Application of Electron Beam Irradiation to Powdered Natural Food Colorants.

We investigated a heat sterilization method for powdered foods such as buckwheat(soba)flour and used a low-oxygen gas heat sterilizer to extend the quality retention period of raw buckwheat noodles. The sterilization instrument incorporated closed circuit flow in which high-temperature, low-oxygen gas (N２ and water vapor from buckwheat flour) circulated as a heating medium. The low-oxygen gas sterilized the buckwheat flour in a short period without deterioration of the flour quality. Open circuit flow and high temperature air sterilization were also performed using a conventional method. Lowoxygen gas heat treatment significantly reduced bacterial counts, although some characteristics (moisture content, color, flavor, etc.) were altered by the treatment ; however, retention of these qualities was better than with the hot-air sterilization treatment. We prepared raw buckwheat noodles from buckwheat flour sterilized with low-oxygen gas and investigated the quality retention period. The bacterial counts of sterilized buckwheat noodles were lower than the prescribed reference value at １０ days. In addition, low-oxygen gas sterilization had little effect on some characteristics ( moisture content, water activity, flavor, color, and food texture) or on a sensory evaluation of the buckwheat noodles.

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Application of Electron Beam Irradiation to Powdered Natural Food Colorants.

Cited by 2 publications

References 1 publication

Sensory Quality Improvement of Gamma-irradiated Kimchi after Addition of Paprika Oleoresin and Artificial Kimchi Flavor

Sensory Quality Improvement of Gamma-irradiated Kimchi after Addition of Paprika Oleoresin and Artificial Kimchi Flavor

高温低酸素気流によるそば粉の加熱殺菌

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