煮沸和水提取去除牛肉片中放射性铯的处理时间和肉片厚度的影响。

Effects of Treatment Time and Thickness of Meat on the Removal of Radioactive Cesium from Beef Slices by Boiling and Water Extraction.

机构信息

Faculty of Agriculture, Iwate University, Morioka 020-8550, Japan (ORCID: https://orcid.org/0000-0001-5767-8603 [I.S.]).

出版信息

J Food Prot. 2019 Apr;82(4):623-627. doi: 10.4315/0362-028X.JFP-18-427.

DOI:10.4315/0362-028X.JFP-18-427

PMID:30917040

Abstract

Boiling effectively decreased radioactive cesium concentrations in beef. Water extraction was also effective but not as effective as boiling. The decontamination effect increased with treatment time. The decontamination effect was inversely proportion to the square of the thickness of the beef slice.

摘要

煮沸能有效降低牛肉中的放射性铯浓度。水浸提也有效，但不如煮沸效果好。去污效果随处理时间的增加而增加。去污效果与牛肉片厚度的平方成反比。