation Processing Technology on Food Production[J]. FOOD SCIENCE, 2006, 27(7): 166-169.

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Study on Application of Radiation Processing Technology on Food Production

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