红外线照射谷物表面杀菌的研究

利用红外线对小麦和大豆的表面进行照射杀菌，比较不同红外线照射条件对附着生菌数、杀菌效果及对品质的影响。结果表明：红外线照射可在较短时间内杀死对热比较敏感的微生物，照射1s后生存比急剧下降，而接续的照射由于对热抵抗性较强的微生物存在，生存比的下降缓慢。对品质分析和发芽试验也证明：照射后水分含量变化不明显，小麦在2％左右，大豆没有发生变化，对谷物内部品质几乎没有影响。红外线照射引起微生物的死亡不是由谷物表面受热后再向微生物传导加热，而是微生物直接受红外线辐射的热致死的。

Effect of infrared ray radiation on surface disinfection of cereals

Effects of infrared ray radiation on the microorganism on the surface of wheat and soybean were investigated. Quality and germination of wheat and soybean were also determined. Results showed that infrared radiation was an effective method to reduce the viable counts on the surface of wheat and soybean in a short time. It appeared that there was little effect of infrared radiation on internal quality of wheat and soybean, especially for the intermittent irradiation. It was estimated that the main mechanism of the sterilization by infrared radiation was not only heat role by high temperature, but also the direct thermal radiation to these microorganisms.