香辛料のガス殺菌 (エチレンオキサイド) に関する研究

DOI 被引用文献1件

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タイトル別名
  • Studies on the Gas Sterilization of the Spices with Gaseous Ethylene Oxide

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This paper describes the results of gas sterilization with ethylen oxide for 13 kinds of the spice in the laboratory and factory scheme.<BR>Living bacteria in spices, such as pepper, white pepper, nutmeg, garlic, onion, mace, ginger, red pepper, and mixed spice, were almost all killed by exposing to 800-1500mg per m3 volume of ethylene oxide vapor for period of 24 hours at about 30°C. But, to achieve sterilization of black pepper, coriander, and curry the double treatments under the same conditions as mentioned above are necessary.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 5 (3), 215-221, 1964

    公益社団法人 日本食品衛生学会

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