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| 本帖產(chǎn)生 1 個 翻譯EPI ，點擊這里進行查看 | |||
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一北向路金蟲 (小有名氣)
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[求助]
急求高人翻譯這一段英文！
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General appearance, wilting, browning and off-odor of fresh-cut celery during storage were evaluated by a trained sensory panel (three persons) against fresh harvested celery. The scores were general appearance,1: very poor; 5: fair; 9: excellent. The safety of food is very important to consumers. Microorganisms on vegetables, such as pathogenic bacteria could damage human health. In order to reduce microorganisms on the fresh-cut celery, gamma radiation was used. The irradiation effect on the microorganisms is shown in Table 1. Microbial populations on the fresh-cut celery decreased with an increase of irradiation dose; and bacteria appeared to be more sensitive to radiation than fungi, that is, bacteria decreased by order of 102, while fungi only by one order, when celery was irradiated with 1.5 kGy. However, the microbial numbers increased with increasing storage time at 4 C, indicating that the microorganisms injured by irradiation were able to recover somewhat. On the other hand, bacteria of the E. coli group were reduced to less than 30, which was the safety level, when irradiated with 1.0 kGy. Prakash and others studied the effects of low-dose gamma irradiation and conventional treatments on shelf-life and quality characteristics of diced celery (Prakash et al., 2000).Their results showed that aerobic plate counts for the irradiated celery did not exceed 107 cfu/g; in contrast, the acidified, blanched, chlorinated and control samples exceeded 108 cfu/g after 22, 19, 12 and 8 days, respectively. From these results, it was demonstrated that irradiation was effective in reducing the microbial population on fresh-cut celery, and ensured the safety of the products. |
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懶蛋
鐵桿木蟲 (著名寫手)
- 翻譯EPI: 8
- 應(yīng)助: 28 (小學(xué)生)
- 金幣: 7107.7
- 散金: 318
- 紅花: 9
- 沙發(fā): 1
- 帖子: 1809
- 在線: 356.5小時
- 蟲號: 1231871
- 注冊: 2011-03-13
- 性別: GG
- 專業(yè): 環(huán)境微生物學(xué)
【答案】應(yīng)助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
sltmac: 金幣+2 2012-04-18 08:03:27
一北向路: 金幣+20, 翻譯EPI+1, ★★★★★最佳答案, 謝謝，美女！ 2012-04-18 13:01:07
sltmac: 金幣+2 2012-04-18 08:03:27
一北向路: 金幣+20, 翻譯EPI+1, ★★★★★最佳答案, 謝謝，美女！ 2012-04-18 13:01:07
新新鮮采集的西芹在儲藏期間呈現(xiàn)的外觀特征如萎蔫,褐變以及脫臭程度可通過傳感器面測量（這個控制器可能需要專門訓(xùn)練過的三個人來控制）。其所得分?jǐn)?shù)大致反映了如下特征：1，極差；2，良好；3，極優(yōu)。食物安全性是消費者最為關(guān)注的一點。蔬菜中的微生物如致病菌會損壞人類健康。為了減少新鮮西芹中的微生物（的數(shù)量以及活性），r可用-射線處理新鮮西芹，其輻射對微生物的影響間表1。新鮮西芹上的微生物數(shù)量隨著輻射量的增加而減少。比起真菌，細菌對輻射更敏感。當(dāng)西芹被1.5kGy的輻射照射時，西芹表面細菌數(shù)量以102的數(shù)量減少（我也不知道怎么翻譯by order of 102），而真菌卻以1的數(shù)量減少。但微生物數(shù)量會隨著4°儲藏時間的延長而增多，說明因輻射而受損傷的微生物有一定程度的復(fù)活現(xiàn)象。1.0 kGy輻射照射時，大腸桿菌屬的細菌數(shù)量被降低到低于3 0 ，該數(shù)量屬于人體所能接受的大腸桿菌安全數(shù)量范圍。Prakash等人研究了低強度r-射線以及傳統(tǒng)的處理方法對切成塊狀的西芹儲藏期限和質(zhì)量的影響。結(jié)果表明，被輻射過的西芹中，能夠在好氧平板上長出的微生物菌落低于107cfu/u；而經(jīng)22天，19天，12天，8天培養(yǎng)后分別經(jīng)酸處理，漂白處理以及氯化處理過的樣本和對照樣品的微生物菌落數(shù)均高于108cfu/u。由此可知，輻射照射有利于減少西芹表面上的微生物群落，有助于保證食品安全性。 |
3樓2012-04-18 01:15:03
一北向路
金蟲 (小有名氣)
- 應(yīng)助: 0 (幼兒園)
- 金幣: 2558.2
- 散金: 68
- 紅花: 1
- 帖子: 199
- 在線: 44.8小時
- 蟲號: 1409749
- 注冊: 2011-09-20
- 性別: GG
- 專業(yè): 食品加工技術(shù)
2樓2012-04-17 21:37:00
懶蛋
鐵桿木蟲 (著名寫手)
- 翻譯EPI: 8
- 應(yīng)助: 28 (小學(xué)生)
- 金幣: 7107.7
- 散金: 318
- 紅花: 9
- 沙發(fā): 1
- 帖子: 1809
- 在線: 356.5小時
- 蟲號: 1231871
- 注冊: 2011-03-13
- 性別: GG
- 專業(yè): 環(huán)境微生物學(xué)
4樓2012-04-18 09:17:50
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