Low-energy Electron Effects on the Sterility and Viscosity of Grains
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 858–860, July 1997
How to Cite
HAYASHI, T., TAKAHASHI, Y. and TODORIKI, S. (1997), Low-energy Electron Effects on the Sterility and Viscosity of Grains. Journal of Food Science, 62: 858–860. doi: 10.1111/j.1365-2621.1997.tb15472.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 8/21/96; revised 1/14/97; accepted 2/1/97.
Microbial load and viscosity of brown rice, rough rice, wheat and buckwheat exposed to electrons at different acceleration voltages were examined and compared with those irradiated with gamma-rays. Electrons at acceleration voltages of 180–225 kV reduced microbial loads of grains to <100 CFU/g. The viscosities of aqueous suspensions of grains treated with such low-energy electrons were almost the same or higher than those irradiated with gamma-rays at 0.1 kGy, much lower than necessary to disinfect grains. Results suggest that low-energy electrons can decontaminate grains with little starch degradation compared to gamma-rays.