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Reduction of Microorganisms in Fresh Wet Rice Vermicelli Food by Irradiation Technology.

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Title: Reduction of Microorganisms in Fresh Wet Rice Vermicelli Food by Irradiation Technology.
Authors: Lin, Lin1,2 (AUTHOR), Li, Danyi1,2 (AUTHOR), Zhang, Donghua1,2 (AUTHOR), Li, Linfan1,2 (AUTHOR) lilinfan@sinap.ac.cn, Li, Jihao1,2 (AUTHOR) lijihao@sinap.ac.cn
Source: High Energy Chemistry. Jun2025, Vol. 59 Issue 3, p257-264. 8p.
Subjects: Radiation sterilization, Rice noodles, Food irradiation, Food safety, Food quality
Abstract: Rice vermicelli is a traditional Chinese noodle dish, renowned for its slender profile and versatility in culinary preparation. However, the short shelf life of fresh wet rice flour constrains its development to some extent. It is imperative to address the current issues pertaining to the shelf life, quality, and hygiene of fresh wet rice noodles. An effective sterilization treatment is essential for extending the storage time of fresh wet rice vermicelli and improving food quality and safety. This paper proposes the utilization of high-energy electron beam irradiation for the sterilization of fresh wet rice vermicelli. The efficacy of this approach was demonstrated through a reduction in microbial population and an extension of shelf-life, which increased from one day to 180 days. This was determined through an evaluation of the treated rice vermicelli for organoleptic, edible, physicochemical properties and microbiological indicators. This study presents a viable approach to enhance the quality and prolong the shelf life of fresh wet rice vermicelli. [ABSTRACT FROM AUTHOR]
Copyright of High Energy Chemistry is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Reduction of Microorganisms in Fresh Wet Rice Vermicelli Food by Irradiation Technology.
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  Data: <searchLink fieldCode="AR" term="%22Lin%2C+Lin%22">Lin, Lin</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Danyi%22">Li, Danyi</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Donghua%22">Zhang, Donghua</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Linfan%22">Li, Linfan</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lilinfan@sinap.ac.cn</i><br /><searchLink fieldCode="AR" term="%22Li%2C+Jihao%22">Li, Jihao</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lijihao@sinap.ac.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22High+Energy+Chemistry%22">High Energy Chemistry</searchLink>. Jun2025, Vol. 59 Issue 3, p257-264. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Radiation+sterilization%22">Radiation sterilization</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+noodles%22">Rice noodles</searchLink><br /><searchLink fieldCode="DE" term="%22Food+irradiation%22">Food irradiation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink>
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  Data: Rice vermicelli is a traditional Chinese noodle dish, renowned for its slender profile and versatility in culinary preparation. However, the short shelf life of fresh wet rice flour constrains its development to some extent. It is imperative to address the current issues pertaining to the shelf life, quality, and hygiene of fresh wet rice noodles. An effective sterilization treatment is essential for extending the storage time of fresh wet rice vermicelli and improving food quality and safety. This paper proposes the utilization of high-energy electron beam irradiation for the sterilization of fresh wet rice vermicelli. The efficacy of this approach was demonstrated through a reduction in microbial population and an extension of shelf-life, which increased from one day to 180 days. This was determined through an evaluation of the treated rice vermicelli for organoleptic, edible, physicochemical properties and microbiological indicators. This study presents a viable approach to enhance the quality and prolong the shelf life of fresh wet rice vermicelli. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of High Energy Chemistry is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1134/S0018143925700158
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      – Code: eng
        Text: English
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        Type: general
      – SubjectFull: Rice noodles
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      – SubjectFull: Food irradiation
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      – SubjectFull: Food safety
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      – SubjectFull: Food quality
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            – D: 01
              M: 06
              Text: Jun2025
              Type: published
              Y: 2025
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