Study On Gamma-irradiation Sterilization And Storage Capability Of Instant Noodle Soup Material Packaged With Edible Films

The effects of gamma-irradiation dosage and storage time on the survival of total bacteria, the survival of E.coli, the sensory and physicochemical characteristics of the three kinds of instant noodle soup material packaged with edible films based on pullulan were studied.The effects of gamma-irradiation properties of edible films based on pullulan and their stability in a certain storage period were first studied.The results showed that the tensile strength of irradiated films (irradiated dosage≤10kGy) increased, the elongation at break and water vapor permeability decreased. The appearance, the oxygen barrier, the oil absorption and the water solubility changed unobviously. The properties of irradiated films were stable during 50 storage weeks. These results proved that edible films based on pullulan could be used as packaging material of irradiation food.The results showed that the gamma-irradiation(≤10kGy) didn't notably influence the main physicochemical characteristics , the sensory of instant noddle flavoring and instant noodle dry vegetable, even if they storaged for 50 weeks. And the gamma-irirradiation (≤8kGy) didn't change the main physicochemical characteristics and the sensory of instant noodle sauce, either. But 10kGy dosage gamma-irradiation made the acid value and peroxide value of instant noodle sauce be close to the acceptable limits of the industry standard. The irradiated instant noodle sauce (10kGy) was likely to degenerate after a storage time.A study was conducted to investigate the effect of different dosage gamma-irradiation on three kinds of instant noodle soup material packaged by edible films based on pullulan. Gamma-irradiation was very effective in killing the bacteria and the E.coli in soup material. And it exhibited linearly synchronous decrease of the total bacteria and E.coli with gamma-irradiation dosage. It was found that the applicable gamma-irradiation dosage for maintaining the quality of instant noodle flavoring, instant noodle dry vegetable and instant noodle sauce(the total bacteria and E.coli were small because of thermal treatment ) were 6-8kGy, 6-8kGy and 2kGy, respectively. And in the storage time, the three kinds of instant noodle soup material were accorded with the industry health index standard.According to the analysis of various quality factors, it was concluded that the optimal dosage for the instant noodle flavoring, the instant noodle dry vegetable and the instant noodle sauce was 6-8kGy, 6-8kGy, and 2kGy.