The sterilization effects of infrared ray on the agricultural products spoirage microorganisms

D. Hamanaka; S. Dokan; E. Yasunaga; S. Kuroki; T. Uchino; K. Akimoto

The sterilization effects of infrared ray on the agricultural products spoirage microorganisms

D. Hamanaka, S. Dokan, E. Yasunaga, S. Kuroki, T. Uchino, K. Akimoto

生産環境科学

研究成果: 書籍/レポートタイプへの寄稿 › 会議への寄与

20 被引用数 (Scopus)

抄録

In this study, we examined the sterilization effect of infrared ray on wheat with microorganism, and it was possible to decrease bacterial counts effectively by irradiation. Especially, in 2.0 kw, the bacterial counts became from 5.7 × 104 cfu/g to 0.73 × 10³ cfu/g for 60s irradiation. Moreover intermittent irradiation has better effect on the internal quality of wheat. Because lower temperature could decrease the bacterial counts lower temperature than that of continuous irradiation. The stronger the irradiating power, the faster the decreasing rate of bacterial counts. In 2.0 kw, it took about 30s to decrease the bacterial counts to 1/10. However, it occurred discoloration on the wheat surface after 50s and the water contents were rapidly reduced.

本文言語	英語
ホスト出版物のタイトル	2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century
ページ	971-979
ページ数	9
巻	2
出版ステータス	出版済み - 2000
イベント	2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century - Milwaukee, WI., 米国継続期間: 7月 9 2000 → 7月 12 2000

その他

その他	2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century
国/地域	米国
City	Milwaukee, WI.
Period	7/9/00 → 7/12/00

!!!All Science Journal Classification (ASJC) codes

工学（全般）

他のファイルとリンク

引用スタイル

Hamanaka, D, Dokan, S, Yasunaga, E, Kuroki, S, Uchino, T & Akimoto, K 2000, The sterilization effects of infrared ray on the agricultural products spoirage microorganisms. in 2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century. vol. 2, pp. 971-979, 2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century, Milwaukee, WI., 米国, 7/9/00.

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abstract = "In this study, we examined the sterilization effect of infrared ray on wheat with microorganism, and it was possible to decrease bacterial counts effectively by irradiation. Especially, in 2.0 kw, the bacterial counts became from 5.7 × 104 cfu/g to 0.73 × 103 cfu/g for 60s irradiation. Moreover intermittent irradiation has better effect on the internal quality of wheat. Because lower temperature could decrease the bacterial counts lower temperature than that of continuous irradiation. The stronger the irradiating power, the faster the decreasing rate of bacterial counts. In 2.0 kw, it took about 30s to decrease the bacterial counts to 1/10. However, it occurred discoloration on the wheat surface after 50s and the water contents were rapidly reduced.",

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T1 - The sterilization effects of infrared ray on the agricultural products spoirage microorganisms

AU - Hamanaka, D.

AU - Dokan, S.

AU - Yasunaga, E.

AU - Kuroki, S.

AU - Uchino, T.

AU - Akimoto, K.

PY - 2000

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N2 - In this study, we examined the sterilization effect of infrared ray on wheat with microorganism, and it was possible to decrease bacterial counts effectively by irradiation. Especially, in 2.0 kw, the bacterial counts became from 5.7 × 104 cfu/g to 0.73 × 103 cfu/g for 60s irradiation. Moreover intermittent irradiation has better effect on the internal quality of wheat. Because lower temperature could decrease the bacterial counts lower temperature than that of continuous irradiation. The stronger the irradiating power, the faster the decreasing rate of bacterial counts. In 2.0 kw, it took about 30s to decrease the bacterial counts to 1/10. However, it occurred discoloration on the wheat surface after 50s and the water contents were rapidly reduced.

AB - In this study, we examined the sterilization effect of infrared ray on wheat with microorganism, and it was possible to decrease bacterial counts effectively by irradiation. Especially, in 2.0 kw, the bacterial counts became from 5.7 × 104 cfu/g to 0.73 × 103 cfu/g for 60s irradiation. Moreover intermittent irradiation has better effect on the internal quality of wheat. Because lower temperature could decrease the bacterial counts lower temperature than that of continuous irradiation. The stronger the irradiating power, the faster the decreasing rate of bacterial counts. In 2.0 kw, it took about 30s to decrease the bacterial counts to 1/10. However, it occurred discoloration on the wheat surface after 50s and the water contents were rapidly reduced.

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The sterilization effects of infrared ray on the agricultural products spoirage microorganisms

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!!!All Science Journal Classification (ASJC) codes

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