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THE EFFECT OF $gamma$-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. VI. THE CHANGE IN THE OXIDATION-REDUCTION POTENTIALS OF SAKE AND ARTIFICIAL SAKEBY $gamma$-IRRADIATION

K. Yoshikawa, Hiroyasu Taguchi

Abstract

The samples were irradiated by a 1400-c Co/sup 60/ gamma -ray source at the rate of 2.5 x 10/sup 4/ r/hr up to 2 x 10/sup 5/to 3 x 10/sup 6/r. The oxidation-reduction potentials of sake and the artificial sake were increased by gamma irradiation. However, the rH value of the irradiated sake was lower than the irradiated artificial sake at various dosage levels and the unirradiated samples. The changes that occurred were assumed to have been induced by gamma irradiation. (OID)

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Key concepts: Irradiation, Sterilization (economics), Radiochemistry, Gamma irradiation, Chemistry, Gamma ray, Food irradiation, Nuclear chemistry