Method of ray irradiation for reducing chromic ion valence state in foodstuff

A ray irradiation, chromium ion technology, applied in food preparation, food science, application and other directions, can solve problems such as high hazard, achieve the effect of improving hygiene standards, improving safety, and avoiding the occurrence of food-borne diseases

Inactive Publication Date: 2007-02-07
宁波超能科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, positive hexavalent chromium ions are more easily absorbed in the intestinal tract than positive trivalent chromium io...

Method used

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  • Method of ray irradiation for reducing chromic ion valence state in foodstuff
  • Method of ray irradiation for reducing chromic ion valence state in foodstuff

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Experimental program
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Effect test

Embodiment approach 1

[0017] Embodiment 1: Cr 6+ The dehydrated vegetables that are less than double the ultra-background are packed with polymer plastic film and stored at room temperature with 60 Co gamma ray or electron beam energy 9.0-10MeV irradiation, absorbed dose 6kGy, irradiation dose uniformity less than 1.5, can transform more than 50% of it into Cr 3+ , making it Cr 6+ When the content reaches below the background, the microorganisms in it are killed at the same time, the total number of bacteria is reduced by 2-3 orders of magnitude, and there is no active Escherichia coli and pathogenic bacteria.

Embodiment approach 2

[0018] Embodiment 2: Cr 6+ Frozen aquatic products that cost more than twice the cost are sealed and packaged with polyethylene film, and kept in foam plastic boxes. 60 Rapid irradiation of Co or 9.0-10MeV electron beam rays, the radiation absorbed dose is 8kGy, and the unevenness of absorbed dose is less than 1.5, so that Cr in frozen aquatic products 6+ Drop below the background and kill the microorganisms in it at the same time, the total number of bacteria can be reduced by 3 orders of magnitude, and there is no active E. coli and pathogenic bacteria.

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Abstract

The invention discloses a ray irradiating method to reduce chromic ion valent state in the food in the irradiating manufacturing domain, which is characterized by the following: the positive hexavalent chromium compounds are applied widely in the industry, which is easy to pollute; the method reduces natural background value to reduce harm for human and animal, which avoids skin cancer and lung carcinoma.

Description

technical field [0001] Application of atomic energy technology, radiation processing field. Chinese Book Classification Number TL99, Subject Classification Number 490.55. Background technique [0002] Chromium is ubiquitous in nature, and its abundance in the earth's crust is 122ppm, equivalent to vanadium (136ppm) and chlorine (126ppm), taking the 21st place. In nature, it is distributed in soil at 5-3000ppm (average 100ppm), coal at 60ppm, terrestrial plants at 0.23ppm, marine plants at 1ppm, terrestrial animals at 0.075ppm, marine animals at 0.2-1ppm, and mammalian blood at 0.2ppm. Chromium is widely used in industry. For example, it can be made into alloy materials, which can improve the high temperature resistance, corrosion resistance and oxidation resistance of materials. It is used as tanning agent, pigment, catalyst and corrosion inhibitor in tanning, printing and dyeing, and textile. Used as wooden sleeper preservative, fireproof... etc. Dichromic acid, chromic a...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/025A23L5/20A23L5/30
Inventor 崔登来施惠栋谢宗传
Owner 宁波超能科技股份有限公司
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