高能电子束对大米食用品质的影响

分别采用剂量为0、1、2、3、4、5、6 kGy的电子束辐照大米样品，考察其对大米品质的影响。结果表明：不同剂量的电子束辐照对大米的水分含量和浸泡吸水率无显著影响（P＞0.05）；随着辐照剂量的增加，大米的加热吸水率、体积膨胀率显著下降（P＜0.05）；辐照剂量显著影响米饭的蒸煮品质（P＜0.05），剂量为5 kGy时蒸煮米饭出现明显的褐变。电子束辐照大米的剂量不宜超过2 kGy，以1 kGy的辐照剂量较佳。

Effect of High-Energy Electron Beam Irradiation on Eating Quality of Rice

Rice was irradiated by electronic beam at respective doses of 0, 1, 2, 3, 4, 5 and 6 kGy to examine the effect of
high-energy electron beam irradiation on cooking quality of rice. The results indicated that electron beam irradiation had
no significant impact on the moisture content or water-absorbing capacity of rice (P > 0.05). The water-absorbing capacity
and volume expansion of rice under cooking conditions dropped markedly with the increase of irradiation dose (P < 0.05).
Electron beam irradiation affected the cooking quality of rice significantly (P < 0.05). The rice subjected to electron beam
irradiation at 5 kGy exhibited noticeable browning during subsequent cooking. This study found that the dose of electron
beam irradiation should not exceed 2 kGy and that the preferable dose is 1 kGy.