抄録
It is known that the preservation period of “Kamaboko” is influenced by the degree of the microbiological contamination of the starch used as a subsidiary raw material.
The present paper embodies a few observations of the chlorination of various commercial starches. Results obtained are as follows:
1. Anyone of the starches thus far examined, if treated with chlorine water of 5 times or 2.5 times the weight of it, became sterilized at chlorine concentrations higher than 300-400 p. p. m. (as available chlorine) in the former case (Table 1), or than 600-800 p. p. m. in the latter, respectively (Table 2).
2. The length of the time required for killing the bacterial spores appears to be little influenced by the environmental temperature (Table 3).
