食品辐照

中国加入WTO后河南省食品辐照的发展对策

Developmental strategy of food irradiation in Henan Province after China entering WTO

食品辐照技术利用的辐照源包括γ射线、电子束和X射线。

Radiation sources of food irradiation technology include γ - ray , electron beam and X - ray .

食品辐照用~（60）Co辐照装置剂量场计算

Dose field calculation for ~ ( 60 ) Co food irradiator

动物性食品辐照灭菌效应及辐照肉ATP检测技术的应用研究

The Irradiation Sterilization Effects of Animal Food and Application of ATP Detecting in Irradiated Meat

食品辐照技术中使用的丙氨酸ESR剂量测量方法的研究ESR测量条件的选定

Studies of the alanine / esr dosimetric method used in the technique of food irradiation-selection of the conditions for ESR measurement

深入探讨了建立食品辐照加工企业GIP管理体系的原则和方法。

The principles and method of GIP system for food irradiation plant are also discussed .

X射线不仅具有电子加速器的可控性和无放射源的特点，又具有较强的穿透能力，因此探索利用X射线辐照杀菌对于食品辐照技术的发展具有一定的意义。

X-ray not only has characteristics of controllability of electron accelerator and non radioactive sources , but also has strong penetrating power . It has a certain significance that explore X-ray irradiation sterilization for the development of food irradiation technology .

作为含脂食品辐照的标志性化合物，2-ACBs可用来检测含脂辐照食品。

As specific markers , 2-ACBs could be used to detect irradiated food .

食品辐照技术应用的现状及前景

The application of food irradiation technology & current status and Prospects

食品辐照技术与食品质量安全

Food Irradiation Technology and Its Application in Improving Food Quality Safety

宠物干粮食品辐照杀菌工艺参数的确定

Irradiation parameters for the control of microorganisms in dried pet foods

地方特色食品辐照保质技术研究

Study on the Technology of the Local Characteristic Food Irradiation Quality Guarantee

日本食品辐照现状和研究进展

Study on Progress and History of Research on Food Irradiation in Japan

食品辐照技术已成为有效保障食品安全的一项绿色加工技术。

Food irradiation is an effective technology for food safety without any pollution .

食品辐照技术的特性及在肉制品中的应用研究

The Specific Property of Food Irradiation Technology and Its Application in Meat Products

食品辐照加速器用脉冲源的设计

Design of Pulse Source for Food Irradiation Accelerator

赤豆辐照保藏研究食品辐照保藏进展及展望

Research and Development of Food Preservation by Radiation

中国食品辐照发展前景与对策

Food irradiation development Prosect and Countermeasure in China

美国食品辐照技术发展趋势

Development of food irradiation techniques in USA

本文描述了我国食品辐照的研究方面、标准现状和商业化应用情况。

This report introduces present status on food irradiation at home and abroad in detail .

本文简要介绍了中国食品辐照的发展概况，回顾了中国食品辐照的历史。

This paper briefly introduces the situation and the history of food irradiation in China .

液体食品辐照时的过氧化氢

Hydrogen peroxide in irradiated liquid foods

介绍了我国食品辐照商业化的进程和质量管理体系。

The commercialization stages of food irradiation and quality assurance system of irradiation company are also analyzed .

食品辐照的首要任务是杀灭那些使得食物变得不可食用或不安全的微生物。

The main purpose of food irradiation is to destroy micro-organisms which cause food to become inedible or unsafe .

本文研究了用热释光分析仪鉴定食品辐照与否的具体方法和鉴定标准。

The verification method and standard were studied to be used for identification whether food was irradiated or not with thermoluminescent dosemeter ( TLD ) .

本文报导近年来广西食品辐照事业所取得的成效，并展望开发、推广、应用的前景。

The paper reports the effectiveness of food radiation-treatment enterprise in Guangxi in recent years and the prospects of exploitation , popularization and application of food radiation-treatment .

论文首次对辐照形成的标识性碳氢化合物的浓度变化影响因素进行了研究，为含脂食品辐照剂量的定量溯源模型的建立提供了理论依据。

The factors which impacted the concentration of specific hydrocarbons were studied to provide theory on the determination model of the irradiation dose of food containing fat .

从1958年开始至今，中国已发展到全国28个省、市、自治区，200多个单位，数千名科技人员，从事食品辐照工艺、卫生及有关学科的研究。

There are thousands of people and 200 odd units in 28 provinces of China since 1958 involved in food irradiation processing , hygiene and other fields concerned .

主要介绍了食品辐照加工技术的特点、发展概况以及食品辐照技术在食品贮藏加工中的地位和作用控制。

Summary : In this article , we mainly introduced the characteristics and the development of foodstuff irradiation and its position and functions in foodstuff produce and starage .

利用食品辐照加工技术处理冷却肉，可有效减少微生物含量，增加食品的安全性。

It can be reduced effectively for the microbial content in the irradiated chilled meat after using irradiation processing technology , so that shelf life of products is prolongated .