Studies On Soybean Products Of Irradiation Keeping Fresh Technology

Studied content of the dissertation was that the bean product was irradiated by 60Co-r rays in order to profong its keep fresh period the bean product was the mainly source that the people ingest plant protein. It was more and more accepted by people because it contained rich proteins, fat acids and elements.but it was limited by the traditional process method , the bean product's output was low , sanitation was bad and couldn't satisfied the people's need , the irradiation food technology was more and more appreciated by the researchers by its particular advantage. By 60Co-r rays to irradiate the bean product and to rice suitable irradiation dose and by storage test, testing the microorganism's change the testincluded bacteria and coliform bacteria, the contents of bean product test included test protein, fat , Amino acid and elements.We drew a conclusion that the bean product was packed by vacuumed plastic bag and irradiated by 60Co-r rays 6-8kGy, at normal temperature it could be storage for 30days.By the sensory appraised and microorganism test the result snowed that the amount of bacteria 5+l04cfu/g, coliform bacteria <30cfu/100g, this corresponded to the national sanitation standard , and kept its original color flavor well texture the protein, fat, fat acid and elements had no obviously change, the plastic bag's thickness is 0.07-0.10mm.By irradiation cost analysis ,the consumer were able to accept the product the producer could enhance the output , extend the marketing , increase the income. In the meanwhile .it designed a Hazard Analysis Critical Control Points(HACCP)model to direct the producer's sanitation. The research of irradiation bean product was seldom done in our country and abroad at present, literature was very small This research had theory and practical significance for the research of bean product to keep fresh.Candidate: Yuan Fang Speciality: Food Science Supervisor: Prof.MaYing...