| 摘要 |
A sterilizing process (I) of dried vegetables (II) as spinach, carrot, green onion and ginger comprises (A) packing (II) of >10% water content into degassed sealing to prevent oxidation of vit C, chloro phyll and carotenoid, and (B) irradiating >300 Gy/hr of Co-60 gamma-ray at room temp. to total 8-9 kGy to sterilize the contaminated microorgasnisms. Contaminated m/o per gram are E. coli 10 power 2-3, total aerobic bacteria 10 power 4- 6, almost thermo-stable bacteria and acid- resistant bacteria, and yeast and fungi 10 power 3. In traditional (I) of (II), ethylene oxide used decrease vit C, chlorophyll, carotenoid contents.
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