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Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

Baskaran, V. and Usha Devi, A. and Chetan Nayak, A. and Kudachikar, V. B. (2007) Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiation Physics and Chemistry, 76 (6). pp. 1042-1049.

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Abstract

The processing conditions involving g-irradiation for minimally processed potato cubes were optimized by response surface methodology. The effect of g-irradiation dose (0–1.5 kGy), citric acid concentration (0–1.0%), KMS concentration (0–1.0%) and their complex interaction on L, a, b value, hardness and total sugar content were studied using a central composite rotatable design of experiments. The results showed that at the optimum conditions (g-irradiation dose 1.0 kGy; citric acid concentration 0.33% and KMS concentration 0.55%) the L-value was X48.50%, a-value p0.95, b-value p7.5, hardness X100 N, sucrose concentration p0.19% and sensory score X6.0 at the end of the storage period of 4 weeks.

Item Type: Article
Uncontrolled Keywords: Minimally processed potatoes; Optimization; Response surface methodology; Central composite rotatable design; g-irradiation
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2008 09:13
Last Modified: 28 Sep 2018 10:38
URI: http://ir.cftri.com/id/eprint/8729

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