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一北向路金虫 (小有名气)
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[求助]
急求高人翻译这一段英文！
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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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一北向路
金虫 (小有名气)
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2楼2012-04-17 21:37:00
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铁杆木虫 (著名写手)
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【答案】应助回帖
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sltmac: 金币+2 2012-04-18 08:03:27
一北向路: 金币+20, 翻译EPI+1, ★★★★★最佳答案, 谢谢，美女！ 2012-04-18 13:01:07
sltmac: 金币+2 2012-04-18 08:03:27
一北向路: 金币+20, 翻译EPI+1, ★★★★★最佳答案, 谢谢，美女！ 2012-04-18 13:01:07
新新鲜采集的西芹在储藏期间呈现的外观特征如萎蔫,褐变以及脱臭程度可通过传感器面测量（这个控制器可能需要专门训练过的三个人来控制）。其所得分数大致反映了如下特征：1，极差；2，良好；3，极优。食物安全性是消费者最为关注的一点。蔬菜中的微生物如致病菌会损坏人类健康。为了减少新鲜西芹中的微生物（的数量以及活性），r可用-射线处理新鲜西芹，其辐射对微生物的影响间表1。新鲜西芹上的微生物数量随着辐射量的增加而减少。比起真菌，细菌对辐射更敏感。当西芹被1.5kGy的辐射照射时，西芹表面细菌数量以102的数量减少（我也不知道怎么翻译by order of 102），而真菌却以1的数量减少。但微生物数量会随着4°储藏时间的延长而增多，说明因辐射而受损伤的微生物有一定程度的复活现象。1.0 kGy辐射照射时，大肠杆菌属的细菌数量被降低到低于3 0 ，该数量属于人体所能接受的大肠杆菌安全数量范围。Prakash等人研究了低强度r-射线以及传统的处理方法对切成块状的西芹储藏期限和质量的影响。结果表明，被辐射过的西芹中，能够在好氧平板上长出的微生物菌落低于107cfu/u；而经22天，19天，12天，8天培养后分别经酸处理，漂白处理以及氯化处理过的样本和对照样品的微生物菌落数均高于108cfu/u。由此可知，辐射照射有利于减少西芹表面上的微生物群落，有助于保证食品安全性。 |
3楼2012-04-18 01:15:03
懒蛋
铁杆木虫 (著名写手)
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4楼2012-04-18 09:17:50