Study on Sterilization Processes on Germinated Brown Rice

Abstract

Abstract: The sterilizing effects of distilled water,electrolyzed acid water,electrolyzed alkaline water and 1%(V/V)aqueous sodium hypochlorite on the germinated brown rice were stutied respectively in this paper,with Japonica rice "Yu Ying 6" as raw material.The results indicated that the growth of microorganisms is inhibited by washing brown rice grains with electrolyzed acid water or aqueous solution of sodium hypochlorite,without adverse effects of rice germination.The growth of roots is also inhibited by the washing.Furthermore,the sterilization effect of electrolyzed acid water is slightly better than aqueous solution of 1%(V/V)sodium hypochlorite.The growth of both microorganisms and roots can be inhibited significantly by incubating rice grains in electrolyzed acid water and aqueous solution of sodium hypochlorite during the germination process,but poor germination is observed by the incubation.

Key words: electrolyzed acid water, electrolyzed alkaline water, sodium hypochlorite, sterilization

LU Zhan-Hui, ZHANG Yan, LI Li-Te. Study on Sterilization Processes on Germinated Brown Rice[J]. FOOD SCIENCE, 2006, 27(8): 166-170.

[1]	YAN Yuqing, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin. Biofilm Inhibition Activity and Mechanism of Action of Sodium Hypochlorite against Salmonella Derby [J]. FOOD SCIENCE, 2021, 42(13): 1-9.
[2]	WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling. Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing [J]. FOOD SCIENCE, 2021, 42(12): 76-84.
[3]	YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng. Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu) [J]. FOOD SCIENCE, 2020, 41(7): 124-130.
[4]	FENG Haojie, LAN Weiqing, LIU Dayong, CONG Jianhua, ZANG Yiyu, TANG Shuwen, ZHOU Dapeng, XIE Jing. Effects of Different Sterilization Treatments on the Quality of Puffer Fish (Takifugu obscurus) during Refrigerated Storage [J]. FOOD SCIENCE, 2020, 41(7): 210-217.
[5]	QIAN Jingya, ZHANG Mi, SUN Wenjing, DAI Chunhua, HUO Shuhao, MA Haile. Advances in the Application of Proteomics in Non-thermal Sterilization of Foods [J]. FOOD SCIENCE, 2020, 41(3): 288-294.
[6]	WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao. Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine [J]. FOOD SCIENCE, 2020, 41(20): 184-190.
[7]	YU Xiaoyan, LÜ Jian, BI Jinfeng, WANG Fengzhao, LI Xuan, WU Xinye. Mechanism for Texture Softening of Canned Yellow Peaches Based on Modification of Pectin Characteristics [J]. FOOD SCIENCE, 2020, 41(19): 45-52.
[8]	ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke. Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(15): 309-313.
[9]	YU Longxia, WU Xiang, LI Xinfu, ZHANG Wangang, LI Cong, XU Baocai. Effect of High Pressure Thermal Sterilization on Physiological Characteristics of Weissella viridescens [J]. FOOD SCIENCE, 2020, 41(1): 1-8.
[10]	SUN Yongcai, SUN Jingxin, LI Peng, MU Hongyan, WANG Baowei, HUANG Ming, LI Yufeng, WANG Huhu. Synergistic Effect of Ultrasound and Sodium Hypochlorite Treatment on Quality of Chilled Chicken Breast Meat [J]. FOOD SCIENCE, 2019, 40(9): 262-268.
[11]	ZHU Ning, YU Ning, ZHU Yue, WEI Yulong, ZHANG Jiaying, SUN Aidong. Transcriptomic Investigation of the Mechanism of the Lethal Effect of Microchip Pulse Electric Field on Pichia [J]. FOOD SCIENCE, 2019, 40(4): 130-137.
[12]	MENG Jingyi, HUANG Mingming, WANG Jiamei, XIAO Shulan, ZHANG Jianhao, YAN Wenjing. Impact of Cold Plasma Cold Sterilization Processing Time and Voltage on Fresh Pork Lipid Oxidation [J]. FOOD SCIENCE, 2019, 40(3): 135-141.
[13]	ZHOU Huijian,YUAN Jingyao, ZHU Dan, LI Cong, CHEN Chunmei, LIU Rui, WU Mangang, GE Qingfeng, YU Hai,. Effects of Different Sterilization Methods on Fatty Acid Composition and Volatile Flavor Profile of Braised Goose in Brown Sauce [J]. FOOD SCIENCE, 2019, 40(18): 216-222.
[14]	KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting. Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization [J]. FOOD SCIENCE, 2019, 40(18): 253-258.
[15]	BAI Yan, GE Yujun, XIANG Yingchun, LI Yuan, DING Tian, HU Yaqin. Progress in Research on the Efficacies and Mechanisms of Action of Various Non-thermal Sterilization Technologies in Inactivation of Microbial Spores in Foods [J]. FOOD SCIENCE, 2019, 40(15): 314-322.

Study on Sterilization Processes on Germinated Brown Rice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments