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Abstract <p>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,&#xa0;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.</p>

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

  • 期刊论文

  • 发表日期：

    2025年6月1日

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  • Lin Lin,
  • Danyi Li,
  • Donghua Zhang,
  • Linfan Li,
  • Jihao Li

摘要

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.