Study on Radialization Preservation Techniques of Dehydrated Vegetables

The number of microorganisms in dehydrated vegetables (carrot, cabbage and bean sprout) could be effectively reduced using ⁶⁰Co-γ radialization treatment and the preservation period could be prolonged to more than one year. The microbiological test, nutrient component analyses and absorbed dose determination revealed that the doses in the range of 6～10 kGy were appropriate for the radialization preservation of dehydrated vegetables and no negative effect was caused by the radialization in this dose range. Meanwhile, the effect of different water content on radialization was also studied. Using the stacking rotating double layer radialization technique, the dose ununiformity could be controlled within 1.2 and the number of microorganisms in dehydrated vegetables could be effectively reduced, and the annual radialization amount could reach more than 200 tons.