Effect Of Comprehensive Preserving Technology Of Irradiation On Shelf-Life And Qualities Of Wet Raw Noodles

With high water content,high nutritional value and good taste,raw wet noodles are more in line with modern people’s demands for nutrition and taste.However,because of their high water content and short shelf life,which is not convenient for storage and transportation,These reasons greatly hinders the development of raw wet noodles.As a cold sterilization technology,irradiation can preserve the original flavor and nutrition of food while sterilizing.It has become a research hotspot for scholars in China to reduce the use of chemical preservatives.（1）In order to compare the difference of electron beam andγ-ray irradiation on microorganism inactivation and quality of wet raw noodles,wet raw noodles were irradiated through two irradiation treatments.The experimental results show that D₁₀ of electron beam andγ-ray irradiation on the total number of colonies respectively are 1.64 kGy and 1.37 kGy,and on the total number of molds respectively are 2.54 kGy and 2.22 kGy.The effect of electron beam andγ-ray irradiation on water content in wet raw noodles is no significant difference.Comparing withγ-ray irradiation,electron beam in expedient dose can improve colors and cooking quality significantly.After irradiation treatments,hardness and springiness are no significant difference,but electron beam irradiation can significantly improve the wet raw noodles chewiness and decrease adhesiveness.The experimental results prove that electron beam is better thanγ-ray irradiation in quality preservation of wet raw noodles and also can guarantee microorganism inactivation.The results provide a theoretical basis for the irradiation utilization on wet raw noodles.（2）Life-shelf and quality of wet raw noodles by electron beam has been study in this part.The results show that:the life-shelf of wet raw noodles has been prolong to 98 days.The effect of electron beam on water content and cooking loss rate in wet raw noodles is no significant difference,but there were significantly difference for storage time.And electron beam has positive effect for cooking bibulous rate.It was significantly difference on b*of wet raw noodles for storage time and irradiation dose and b*has been decrease at the dose from 1to 3kGy.There also has shown passive influence at dose of 5kGy.（3）Package for wet raw noodles to prolong life-shelf has been study in this part.In this part,the wet raw noodles were packaged under different modifed atmospheres（30%CO₂+70%N₂、50%CO₂+50%N₂、60%CO₂+40%N₂、70%CO₂+30%N₂、80%CO₂+20%N₂、90%CO₂+10%N₂）and common packing as control group to study effect of modified atmosphere packaging on preservation of wet raw noodles.The results show that:both50%CO₂+50%N₂ group and 70%CO₂+30%N₂ group were effective for preservation and water content has reduce at group of 70%CO₂+30%N₂.The experiment also shown that CO₂modifed atmospheres packaging has no significant change on cooking loss rate and texture quality,but improve colors and cooking bibulous rate.Above all this experiment has proved that modifed atmospheres packaging has significant efficacy to preserve wet raw noodles without influencing the quality.Group of 70%CO₂+30%N₂ is a better choose for store and package wet raw noodles,（4）This part was study about preservation of wet raw noodles combine electron beam with modified atmosphere packaging.The results show that:at the dose of 4kGy and 5kGy with modified atmosphere packaging were significantly prolong the life-shelf and reduce the lose of water.The group of 4kGy+70%CO₂ is good for keep colors and cooking quality.In a word,The group of 4kGy+70%CO₂ is fit to using for preservation of wet raw noodles.