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Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot.

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

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Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2006.02.040

Abstract

The exposure to irradiation pretreatment (3.0-12.0kGy) results in increase in cell wall permeabilization, leading to softening of tissue, thereby affecting the textural and histological properties. The textural properties such as hardness, cohesiveness, springiness, gumminess and chewiness were found to decrease with an increase in irradiation doses up to 12.0kGy. The histological examination supported the above observations. The calcium pretreatment was explored as a pretreatment method to reduce the extent of damage in food texture due to irradiation.

Item Type: Article
Uncontrolled Keywords: BEETS-; CALCIUM-; CARROTS-; CELLS-; HISTOLOGY-; IRRADIATION-; POTATOES-; TEXTURE-; BEETROOTS-; CA-; CELL-WALLS; GAMMA-IRRADIATION
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 06 Beet Root
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Users 16 not found.
Date Deposited: 26 Jul 2011 11:36
Last Modified: 28 Dec 2011 10:02
URI: http://ir.cftri.com/id/eprint/8099

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