THE EFFECT OF $gamma$-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. VIII. THE EFFECT OF $gamma$-IRRADIATION ON RICE FOR SAKE BREWING
Journal Article
·
· Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol.
OSTI ID:4837851
The gamma -irradiation effects on the physical and chemical properties in rice were studied. The samples were irradiated by a 1400-c Co/sup 60/ gamma - ray source at 2.5 x 10/sup 4/ r/hr up to 1.5 x 10/sup 5/ to 2 x 10/sup 6/ r. Complete sterilization was obtained at a dosage of 10/sup 6/ r. The intrinsic viscosity of the rice starch decreased with increasing dosages. The nitrogenous components decreased slightly with increasing dosages. No obvious effects were observed in the enzyme activities from the rice-koji made from irradiated rice, or in the analytical results from moto.'' (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-16-022210
- OSTI ID:
- 4837851
- Journal Information:
- Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol., Journal Name: Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol. Vol. Vol: 39; ISSN HKZAA
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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