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Impact of gamma-irradiation on some mass transfer driven operations in food processing.

Rastogi, N. K. (2005) Impact of gamma-irradiation on some mass transfer driven operations in food processing. Radiation Physics and Chemistry, 73. pp. 355-361. ISSN 0969-806X

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Abstract

The effect of gamma-irradiation pretreatment on some mass transfer driven operations such as dehydration, osmotic dehydration and rehydration, commonly used in food processing, was studied. Applied irradiation up to 12.0 kGy resulted in decrease in hardness of the samples, as indicated by texture analysis. The effective diffusion coefficients of water and solute determined for dehydration, osmotic dehydration as well as for rehydration using a Fickian diffusion model. The effective diffusion coefficients for water (in case of osmotic dehydration and dehydration) and solid diffusion (in case of osmotic dehydration) were found to increase exponentially with doses of gamma-irradiation (G) according to an equation of the form D ¼ Aexp(�B/G), where A and B are constants. Microstructures of irradiatedcarrot samples revealed that the exposure of carrot to gamma irradiation resulted in the breakage of cell wall structure, thereby causing softening of irradiated samples and facilitating mass transfer during dehydration and osmotic dehydration. The rehydration characteristics showed that gamma-irradiated sample did not absorb as much water as control, probably due to loss of cell integrity.

Item Type: Article
Uncontrolled Keywords: Gamma irradiation; Dehydration; Osmotic dehydration; Rehydration; Mass transfer; Carrot
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2017 06:06
Last Modified: 23 Jun 2017 06:06
URI: http://ir.cftri.com/id/eprint/12646

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